We may never be the next Iron Chef, but that doesn't mean we can't make meals at home that are both easy and delicious.
It just takes a bit of practice — and some smart hacks — for anyone to become a master in their own kitchen.
We may never be the next Iron Chef, but that doesn't mean we can't make meals at home that are both easy and delicious.
It just takes a bit of practice — and some smart hacks — for anyone to become a master in their own kitchen.
Microwaves work by causing the moisture molecules in the food to vibrate and the friction creates heat. A wet napkin can add the extra moisture needed for reheating your meal evenly.
You always have to buy more herbs in a bunch than you need for a single recipe. Prevent waste by chopping up the leftovers and freezing them in oil for use later.
Skip the big pot and put your pasta in a frying pan with just enough cold water to cover. The small amount of starchy water leftover is perfect for a sauce.
The whole time you're heating the water from the bottom, some of that heat is escaping from the top. To prevent that and speed up the boiling, cover the pot with a lid.
You can tell a frying pan is ready for some oil when drops of water dance across the surface.
For large shards, it's easy to scoop them out with the remaining shell, but smaller shards can be tricky. Wetting your finger beforehand can help you nab that shell before it runs away.
The cloves will bang against each other and the bowl, knocking the skins free. Don't be shy. The harder and faster you shake it, the better it will work.
Yes, safer. A sharp knife will easily cut through even the toughest veggies, meaning you risk fewer fingers because you don't have to put as much force into your slicing.
There are lots of "hacks" for knowing when your food is done, but nothing is faster or more accurate than simply taking the temperature.
By making extra, you'll have the makings for another quick meal. Turn the leftovers into a tasty quinoa salad for lunch the next day, or make my favorite leftover rice dish: omelet rice.
Besides limiting your weekly tears to one session every few months, this strategy is great for single folks who never use a whole onion at once. Freeze flat in a ziptop bag.
Then you can add that tasty goodness to all sorts of meals without the extra work of cooking the onions down every time.
We all know that we shouldn't be dumping fats down the sink anyway, so keep a jar in your freezer in order to add to it whenever you fry up some bacon. Then roast everything you can think of in it.
Carrot ends, squash skins, and any other vegetable scrap can be frozen. Once you've got a ton, make a rich vegetable stock out of them.
Also great in stock: cheese rinds.
You know the dark brown bits that stick to the pan when you sear meat? Don't resign yourself to scrubbing it away. Instead, add a bit of water or wine to the pan and scrape those bits off to create the base for an amazing sauce.
It's perfect for cutting soft foods that are easily squished, like slicing up icebox cookies, portioning cakes, or even cutting soft cheeses.
Imagine the look on your guests' faces when you tell them you baked the bread yourself. It's up to you whether or not you tell them how easy it was.
Just put all the ingredients in the bag, seal, and then use your hands to mix everything together. To use, snip off a corner of the bag to turn it into a piping bag.
You don't need to learn fancy pancake art techniques to have a bit of fun. Let the edges set, then remove the cutter before you flip them.
Only metal cutters work for this. Plastic ones will melt on your pan.
Older eggs are best for hard boiling. Over time, air gets into the egg, creating the familiar pocket, but also loosening the shell membrane, meaning it's easier to remove.
Place the raw egg in water. The more it floats, the older it is.
Roasting veggies easily turns up the volume on their flavor. Prep them so that everything is about the same size, coat liberally in oil, season with salt and pepper, and roast at 400–425°F until charred and delicious.
Fat hardens when cold. By dropping an ice cube onto the surface of your dish, the fat around it will congeal and you can easily scoop it out with a spoon.
Of course, you don't want it rock solid, rather just solid enough that you can grip it firmly without smooshing it. Perfect for soft cheeses, butter, or even fresh ginger.
It doesn't matter how many tricks or hacks you employ if you mess up following the recipe. Read it all the way through so you won't be surprised when your 30-minute dinner has a 2-hour rest period halfway through.Got any other tips for making your meals taste better while also saving time? Tell us about them in the COMMENTS and SHARE these tips with all your friends!