Everyone looks for ways to make cooking faster. Sometimes that means cutting corners, other times it’s just avoiding one more dish to wash. In a recent online discussion, one person asked others to confess their favorite “lazy” cooking shortcuts, the ones they use regularly, no matter how many people might judge them. The thread quickly filled with practical ideas, relatable shortcuts, and honest admissions that help people in the kitchen.
The story
The conversation started when one Reddit user asked the community: “Be honest: what’s the one ‘lazy’ cooking shortcut you’ll never give up?” They also shared that they sometimes buy pre-minced garlic; the flavor is fine, and it doesn’t leave a smell on their hands. Within hours, cooks from every skill level started listing the things they do to save time and defend passionately.
The reactions
One of the top-voted comments came from someone who admitted to unconventionally using their microwave:
“If I’m making a grilled cheese, I’ll throw it in the microwave for 20-30 seconds before putting it in the pan. Gets the cheese melt started and heats the inside. Let’s you rip the grilled cheese on a reasonably high heat and cook it to melted gooey perfection in <2min without burning.”
I’ve actually tried this before out of impatience, and it worked better than expected. You get that melted center without burning the crust. For busy mornings or late-night snacks, this trick is foolproof.
Another option is to make grilled cheese by toasting the bread in a toaster, then adding cheese and butter, and microwaving it for a few seconds.
Some users said they’ve made peace with shortcuts that save their fingers from peeling and chopping. One person shared, “I use ‘jarlic’ and ginger-in-a-tube. Also, ‘cream-of’ soups.”
Pre-minced garlic, or “jarlic”, divides people. Some complain it tastes dull or bitter. But for anyone who cooks daily, peeling garlic every single time can be tedious. The same goes for ginger. Squeezing it from a tube may not impress a chef, but it cuts prep time in half and still adds flavor. And those “cream-of” soups, though heavily processed, have become reliable bases for casseroles and quick sauces for decades.
Another comment described wanting to cut back on processed foods but not spending too much time making something: “I wanted less processed food, so I stopped getting shredded cheese, but I’m too lazy to shred my own, so I just use sliced cheese in my tacos and burritos.”
Shredding your own tastes better but creates an extra dish to wash. Sliced cheese doesn’t melt quite the same, but it still tastes fine. Most people don’t notice a huge difference once it’s wrapped in a tortilla. Sometimes you use what’s in the fridge and move on.
Many users agreed that freezer shortcuts are lifesavers, especially for single households or people short on fridge space. One person said, “Frozen cubes of ginger from Trader Joe’s.”
These cubes have become a quiet favorite for busy people. They give you the flavor of fresh ginger without peeling or grating, whether you add them to teas, soups, or any other dish. For small households, they also prevent the guilt of throwing out half a dried-up root. Many people said the same about pre-portioned frozen garlic or herbs, which they can use in many dishes.
Some people said they buy premade bread or crusts. One shared, “If it involves pies or brioche bread, I will buy the dough premade, thank you lol. It’s just sooooo long to make sometimes, and it’s easy to ruin.” Another person added, “Premade pie crusts!! Pillsbury is my go-to.”
Being a professional baker myself, I recommend making my simple 2-ingredient Graham Cracker crust. It is perfect for cheesecakes and pies, whether baked or no-bake, and is much quicker to prepare than driving to the store.
Few ingredients divide people like onions. Some can’t cook without them, others only tolerate them for flavor. A person shared they use an alternative, “Dehydrated onions. I don’t care for onions much; I only use them for flavoring in soups, stews, sloppy joes, etc. I could go the rest of my life and never buy a fresh onion again.”
Another reply added: “Frozen chopped onions. Lasts a long time in the freezer and easy portion (especially living alone)- instead of having half-chopped onions go bad.”
Dehydrated onions dissolve easily into stews, giving flavor without tears or leftover halves stinking up the fridge. I always keep dried onions in my pantry and use them for soups, and sometimes put them on noodles for that extra crunch.
Frozen onions save time, too, for those who cook with them regularly, such as making curries or salads.
Another person described turning microwave meals into full dinners, “Single-serving pasta entrees as a meal base. Throw the frozen food into a large bowl, then add some frozen or fresh vegetables or leftover cooked meat. Microwave for enough minutes. Stir and eat.”
A small serving of frozen pasta on its own might not be much, but adding a handful of vegetables or leftover chicken can turn it into a complete meal. It’s the same idea as semi-homemade cooking, using one shortcut as a base instead of making everything from scratch.
Someone mentioned using a pressure cooker to boil eggs: “Electric pressure cooker hard-boiled eggs like 5 mins of pressure, release and throw into a bowl of cold water to chill, has been the easiest peeling eggs for me.”
Peeling boiled eggs is one of the most challenging tasks. A lot of people swear by what’s often called the “5-5-5 method.” You cook the eggs in a pressure cooker for five minutes, let them sit for another five, then chill them in ice water for five more. The heat and steam help loosen the thin layer under the shell, making it easy to peel.
Someone make leftovers useful, “I dehydrate any leftovers and grind them into powder.” Turning leftover herbs, vegetables, or fruits into seasoning powder is a clever way to reduce waste. It also adds flavor to soups or marinades later.
Another user wrote: “I microwave-bake potatoes before putting them in the oven. still get that nice crispy skin without having to bake them for like 6 hours.” Baking potatoes entirely in the oven can take over an hour. Starting them in the microwave softens the inside, while finishing them in the oven gives that crisp texture. The result tastes the same, but you get it in half the time.
Some people batch cook ingredients to save time, “I don’t know if it’s lazy, but I’m thinking it’s lazy, so I don’t have to work later, but I can make a large batch of ALL MY sauces, broths, etc, and freeze them. I hate cooking something that is so labor-intensive over and over, despite my love of cooking.” Making sauces and broths in big batches saves a ton of effort on busy days. It’s the same idea restaurants use when they prep everything in advance.
The takeaway
Reading through the thread, it was clear that most people aren’t lazy at all. People have found ways to keep cooking sustainably in their own lives. Whether that means microwaving potatoes, using jarred garlic, or freezing onions, these shortcuts make cooking manageable.
Everyone is just trying to make dinner without making life more complicated, and that’s something almost anyone can relate to.
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