We may have been preparing foods in our own way and we got use to with the hassle of the process, because we do not have any other way in mind how to prepare it in a more effective, creative and easiest way to do it. These tricks will surely change the way you prepare or handle your food.
1. Make Eggs in the Microwave
If you are sick of eating morning meals of bland yogurt in the morning, meet your new office best friend; the microwave. All you need is a microwavable plate or bowl you can have scramble eggs in 5 minutes or even fried eggs. Pair it with your cup of oatmeal and your work day is getting to be a lot better.
2. Portion the meat before freezing
Break off your meat into parts and portions before freezing it. The next time you need to cook, you don’t need to defrost the entire thing.
3. Reuse pickle brine
Left over slices of fresh cucumber can be dropped into leftover pickle brine In the jar and store in the refrigerator for a few days to make crunchy quick pickles. You can also put in other vegetables like green beans, carrots and radish. Par-boil these veggies first before pickling to speed up the process.
4. Wet your fingers to remove eggshell
Stray shell bits in your cracked egg? Dab your finger in water before you go after it. Water acts like a magnet and the shell will stick to your finger without having to chase it around the bowl.
5. Makin’ crispy bacon without the mess
Line 2 layer of aluminum foil that has been crimped at 1-inch intervals to create a disposable bacon rack. Elevating the bacon keeps it out of the grease and allows hot air to circulate around the bacon, so it cooks and crisps evenly.
6. Use an egg slicer to slice mushrooms
This trick saves time and less finger cuts.
7. “Dot” your butter … better
When your cookbook says to “Dot” with butter, such as a fruit crisp or a breadcrumb-covered casserole, chill the butter and use a grater to create a uniform piece that are easier to distribute.
8. Seal bagged foods with a MacGyver’d plastic bottle
All you need to do is cut off the top of the bottle and take off the cap. Push the bag through the bottle neck, fold it over the edges, and twist the cap back on. Now, your bag has an air and water tight seal, and you didn't have to waste the bag.
9. Multi-use your vegetable peeler
Use your vegie peeler to curl thin butter and chocolates, slice cheese to super thin, zest your lemon and lime rinds, or cut long strips of root vegetables like parsnips, carrots, beets, or rutabagas to crisp for easy veggie chips.
10. Non-stick measuring Cup
When you need to measure thick and sticky ingredients like honey or glucose or peanut butter, just spray your measuring cups with nonstick cooking spray to make the ingredients slip right out.
11. Prevent freezer burn
Trim down the ice cream container down as you eat your way through it. The lid will still fit the miniaturized container, and this reduces the amount of air the ice cream is exposed to. Or use a plastic sealer down to lessen the air space.
12. Waffle it!
Any favorite breakfast can cab be waffled. Scrambled eggs, brownies, cornbread, s’mores, carrot cake, cheese squares, tofu with sticky rice. Anything you like you can waffle it!
13. Scrape the skin off of ginger with a grapefruit spoon
Because a vegetable peeler can’t reach all those knobby nooks and crannies.
14. Defrost meat on an aluminum tray
If you can’t defrost in water (still the fastest method), aluminum is an excellent heat conductor and will cut the defrost time by about 30 percent, according to Serious Eats – much faster than a ceramic plate or plastic cutting board.
15. Make your own freezer packs
Add ¼ cup rock salt per 1-quart warm water in a jug, Mix or shake until dissolved. You can pack them in zip-lock containers. Place in your freezer until frozen. You’ll have an ice pack you can use for picnics or trips. or Cold compress.
16. Squeeze spinach with a sushi mat or potato ricer
Smooshing thawed spinach in a strainer or wringing it out in a paper towel is messy and not very effective. You can easily remove the excess water in thawed spinach by rolling it in a sushi mat lined with a paper towel or gently squashing it in a potato ricer. This trick comes in handy when you’re making something like Easy Spinach Lasagna, spinach dip, Saag with Tofu, Greek Spinach and Feta Pies, and other recipes that call for frozen spinach to be thawed and drained.
17. Test your baking powder
Find out if your baking powder or baking soda is still active with this easy test. Baking power should maintain their active properties for up to 18 months. It depends on the humidity levels and how well the container is sealed. Pour a few tablespoons of warm water into a small bowl. Add 1/2 teaspoon baking powder to the warm water — the mixture should fizz moderately if the powder is fresh. If there is no reaction, then chuck it and buy a new canister of baking powder. For baking soda – use a distilled vinegar.
18. Cheap trick to vacuum-seal your food
Use zip-lock plastics or resealable bags to store food. By removing the air from the bag protects the food better and helps it last a little longer. To suck the air from the bag, you may use a straw and lock the bag after. To avoid sucking in residue, you may try to put a clean cloth on the straw. You might not want to use this trick if you are sealing up a bag of raw meat.
19. Zest it right
We learn our best tips from those we cook with. And such is the case with this citrus zesting trick -- the one that will make your pies zippier, your salad dressings brighter, your kitchen cleaner. The next time you zest any kind of citrus, zest upwards, with the underside of the microplane or grater facing you. Why is this better? Because instead of a flailing rainstorm of zest on your counter, you’re collecting and confining the zest. And more importantly, you’re not losing its precious, citrusy oils to a cutting board, or your hands, or whatever surface you’d otherwise zest onto.
20. Pre-scoopor slice the ice cream before serving
Never serve an ice cream to your family and let them dig the rock-hard carpal tunnel causing ice cream scoop! Slice it or pre scoop the softened ice cream into muffin tins and refreeze it and place popsicles for easy potion pull.
21. Grate cheese like a champ
It’s probably overkill if you only need a scattering of grated cheese for a recipe, but if you’re grating enough for a taco bar’s worth of cheddar or making homemade mac-and-cheese. microplanes tend to produce smaller pieces of grated cheese, they are best used with hard cheeses such as Parmesan or Pecorino. Grating a soft cheese like mozzarella with a microplane would only give you a mushy mass instead of cleanly grated cheese. Slice cheese into a manageable size. Holding the microplane over a plate or board, gently swipe the cheese against the grate using an up-and-down motion. Continue until you have the desired amount.
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