25 Kitchen Hacks You Have to Try

by John Tasci about a year ago in food

Genius Ideas to Make Your Day in the Kitchen Much Easier!

25 Kitchen Hacks You Have to Try
Genius ideas to make your day in the kitchen much easier!

1) Easy Peeling

Instead of boiling the egg, steam them. Put the eggs in a steam basket over boiling water for 15 to 16 minutes. Breakfast is ready and no one has to worry about taking off the shell because it's so easy!

2) Roasted Veggies

Very easy! All you have to do is preheat the oven and place the vegetables in a pan. Delicious and healthy.

3) Make powdered sugar.

If for some reason you run out of powdered sugar and you need it urgently, pulverize granulated sugar in a spice grinder to make your own.

4) Warm things up.

This keeps the dishes that set up quickly, like risotto or macaroni and cheese. Serve on warm plates. Use your oven and set it to "warm" to heat plates.

5) Cool things down.

If you are sautéing your onions and they start to get too brown, toss in an ice cube to chill the pan FAST! This will revive your onions and make them taste better than ever.

6) Speed up meatloaf.

Meatloaf is delicious, but it does take a long time to cook fully. Best way to counter this is by dividing it into smaller pieces and conquer; divvy the meat into individual portions in a muffin tin and bake at 450° degrees Fahrenheit for 15 minutes.

7) Cook up tastier grains.

Enhance your grains by cooking in tea-infused water. Use smoky black tea, also known as Lapsang souchong. Earl Grey and chai are especially robust.

8) Make wine cubes.

The best way to use your leftover or wine you can't finish is to pour it into an ice tray and stick it into a freezer and enjoy your wine cubes.

9) Go with serrated.

If you just can't get your knife sharp enough, switch to a serrated knife instead. The sawlike blade will get the job done.

10) Ignore egg dates.

People just assume that eggs don't spoil and considered it a joke. P.S. it's not a joke. The sell-by date on the carton isn't your guide to see if your egg has gone bad. Instead, place an egg in a glass of water: good eggs sink and bad eggs float.

11) Forget the spout.

We get that it's a struggle to open a kosher salt package with the spout on the box. Injuring yourself under your fingernail or struggling to pour the last bit of the tiny hole. Instead, slice a corner of the box with a serrated knife. Very easy and useful.

12) Easily clean your grill pan.

Use a grill brush to clear debris without ruining a dish sponge or kitchen towel. For caked-on messes, invert the pan over a gas burner to high, and blast the bits off.

13) Tame that butternut.

Pop a whole butternut squash in the microwave, and zap it for two to three minutes. It will make your job a lot easier. Much easier to peel, seed, and cube.

14) Soften and sweeten bananas fast.

You just bought bananas and can't wait for them to ripen. To make them ripe, place the bananas in their peels, on a parchment-lined pan or plate, and toss in the oven as it preheats or in the microwave for a few minutes to speed-ripen them. When skins are blackened, bananas are ready.

15) Save wilted greens.

If you got kale or spinach that is on the verge of going bad, freeze it in a zip-top freezer bag. Next time you need greens for any cooking applications (saute, soup, omelet, stir-fry), just pull them out of the freezer and toss them in.

16) Making some? Make more.

When toasting nuts (at 325 degrees, the perfect temperature to coax out natural oils), toast a lot. Freeze extras, and save a step in the future (no need to thaw before using.)

17) Truss a chicken without twine.

Make a slit in the excess skin on either side of the cavity, and thread drumsticks through the slits—works like a charm. (Why truss in the first place, you ask? It helps the bird cook more evenly and maintain its nice, compact shape.)

18) Cook perfect fish every time.

Start with 6-ounce fillets, and place as many as you need two inches apart on foil-lined baking sheet coated with cooking spray. Season or glaze as you desire. Bake at 400 degrees for 10 minutes.

19) Try a buttermilk substitute.

You've probably seen the tip about adding vinegar or lemon juice to milk to make your own buttermilk–but that mixture never gets quite thick and creamy enough to really suffice. Instead, use thinned-out plain Greek yogurt: whisk together 3/4 cup yogurt and 1/4 cup water or skim milk.

20) Save yourself some washing.

When taking raw meat to the grill, transport it on a foil-lined platter or baking sheet. After food is on the grill, discard the foil; cooked food can go on the pan without you having to wash it first.

21) Waste not.

Measure flour, sugar, and other ingredients in a dry measuring cup set on top of a sheet of wax paper or parchment paper. Any that gets scraped off as you level can be poured right back into the container.

22) Steady Bag

When pouring gravy or leftover soup into a zip-top plastic bag, place the bag in a large glass measuring cup or bowl; cuff the top of the bag by folding it over, which holds the bag open and keeps things tidy.

23) Save yourself from yourself.

Build in portion control with your next batch of cookies. Dollop dough onto a parchment-lined baking sheet. Instead of baking the tray, freeze it. When firm, transfer the dough to a zip-top freezer bag then pull out one cookie to make "on demand" whenever you need a fix and don't want to overdo it.

24) Make vegetable stock while you sleep.

No time to fuss over a steaming stockpot? Place stock ingredients in a Dutch oven, and bake, uncovered, at 225 degrees for eight hours or overnight. (For a slightly less-rich tasting stock, cook in a slow cooker on LOW overnight.) In the morning, skim, strain, bring back to room temp, and refrigerate.

25) Use a mason jar as a blender pitch.

This is so genius, I almost didn't believe it! This is perfect for a quick smoothie you can bring on the go or for whipping up a homemade salad dressing in no time.

John Tasci
John Tasci
John Tasci

Explaining things in my own perspective. Love it or hate it I have a point.

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