Spending time in the kitchen gets a lot more fun once you know all of the clever hacks and short cuts chefs and foodies have come up with over the years. These are some of the best tips and tricks you’ll wish you’d known about sooner.
How to peel a mango
Peeling a mango is notoriously messy, and you often end up with a lot of wasted pulp because of how slippery the fruit is, and how stubbornly the massive pit in the middle is attached to the pulp. But if you use a glass, it gets a lot easier.
You first have to cut the many along the pit, and then simply push the piece of fruit down the side of the glass and voila- the entire skin peels off in one, non-messy piece.
The 10 seconds poached egg trick
There are several different ways to poach an egg, but once you follow Julia Child’s simple trick – you’ll never fear making poached eggs again.
Many people wrongfully believe poached eggs are super complicated, and as a result only order them off of breakfast menus. It’s true they do require a bit more skills than making an omelette, but as is obvious from above simple steps – you don’t need to be an iconic chef like Julia to master this technique in a heartbeat.
A simpler way to cut cherry tomatoes
Cherry tomatoes are sweet and delicious, and you can basically never go wrong with them as part of a fresh summer salad. But slicing them one by one just always feel unnecessarily time consuming – because it is.
Next time, simply put them between two lids, press down firmly on the top lid to keep all the tomatoes in place, and with one clear cut you slice them all at once. Just like that, you cut the salad making time in half.
Make crispy bacon in a waffle iron
Instead of frying bacon in a frying pan, an easier way to do it is simply sticking them in the waffle iron for a few minutes.
The bacon strips get cooked evenly on both sides at the same time, and you don’t have to worry about the fat splattering all over and burning your hands as you try to turn them in the frying pan. And the result is just as crispy and delicious.
We’ve all been pouring orange juice wrong
This hack is so simple we can’t believe it isn’t common knowledge. When pouring juice, or any beverage from a carton, most people automatically put the plastic spout close to the glass because it intuitively feels right. Turns out, that’s wrong.
It results in the liquid pouring out with that “glugging” noise and splatters inside (and sometimes outside) the glass. Instead, just turn the carton around so the spout is further away, for a perfectly smooth and non-splattering pour.
The perfect chocolate chip cookie
People who are on a mission to bake the perfect chocolate chip cookies need this hack more than any other. No matter which recipe you follow, make sure to put the finished cookie dough in the fridge for at least one hour- after you’ve already shaped them into little balls.
You then take those cold cookie dough balls and place on the baking sheet, and instead of trying to create cookie shape – let the preheated oven do the job.
Open jars with duck tape
If you can’t open a really stubborn jar lid, and have no stronger person around to ask for help – just use duct tape. You need a strip that’s about one foot long to line around the lid at least one quarter of the way around.
Also make sure some tape is on the top of the lid, so it holds better. Then all you have to do is hold the jar with one hand and pull on the duct tape with the other.
…or a knife
If you don’t have duct tape, and won’t be needing the lid again after opening the jar, you can also use a knife or any other sharp metal object.
This hack is only advisable for the more experienced home chefs out there, the ones who know how to safely handle sharp kitchen tools. All you have to do is firmly hold the jar with one hand, pierce the middle of the lid, twist, and voila – the jar is open.
The pomegranate trick
There is basically no fruit messier than the pomegranate, which is why many opt to buy the much more expensive ready-to eat seeds in the the refrigerated area of the produce sections.
But turns out there is a way to peel them where you get to enjoy ever single seed, without getting your hands sticky. Granted it probably takes a bit of practice, and knife skills, to nail this cutting technique – but just see how perfect the result is.
Home made slushy
If you find yourself craving a slushy on a hot summer day, instead of having to to leave the comfort of your home and go buy one -just follow this simple hack.
All you need is an unopened bottle of Coke (or any other soda) sitting in the fridge, shake it, and pop it in the freezer for little over three hours. Voila – free slushy! Just be careful when opening it, to not risk a slushy explosion all over your kitchen.
