We all like to eat but none of us want to spend all of our time cooking and preparing our food in the kitchen. You can cut down on that time significantly if you know a few tricks.
Here Are 40 Of The Most Clever Kitchen Hacks:
Cast iron pans can rust up if you don’t properly care for them. The best way to do that is with salt. Scrub your cast iron pans with salt instead of dish soap.
Stainless steel can get dull with a lot of use. You can permanently dull those surfaces if you’re not using the right cleaning products. Mix vinegar and water together and spray the solution on your surfaces and wipe it down.
Save time by making your fruit easier to peel. Put your fruit in the microwave for 20 seconds. The peel should slide right off this way.
Need to make cupcakes but don’t have a muffin tin or cupcakes cups? You can still make your muffins. Use parchment paper instead.
Hard boiled eggs are pretty easy to make, but they are a pain in the butt to peel. Try putting up to a dozen eggs in a steamer basket suspended over boiling water for 15 to 16 minutes. The eggshell will slip right off this way.
Place a cherry on top of an empty beer bottle. Use a chopstick to squeeze the pit out of the cherry. The pit will fall into the bottle.
Bacteria can build up if you don’t properly clean your wooden cutting boards. Cut a lemon in half and dip the cut side with coarse salt. Use it to scrub your cutting board clean, then rinse.
Microwaves can cause food to dry out. But there is a way to combat this. Place a cup of water next to your food in the microwave when you cook it.
Having boiling water spill over your pot can make quite a mess. But there is a way to prevent this from happening. Just place a wooden spoon across the top of your pot.
Scooping out seeds from your vegetables can take a lot of time. It’s just not a fun task. Use an ice cream scooper to perform this task, it makes it a lot easier and faster.
Don’t let your herbs dry out or go bad. You can preserve them by placing them in an ice tray with olive oil or water. Freeze them and take out when you’re ready to cook with them.
Brown sugar can clump up and harden if you don’t store it properly. Once it hardens it’s useless. Place an orange peel or apple slice inside the bag and put the bag in an airtight container to prevent this.
Here’s how to make the perfect basted egg. Break your egg in a pan and pour in some water. Put it on the heater and watch your eggs come out perfectly.
Plastic wrap is super annoying when it sticks to itself or rips. Keep your plastic wrap in the refrigerator. This will make the wrap stretch evenly and properly.
Need a pastry brush or don’t have one? No problem! Fold a piece of parchment paper at least four times. Use a scissor to cut some fringe into the paper. Use the fringe side as a brush.
Do you have a recipe that calls for powdered sugar? You can make your own. Just pulverize granulated sugar in a spice grinder to make your own.
Don’t burn what you’re sautéing. If you find that your food is getting too brown too quickly, toss in an ice cube to cool the pan down. The water quickly evaporates and your food won’t burn.
Meatloaf can take more than an hour to cook. You can speed it up by placing the meat into individual portions of a muffin tin. Bake your meatloaf at 450 degrees at 15 minutes.
Make your grains tastier with tea. Cook your quinoa, millet, brown rice, or bulgur with teat infused water. Lapsang souchong, Earl Grey, and chai work well for this.
If you have the rest of bottle of wine that you know you’re not going to drink within a few days, you can still salvage it. Pour the wine out into an ice cube tray. Use the cubes in a cooking recipe, wine spritzer, or pitcher of sangria.
Not all boxes come with easy pour spouts. Prevent yourself from making a mess when pouring out pancake mix by creating your own spout. Just cut off the corner of the box with a serrated knife.
Need to prepare a butternut squash to cook. Place your squash in the microwave for 2 to 3 minutes. This will make it a lot easier to peel, seed, and cube.
If you want your tomatoes to last longer, place them stem down when you store them. The air and moisture won’t be able to enter the stem scar this way. Storing them at room temperature also makes them last longer.
Don’t want to wait for that peach or banana to ripen on its own? Put your fruit in a paper bag and toss it. The concentrated ethylene gas will help it to ripen faster.
Squeeze some lemon juice on your cut fruit to prevent it from browning. You can also mix one part honey with two parts of water. This method will slow down the oxidation process.
Don’t stick your fingers in your eggs to get rid of eggshells. Use another piece of eggshell to get rid of the rouge piece. The eggshell will act as a magnet to scoop the other pieces.
Get rid of excess fat from stocks, stews, and sauces by skimming an ice cube along the top of the surface of your liquid with a spoon. This will cause the fat to rise and solidify. Then scoop it out with a spoon or a piece of toast.
There’s a much better way to peel potatoes instead of using a peeler. Start by boiling your potato. Toss your potatoes into an ice bath after you boil them and watch the skin fall right off.
Refrigerate your lemon. Then microwave it for 15 to 20 seconds. Roll your fruit, cut lengthwise then use tongs to get the most juice out of your lemons.
Put the pointy end of your corn in the center hole of the pan. This will stead the cob. Then use a knife to slice downward. The pan will collect the kernels.
Make grating semisoft cheeses like mozzarella easy. Just put it in the freezer for about 30 minutes. It will be much easier to grate this way.
Chopping onions can turn you into a weepy mess. To avoid this just freeze your onion before chopping. Just make sure you cook the onions right after you freeze and chop them or else they’ll get soggy when they thaw. You can also hold a slice of bread in your mouth to prevent the tear-inducing gases from reaching your eye.
Do you have a recipe that calls for buttermilk but don’t have any? You can make your own by putting a tablespoon of vinegar or lemon juice into regular milk. It doesn’t have the same thick, and creaminess as buttermilk put it does the trick.
Wrap a rubber band around the lip of your jar. It will give you a better grip on your jar. If you need more help, use a dishtowel over the rubberband top.
Here’s the secret to safely cutting cherry tomatoes. Place your cherry tomatoes in between two plates. The bottom plate should be upsidedown. Run a knife in between the two plates.
Measuring out molasses or honey can make a mess. Spray it with some cooking oil before you measure. The oil will make it slide off so that your measuring spoon is easy to clean.
Honey can become crystallized and hard to use after a while. You can reverse the crystallization by place it in a bowl of hot water for 5 to 10 minutes. It will be as good as new.
Fill a jar with a little milk (no more than halfway). Close your jar and shake it well. Microwave your milk for about 30 seconds. It should come out frothy.