I thought I’d take a break from my usual adoration/bashing of all things TV Chef related and simply dish up a list of helpful tips for your day-to-day kitchen life. These tips are in no particular order or by any degree of usefulness, I just grabbed thirteen that I thought would be helpful.
If you like the idea, I’ll add a once per week kitchen tip to the regular lineup here, so let me know!
Now on with the tips!Thirteen Random Kitchen Tips
- Vegetarians may substitute cooked bulgur wheat in any recipe that calls for ground beef.
- Adding salt to water you intend to boil raises the boiling temperature, it will not make the water boil faster.
- After washing them with soap and water, rub cutting boards with a damp cloth dipped in salt; the boards will become lighter and brighter.
- Freezer burn is caused by food that is not properly wrapped and comes in contact with air. Dehydration occurs on the surface of the frozen product.
- Eating hot chilies when it’s hot outside seems like a crazy idea, but it’s not. By increasing your circulation with the hot stuff, you actually perspire more, and thereby keep cooler. (Of course, A/C will keep you plenty cool too!)
- Salt makes “eggy” dishes clean easier. Sprinkle salt on dishes right after breakfast; it makes them a whiz to clean when you have time.
- Run out of coffee filters? In a pinch, you can form heavy paper napkins or heavy paper towels into coffee filters. (Some brands will affect the taste of the coffee, however!)
- Add a piece of bread to your cookie jar. This helps keep the cookies moist.
- Boiled potatoes will be given a fine, mealy texture by sprinkling with salt after draining, then returning them to the pan and shaking them back and forth quickly to get rid of the excess moisture.
- An easy way to keep zest readily available is to grate the rinds of fresh lemons, limes, or oranges before using them. Store the zest in your freezer. When you need it, just pull it out and use it.
- In a pinch, put granulated sugar in your blender and turn on high for a few minutes. Makes a quick, fine powdered sugar. (confectioners’ sugar also contains a small amount of corn starch, so add a sprinkle or two if you need the sugar to thicken.)
- Do not microwave any food in a sealed container. If you do, it’s likely to explode, creating a nasty mess.
- To open a jar that just won’t open, put on some latex gloves used for dishwashing or cleaning. These give you a tight grip that won’t slip, and the jar should open more easily. (What also works is to simply invert the jar and tap the lid flatly and evenly on the counter with just a bit of force, it’ll usually pop right of after that.)
See! Even this blog can be educational at times! I bet you never thought that would happen!
I learned a few new tricks researching this list, and I hope that one or two of these is new to you. Have a great Day, Y’All!
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I’m stumbling this!! This is great!!! Thanks.
susiej,
Thanks! I always appreciate it when someone finds a post useful
VERY useful post!
I didn’t think adding salt made water boil faster – but I do add it to spaghetti to avoid sticking… (or a little olive oil) Other than that…I don’t cook.
I have my 11th Edition of my Thursday 13.
It’s 13 Rides/Attractions I love at Disney World.
Drop by – I’m glad to see you and will visit you.
http://theabundanceplace.com
Smiles,
Holly
What a great list of helpful tips. I only knew about the salt not making the water boil any faster. Have a great TT. :)
Hmm. I knew some of those, but the zest idea is new to me and pretty spiffy. Have a happy TT!
TM
Thanks for the tips. I will definitely be using some of them.
Hmmm…I did not know about the salt making dishes easier to wash>
Good job those are great salt is better as a cleaning agent than for our bodies.
I learned that one about microwaving sealed containers the hard way, years ago, when I bought my first microwave!
What great ideas! Here in Denver, we have such a problem with the water being at a lower temp when we cook. I had no idea salt helped – cool!
Happy TT!
More, please!
I am making confectioner’s sugar tomorrow. I was going to postpone my cake because I am out of it, but this post has really been helpful :D
Wow…great info. Thanks for sharing:) Happy TT.
Great tips. I am glad
I stopped by today. T13 can be educational.
My 70th Thursday 13 is up. 13 Childrens Books That Were Never Written Stop by if you get a chance.
Great information. 11 was one I have never heard before. I will have to remember that one, for sure
Thanks, Maribeth
Holly,
Salt does not help prevent sticking, nr does olive oil. Salt is there simplyto season the noodles and olive oil has been proven (Thanks Alton) to provide no benefits against sticking. Having enough hot water is what prevents sticking…
Comedy Plus,
I learned a lot researching this one myself!
Ornery Housewife,
I hadn’t heard of that one either, but it does make a lot of sense!
pjazzypar,
If I’ve helped in any way, then it was a great post!
Cricket’s Hearth,
In restaurants, egg pans are always leaned only with salt. It ot only cleans the pans more effectively but it prevents sticking in the next use.
marciav,
Actually, with a zero sodium intake you wouldn’t last all that long. It’s just as necessary for your health as water.
Nicholas,
I learned the same lesson myself. I think I was 8 at the time!
Claudia,
Just add some salt and put a lid on it! You’ll be fine!
Lydia,
I bow to both your experience and your charming personality. I’ll find a way to work it in.
Ben,
Glad I could help! You might want to google the ratio of sugar vs. corstarch in a standard confectioners’ sugar before you start though!
Lori,
YW!
Maribeth,
I am here but to serve pearls of wisdom and (hopefully) good flavor. I’m glad I could help
Thanks for the tips. These are all useful. I had never heard of the sugar tip before.
I am definitely trying #6 the next time I cook eggs! Great tip.
Very helpful tips. I don’t cook a lot but you’ve given me some nice tips!
Loved the TT. :) Maybe you should do a post on how to make perfect white rice. I STILL make it stick like crazy.
Great post! Some of those I already knew, but the rest were very helpful! Happy T-13!
Great tips Jerry. I’m going to use the zest one for sure, I get so tired of having to compost a dried up lemon that I only needed the zest from. Happy TT!
A great list, Jerry! Some things I hadn’t heard which is always helpful. I always leave a bit of the boiling water in the pasta pot just to toss the pasta in — that keeps it from sticking, and the liquid can often be added to dishes to provide flavor, liquid, & thickening (like for carbonara…) And have you ever tried sprinkling baking soda in pans with food crusted on them? Letting it sit with a bit of water can really help. So can boiling it in some water and white vinegar (but it’s kind of stinky, so you have to turn on the exhaust!)
LOL considering what I posted for my TT I really have no comment :D
Wow, so many great ideas that I plan to implement. Thanks.
Great list! I’ll definitely use some of those tips.
Happy TT :)
This is a really great list! I never knew there were so many uses for salt! I also like the tip about the lemon zest. I’m a first time TT participant, so I just saw your blog for the first time today, but your idea to possibly include a tip each week is a great one! Now I’m off to read about those chocolate chip pancakes.
Um, I buy blocks of cheese and shred it myself in the KitchenAid, then put them in ziplocks, squish the air out and freeze them. That way I don’t worry about a partial block of cheese going bad. And it works great to grate Parmesan, Romano, and asiago together for a nice mix for pasta.
I use the old coffee grinder to grind a 4 peppercorn mix. It’s a lot better than the fine stuff from the store. And I keep a bowl of it on the stove along with a bowl of kosher salt.
And I’m a huge fan of using ziplocks as pastry bags. Making deviled eggs or anything with piping is a snap. Just cut off the corner, and when it’s done, toss the bag.
We run the oven in the mornings when it’s cold, so what better time to use the energy to reseason cast iron we haven’t used in a while!
And one I was taught by a Chef. Put a damp dishrag under your cutting board when chopping. The cutting board won’t slide around.