Like many any other folks, I believe that cooking is a skill, which means that the more I practice, the better I become. That make sense, right? And with practice comes knowledge about what to do when certain oh-no-what-do-i-do-problems i.e. shells in the egg yolk, boiling-over pots of water, peeling garlic, etc. arise. So as my cooking skill continues, I also discover, (by searching, of course) some simple ways to make the process easier along the way. And like my recipes, I am happy to share the following simple, yet helpful cooking tips that anyone could use. As a chef of your own, you just have to try these tips yourself for you to believe it, and take note, they’d been surprisingly proven to be very effective solutions by various professional chefs around the globe.
How To Peel Garlic Easily And Effectively?
Microwave a head of garlic for 20 seconds. Remove it and peel the garlic with your hands. You’ll notice the cloves will slip right out of the casings like magic. Another easy method is to smash the garlic head with the heel of your hand, and then throw it into a metal bowl. Put another metal bowl on top and shake hard for a few seconds. When you remove the top bowl, you’ll see a bunch of naked garlic cloves.
How To Peel A Hard Boiled Egg In 3 Seconds?
Take a pin and pierce the fat end of your egg with a pin BEFORE you boil it. This punctures the membrane between the shell and the egg white inside, making it super easy to peel once boiled. Another way is to run a little water over your fingers before reaching in, and the egg shell piece will be easy to grab.
How To Stop Honey Sticking To The Spoon?
To stop sticky substances like honey sticking to the spoon as you measure it out, dip the spoon in oil first. Problem solved.
How To Ripen Avocados Overnight?
To ripen a hard avocado overnight, simply put it in a paper bag with a banana over night. The banana releases ethylene, a hormone that triggers the ripening process in fruit.
How To Clean Mussels And Clams?
Soak the mussels and clams in water with a few tablespoons of flour. They will open up to ingest the flour, and in doing so will expel any sand or grits still inside. Leave them in for 35 minutes to get the best possible results before cooking.
How To Get More Juice From A Lemon?
Microwave your lemon (or any citrus fruit) for 20 to 30 seconds. Apply pressure by rolling it on the counter or in your hands before cutting it in half and juicing. The fruit will be softer and easier to squeeze.
How To Remove Excess Fats From Soups And Stews?
Skim off the fat globules that rise. Drop a few ice cubes into your finished soup, stew, or casserole. Scoop-able fat globules will rise to the surface where the fat has congealed in the colder areas where the ice cubes landed. You can skim these off with a spoon. Another simple method to try if you’re not eating the soup right away is put it in a container and let it cool in the fridge. Once the fat has risen to the surface and solidified, you can simply scoop it out and then reheat the soup as desired.
How To Keep The Herbs From Sticking To Your Knife and Board?
Toss a pinch of salt onto a cutting board when chopping herbs. The friction and weight of the salt will keep the herbs from sticking to your knife and getting all over the board. This tip is best with herbs like rosemary, parsley, thyme and the likes. Basil and mint should be hand-torn to avoid bruising.
How To Avoid Meat And Seafood From Steaming And Flaring Ups When Frying?
Pat the meat and seafood dry before pan frying. Using a paper towel to remove any surface moisture on your meat will help avoid steam, or worse flare ups when it hits the hot pan or grill. Moisture and steam will also impede caramelization, which is what makes the delicious exterior you crave when searing and grilling meats.
How To Chop Iceberg Lettuce In Seconds?
Take your head of lettuce and slam it down on the counter as hard as you can onto its bottom. Turn it over, and remove the core. Once the core is out, the lettuce will be very easy to separate and chop up with a knife.
How To Avoid Clumpy Rice When Cooking?
Place your uncooked rice in a sieve or mesh colander and run under cold water until it runs clear. This will remove a lot of unnecessary starch from the rice, which can cause it to stick and clump together. So always rinse your rice before cooking. That way, you’ll get fluffy and clean rice every time.
Freezing Leftover Rice, Seriously?
Yes! You read it right! Just like many other leftovers, rice can be froze too. After you make a big batch of rice, freeze it in a microwave-safe containers. Once you’re ready for rice again, sprinkle 1-2 tablespoons of water over the rice and cover with dampened paper towels. Pop it in the microwave on high for 1-3 minutes before fluffing. Repeat until the rice is fully hot.
How to Prevent Pots from Boiling Over?
This is a typical occurrence when boiling something. But do you know that by putting a wooden spoon across the pot (as shown in the picture) prevents the water from boiling over? Yes, you read it right and it works because the dry, room temperature spoon will break the bubbles and send them back into the pot. Be sure to use a dry wooden spoon because if you use a wet spoon, the wood will warp. You certainly don’t want that to happen.
How To De-clump Brown Sugar Quickly?
Having your sugar all clumped up is somewhat frustrating. I hear ya! I’ve been there done that. But here comes the simple solution to it. If your brown sugar is rock solid hard, place the hard block of sugar in a bowl, sprinkle it with water, cover with a damp paper towel, and then microwave for 20-30 seconds. Continue microwaving if necessary, checking every 20 seconds, until the sugar is soft. And in the future, to keep your brown sugar from clumping, place the bag in an airtight container or a resealable freezer bag and store at room temperature.
Never Ever Thaw Your Frozen Steak
Thawing steaks is a huge mistake that many people keeps repeating, unconsciously. And I must admit, I am also guilty of it. Errrr! Frozen steaks are not only taste better than thawed steaks after they’ve been cooked, but they are also cook more evenly and lose less moisture. See the texture difference between the two cooked steaks. The thawed being rough looking, and the frozen being fine.