Cooking Hacks That Are Incredibly Easy To Master
Garlic is key to many different types of flavorful dishes. Although, the small cloves can be frustrating to peel. That’s why you do this instead. Break apart the garlic into individual cloves then put them in a sealed mason jar. Then just shake the jar. Do this hard and long enough and the garlic will essentially peel itself. Then you just have to pop them off and trim the edges.
Nobody likes chopping onions because of how much they make you cry. People would probably do whatever they could to avoid that. People have a couple different theories on how to avoid it, but there is only one surefire method. The root end of the onion is the part that contains the most of the enzyme that causes crying. So avoid that part while chopping the onion. Or just wear goggles.
Here’s a strange suggestion. After you boil some water to make pasta, use that same water to make the sauce for your dish. The water’s already absorbed the starch and salt and will help keep the pasta and sauce together. The starch will also be a thickener that will help give the sauce the perfect consistency. Plus, you don’t waste any water.
If you make a soup too salty, that’s it, it’s ruined. At least that’s what you’d think most of the time. As it turns out, apples and potatoes can absorb salt. All you have to do is put a few wedges of slice raw apple or potato in the soup and let it cook for about 10 minutes on low heat. They’ll absorb the excess salt. Then just remove the slices and you can eat your soup with no problem.
When you’re trying to cut strawberries, this is a pretty good way to get rid of the stalk without removing too much of the fruit. Just put the straw at the bottom of the strawberry and gently push it through. If you aimed properly, the leaves and stalk will pop out after you push long enough. Then you’ll find a perfected hulled strawberry.
Storage space can be hard to come by, and it’s not any better within a kitchen. However, the inside doors of cupboards are actually a perfect place for hanging kitchen and bathroom tools. All you need are some inexpensive hooks to put up. It frees up drawer space and makes it easier to find your more commonly used cooking tools.
Bananas seem to always spoil just right before you’re about to eat them. And sure, banana bread is delicious, but it’s a lot more difficult to make than just eating a banana. In order to elongate the shelf life of your bananas, just wrap them in plastic wrap. Wrapping the end of each individual banana really helps add to their longevity. This prevents ethylene gases from being released from the stem of the banana and keeps it fresh for a longer period of time.
Tomatoes are usually stored in haphazard fashions. But it turns out that just makes them rot faster. The best way to store them is with their stem facing the ground. Laying them out flat like that ensures a minimal amount of air and moisture from entering and exiting the stem scar. Of course, also store them in the fridge.
Ethylene doesn’t just come from bananas, but from a lot of different fruits as well. And a surge of ethylene is what causes the fruit to ripen. And it will get overripe if left for too long. And getting fruit at that perfect level of ripeness is hard. If you want to speed up the ripening process though, try throwing the fruit in a paper bag. This works particularly well on avocados, bananas, and kiwis. The gas gets trapped in the bag and causes the sugars in the fruit to ripen.
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