The smart way to cut corn
If you’re looking for a way to easily get all the corn off the cob without the kernels ending up all over the kitchen counter, try using a bundt cake pan (or if you don’t have one, a small bowl placed upside down in a bigger will work too).
You simply place the cob standing vertically and peel off the sides with a knife. That way you run less risk of cutting yourself, and all the kernels are gathered in the bowl.
Separate egg yolk with a bottle
Separating egg yolks is often needed for various cake recipes and is usually somewhat messy to do. But if you have an empty plastic bottle, you can just try this next time.
Simply crack as many eggs as you need in a deep plate, place the bottle’s opening right above the yolk and squeeze the bottle carefully. The yolk gets sucked right in, and with another squeeze you pop it out again in a separate bowl.
Easy, epic cinnamon roll waffles
Waffle irons are good for so much more than making plain waffles. You can for example treat yourself to these cinnamon roll waffle hybrids next time you want an extra delicious weekend breakfast.
This idea probably works with home made cinnamon rolls too, but why bother when these store bought ones turn out so perfectly? This is also great for students living in dorms, or anyone else who doesn’t have an oven, but still craves freshly baked cinnamon rolls once in a while.
How to peel an egg pro style
We’ve all been peeling eggs wrong our entire lives. The right way requires just one hand, and results in the entire egg shell coming off in one whole piece.
You carefully but firmly place the egg on a hard surface and then roll it back and forth while pressing down with your hand. The entire egg shell will just slide right off. Just make sure to do this after letting the cooked egg sit in ice cold water for one minute first, or it won’t work.
Cut a cake with dental floss
This might sound a little gross, but for those of us who don’t have the skills to expertly cut a cake with a knife – dental floss does the trick with almost the exact same result.
When cutting up a pretty cake, you want those perfect, even slices, and that’s kind of hard when just winging it with the bread knife. So instead, grab a piece of new dental floss and divide the cake into eight sharp slices just as can be seen above.
Score bread with a razor blade
Unbaked yeast dough tends to bounce back from anything, even the cut of a knife, but something as thin and sharp as a razor blade usually gets the job done.
Scoring the bread before popping it in the oven is crucial to avoid the bread cracking while it bakes, not to mention it gives you that authentic bakery feel. And those scores need to be quite sharp and deep to do the trick. So next time, try a razor blade instead.
The turbo version of washing pans
Next time you’re faced with a pile of dishes, and especially if the dishes are greasy frying pans, try this hack to speed up the process and use less arm muscles.
Electric screw drivers might not be intended for this purpose, but it works like a charm. In the time it would take you to scrub just one burnt pot or greasy pan clean, this little guy will get the entire pile of dishes done.
Removing cherry pits with a chop stick
To enjoy a bowl full of cherries without having to spit the pit out after each one, try this neat little trick. All you need is a glass bottle with a tall, narrow bottleneck, and a chopstick.
You just place the cherry right on the bottle opening and push the chopstick through on the stem-end of the cherry. If the chopstick is placed correctly, the pit should pop right out. It works the same way a pitter does(but how many people have cherry pitter laying around the house?).
Create animal shaped pancakes
This is a great way to impress family and friends, and it’s actually not as difficult as many think. Next time you’re making pancakes, put some of the batter into a squeeze bottle and start experimenting.
The main rule is the outline of the shape, and details such as eyes, have to be added first, or they won’t be visible once you turn the pancake over. This one might take some practice to master, but it’s well worth the effort!
How to deseed a chili
Deseeding chili can easily end up with painfully burning fingers, lips and even eyes (no, you’re not the only one who always forgets to wash your hands afterwards). This trick helps you deseed a chili faster, and avoid touching the seeds and pith of the fruit.
You just roll the whole chili firmly between the palms of your hands, cut off the stem and poor the loose seeds out. You can then proceed to chop up the chili (but if we may suggest, put gloves on for this part).
