Best products from r/foodhacks

We found 32 comments on r/foodhacks discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 195 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

7. The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 Inch Design

    Features:
  • PATENTED XL 8X6 DESIGN FOR DURABILITY. We don’t use just any chainmail. The Ringer uses premium grade never rusting stainless steel that is machine soldered, and built for strength. The machines that manufacture our patented product were originally intended to protect police officers from stab wounds. When life is on the line, you can’t risk chinks in your armor. We bring that same strength to your kitchen sink and believe in quality that won’t let you down
  • MADE IN NORTH AMERICA. When you buy the Ringer, you aren’t going to be left with some flimsy, hand-crimped chainmail made overseas which will pull apart and end up scratching your skillet with a rough ring edge. Most competing products are manufactured in China, leaving you with a low quality scraper. We searched worldwide to find the best quality around, and we found it here in North America. Simply put, The Ringer is set to last as long as your cast iron skillet
  • TOUGH ON GRIT, GENTLE ON FLAVOR. Wash off the grit AND preserve the flavor with soap-less, detergent-free grit removal. You don’t need to fear your seasoning being stripped off by harsh soap or cleaners. With The Ringer all you need is warm water and you’re good to go. Let’s keep your flavors in the family, not with the fishes. Works great in addition with cast iron seasoning or cast iron conditioner
  • MULTI-USE SCRUBBER, DISHWASHER SAFE. Kitchen sponges are 200,000 times dirtier than a toilet seat with 10,000,000 bacteria per square inch. Gross, we know. Don’t worry; this multi-purpose scrubber can be used for cast iron, glassware, stainless steel, a pizza stone, plates, baking sheets, a tea pot, cookie sheets, cauldrons, tortilla press, a hibachi, a waffle maker, a pie pan, a Dutch oven, griddle, woks, and casserole dishes. To clean, just throw it in the dishwasher
  • IRON CLAD GUARANTEE. We’re confident that you’ll love The Ringer as much as we do. Used and loved by cast iron enthusiasts world wide, we’re confident you will be just as obsessed. Aren’t Satisfied? Let us know and we’ll get you taken care of
The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 Inch Design
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14. Grind Gourmet Salt and Pepper Grinder Set of 2 with Modern Thumb Push Button Grinder, Premium Stainless Steel, for Black Pepper, Sea Salt and Himalayan Salt, With Stand"

    Features:
  • OUR SALT AND PEPPER GRINDER SETS MAKE THE BEST WEDDING GIFT Every household should have a salt and pepper shakers and a salt and pepper grinder set. Our unique cooking gadgets offer a unique way of adding flavor/spice to any dish or recipe. Meet your needs for bridal shower gifts, wedding gifts, gifts for groomsmen or bridesmaids, our salt and pepper grinder sets are loved by everyone!
  • ADD FUN COOKING GADGETS TO YOUR SOCIAL EVENTS Our salt and pepper grinder sets are sure to give you something to talk about while adding fun to the experience of dining and cooking.
  • LOVE TEXTING? OUR SPICE GRINDER WILL KEEP YOUR THUMBS IN SHAPE! Our cooking gadgets are thumb-operated so you can spare the environment wasteful batteries. Conventional two-hand operated mills don’t allow you to flavor your burrito or hard-boiled egg while you’re eating it, Pump & Grind salt and pepper grinders do! It’s nice to be able to measure what you are putting in a recipe with one hand, while grinding salt or pepper with the other!
  • MAKE AN IMPRESSION, UNIQUE GIFTS COME WITH INNOVATIVE IDEAS Our thumb operated salt and pepper grinder sets come in a variety of colors, sets, singles, and sizes, which are sure to please even the pickiest of people! Our grinder sets add a flare to any dining room or kitchen counter. Each comes with a mess-free stand. Father’s day gifts are right around the corner, why not give him something he’ll use and enjoy for years to come!
  • IF YOU APPRECIATE QUALITY CRAFTMANSHIP, YOU WILL LOVE OUR SALT AND PEPPER GRINDERS. Our mills aren’t your average salt and pepper shakers sets, they are grinders made out of the high quality stainless steel. Don’t be fooled by other similar mills ours are the Original Pump & Grind made with a 100% solid stainless steel (no plastic inner tube), built to last through generations of use. Have an issue, don’t worry you can count on Grind Gourmet to address it, no questioned asked.
Grind Gourmet Salt and Pepper Grinder Set of 2 with Modern Thumb Push Button Grinder, Premium Stainless Steel, for Black Pepper, Sea Salt and Himalayan Salt, With Stand"
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Top comments mentioning products on r/foodhacks:

