Keep pots from boiling over! Prevent over-boiling by placing a wooden spoon across a pot. Because wood is not a good material for conducting heat, the hot water strays away from the handle.
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Do not waste your time flipping! Now don’t flip out on us, but you don’t always have to flip your food. When roasting items such as French fries and veggies, pre-heating your cookie sheet eliminates the need to flip halfway through. This method isn’t suggested for baked goods like cookies (they wouldn’t look so pretty).
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Bring melted butter back to solid form! Revive over-softened butter by giving it an ice bath. Place the butter in a small bowl, and place the small bowl in a larger one filled with a few handfuls of ice and some cold water.
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Deal with hard-to-open jars. To open a stuck jar lid, wrap the lid with a rubber band and give it another try. The band will provide extra traction. If that’s still not enough (or your hands hurt too much), cover the rubberbanded top with a dishtowel, and try again.
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Peel boiled eggs in a big batch! Peel multiple hard boiled eggs at a time by shaking them in a lidded container. The eggs won’t be pretty, but they will be ready for an egg salad much quicker than traditional methods.
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Pit stone fruits with a twist! Cut stone fruits, such as plums and nectarines, into two equal halves, then twist the halves in opposite directions. Use your thumb to pop out the pit (if your thumb doesn’t do the job, gently pry it out with a butter knife, or cut the fruit into quarters for easier separating).
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De-skin potatoes without a peeler! Time to ditch the peeler again! Peel a potato in a snap by boiling it and then giving it an ice bath. The skin will separate from the potato center and you can pick it right off.
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Separate yolks from whites easily! Separate eggs by gently squeezing a plastic water bottle over a cracked egg. When the bottle re-inflates with air, it will scoop the yolk right up.
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Easily scoop out squash seeds. Remove seeds from vegetables such as squash and pumpkin with an ice cream scoop. Because the edge of the scoop is sharp, it cuts through the fibery, gooey stuff inside the squash easier than your hand or a regular spoon can.
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Get creative with covering food! They’re known for hair hackery, but shower caps are not limited to the bathroom. Cover leftovers with a fresh shower cap (right in their dishes) to keep bugs and unidentifiable particles from tainting food. They’re reusable and a helluva lot easier than repeatedly removing and replacing plastic wrap or tin foil.
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Speed up ripening! Be a total magician and morph a banana from green to yellow or a peach from crunchy to juicy all with the help of a paper bag. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster.
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A simple trick: Get more juice out of citrus by microwaving the fruit for 10-15 seconds before squeezing. The fruit will be easier to squeeze and the process will reap more juice for whatever you’re cooking up. A lemon or lime taken straight from the refrigerator is harder to juice than one left at room temperature or warmed slightly.
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Are you tired of the mixing spoon falling into the pot? You have to try this! Prevent a mixing spoon from falling into a bowl full of food by attaching a rubber band.
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Buying a big bag of salad greens or lettuces is a great, economical way to get your veggie servings, but we’ve all dealt with the frustrations of opening the bag a few days later and seeing sad, wilted or even slimy leaves inside. What’s the best way to store salad greens so that they last the longest? Transfer bagged lettuce to a lidded container and place a paper towel over the top to keep leaves crisp longer.
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We’ve all been there. You go to start a recipe for your favorite chili or bean soup or from-scratch hummus and then it hits you: you forgot to soak the beans! Of course you can reach for canned beans at this point, but if freshly cooked beans are what you really want, then this tip is for you! Cut the soaking time for dried beans by microwaving them for 15 minutes.
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Light and airy as a cloud, there’s nothing quite like a spoonful of freshly whipped cream. Get fluffier whipped cream when you chill the beater and bowl beforehand. Because you’re relying on the fat in the cream, you need to ensure it stays in a solid, albeit microscopically solid, state. Chilling your bowl, cream, and beaters beforehand means things will stay colder longer during the whipping process. Colder cream = loftier peaks. Using a lower speed to begin your whipping will also be helpful. The cream won’t warm too quickly and you’ll build up smaller bubbles, for a more stable foam.
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Use 2 bags of different icing with one tip to make swirl icing! Fill two small disposable piping bags with different colored or flavored frosting. Use scissors to snip holes in the bottoms of both bags. Insert both bags into a large (16”) disposable piping bag fitted with a decorative tip, making sure the two bags are aligned by squeezing and twisting the large bag.
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If you’ve ever had to grate a semi-soft cheese, you know it can be difficult to clean the grater afterward, and you know you lose a lot of cheese because it breaks up when you’re trying to press it through the grater. Use cooking spray to stop cheese from sticking to a grater and make the grating and the cleanup easier!
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Marinate and tenderize steak with coffee grounds! Since coffee grounds are acidic and acidity helps tenderize meat, your steak should be melt-in-your-mouth good. You can combine coffee grounds, balsamic vinegar, garlic and shallots!
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Store your cupcake liners in a Mason Jar. You can store your cupcake liners in a Mason Jar and they won’t be EVERYWHERE plus if you get cute cupcakes liners they’ll look cute out on the cabinet!
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Create a disposable funnel by cutting the corner off an envelope! Moving dry ingredients from bags to airtight glass jars helps keep them fresh — but transferring them into the containers can get messy. If you don’t have a small funnel handy, use an envelope. Cut a generous portion off a corner, then snip off its tip and curl it into a cone. For large amounts, use big manila envelopes.
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Dry leftover fresh herbs by microwaving them for 1 minute. Microwave-dried herbs retain excellent color and potency. Start by laying the herb foliage in a single layer on a paper towel, either on the oven rack or on the glass insert. Cover the leaves with another paper towel and microwave on high for 1 minute.
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Add 1 teaspoon of white vinegar or lemon juice to 1 cup of whole milk when you don’t have buttermilk. When you need buttermilk but don’t have any on hand, use vinegar and whole milk instead. Let the vinegar-milk solution stand 2-3 minutes before using.
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Juice citrus easily with tongs. We recommends squeezing lemon (or other citrus fruit of similar size) halves with a set of kitchen tongs to get more juice than you would by using your hands alone!
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Sometimes getting your children to eat a healthy snack is a complete fail especially if your child is a picky eater. Here we share this great idea for yogurt popsicles! Insert a plastic spoon or a wooden stick into yogurt cups and freeze for easy yogurt popsicles.
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Soften a stick of butter quickly with a heated glass. Pour boiling water into a glass to heat it up. Then, dump out the water and place it over the stick of butter. The butter will be softened within minutes without it completely melting.
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Are you always looking for the best time-saving tips, techniques, and to-do lists for polishing off the kitchen? We help you with that! Hook a plastic bags around the faucet head in your kitchen sink then peel potatoes, slice off melon rinds, etc straight into the bag for easy cleanup.
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Never throw grease down the sink! If you have bacon grease or any other kind of grease that you want to discard, line a prep bowl with foil then pour bacon grease inside. When it hardens, crumple and toss.
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Save cut fruit from browning! You’ve probably heard that a little squeeze of lemon juice can keep apple slices from looking unappetizing. A mixture of one part of honey and two parts of water works to keep fruit from browning. The citric acid and vitamin C in lemon juice as well as a peptide in honey slows down the oxidation process that causes discoloring.
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Make your tomatoes last longer! Store tomatoes stem end down to keep them from spoiling as quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine. Storing them at room temperature rather than in the fridge also makes them last longer.
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Do you want to keep potatoes white? Cover shredded or diced potatoes with cold water before cooking to prevent potatoes from browning caused by the release of a starch that makes them oxidize.
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