The chef way of dicing an onion
Finely chopping onions usually feels more like a painful struggle not to cry, as it seems impossible to avoid tearing up the entire time. But as it turns out, if you do it the chef way, it’s much easier.
With this technique the dicing takes much less time, which means your eyes don’t end up so irritated. Keep in mind though, this method does require a sharp knife. A dull knife might slip on the onion’s surface, making it more dangerous for your fingers.
The non-messy way to enjoy a cupcake
Is there anything more delicious than a cupcake with plenty of frosting on top? Probably not. But it’s also impossible to take a bite without getting frosting all over your upper lip and nose. Unless you do this.
You simply break off the top half, turn it upside down and create a cupcake sandwich with all the frosting in the middle. This way you get a perfect mix of cake and frosting in each bite, without looking like a mess.
Lemon juice without seeds
Lemon seeds are always super slippery, and annoyingly difficult to pick out of a salad or dressing. So it’s better to make sure they don’t end up there in the first place. And you don’t need to buy a lemon squeezer for it.
By cutting the lemon diagonally, instead of in half, you can easily get the seeds out before you start squeezing. This way it’s also easier to get maximum amount of lemon juice out of the fruit.
Use the pizza cartoon as plates
Let’s face it, we order pizza when we feel like having a zero-effort dinner in front of the TV. So having to wash the plates afterwards doesn’t really fit that chill scenario. The solution? Just use the pizza carton.
We kind of can’t believe we didn’t think of this one ourselves. The lid perfectly turns into four plates, and worst case if there’s more than four of you sharing the pizza – just rip up the bottom too.
Open a can of tuna without a can opener
We hope you’ll never be in a situation so desperate you’re forced to open a can of tuna this way. But in case of an emergency (such as the zombie apocalypse) this trick might come in handy.
You simply turn the can upside down and rub it against a flat stone surface, turn it back and squeeze the sides. Apparently it should just pop right off. Looks a bit difficult if you ask us, but hey – desperate times call for desperate measures.
Skin a kiwi with a teaspoon
Most exotic fruits behave like they really don’t want to be peeled. Kiwis are no exception. That tight, paper thin, and furry skin seems almost glued to the fruit inside. But if you think a sharper knife will help do the trick, quite the opposite is true.
Just cut off one of the sides and gently scoop the whole fruit out with a tea spoon. You’ll notice the peel comes off much easier this way.
Grill fish on lemon slices
Next time you’re making grilled fish (in the oven or on the grill), try putting it directly on a bed of lemons instead of wrapped in foil or in an oven pan. It saves time, and turns out just as delicious.
The lemons will prevent the fish from sticking to the oven rack or grill, and will also ensure a nice, strong lemon flavor. Not to mention you’ll have one less thing to wash when you’re cleaning up.
Turbo peel an apple
Peeling a bunch of apples to make apple jam or a massive apple pie is tedious and time consuming, and as it turns out – completely unnecessary. Just stick them on an electric drill, hold close to a potato peeler and peel away at the speed of light.
Be super careful with this one though, and make sure the apple is firmly in place or you might end up drilling a hole in your hand instead of peeling an apple.
Make popcorn with a can
This hack is probably only relevant for college students who live in a dorm without a microwave, and who haven’t yet invested in a set of pots and pans. But if you really want popcorn, nothing can stop you.
All you need for this hack is a can and a knife to cut an opening on the top side of it. Then just pour some oil in the bottom, add the popcorn kernels, put the can on the stove and wait for the magic to happen.
Crack an egg smarter
As logical as it feels to crack a raw egg open on the side of a bowl or the edge of a frying pan, it’s actually smarter to do it on a flat surface. This makes sure you don’t end up with bits of shells in the omelette or cake batter.
When you do crack it on the edge of something, it pushes tiny pieces of the shell into the egg that then get dumped out with the egg, into the bowl or frying pan.