u/Lifesophist · 2 pointsr/foodhacks

Butterball.com has tons of info on turkeys. Get a probe thermometer with an alarm, put the probe between thigh and breast and set to 170F. I dry the turkey with paper towels and coat with melted butter and Adobo, if you can't find Adobo, kosher salt will do. I don't measure, but don't go too heavy on the salt. Get a silicone roasting rack too which lifts the turkey above the liquids in the pan. Add celery, onion and carrots chopped up to the bottom and add some chicken broth. Put the turkey breast down, this allows juices to go thru the breast and juice it up. Brining is a pain and unnecessary to me, I've done it and don't get any big difference. Be sure to have the turkey rest or all the juice will come out , you cover with foil on the counter and make the gravy will waiting.

You don't stuff the bird because you have to overcook the turkey to cook the stuffing. Dressing on the side is just as good. If you can't find premade stuffing bread, just bake some stale bread till it is dried, online you can find details. I use a wok, but a good skillet will do. I weigh some ingredients, because what is a large onion? I use bouillon, but you can use broth.

A saucier pan has rounded corners for easier mixing, but a regular sauce pan is okay. You can use only poultry drippings if you have more. You strain the pan dripping and then reduce by half for better flavor. You should get a fat separator cup to get rid of the fat.

I've made a lot of turkeys and tried many things and this is my way of getting a great turkey. As to looks, I don't care what a turkey looks like when done, I am going to eat it, not have a photo session with it!!! LOL! As for carving, any good knife will work for the breast and a boning knife is great for the legs and thighs. Wings you eat off the bone.

~<DRESSING - GOOD OLD COUNTRY-BASIC >~


1-12oz bag-6C herbed dry stuffing bread.........4 oz crushed Ritz crackers.......6 oz bulk breakfast sausage.......8 oz ground pork......4 large stalks celery, chopped......1 large onion-212g, chopped......1 1/2 cup chicken bouillon......1/2 cup water.......1 tsp salt.......1/2 tsp freshly ground black pepper.......1 1/2 Tbsp dried sage or 6g fresh........1 1/2 Tbsp dried parsley or 6g fresh......1 Tbsp poultry seasoning.......2 eggs, beaten......1 stick-8 Tbsp butter........2 large loaf pans

Preheat oven to 350 degrees F.

PREPARE INGREDIENTS - Put everything in separate bowls:

Chop celery.

Weigh out onion and chop.

Grind crackers.

Put herbed bread in 12 qt container along with ground crackers.

Beat eggs and add to bread mixture, stir.

Grind parsley and sage.

Put parsley and sage into small bowl, add poultry seasoning, salt and pepper, mix.

Saute sausage and pork in large wok.

Add browned meat to container and mix.

Add butter to wok and when it melts add celery and onion with sage, poultry seasoning, salt and pepper mixture..

Sauté until transparent, 5 to 10 minutes. Pour over bread mixture and stir.

Add bouillon slowly to bread mixture, stir.

If needed add water.

Pour stuffing into a greased pans. Bake at 350 for 25 minutes or until thermometer reads 165F.

https://www.amazon.ca/Polder-362-90-Digital-Oven-Thermometer/dp/B0000CF5MT

https://www.amazon.ca/Sundlight-Silicone-Roasting-Microwave-Bakeware/dp/B07VC3FXYG

