I didn’t see any thread that had just general kitchen tips that maybe someone never even really thought of. Like I always hate in recipes when the recipe tells you to brown ground beef, breaking apart with the back of a wooden spoon. That was always the crappiest advice ever because using a spoon never really works very easily or well. I always use a potato masher. It works so much better and the leverage is so much better than trying to break up the pieces holding a spoon on an angle. The other tip I would suggest that I never thought of until someone mentioned it a few years ago to me. If a recipe calls for diced, uncooked bacon, dice it while its frozen or put it in the freezer first if its not frozen. Its so much easier and quicker to cut. Last tip is always prep all your ingredients first before you start cooking so when its time to add something, your not scrambling to prep and/or measure it out.
Please anyone, add your cooking/kitchen tips here. I love getting good tips and hints!
General kitchen tips
great tips!! I need all the help I can get. I’m a complete failure in the kitchen.
Oh good! Another tip then is when cutting tomatoes, use a serrated knife so you don’t mash the tomato. The serrated edge cuts through the tomato skin easily without mashing!
I like this idea, since a lot of keto cooking goes against a lot of conventional cooking rules, I mean really a good amount of keto cooking is making it up as we go, finding what works, perhaps if we could break it down into categories, like Keto flours, Pork rinds and its many uses, things like this…
Because this forum is a searchable data base, being able to search uses for almond flour, pork rind breading…
This is why on the recipes I post I show tons of photos through the process. What may be obvious to one person is a new concept for another. And, to see how the textures of the food look like part way through the process helps, too. A lot can get lost in translation with just words on a page.
Buy a good knife and keep it sharp 
I don’t believe there is a need for a full suite of good knives.
If you’re poaching an egg, drop the egg in the hot water in its shell for 30 seconds, before pulling it out and then cracking it in the water. Keeps the white together better.
If you’ve sous vide cooked pork belly (and if you haven’t - what have you been doing with your life) let it cool, then slice it and then fry the slices. You’re welcome.
Make your own live sour cream - mix heavy / extra thick double cream with a tablespoon of live yoghurt, then put it in a yoghurt maker or stand in a sous vide for a few hours at 44 degrees.
If something has ‘caught’ on the bottom of a pan but you’ve managed to get to it before it has actually burned, put a lid on and take it off the heat. Leave it for a few minutes - it will usually lift off the bottom.