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10 Pro Cooking Tips From The Pioneer Woman Everyone Needs To Know

Foodie Ree Drummond (aka Pioneer Woman) has carved her way into the food industry thanks to her Food Network show Pioneer Woman, her books, blog, and simply tasty recipes that can easily be made by anyone with a kitchen.

Pioneer Woman has been on the air for the past eight years and is different than any other cooking show on TV. We see Ree cook for her four kids and husband on their Oklahoma ranch. We see how hard they work on the farm while Ree stays back in the kitchen and whips up some tasty meals for them to eat after work.

Through her eight years of being on TV and her amazing blog with tons of recipes and pointers, we've learned a lot of cooking tips along the way. From making your popcorn to adding a special ingredient to pancakes, here are 10 cooking tips we've learned from the Pioneer Woman herself.

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10 A WAFFLE IRON CAN BE USED FOR MORE THAN JUST WAFFLES

Who doesn't get excited when they see a waffle machine? Unlike pancakes, waffles have these fluffy ridges that make perfect mini containers for syrup, They're crispy and fluffy at the same time, making it our favorite part of breakfast.

But according to Ree Drummond, you don't need to use a waffle iron just for waffles — use it for pizza! Instead of waffle batter, add pizza dough to the iron instead. As she told Delish"throw on cheese and toppings, like pineapple and peppers, and close it and let it cook until the cheese melts."

9 NO ONE NEEDS WATERED DOWN RIBS

There's nothing that screams barbecue than some slow-cooked ribs, and Pioneer Woman makes them perfectly. While cooking the ribs, she suggests adding the BBQ sauce to them after they've cooked.

While cooking, the sauce may add flavor but tends to water down the longer it cooks — making your ribs too moist. No one wants wet ribs! Lathering those bad boys up with your favorite sauce after they're cooked and chared will make all the difference.

8 ONE SPECIAL SECRET INGREDIENT

Anyone who's anyone loves mac and cheese. It was a staple in many of our childhoods because it was easy for our parents to make and kids adore noodles and cheese.

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If you're making homemade mac and cheese, Pioneer Woman suggests adding this one ingredient that makes all the difference in flavoring: dry mustard. When using four cups of noddles, she suggests two teaspoons of dry mustard with one pound of sharp cheddar cheese. Get ready to have your mind blown!

7 CHILL YOUR DOUGH

You only need to watch The Food Network once to realize that most cooks like to chill their dough before baking. Ree Drummond feels the same way — especially when she's making homemade cinnamon rolls.

To get firm rolls that won't fall apart when picking one up, chill the dough overnight before baking them. This is how her cinnamon rolls keep their perfect shape (which is why so many of us love looking at them). When baking in the oven, you may notice it's taking some time the rolls to rise, but that's normal since they were chilling overnight.

6 YOU DON'T NEED TO BUY A MALLET

Watching people use a mallet seems pretty intimidating. Think of it as your kitchen's hammer. However, if you don't eat meat often or don't all that much, there's no real point in buying a mallet, right? Ree Drummond agrees, which is why she suggests using an "iron skillet" instead.

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According to Delish, you totally change the texture and consistency of beef or chicken using a heavy skillet. You can also use a rolling pin or anything sturdy, like a can of soup.

5 LOOKING FOR THE PERFECT COOKIE RECIPE?

We think every cook or baker is always looking for the perfect chocolate chip cookie recipe. Some like them with crispy edges while others enjoy them soft all the way through.

According to Drummond, however, she has a hidden secret that may help: Don't "overbake them." Before the buzzer on that chocolate chip cookie timer goes off, take them out of the oven so they can cool off naturally outside of the oven.

4 BAKE YOUR PIES ON A LOW RACK

With fall upon us, it's time to make fall treats like apple and pumpkin pies. Over on Drummond's blog, Pioneer Woman, she tells readers to bake their pies on the lowest oven rack. This is what makes the crust crispy without cooking the insides thoroughly — making them stay nice and moist.

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Baking pies on the low rack is also a great way to not burn those pie crust edges. We all love decorating and creating beautiful pie tops, and seeing them burnt to a crisp can be a sore spot for many bakers.

3 LEMONS & PANCAKES

Not many people would pair pancakes and lemons together, but Ree Drummond disagrees. While there are many ways to dress your pancakes up, she says adding some lemon juice to the pancake batter can really freshen them up.

Likewise, the lemon juice can also help make pancakes fluffier! Who doesn't love fluffy pancakes?

2 USE BACON GREASE ON YOUR POPCORN

This next tip from Pioneer Woman is about to blow your mind.

If you're a bacon lover and have no idea what to do with all that bacon fat that's just sitting in a mason jar on your kitchen sink, then why not use it for cooking? If you're not afraid of bacon fat, Ree Drummond suggests using it when making popcorn!

You won't need those microwave bags. All you'll need are some popcorn kernels, bacon grease, and a pot with a lid. Dumb the grease and kernels in the pot, put the lid on it, and cook on medium/high until all those kernels have popped!

1 DIP YOUR BUTTER INTO FLOUR BEFORE CUTTING INTO PIECES

Baking can be infuriating sometimes. It requires perfect measurements and some tricks of the trade to make your baked goods come out famously. As with many recipes, you'll most likely need some room temperature butter and flour. But before adding a hard stick of butter to the flour before using a mixer, slice the butter into small pieces and roll them around in flour beforehand.

Then, once they're covered, add them to the rest of the flour to be mixed. Doing this will make it mix evenly and ignore the massive clumps.

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