​

~~~~~< GRAVY - POULTRY >~~~~~

3 Tbsp butter.....1/4 tsp sage.....1/4 tsp sage.....3 tsp flour.......1 cup poultry broth or bouillon.......1/2 cup saved poultry drippings(opt)..............Salt and Pepper to taste........2 tsp wine or 2 tsp cup cider and 1/4 tsp cider vinegar or 1/4 tsp lemon juice

Set heat to 3 and in saucier pan melt butter, add spices.

Keep cooking butter till it is popping, you want water to boil off about 5 minutes.

Slowly add flour. Cook until brown, 10-20 minutes.

Add wine or cider mixture, stir.

Add poultry drippings and stir.

Add stock a little at a time till you get the right consistency. Should stick to bottom of spoon.

https://www.amazon.ca/OXO-Good-Grips-Fat-Separator/dp/B0002YTGIQ

u/stacecom · -1 pointsr/foodhacks

Okay, this recipe calls for cheese and fresh herbs, but you can improvise with dried herbs. I made this the other night and substituted a mix of dried rosemary and basil (since I didn't have enough rosemary). And the cheese is totally optional.

>This is a perfect example of a minimal-ingredient recipe that is delicious and easy. It’s based on one of the primary flavors in Italian cuisine: rosemary. You will often see rosemary used in flavoring meats and roasts, because it has such an intense and rich flavor. But in this recipe, cooked in some butter to release its aroma, it makes a perfect sauce for spaghetti. Be sure to top it with some grated cheese. This is a great dish!

>Serves 6

  • Kosher salt
  • 1 pound spaghettini
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 bushy rosemary sprigs, needles stripped from the stems (about 3 tablespoons)
  • 6 tablespoons chopped fresh Italian parsley
  • 1 cup grated Grana Padano or Parmigiano-Reggiano

    >Bring a large pot of salted water to a boil. When you begin preparing the sauce, begin cooking the pasta. In a large skillet, over medium-high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley. When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. Remove the skillet from the heat, toss with the grated cheese, and serve.

    From Lidia's Commonsense Italian Cooking.
u/DarkGamer · 12 pointsr/foodhacks

If you want someone else to prepare it:

Fish is one of those foods that is amazing when done well and fresh, and gets really bad really fast as quality declines. My advice is to go to a fancy restaurant or somewhere that moves a lot of seafood. Like a fish grill. Don't order it at a steak joint or a place that has one seafood option. I love salmon, trout, & prawn. Maybe try some fish tacos, some bagels with lox, or some clam chowder. If there's some dish you already like, see if there's a seafood substitution option. If you like that, there's more exotic seafood that's yummy, like sushi!

If you want to prepare it yourself, this is my fav:

Get a salmon filet, defrost it. Cover it with this magic spice mix, broil it on the top rack skin side up until the skin is crispy and just barely blackened. Really easy, really healthy, really tasty.

u/40WNKS · 2 pointsr/foodhacks

Easy.

  1. Get yourself a set of graduating biscuit / cookie cutters such as this: Amazon Biscuit Cutters.

  2. Buy a box of your favorite cake mix. Make it to the directions on the box in a regular recommended cake pan like you normally would.

  3. Once cool, use the biscuit cutters to cut out circles for the perfect mini cake.

  4. Ice with your favorite icing. An off-set spatula would be lovely here.

  5. Build upwards and layer how you see fit. Be creative! :)
u/vicelversa · 0 pointsr/foodhacks

Will definitely be making these!

If anyone is wondering about the awesome vaporizer / mechmod / R2D2 penis / pepper grinder...I have one and I love it. Comes in a set of 2 and great for cooking and seasoning when you might only have one free clean hand.

http://www.amazon.com/gp/product/B005G2PVOC

u/feralnotsterile · 1 pointr/foodhacks

I recently bought a new rice cooker, ended up doing some research during the process, and will be glad to share some of what I found out.

  1. It really depends on what you want; i.e. steamer, delay functions, simmer, etc.
  2. Make sure to read through the reviews on Amazon, it was big help in finding a brand that everyone seemed to agree on.

    I went with the Aroma brand rice cookers. Every model I looked at had fairly high reviews for their simplicity, ability to clean, and functionality.

    The one I ended up buying was being sold at Target for about $25.00. It has a delay function, multiple rice settings (brown, white, etc.), the warmer hasn't burnt the rice yet, steamer basket, saute-simmer function, pan is really easy to clean, and will cook 2 to 20 cups of rice.

    Here is the Amazon page for it

    The Target site doesn't seem to have this model anymore, it may have been discontinued, but it might be worthwhile to call your local Target and see if they might still have one. Otherwise I would go with Amazon or check your local Walmart. Hope this helps.

    Tl;dr
    Aroma rice cooker has worked out far better than I expected for such a reasonable price.
