Quick Tricks That Make Life in the Kitchen Way Easier
Cooking isn’t always glamorous. Sometimes it’s just the frantic chopping of onions, the frenzied stirring of sauces, and the desperate praying that the smoke alarm doesn’t go off. And yet, there are those little hacks that, when you discover them, feel like secret codes handed down from some benevolent culinary deity. They’re not about fancy ingredients or the perfect Instagram-worthy plating. They’re about making everything smoother, faster, tastier, and occasionally a little less stressful. Here are twenty hacks that you’ll actually use more than once.
1. Keep Herbs Fresh Longer
Wrap herbs in a damp paper towel, pop them in a zip-top bag, and store in the fridge. No more sad, brown parsley by Wednesday. It works best with cilantro, basil (sort of), and mint. Basil, mind you, sometimes just wants to be left out at room temperature, soaking up the sun from a nearby window.
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2. Freeze Leftover Wine
Don’t throw it down the drain. Instead, pour leftover wine into ice cube trays. Those little cubes are perfect for adding depth to sauces or stews without opening a new bottle. Tasting as you stir is practically mandatory.
3. Use a Spoon to Peel Ginger
Forget knives or peelers for this bumpy, irregular root vegetable. Simply scrape the skin off with the edge of a spoon. It’s oddly satisfying, precise, and leaves much less waste than the conventional method.
4. Stop Boiling Over
Tired of your pasta boiling over? Simply place a wooden spoon across the top of a pot to prevent a boil-over. The physics is a little mysterious, but it works. Science, right? Or maybe it’s just magic.
5. Make Your Garlic Last
Store unpeeled garlic in a paper bag in a cool, dark cupboard. Keep it away from plastic bags that don’t breathe well. Garlic hates suffocation and will go bad far more quickly if you keep it stifled in a bag.
6. Microwave Lemons to Juice
Toss them in the microwave for 20 seconds before juicing. Suddenly, the juice flows like a sour citrus river. Makes you wonder why we’ve been wrestling lemons for years in your juice press, getting only a dribble.
7. Stop Oil from Splattering
Add a pinch of salt to the pan before pouring in oil. This little hack not only saves you from having to scrub oil off your backsplash, but it’ll keep your eyebrows intact and forearms from getting scalded. One less minor disaster in the kitchen is a welcome win.
8. Reheat Pizza Like a Pro
Use a skillet on low heat with a tiny splash of water on the bottom. Then, cover with a lid. You’ll end up with a crispy bottom, melty cheese, and leftover pizza that’s somehow better than the microwave every time. It almost feels like going back in time to eat it fresh upon arrival.
9. Peel Tomatoes Easily
Score a little X on the bottom, blanch your tomatoes in boiling water for 30 seconds, and then immediately put them into an ice bath. The skins will peel right off. Perfect for saucy spaghetti, which is also a perfect excuse to open another bottle of wine.
10. Keep Brown Sugar Soft
We all hate it when our brown sugar starts to clump. The solution? Stick a slice of bread in the container. Overnight, it’ll absorb moisture, and your sugar won’t clump. That little slice might become your pantry hero.
11. Freeze Cheese for Grating
Soft cheeses are tricky to shred. Here’s the trick: freeze for 15 minutes. Once they’re frozen, you can shred them easily, and they’ll melt more evenly. This works for brie, camembert, ricotta—even goat cheese if you’re feeling fancy.
12. The Ice Cube Trick for Soups
Drop an ice cube in the pan to cool sauces or soups slightly when they’re starting to boil over. It also helps with tempering eggs without scrambling them. Who actually wants scrambled eggs in their custard anyway?
13. Stop Pasta from Sticking
Add a splash of oil to the boiling water, or take the pasta and rinse it quickly with cold water after draining. Both methods have their fans. Experiment and decide which method you’re a fan of.
14. Make Buttermilk Fast
It’s a simple formula that consists of milk + vinegar or lemon juice = instant buttermilk. It takes ten minutes and requires no last-minute store runs. The next time a baking emergency rears its head, remember this little formula to avert disaster.
15. Keep Avocados from Browning
Opening the perfect avocado is kind of like spotting a unicorn. To keep your uneaten half fresh, brush it with lemon or lime juice and store with the pit. This works for half an avocado and keeps it fresh long enough for a sandwich or that guac you’re definitely going to eat right away.
16. Shake Marinades Instead of Stirring
Use a jar with a lid and shake the contents vigorously. Your hands get a workout, but the flavor distributes faster than any spoon could manage. Also, there’s less splashing involved.
17. Make Onion Tears Optional
They talk about crying over spilled milk, but really, they should substitute milk for onions. If you’re tired of weeping while preparing that bolognese, chill those onions first. You can also slice them under running water. Or cry. Some argue tears are essential for flavor anyway.
18. Pop Corn in a Paper Bag
Forget that giant tub that barely fits in your microwave. Simply fold a brown paper bag with kernels, fold the top over twice, microwave, and watch the magic happen. Not only is the flavor better, but there’s less mess to clean up after.
19. Egg Peeling Hack
Add a teaspoon of baking soda to the water before boiling eggs and watch the shells slip off like a dream. Breakfast just got simpler. And yes, it’s oddly satisfying to peel eggs without little bits sticking everywhere.
20. Reuse Herb Stems
Cilantro stems, parsley stems, thyme stems—they can flavor stocks, soups, or teas. Don’t toss those stems. It’s zero-waste cooking, and somehow the soup tastes just a little smarter.
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