The list below is a compilation from different culinary lover’s ideas and kitchen tips for a more organized, healthy, safe, and easy way to handle food. Continue reading to learn more and when you are ready to purchase your new favorite culinary knives, shop DFACKTO.
1. Keep potatoes white
Keep skinned, peeled, shredded, or diced potatoes in cold water while you are waiting to cook to keep the spuds from turning that grayish/dark color caused by oxidation.
2. Hinder spoiling
Store tomatoes stem end down to shield them from spoiling as fast. This keeps air from entering and moisture from leaving the scar where the tomato once joined the vine. Storing tomatoes at room temperature instead of in the refrigerator additionally makes them last longer.
3. Give bananas a longer life
Keep bananas fresher, longer by wrapping the stem of the bunch with saran wrap. The saran wrap keeps ethylene gases from discharging out of the stem, which ages the fruit excessively quick. It’s even better to separate each banana.
4. Accelerate ripening
Transform a banana from green to yellow, or a peach from crunchy to succulent, all with the assistance of a paper bag. When you place fruit into the bag, concentrated ethylene gas encourages it to mature quicker.
5. Prevent fruit from turning brown
You've likely heard that a little bit of lemon juice can keep apple slices from turning brown and looking unappetizing. A blend of one part juice to two parts water works very similarly to keep fruit from browning. The citrus extract and vitamin C in lemon juice works the same way as juice to hinder the oxidation process that causes browning.
6. Keep brown sugar from hardening
Make the sugar soft and scoopable by placing an orange strip or a slice of apple with the sugar into a tightly sealed container. For a quicker solution, microwave brown sugar alongside a little glass of water. The moisture inside the microwave will help separate the block of sugar.
7. Stay away from saran wrap debacles
Had enough of wrangling plastic wrap? Store the plastic wrap in the ice chest to store food or leftovers without any hassle at all. Cooling the wrap makes it simpler to wrap your food without having to fight the plastic wrap.
8. Get inventive with covering food
Cover leftovers with a new plastic showercap (directly in their dishes) to shield food from bugs and bacteria that could spoil food. They're reusable and simpler than dealing with plastic wrap or tin foil.
9. Check if eggs are still good
Easily spot bad eggs in a bowl of cold water to check whether they've turned sour. If the egg sinks to the bottom, it is still good. If it floats, it is no longer fresh. When eggs go bad, the fluid inside eggs vanishes through the permeable shell, leaving a gas bubble inside. The more buoyant it is, the older it is.
Peeling, Pitting, and Removing
10. Never wrestle eggshell pieces again
Gather up bits of broken eggshell from a bowl of eggs prepared from scrambling with a broken egg shell. Simply scoop out the bit of shell with half of an eggshell. The shell works as a magnet to draw up shell pieces without wasting a lot of egg.
11. Effectively scoop out squash seeds
Remove seeds from vegetables like squash and pumpkin with an ice cream scoop. Since the edge of the scoop is sharp, it slices through the fibery, gooey stuff inside the squash simpler than your hand or an ordinary spoon.
12. Skim the fat
Spoon out extra fat from stocks, stews, and sauces with a few ice cubes wrapped in a paper towel or cheese cloth along the outer edge of the pot or bowl. The ice allows the fat to solidify, making it simpler to expel with a spoon.
13. Separate yolks from whites
Separate eggs by simply squeezing an empty plastic water bottle over a split egg. At the point when the container re-blows up with air, it will scoop the yolk straight up. (Disclaimer: This strategy may take a little practice.)
14. Pit fruits easily
Place fruits on an empty beer bottle, and one at a time, utilize a chopstick to drive the pit into the container.
15. Turn that banana over
Ever had issues peeling a banana? You're not the only one. Rather than squandering valuable fruit by hacking into the stem end with a knife, delicately press the base together and strip the banana from the base up.
16. Strip the papery skin from ginger
Discard the peeler for a spoon to peel finicky ginger root.
17. Strip garlic the whine-free way
Remove all of the cloves from the bulb, and whack each clove with the side of a chef's knife. The skin will fall right off.
18. Peel citrus fruits without the chaos
To prevent disappointment, microwave citrus fruits for a moment for simple stripping (simply be mindful so as to not hurt yourself).
19. De-skin potatoes without a peeler
Time to jettison the peeler once more! Peel a potato in a snap by boiling it and afterward giving it an ice bath. The skin will separate from the potato and you can pick it right off.