    Edit: Goes up to 20 cups of rice and added the saute-simmer function.
u/bendudemaster · 3 pointsr/foodhacks

I don’t mean to rain on your parade, but they have garlic mincers lol https://www.amazon.com/OXO-Grips-Soft-Handled-Garlic-Press/dp/B00HEZ888K. Super innovative idea though :)
Edit: I have a garlic mincer and it’s not that hard to clean. You guys do what works for you

u/Funksultan · 2 pointsr/foodhacks

My wife and I are Thai curry fiends. I will give what tips I can, and a simple recipe.

  1. You mentioned "jar" curry paste. Most of the traditional pastes come in bags, and are in containers. Psychodelta mentions May Ploy coconut milk, which coincidentally, makes our favorite brand of paste. You can find it in any Asian market, and it will look like this. (all their flavors are great)

  2. Coconut milk. Any brand is fine by me, but there are 3 types. "Regular", "Premium" and "Coconut Cream". All are basically the same thing, with varying amounts of coconut cream/fat added to water. You're looking for that rich mouth feel of a restaurant curry, as opposed to a more traditional "thin soup", so you want the premium here. It's about twice the price, but it makes a world of difference. (the coconut cream is too thick, and usually used for dessert applications).
  3. Those combined with the meat of your choice will give you the base of your dish. Now to contemplate addons:

  • A slight sprinkle of brown sugar will increase your sweetness, and richen your color
  • Onion
  • Bamboo shoots (again, purchased at Asian grocery. Adds a nice crunch and texture
  • Spices. Garlic, cayenne, or minced thai peppers (Serrano peppers are pretty close here)
  • Baby peas. not too many, but a small handful. Again, texture/color.

    BONUS STAGE

    We made this for years, but there was still a Thai restaurant that added another flavor we just couldn't nail down. As it turns out, it was strips of kaffir lime leaves. If you are a Thai curry fanatic, this is the piece that really brings it all together. The bad news is, they are usually pretty difficult to come by, so we decided to just pick up a tree and plant it for year-around access. (we live in Texas, so we don't have to keep it indoors).
u/minnimaxx · 1 pointr/foodhacks

If an air fryer isn't in the budget, or you have storage limitations, I bought this thing 3 years ago for $19.99 and cook almost EVERYTHING I put in the oven into it. Crisps up fries PERFECTLY (even the cheap store brand kind!)

Some other fave things to reheat in them:
Chicken tenders (trader joe's version is bomb)
Tater tots
Leftover pizza
Naan/pita bread
Rando veggies for side dish


Copper Chef Crisper Tray - Non Stick Cookie Sheet Tray And Air Fry Mesh Basket Set, Transform Your Oven Into Oil Free Air Fryer https://www.amazon.com/dp/B01N3JX20L/ref=cm_sw_r_cp_api_i_SUmSDbW8MKVMM

Hope this helps!

u/shadowedhopes · 2 pointsr/foodhacks

I always felt the same way about waffle irons (and single-purpose appliances in general) but apparently they make stove top waffle irons. Its pretty awesome and takes up very little space in my cabinets. Sure, it requires a bit more babysitting than an electric one, but I dig it.

u/sourpatchkid3 · 3 pointsr/foodhacks

You need a pasta n' more! http://www.amazon.com/Pasta-More-Microwave-Cooker-Cookbook/dp/B0017VIO36

My roomates and I used to use this all the time in college. You can make any kind of pasta you want, throw in some storebought sauce, stir, put the lid back on, and the heat from the pasta/steam heats up the sauce and makes a super cheap, super easy dinner. You can also do the same thing with frozen veggies - put the lid back on, and the heat from the pasta/steam will defrost the veggies, and then you have primavera. We also did mac and cheese a lot, too, which is also delicious. You could even add in some store-bought pre-shredded chicken, pre-cooked sausage, frozen shrimp, frozen chicken strips - basically anything that doesn't take a long time to heat through.

u/renational · 1 pointr/foodhacks

while rks ratios are WAY off for a rice cooker, i agree that water:rice water:beans ratios are key. it's also a shame you don't invest in an electric pressure cooker. not only do they cook rice well, but pressure is far superior for doing beans. this 11psi ss model goes on sale under $110 pretty often and 6qt is perfect for single/couple cooking. http://www.amazon.com/gp/product/B00FLYWNYQ what you do with the basket is boil the rice below (stupid amazon has it legs up which is upside down), then layer vegetables and a protein above to steam while the rice boils. see /r/pressurecooking for more ideas - but to repeat, if you plan to live on dry beans, do NOT buy a rice cooker as they do an inferior job of softening beans unless it's little nubs like lentils or split peas - those actually can be cooked along with your rice.

u/Imapseudonorm · 9 pointsr/foodhacks

I'm not seeing the problem.

All jokes aside though, I've had very good luck with the microwave cookers. The one I use can make something like 13 strips at a time, and it's just a matter of pouring out the grease (into a jar to use in later cooking).

