From time to time, we all face different insignificant issues while cooking. A piece of eggshell that gets in the batter or a piece of beef that you forgot to take out of the freezer to defrost for dinner can easily spoil your mood. In this article, we’ve collected some tips that can help you avoid these and many other problems while cooking.
Bright Side has collected various tricks that help us to save time and make our lives better which is why we are excited to share them with you today!
After you crack an egg, cut the white along the line of the yolk so that the white spreads evenly. Cover a frying pan with a lid and get perfect fried eggs with firm whites and a runny yolk.
Spill 1-2 tbsp of water on the edge of the rim of a frying pan and cover it with a lid. The water will turn into steam and cook the tops of the eggs. The whites and the yolks will remain liquid.
Experienced cooks recommend marinating meat or fish in bags so that the marinade covers the whole product evenly. A vacuum sealing machine will make the process even quicker but if you don’t have one, you can use a simple straw: just suck the air out through it.
To make the chicken breading just like the kind at KFC, add some oats to the crumbs.
To keep a cutting board from slipping, cooks recommend to put a wet towel under it, wrap your hand with a few layers of a plastic wrap, take off the resulting ring, and put 4 of them under each angle of your cutting board.
Experienced cooks recommend this method:
If you pour some milk in a bowl with oatmeal porridge and put it in the fridge in the evening, by the morning time, you’ll have a porridge that you can heat up and eat.
Experienced cooks confirm: the sharper a knife is, the safer it is.
To keep your knife from dulling, don’t cut products on glass cutting boards or plates and never cut salt — it damages the blade’s edge.
To froth milk for a cup of cappuccino, you don’t need a coffee machine. Here are 2 easy methods:
To thaw an average-sized steak in 5 minutes you’ll need:
Turn over one of the pots and put a steak at the bottom. Place another pot right on the steak and pour water in it. In 5 minutes, your steak will be defrosted.
This trick can easily be explained. Metals conduct heat really well, so if you just put meat on an aluminum surface, it’ll be thawed faster. The other water weighted pot expands the contact area between the meat and the warm surface and the process speeds up.
Before boiling eggs, add some baking soda or vinegar to the water. Both substances get inside the eggshell and make the process of peeling way easier.
If you don’t like to peel oranges, lemons, and tangerines, this tip is just what you need. Place a citrus fruit in the microwave oven and heat it for 20 seconds. Now it will be really easy to peel your fruit!
For baking, we usually need soft but not melted butter. And it’s really easy to make a mistake. In this case, you have to take a cup filled with ice and put butter in it. Stir the substance with a spoon and let the ice melt.
An organic compound called cucurbitacin is responsible for the bitterness. It tends to concentrate in the stems and roots but in stressful situations (like with lack of water or excessive heat), it appears in the cucumber peel. To get rid of the bitterness, you have to cut a cucumber from both sides. Then place the cut piece back on the cucumber and start rubbing the flat ends together. Soon, a white foamy substance will appear and you have to keep rubbing until the cucumber stops producing foam. Then repeat on the other end and wash the cucumber.
Here’s a no-cream spaghetti carbonara recipe:
After cooking carbonara, you may want to use the egg whites for something else. For example, you can cook meringues in your microwave oven. In contrast to the classic recipe, you don’t need to take care of the temperature.
You’ll need 1 egg white and 7 oz (200 g) of powdered sugar. Mix the sugar and the egg white together until a thick, sticky substance forms.
Roll dough into meringues on a paper towel or disposable cupcake liners. Microwave them for about 1 minute (the amount of time depends on your microwave oven). Then let meringues “sit” for about 1 minute.
If you whip something in an open bowl, you may want to use a paper plate to protect your kitchen from splashes.
Mix equal amounts of sugar and salt in warm water so that you can’t tell whether the water is salty or sweet when you try it. This mixture is really good for chicken or rice.
To cut soft products like mozzarella or cakes that can easily be damaged with a knife, you can use unflavored dental floss.
Do you have any tricks that save you effort, time, and nerves when you cook?
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