25 Basic Tips For Kitchen That Will Make Life Easier




Cooking


#1. Add ½ teaspoon of baking soda when boiling eggs. The shell will slide right off.

#2. To easily peel the garlic: Put the garlic in cold water before peeling.

#3. To easily peel boiled potatoes, placed them in cold water  immediately after being boiled.

#4. Immerse potatoes in the water after cutting it to prevent them from darkening while waiting for oil to heat up and fry them.

#5. If you need to add more oil in the frying pan during the frying, add the oil along the edges of the frying pan so that when it reaches the ingredients cooked, it will be well heated.

#6. Freeze the meat in the freezer before slicing it for roasting or steaming. This will make it easier and faster to cut.

#7. Spice up meat and fish evenly. Sprinkle the salt and pepper as if they were a falling snow. This will prevent the accumulation of spices in some areas.

#8. After spicing up chicken or meat, leave them in the refrigerator for at least two hours until the spices are fully absorbed for a better taste.

#9. When burning food: Raise the cooking pot from the fire and directly immersed in cold water so that the burning taste won’t affect the undamaged parts of the food. Then transfer the saved food in another pot and complete the process of cooking.

#10. When cooking cauliflower, add a little milk and salt to the water to keep its whiteness.

#11. If your soup is too salty, you can get rid of the excess of salt by adding the ingredients used in the soup especially potatoes and carrots. They will help absorb the excess of salt.

#12. To cut the onion with tears, put the onions in the refrigerator for twenty minutes before slicing it.

#13. Do not add salt to the salad until it is time to be served so that the vegetables won’t shrivel quickly.

Photo by Jasmin Schreiber on Unsplash


#14. To squeeze more juice out of a lemon, rub it between the palm of your hands a little or warm it for 10 seconds in the microwave.

Food Storage.

#15. Keep the spices in a dark, cool place, not near the stove. Heat and sunlight make spices lose their flavor over time.

#16. Prepare the chicken stock in large quantities and store it in plastic bags or containers in the freezer. That way, you can use them later in preparing soups or other dishes without having to cook meat.

#17. Once the sauce can is opened, pour a little oil on the surface so that it does not spoil quickly in the refrigerator.

Cleaning.


#18. To get rid of the smell of garlic, rub your hands on the edges of the stainless-steel kitchen sink for thirty seconds and then wash them and watch how the smell will go.

#19. To get rid of the bad smell in the refrigerator, place a piece of charcoal or a cup filled with baking soda in the refrigerator door.


#20. Place a piece of charcoal next to the fish pan to absorb the odor.

#21. To freshen the smell of the kitchen and get rid of the cooking smell, put some lemon slices in water and boil it for an hour.

#22. To remove traces of eggs from dishes and spoons, rub a little sea salt then rinse with hot water and dry.


#23. To maintain the silver shiny: Put a finger of chalk in the silver drawer with spoons, forks, and knives, as it helps to absorb the moisture.


Photo by Jarek Ceborski on Unsplash

#24. Clean fat and oily spots that appear on the clothes as a result of the scattering of some food, with a sprinkle of baby powder right on the stained spot.

#25. To prevent the creaking sound of the doors: cover the hinges with a thick layer of petroleum jelly.

Bonus. Check if eggs are still edible

Place raw eggs in a bowl of cold water to see if they’re still edible. If the egg sinks to the bottom, it’s okay to eat it. If it floats, then you better not. Over time, the liquid inside the egg evaporates through the porous shell, leaving a gas bubble inside. The more it floats, the older it is.


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