Here's a link. http://www.amazon.com/Emson-Bacon-Wave-Microwave-Cooker/dp/B0016P1AFM
1 min per slice +/- depending on thickness. I use thick bacon, so ~1:15/slice.

u/Paul_Swanson · 0 pointsr/foodhacks

My wife and I have been cooking rice on the stove for 8 years, comes out perfectly every time. I've never seen the need for a rice cooker.

We do use a pressure cooker (http://www.amazon.com/Instant-Pot-IP-DUO60-Programmable-Stainless/dp/B00FLYWNYQ) which is pretty awesome that we use for brown rice, because that normally takes so much longer to cook.

u/Fents_Post · 3 pointsr/foodhacks

Grab one of these. You can find them for under $20. And have a few cans of fuel on hand. They work great in a pinch or when you need an additional burner. Usually come with a nice case for storage: https://www.amazon.com/Portable-Butane-Stove-Carrying-Listed/dp/B01I4D8C6S

u/Chiva1ry · 9 pointsr/foodhacks

I’ve always used something like this: https://www.amazon.com/dp/B0002YTGIQ/ref=cm_sw_r_cp_api_i_YdUVDbK5WBVDV

The fat rises to the top, and you’re able to pour the soup out. Works well hot, but I can never find one large enough so multiple fills and pouring is necessary.

Also if you have any large objects, like meat or noodles, it won’t work if you put it in this device. So you’ll never get all the fat, but definitely most.

u/aManPerson · 1 pointr/foodhacks

people all over this thread have said butter, normally i'd agree. i mean it's butter, what could be better than butter? fake butter.

hear me out. right next to the popcorn were bottles of orville redenbacher popcorn butter flavoring. i did a 1 to 1 taste test. one batch made with vegetable oil and melted butter poured on after completion, one batch made with half vegetable oil and the butter flavoring.

the butter flavoring one was much more butter flavored. i will be using that flavoring stuff every time.

a while back someone posted these as great for making "movie theater popcorn"

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1418010489&sr=8-1&keywords=flavacol

http://www.amazon.com/dp/B003C4UDEY/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1WDE09HYJVHMP&coliid=I1SA77W3SBQNC0

i have not tried them yet, but i hope to.

u/dark_drake · 1 pointr/foodhacks

These kind are the best - you can pull the blade out and fully clean everything.
https://www.amazon.com/Kitchy-Cutter-Protective-Slicer-Stainless/dp/B073P66C1H/

u/leroy_twiggles · 11 pointsr/foodhacks

Microwave spaghetti with this.

Make hard-boiled eggs with this.

Make microwave bacon with this.

They're small and cheap, and you can't argue with those amazon reviews. Makes great stocking stuffers.


Also, make microwave eggs.

Mmmm... now I want a bacon-egg-and-cheese croissant sandwich.

u/crashsanchez · 1 pointr/foodhacks

I highly recommend one of these chain mail scrubbers. They are great for hard to remove bits of food.

u/mishijoy · -2 pointsr/foodhacks

Do yourself a favor and buy The Ringer. The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 inch Design https://www.amazon.com/dp/B00FKBR1ZG/ref=cm_sw_r_cp_api_.Q6GzbZ7QV6FY

u/tubbytits · 0 pointsr/foodhacks

I got this on sale for $4.99 and it hard boils eggs perfectly

u/suddenlyreddit · 2 pointsr/foodhacks

I know this is getting to you a few days late, I make cheese popcorn all the time. Really you need the cheddar powder and something for it to bind together (popcorn topping, butter, etc.)

My method, with links to things I use:

  • To one of these I add 1/3 cup of popcorn, just enough coconut oil to coat the bottom, and a shake or two of this popcorn salt. I use the stir crank occasionally until popping stops.

  • I dump the popcorn into a bowl with extra room so that I can shake it to mix. If it is stainless, it makes things very easy to clean up afterward.

  • I then add about a tablespoon of this popcorn topping oil, distributed across as much as possible. Other oils work here, butter as well. You just need a very light coat, it helps the cheese powder bind to the popcorn (and adds flavor.)

  • I sprinkle some of this cheddar cheese powder across the popcorn.

  • I then shake the bowl, tossing the popcorn to distribute. Then repeat the oil/butter and cheddar powder.

  • If needed I add extra salt.

    You don't have to use most of these things, but I've made popcorn that has gotten a ton of rave reviews with either that method, or minor changes to it. Get some of the cheddar powder and go from there. It can also be used to make mac and cheese, au gratin, or any dish that could use a little cheese flavor if you don't want to just use grated cheese. The powder also sticks on the popcorn crevices, making it amazingly tasty.
u/Tabarnouche · 3 pointsr/foodhacks

If you're looking to re-create theatre-style popcorn, then a spice/salt you're looking for Flavacol! My go-to recipe is a heaping tablespoon of coconut oil, a half-cup of popcorn kernels, and a teaspoon of Flavacol, all put in a Whirley Pop over medium-high heat. Three minutes later, you've got a pot full of popcorn!