Time in the kitchen should be fun, productive, and rewarding. Well here are some tips and tricks that will make cooking and meal prepping a piece of cake! Let us know if you learned anything from these cooking secrets.
1. Pop the garlic clove in the microwave for ten seconds and there you have it.
Or you can go hulk on it and smash it with the heal of your hand and then shake in bowl to separate.
2. Soak mussels and clams in water with a few tablespoons of flour.
They will open up to ingest the flour, and in doing so will expel any sand or grit still inside. Leave them in for 30 minutes to get the best possible results, then cook them.
3. Get more juice from a lemon by microwaving it.
Heat up your lemon (or any citrus fruit) for 20 to 30 seconds. Apply pressure by rolling it on the counter or in your hands before cutting it in half and juicing. The fruit will be softer and easier to squeeze.
4. Remove excess fats from soups and stews with ice cubes.
5. Toss a pinch of salt onto a cutting board when chopping herbs.
The friction and weight of the salt will keep the herbs from sticking to your knife and getting all over the board.
(Note: this tip is best with herbs like rosemary and thyme. Basil and mint should be hand-torn to avoid bruising.)
6. Pat meat and seafood dry before pan frying.
Using a paper towel to remove any surface moisture on your meat will help avoid steam (or worse — flare ups) when it hits the hot pan or grill. Moisture and steam will also impede caramelization, which is what makes the delicious exterior you crave when searing and grilling meats.
7. Slam lettuce on the bottom onto counter and remove core. Cutting the lettuce will be a breeze.
8. Avoid clumpy rice by rinsing it before cooking.
Place your uncooked rice in a mesh colander and run under cold water until it runs clear. This will remove a lot of unnecessary starch from the rice, which can cause it to stick and clump together. You’ll get fluffy rice every time. Because everyone loves fluffy rice!
9. While we are talking about rice, freeze leftovers to always have a batch on hand. After you make a big batch of rice, freeze it in multiple microwave-safe containers. Once you’re ready for rice again, sprinkle 1-2 tablespoons of water over the rice and cover with dampened paper towels. Pop it in the microwave on high for 1-3 minutes before fluffing. Repeat until the rice is fully hot.
10. Put a wooden spoon on a boiling pot to keep it from boiling over.
11. De-clump brown sugar quickly with a microwave and water.
If your brown sugar is rock hard, there’s a really simple solution. Place the block of sugar in a bowl, sprinkle it with water, cover with a damp paper towel, and then microwave for 30 seconds. Continue microwaving, checking every 30 seconds, until the sugar is soft.
In the future to keep your brown sugar from clumping, place the bag in an airtight container or a resealable freezer bag and store at room temperature.
12. Wet your fingers with water to retrieve an egg shell.
A little bit of egg shell getting in your yolk is the peskiest part about making eggs. Just run a little water over your fingers before reaching in, and the egg shell piece will be easy to grab.
13. Frozen steaks not only taste better than thawed steaks after they’ve been cooked, but they also cook more evenly and lose less moisture.
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