Everyone wants to be a ninja when it comes to cooking. But if you don’t know the simple kitchen hacks, easy work seems complicated. We have a list of the best kitchen hacks in 2021. We will also cover how to freeze broccoli, freeze carrots, and fold a burrito.
30 best kitchen hacks
Stop fish skin sticking to the frying pan.
Using a non-stick frying fan reduces the problem, but there are times when even the non-stick frying pan becomes old. In that case, use butter and olive oil at the ratio of 1:1 on a hot pan before putting the fish skin-side down. Butter will stop the fish skin from sticking. Olive oil will help the butter not to burn.
Separate yolks from whites
Crack an egg into a bowl, then invert an empty water bottle above the yolk, squeezing in the sides of the jar. As the bottle’s mouth makes contact with the yolk, then release the pressure on the bottle. Schloooop! The change in air pressure sucks the yolk directly into the bottle, leaving the white behind.
Pit cherries Easily
Place cherries on top of an empty beer bottle, one at a time, and use a chopstick to push the pit into the jar.
Peel garlic that the fuss-free way
Remove all cloves from the bulb, then whack each clove with the aspect of a chef’s knife. The skin is going to fall right off.
Peel citrus fruits with no mess
There’s only one drawback to eating an orange. The tedious job is to peel it. To get around the mess and frustration, roll citrus fruits and microwave them for a moment for superficial peeling.
Peel potatoes without a peeler
Time to ditch the peeler again! A comfortable kitchen hack is to peel a potato in a snap by boiling it for a few minutes, then dropping it into
ice water. In professional cooking, this method is blanching. The skin is going to separate from the potatoes easily. The same applies to Tomatoes if you like to have a peeled tomato. But blanch it for 10 seconds only in boiling water.
Maintain potatoes whiteness
Cover shredded or diced potatoes with cold water before cooking to prevent the spuds from turning that gross grayish/brown. Generally, it happens due to the discharge of a starch that makes them oxidize.
Slow down rotting
Shop berries stem end to keep them from spoiling too quickly. It prevents air from entering and moisture from leaving the scar in which the tomato once connected to the vine. Oh, and also the guidance to never shop a tomato at the refrigerator? Recent research demonstrated that the process of storage (fridge versus counter ) didn’t significantly affect the taste or juiciness of tomatoes.
Give bananas a longer life.
Keep bananas fresh for more time by wrapping the close of the bunch with plastic wrap. Better yet, different each banana. Both tactics obstruct ethylene gases from releasing from the stem, thereby ripening the fruit too quickly. Don’t keep bananas in the refrigerator.
Speed up ripening
Be a total magician and morph a banana from green to yellowish (or cherry from crunchy to succulent ) with a paper bag’s assistance. When fruit tossed into the bag, concentrated ethylene gas helps it ripen quicker. However, don’t overdo it.
Save fruit from browning.
You have probably heard a little squeeze of lemon juice may keep apple slices look more appetizing. A mix of 1 teaspoon honey to two parts water will save your fruit from browning. The citric acid and vitamin C in lemon juice and a peptide in honey slow down the oxidation process, leading to discoloration. It is one of the most straightforward kitchen hacks.
Prevent brown sugar
Ugh, the worst: You make cookies, to find your brown sugar into crusty nuggets (or a single rock-hard candy mountain). Assist brown sugar in staying soft and scoopable by tossing an orange peel or a piece of apple along with the sugar into an air-tight container.
Or, for a fast fix, microwave brown sugar beside a small glass of water. The moisture that the water will discharge into the microwave can help divide the block of sugars.
Avoid plastic wrap disasters.
Had sufficient of wrangling plastic wrap? Store cling film in the refrigerator and remove your hassle forever. Chilling the wrap reduces its stickiness.
Use shower caps to cover your leftover food.
They’re famous for baldness hackery. But shower caps’ usefulness is not limited to maintaining your lovely hair dry. Cover leftover food using a fresh shower cap on your food container or bowl. It will help to prevent air pollutants from turning food stale. Not only are your shower caps reusable, but they’re also a heckuva lot more accessible than repeatedly replacing and removing plastic wrap or tin foil. And they may make you giggle when you visit them on your refrigerator.
Check if eggs are edible.
Your nose won’t always tell you if eggs have gone wrong. To find out, gently put raw eggs in a bowl of cold water. When an egg submerges to the bottom, it is A-OK. If it floats, it has seen better days. Over time, the liquid inside eggs vanishes through the porous shell. It leaves a gas bubble inside. The floatier it’s, the older it is.
Never wrestle eggshell pieces again.
Nobody enjoys crunchy pieces in their cake or brownies. But grabbing a bit of eggshell that has fallen into the batter can become a wild goose chase because it seems to squirm from the reach, including a wily tadpole.
