Cooking can be fun, but it can also be a hassle. We’re bringing you tried and tested tips and tricks to make your life in the kitchen a lot easier!
Trick 1: Run boiled eggs under cold water for easier peeling
Peeling boiled eggs is a nightmare. More often than not, you get dents in the whites of your otherwise perfectly smooth egg. And it takes a billion years. The next time you boil your eggs, once they’re done, take them out and run them under the tap to shock them. The cold makes the egg contract and shy away from its shell.
Trick 2: Use baking soda to tenderize beef
This is a classic Chinese technique which works well for small, bite-sized chunks of meat — like ones you find in stir-fry. Coat your meat in baking soda and leave for about an hour, then rinse it off to remove the bitter taste. Or, alternatively, you can put a little bit in your marinade. This technique is great for those cheaper cuts of meat, that may be more sinewy and harder to chew. The baking soda works like magic.
Trick 3: Thicken sauces with cornstarch
When you find your sauce is a little too thin, or don’t have the patience to reduce it, this is where cornstarch comes in. Mix about a tablespoon of cornstarch with two tablespoons (or so) of hot water to create what’s called a slurry and stir it in. (If you don’t add it as a slurry, it’ll just clump.) Your sauce will thicken in no time at all.
Trick 4: Separate eggs with your hands
Sometimes, especially in baking, recipes call for only the yolk or only the white. The general way to separate eggs is to pass the yolk back and forth between the shells, but sometimes the sharp corners of the shell will pierce the yolk. If you pass the yolk within your hands, the whites will just fall between your fingers. Super simple and super quick.
Trick 5: Rest your meat before slicing
After grilling steaks or roasting chicken, the juices in the meat are hot and runny. If you cut it right away, the juices will run out, leaving you with dry meat sitting in a pool of liquid. If you rest your meat for about 10 minutes or so, that solves the problem. The juices will have time to redistribute throughout and be reabsorbed.
Trick 6: Coat berries in flour so they don’t sink
Trick 7: Mix until just combined
When mixing minced meats for meatloaf or meatballs or batters for cakes and cookies, you don’t want to over-mix. If you over-mix meat, it’ll become tough. If you over-mix batters, the flours will produce gluten which is found in bread to make it stretchy and chewy. You don’t want a chewy cake. A good rule of thumb is to just mix until everything is just combined.
Trick 8: Use evaporated milk as substitute for milk or cream
[quote_center]Do you have any tips and tricks to share?[/quote_center]
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