If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (2024)

Updated on May 15, 2021

Kinda wish I'd learned some of these sooner.

by Michelle NoBuzzFeed Contributor

If you're anything like me, you've probably been spending way too much time cooking in your kitchen over the past year. To cut out some of the work that goes into making all those tasty dishes, read on for a ton of super-easy (and super-useful!) cooking tricks. 🔪

1. If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (2)

2. Add brown sugar to your tomato sauce to make the overall flavor even richer.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (3)

3. To make oven-baked chicken taste fried, add a bit of mayo to the usual egg–and–bread crumbs coating.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (4)

4. When juicing limes or lemons, cut the bottom off first so that all the juice runs through the fruit instead of getting trapped in the rind.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (5)

5. Sprinkle flour on your bacon to reduce grease splatters.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (6)

6. And for a mess-free bacon experience, cook it in the oven instead of on the stove top.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (7)

7. Know when to use ground pepper versus cracked pepper.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (8)

8. Remember to season your cold foods more than your hot foods.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (9)

9. To make extra-fluffy pancakes, leave a few lumps in the batter.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (10)

10. Cracking eggs? Use an eggshell to scoop up any stray broken pieces.

Tasty / Via youtube.com

Don't waste your time trying to dig it out with your fingers. Use part of the eggshell to easily fish out any broken bits.

Read more: 21 Genius Grandparents' Cooking Tips You Need to Try ASAP

11. Crack eggs on a flat surface instead of the edge of a bowl.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (11)

12. For a safer and less stressful cooking experience, sharpen your knives.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (12)

13. Rinse your rice before cooking to prevent it from becoming gloopy.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (13)

14. Save the stems of herbs and add them to soups, stews, or stocks while cooking.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (14)

15. Use a bench scraper to easily transfer food from your cutting board to your pan.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (15)

16. Find the sweetest watermelons by looking for a yellow patch and listening for a hollow sound.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (16)

17. Use a flexible spatula to neatly flip your over-easy eggs.

youtube.com

Trying to flip your morning eggs with a hard metal spatula without breaking your perfectly circular fry is pretty difficult. To make it easier on yourself, get yourself one of these babies — the slits mean the egg won't stick to the spatula, and its long body means you'll be able to handle the entire egg without breaking it.

Read more: 12 Egg Cooking Tricks I Learned In Culinary School

18. For extra-creamy scrambled eggs, be sure to stir them constantly while they're on the pan.

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Constantly stirring will hom*ogenize the texture, break up pockets of uncooked egg, and make for a restaurant-style creamy scramble. Just make sure the heat isn't too high!

Read more: 12 Egg Cooking Tricks I Learned In Culinary School

19. Freshen up stale cookies by placing a piece of bread in your cookie container.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (17)

20. If you want to brown something, don't overcrowd the pan.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (18)

21. And be sure to cook all the water off first.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (19)

22. After you're finished cooking your steak, let the meat rest.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (20)

23. When making pie dough, use a grater to get mini chunks of butter.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (21)

24. If you find a recipe online that you want to use, check the comments for any tips or precautions.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (22)

25. Use more than one type of vinegar when you're dressing a salad.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (23)

26. When making fried rice, prep the pan by cooking an egg in it first.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (24)

27. Season your food from a distance to make sure all components get evenly covered.

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If you sprinkle too close to your food, you'll risk localizing your seasoning.

Read more: 12 Little Seasoning Tricks to Take Your Cooking to the Next Level

28. Resize your sheet pan with a bit of aluminum foil.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (25)

29. When it comes to heat, don't feel the need to flip things over or stir them constantly.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (26)

30. Generously salt your pasta water.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (27)

31. Don't add your pasta until the water is already boiling.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (28)

32. Lastly, whatever you do: Don't rinse your pasta after cooking it.

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (29)

What's your favorite cooking tip or trick? Share in the comments below!

If you're cooking a recipe that calls for sautéing both onions and garlic, do the onions first. (2024)

FAQs

Should I sauté garlic or onions first? ›

Onion is the first to go in the pan because it needs time to become translucent, meaning it's cooked, which takes about 10 minutes. Garlic, on the other hand, cooks quickly and burns easily, so introduce it after the onion is cooked.

Why shouldn't you cook onions and garlic together? ›

Garlic is used to add a pungent flavour to dishes, while onions add a sweet and slightly savoury flavour. Mixing the two can result in an overpowering and unbalanced taste that can ruin your dish.

Why not add onions and garlic together? ›

Onions and garlic complement each other for sure, but when they're combined, they almost cancel each other out. Rather than the distinct flavor of onion and garlic, often you what you taste is simply “something good.” If you stick to one, its flavor becomes a feature of the dish rather than a supporting role.

Find Out More ›

How do you know when onions are sauteed enough? ›

By the time they're done the onions should be soft, golden, and browned in spots. NOTE: Onions lose a lot of their volume when they're cooked. They'll probably be about half their size once they're done, so keep that in mind when deciding how much to make.

Why are my sauteed onions soggy? ›

If you pack too many onions into your pan, they'll steam and produce water. Eventually, they will caramelize—but it will take much longer to get them there. In a 12" pan, you'll ideally be able to cook 2 large onions (we like yellow or Spanish onions) without encountering any steaming problems.

See Details ›

What order do you sauté? ›

If sautéing more than one vegetable at a time, what vegetables do you sauté first? Start with the hardest vegetables first, such as sweet potatoes, carrots, or cauliflower. Onions also need quite a while to cook, whereas zucchini and squash need less time, and garlic needs even less.