Store cut fruit and veggies in cold water
If you’re cutting up fruits or vegetables that you don’t want to use right away, or simply cut up more than you needed for the recipe, simply store them in cold water. This will prevent them from turning brown and mushy.
This way you can keep most cut fruits and veggies in the refrigerator for days without them turning bad, minimizing waste and also saving time by already having cut up produce for next time you’re cooking.
How to get extra crispy meat
Any meat will tun out better if you simply take some paper towels and pat them dry before adding spices and cooking it. This might seem counter intuitive, but actually leads to juicier steaks and crispier skin on your chicken.
Make sure however to put the meat on a plate before patting it, not a cutting board, to prevent bacteria from the raw meat getting rubbed into the cutting board beneath. And wash your hands immediately after finishing dealing with the raw meat.
Don’t over-mix cake batter
Never over-mix cake batter, once you have combined the dry and wet ingredients. A quick 10-second stir is all that’s needed before pouring the finished batter in a cake pan.
Over-mixing activates the gluten in the flour leading to a more dense consistency, and it can also weaken the effect of baking powder and baking soda. Often when a cake doesn’t turn out good people think they messed up the recipe somehow, but it’s more likely over-mixing is to blame.
Non slippery cutting board
Put a dish towel or a wet paper towel underneath your cutting bard, to prevent it from sliding around. When you’re chopping things this will better keep it in place, and prevent you from getting injured. This trick is also helpful for rolling out dough.
Since counters are often wet and slippery, and both wood and plastic easily glide on wet surfaces, this is an extra important safety measure when cooking with children or beginner home cooks.
Rinse rice before cooking it
Rice might not look like it needs rinsing, but try putting uncooked rice in cold water and you’ll see it actually does. The water will quickly turn into a cloudy white, but this isn’t dirt per se.
Sure, some it might be debris from the facility where the rice was prepared and packaged, but most of it is surface starch. Surface starch causes the rice to clump together and get a gummy texture. Getting rid of the extra starch ensures fluffier, tastier rice.
Put a cup of water in the microwave
Reheating pizza or other baked goods is always a bit of a gamble. More often than not, the end result is a stale, dry piece of dough that would have been better to just eat cold. Unless you do this.
Put whatever you’re reheating on a smaller plate, so you can also fit a cup of water in the microwave. The water will add moisture to the air and prevent the pizza or bread from drying out.
Finish off your sauce with butter
Ever wonder how sauces in restaurants always have that shiny gloss, whereas your own home made attempts look like unappetizing mud? The answer is cold butter.
Every good chef knows about this trick, and they do it at most restaurants. Once your sauce is done, add a generous spoonful of cold butter right before serving. It adds both richness to the flavor and that pretty shine that simply looks better next to a good steak.
Peel ginger with a tea spoon
Most of us just cut off ginger peel with a knife, which essentially means almost half the root gets thrown in the trash. But it’s much smarter to peel this paper thin skin off with a teaspoon.
As can be seen above, it comes off without a struggle and unlike when using a knife or peeler, you run no risk of hurting your fingers or knuckles. Simply run the teaspoon against the surface of the ginger and no flesh goes to waste.
Wrap produce in paper towels
Buying fresh parsley, basil or spinach usually ends the same way – you barely get the chance to use them before they’ve all gone bad in the refrigerator. But you can easily prolong the life of fresh produce by wrapping them in paper towels before putting hem in the fridge.
The moisture in the refrigerator is what’s so bad for produce, and the paper towels help absorb most of it so greens and herbs stay fresh and crisp much longer.
Make your chicken even
When cooking chicken breast or thighs, make sure to cut and pound the meat to create pieces that are as evenly thick as possible. This will help the piece cook more evenly, and faster.
Pieces of chicken usually have a small end and a large, thicker end, and it’s basically impossible to cook such an uneven piece without some parts becoming too dry. If you pound the chicken before putting it in the frying pan, dry chicken will no longer be hard to avoid.