20. Remove pits from fruit
Cut pitted fruits like plums and nectarines, into equivalent parts, and then rotate the parts in opposite ways. Utilize your thumb to pop out the pit (if your thumb doesn't carry out the responsibility, delicately pry it out with a butter knife, or cut the fruit into quarters for simpler separating).
21. Peel multiple boiled eggs at once
Peel numerous hard boiled eggs one after another by shaking them in a container with a lid. The eggs won't be pretty, however they will be prepared for a salad a lot faster than customary strategies.
22. Make peeling eggs much simpler
Add vinegar to the water when boiling eggs for simpler shell removal. The substance saturates the eggshells and helps the egg whites separate from the shell.
23. Pit and peel an avocado with only one utensil
Cut an avocado into quarters lengthwise to break the fruit from the pit (when it's down to the last segment, you can simply pop the pit directly out). Run a knife under the rim of the skin on each segment, and then peel the skin off like a banana.
24. Hull strawberries
Utilize a straw to hull strawberries (it's destiny!). Press a straw through the base of a strawberry until it goes all the way through the top and takes the hull — the white piece at the top of the berry — with it. Remove any remaining leaves with your fingers.
25. Make citrus fruits even juicier
To get the most juice out of a lemon, refrigerate the lemon and then microwave it for 15 to 20 seconds. Extra tips: Roll citrus fruits before squeezing, cut them the long way, and additionally utilize a couple of tongs to press rather than your own two hands.
26. Prevent seeds from falling into citrus juice
Wrap citrus organic products in cheesecloth (or a spotless legging) for juice without seeds.
27. Remove pomegranate seeds without making your hands red
Cut a shallow cone into the bloom end of the pomegranate, and then cut off the base of the fruit. Score the pomegranate along its edges and pry each segment individually to uncover the seeds.
28. Remove corn from the cob without your teeth
Use a bundt container to cut corn portions off the cob. Place the pointy end of the cob in the middle gap of the dish (with the open piece of the pan looking up) and carefully cut down. The pan works as a stand and catches the corn.
29. Make shredding cheese simpler
Before shredding semi soft cheeses like fontina and fresh mozzarella, freeze it for about 30 minutes and it will be ready to use. .
30. Cut soft cheese easily
Cut soft cheeses like brie and goat cheddar with unflavored dental floss to abstain from squishing them. This trick additionally works for cake and treat batter logs!
31. Keep onions from causing making you cry
To stop onion-related tears, freeze the onion before slicing. (Note: This trick only works if you're intending to cook the onions later.) If you’d like to look completely insane when your roommate walks in, put a piece of bread in your mouth (mostly sticking out) to collect the gas before it reaches your eyes.
32. Manage hard-to-open containers
To open a container with a stuck lid, wrap the cover with an elastic band and give it another attempt. The band will give up a better grip. If that is insufficient (or your hands hurt excessively), cover the rubber banded top with a dish towel, and attempt once more.
33. Make your own buttermilk
To make buttermilk when there's none of the genuine stuff in the refrigerator, add a tablespoon of vinegar or lemon juice to regular milk. The blend won't get as thick and smooth as buttermilk, but it will help make fluffy pancakes and quick breads in any case.
34. Cut cherry tomatoes down the middle at the same time
Cut cherry or grape tomatoes down the middle easily by setting them between two lids. Delicately cut evenly through the pack of tomatoes while pushing down the top for splendidly split tomatoes. What sort of lids? Anything works! Enormous yogurt holder tops or Tupperware tops are our two favorite choices.
35. Soften margarine or butter instantly
Keeping margarine or butter out on the counter for an hour isn’t always feasible. To accelerate the softening process, shred it with a cheese grater for spreadable, mixable margarine or butter when absolutely necessary.
36. Soften margarine or butter quicker without a grater
In the event that you'd prefer not to utilize the tip referenced above, cut the stick or margarine or butter into about eight pieces. More surface area will allow the stick to soften more quickly.
37. Solidify softened margarine or butter
To solidify over-softened margarine, give it an ice shower. Place the margarine in a little bowl, and place the little bowl in a bigger one loaded up with a couple of bunches of ice and some cold water.
38. Measure sticky ingredients without the mess
Coat the measuring cup or spoon with boiling water or a bit of cooking oil before using it to measure sticky substances like molasses or nectar. The warmth from the boiling water or the oil will assist the ingredients with sliding right off and into your mixing bowl without leaving any behind.
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