Evewoman : 10 cooking hacks everyone needs to know
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10 cooking hacks everyone needs to know

There are a number of shortcuts that you can take to make cooking a smoother process (Shutterstock)

Cooking is like a fun science project but the process can be tiresome when things don’t go according to plan.

ALSO READ: Five gadgets every kitchen should have

There are a number of shortcuts that you can take to make cooking a smoother process, especially if you dread being in the kitchen.

Below are 10 cooking hacks that will help you out.

  1. Stop pots from spilling over

Boiling pasta or legumes is like a balancing act because you constantly have to regulate the temperature to stop them from spilling over. Make your life easier by placing a wooden spoon across the centre of an open saucepan to keep all its contents inside.

  1. Cool drinks down in a flash

You know those times when you’re expecting company, or just want a cold, refreshing drink but putting it in the fridge will take too long? You can simply wrap your bottles with a few wet paper towels and freeze them for a few minutes. Your drink will be cool in no time.

Place a wooden spoon across the centre of an open saucepan to keep all its contents inside (Shutterstock)
  1. Freeze fresh herbs in oil

This will help you reduce food wastage because you won’t have to throw away any more lifeless herbs. All you need to do is chop up the fresh herbs and mix them with an oil of your choice. Place the mixture into an unused ice cube tray and freeze them. Next time you want to use them, just pop one out and throw it into your pot.

  1. Potatoes to reduce salt

In those times when you go overboard with salt in your stews, place a few potato slices in the saucepan for the remaining minutes of the food’s cooking time. What the potatoes will do is absorb the excess salt making your meal more palatable. Just remember to throw them away once the food is cooked, unless you decide to include them in the dish.

Many of us have made the mistake of cracking an egg and some pieces of the shell fall into the cracked egg (Shutterstock)
  1. Stop your chopping board from sliding

Cutting food when your chopping board keeps sliding is very dangerous. To avoid any accidents, place a wet cleaning towel or cloth underneath the chopping board while you use it. This will anchor the chopping board in place making it easier to chop your food.

ALSO READ: Tips for cooking the perfect African porridge

  1. Lift oil off your food

Just like salt, we sometimes go overboard with the amount of cooking oil we use and notice when it's late. An easy way to lift the excess oil is to wrap an ice cube with a paper towel and glide it over the oil. The cold temperature of the ice cube will solidify the oil making it easy to pick up with a spoon.

Potatoes will absorb excess salt making your meal more palatable (Shutterstock)
  1. Make lemons juicier

A warm fruit will release more juice. Simply make your lemon produce more tangy nectar by microwaving it for 10 seconds. When you squeeze it, you will get more juice than you would have if you had tried squeezing it when it was still cold.

  1. A carrot for less acidity

Tomatoes can give stews a slightly bitter taste. To reduce this acidity, peel a carrot and simmer it in the sauce. The sweetness of the carrot will reduce the acidity of the dish. You can throw the carrot away once the stew is ready.

Make your lemon produce more tangy nectar by microwaving it for 10 seconds (Shutterstock)
  1. Keep cucumbers fresh

If you only plan on using part of a cucumber and keeping the rest, slice off the tip of it and put it aside. Once you’re done, stick this bit back on the rest of the cucumber with a toothpick. It will keep the rest of the cucumber fresh.

  1. Remove eggshell pieces from an egg mixture

Many of us have made the mistake of cracking an egg and, while separating it from the shell, some pieces of it fall into the cracked egg. To take them out, simply wet your fingers and pick out the shells without any hassle. Your wet fingers will make it easier to manoeuvre through the gooey texture of the egg.

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