We’ve got two options. For one, wet your fingers and hit in. (Straightforward, but it works!). For a cleaner alternative, scoop up pieces of the broken eggshell with half of your already-cracked egg. The shell acts as a magnet to draw up shell bits without wasting too much egg.
Easily scoop out squash seeds.
Remove seeds from vegetables such as squash and pumpkin using an ice cream scoop. Because the edge of the knowledge is sharp, it cuts through the fibrous, gooey stuff inside the squash. It is better than your hand, along with a regular spoon.
Skim the fat
Spoon out excess fat from curries, stews, and sauces by skimming a couple of ice cubes (wrapped in a paper towel or cheese material ) along the surface of the liquid. The ice helps the fat, making it easier to remove with a spoon (or possibly a bit of toast)—one of the most incredible kitchen hacks.
Pit stone fruits with a twist
Cut stone fruits, like plums and nectarines, into two halves, then twist the halves in opposite directions. Use your thumb for popping the pit out. In case your thumb does not do the job, gently try it out using a butter knife, or cut the fruit into quarters for easier separating.
Time to put all your eggs in 1 shot
Peel multiple hard-boiled eggs at one time by shaking them at any lidded container. Smash, bang, boom! Shells are cracked and ready to bounce right off. The eggs won’t be pretty, but they will be all set for an egg salad much faster than traditional procedures.
Other Kitchen hacks: Create eggshell removal even simpler
The fresher your eggs, the harder it is to remove their shells when hard-boiled. Solve this predicament with the addition of baking soda or vinegar to the water when boiling eggs. Both of them permeate the eggshells and help the albumen (that’s fancy talk for egg whites) separate from the shell.
Pit and peel an avocado with just one utensil
Cut an avocado to quarters lengthwise to split the fruit from the pit. (When it’s down to the last segment, you can pop the whole right off) Run a knife below the skin’s tip on each section, then peel it off like a banana.
Make citrus fruits even juicier.
To get the most juice from a lemon, refrigerate, and then microwave it for 15 to 20 minutes.
Bonus hints: Roll citrus fruits before squeezing, cut them lengthwise, and use a set of tongs to press instead of your own two hands.
Make cheese grating easier and less messy.
Before grating semi-soft cheeses such as fontina and fresh mozzarella, freeze it for about 30 minutes. It hardens it up, making it much easier to grate. I hope you liked the kitchen hacks so far. Read more.
Cut the (soft) cheese effortlessly.
Slice soft cheeses such as brie and goat cheese with unflavored dental floss to avoid squishing them. This trick also works for cake, cheesecake, and cookie dough logs!
Prevent onions from making you weep
To prevent onion-induced tears, freeze this aromatic veggie before chopping. (Note: This trick only works if you plan to cook the onions after. Otherwise, following the onion thaws out, the uncooked bits will be somewhat soggy!)
Still another Alternative? Strap on your swimming goggles to protect your eyes while you chop. The best of the kitchen hacks: Peel the onion and keep it in its cold water. It will stop syn-propanediol-S-oxide, stimulating your eyes’ lachrymal glands.
Deal with hard-to-open jars
To open a stuck jar lid, wrap the cover with a rubber band and then give it another try. The ring provides additional grip. Alternatively, lid grips might help and y in the supermarket store in packs of 3.
Make your buttermilk
Buttermilk adds richness to sandwiches, pancakes, and bread, but it can be a tall order to get through a whole container of the stuff. (because we are willing to bet you do not drink it straight.)
To make your buttermilk, add a tablespoon of vinegar or lemon juice to 1 cup of milk. The mix won’t get too thick and creamy as the actual thing, but it will help make soft baked goods just the same.
Soften butter in a flash
Maintaining butter out on the counter for one hour isn’t exactly perfect for a tight schedule. To hasten the process, grate it with a cheese grater or flatten it with a rolling pin. Instead of using one of these tips mentioned above, cut a stick of butter into approximately eight pieces. More surface area and air circulation will allow the rod to regenerate more rapidly.
One of the best kitchens hacks: Bring melted butter straight back to solid form.
Revive oversoftened butter by providing it an ice tub. Place the butter in a small bowl, then nestle the little bowl in a bigger one filled with a couple of handfuls of ice and a few cold glasses of water.
Measure sticky stuff without the clutter
Coat a measuring spoon or cup with hot water or a dab of cooking oil (or spray) before measuring sticky substances such as molasses or honey. The oil or heat can help it slip off and into a mixing bowl without leaving any behind.
Bring new life to crystallized honey by putting the container in a bowl of warm water for about 5 to 10 minutes.
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