#cooking hack

Recipe:

- 3 Cups Rice

- 1 Bowl Ginger Ale (Generic Brand)

By which i do NOT mean: pouring the condensed milk into a pot and bringing it to a boil

What i mean is: get a can of condensed milk, put the unopened can into a pot of cold water that covers the can completely, and bring the water to a boil and keep it there for about 2 hours, then grab the can with a pair of tongs and let it cool down completely (in a cool place like outside, NOT your fridge and NOT in cold water. I haven't tried either of the two methods, but I'm not eager to find out) before opening it, and voila, you now have a can of the creamiest caramel you can imagine

I mean it, this is not a joke, and it takes literally NO cooking experience, except checking that the water covers the can after it boiled for a while already.

You don't have to watch the temperature beyong making sure the water doesn't boil over, because the can is submerged in water. Water can't get gotter than 100°C, bc it turns to steam when it gets hotter than that.

You can pretty much forget it on the stove after you set it up (though perhaps an alarm or something would be good), but even if you leave it boiling for longer than 2 hours, it won't be burnt, it's just gonna be darker (it does develop some bitterness the darker caramel gets, but you're very unlikely to end up with a charred mess in a can)

And the best part: minimal cleanup. Depending on your water, you likely won't even need to clean the pot.

Don’t throw away your green onion roots! If you put them in a glass of water, the roots will grow into more green onions. I have a picture of my roots below, you can tell which ones are older and which ones are newer

It’s super cool and it saves money on top of being sustainable

Media Type: Recipe 

Source/Author: Souped Up Recipes

Skill Level: Beginner

4/5 Cinnamon Buns

A few years ago, I discovered the world of “baking” cakes in a rice cooker which intrigued me. I was hesitant to try it until now because it didn’t look like it was going to save me time or make a better cake. I finally took the plunge and I’m very pleasantly surprised by how easy and low maintenance it was. The cook time was approximately one hour, but it would depend on the size of your rice cooker. This is a cake I will make again to satisfy my chocolate cake cravings, but probably not one I’d make to impress.

Cinna-Mod’s Alterations:

Used milk + lemon juice instead of buttermilk

Reduced sugar from 1 cup to ⅔ cup

Used powdered sugar instead of ganache to top the cake

The Experience:

Note: In this particular recipe, sugar is considered a dry ingredient although it is usually listed to be combined with other wet ingredients.

The recipe called to melt butter over the stove, but I stuck mine in the microwave until just melted.

The author of the recipe worked with a different rice cooker that required her to push a button every 15 minutes. I did not need to do that.

In hindsight, the cake was probably done in my rice cooker at 40 minutes.

The Taste/Texture:

This is not the best chocolate cake I’ve had, but it was probably the easiest one I’ve made from scratch!

For the most part, the texture is very light. The bottom of the cake closest to the heating element was a little harder (I think this would have been avoided if I left it in for only 40 minutes)

Reducing the sugar to ⅔ of the cup was perfect for me! It was very chocolatey for only having cocoa powder without being too sweet.

For Next Time:

Cook for less time

Serve with fruit and ganache or whipped cream

Want to juice a lime? 

Don’t have a juicer? Don’t want to make a huge mess? 

Cool. 

Grab a ziplock bag. 

Slice the lime in half. 

Put one half of the lime in the bag, and smush it with the heel of your palm. 

Fold it over a different way and smush it again several times.