8 Tried & True Cooking Hacks
May 06, 2021 03:01 AM
Simple and genius hacks are here to show you how to save time, minimize effort, make do deliciously, and not let anything get in your way when it comes to cooking. Today I’m sharing my tried-and-true kitchen tips and tricks. They’re ones that I actually use and love. Some of them I’ve been utilizing since I was a teen! Discover the best of the cooking hacks, that I truly love!
Improvise a brush
When you can't find your pastry or basting brush—or don't have one—make a quick, disposable stand-in: Fold a piece of parchment paper over and over to make a small rectangle. Cut fringe with kitchen scissors, and marvel at your makeshift brush.
Make powdered sugar fast
If you find that you're out of powdered sugar when you really need it, pulverize granulated sugar in a spice grinder to make your own.
Cool things down
If you are sautéing onions and they start to get too brown, toss in an ice cube to chill down the pan fast. The water will evaporate quickly, and your onions will be saved.
Muffin Tin for Meat Loaf
When you've got a hankering for a hunka meat but don't want to wait an hour or more for meat loaf to cook, divide and conquer: Divvy the meat into individual portions in a muffin tin, and bake at 450° for 15 minutes.
Cook up tastier grains
Enhance the flavor of quinoa, brown rice, or bulgur by cooking in tea-infused water— smoky black tea), Earl Grey, and chai are especially robust.
Ignore egg dates
We often joke that eggs never go bad (that's really just a joke; they certainly can and do go bad). But the sell-by date on the carton isn't your guide to whether the oeuf is still bien; don't automatically toss them after that date. Instead, place an egg in a glass of water: Good eggs sink; bad eggs float.
Easily clean a 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 turned to high, and blast the bits off.
The Best Way to Squeeze a Lemon
All you need to do is position the lemon segment in between some tongs and then squeeze the ends to push out all of that juice. This keeps your fingers nice and clean, while also putting a strong and equal force along the length of the lemon to get as much of the juice as possible out of the fruit.
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