Sometimes, it’s not all about getting decked up in your apron, cap and spatula. No matter how professional you think you look, some things are just beyond your control. Or maybe not? A good kitchen hack should make it seem like your kitchen has it all even with just a gas stove. Tips that help to keep your tomatoes as fresh as ever, give your fruits a longer shelf life and peel your potatoes with water are just too precious to pass by. Below are some of the most helpful kitchen hacks, just for you!
A simple wrap for a longer life
It has always been a bad idea to store bananas in bulk. They are just too perishable to stand the test of time. Maybe it’s high time that changed. Ethylene gases which are constantly released from the banana stem are solely responsible for fruit ripening. The obvious solution is to prevent that from happening and how can you go about this? Simply cover the end of each banana bunch with a plastic wrap to stop the ethylene gases from escaping. This will allow your bananas to stay fresh for a longer period of time. For a more effective result, try to separate each banana. It works like magic!
No more brown potatoes
We often happen to dice white potatoes but end up with discoloured, presumably sweet spuds in our pots. Ever wondered why this is so? Oxidation caused by the release of starch leads to the change in colours. Although this hardly ever affects the taste, the annoying transformation could dampen one’s appetite. Before cooking, cover the cut potatoes with cold water to prevent them from getting oxidized.
The wait is finally over
Waiting for fruits to ripen always seems to last for an eternity. They just don’t seem to want to get eaten at all. The ripening process has never been faster with the aid of a paper bag and it’s all in the concentration. Enclosing the fruits in the paper bag causes the release of concentrated ethylene gas which helps the fruits ripen faster. What’s more? We finally found a way to put paper bags into more use.
Hello shower caps!
Who would have thought the waterproof headgears would one day find their way into the kitchen? A shower cap would go a long way in preventing wastages and saving some dough. Simply cover your leftovers with a clean cap to lock out air particles which could make your food go stale. And guess what! They are also reusable.
The floatation says a lot
Did you know that the shell of an egg is porous enough to permit the evaporation of the liquid inside the egg? When this happens, it leaves a gas bubble inside which can make the egg float in water. Now, this floatation is a sign that the egg isn’t fit for consumption. A lot of people have been caught in the act of shaking raw eggs to check if they have gone bad. Of course, the results have never been accurate. An easier, more accurate means of checking for spoilt eggs is to gently place them in a bowl of cold water. If the eggs sink to the bottom of the bowl, you’re free to give it a thumbs up. If the opposite is the case, then it’s high time to let the egg go. The higher the degree of floatation, the older the egg is.
Get the yolk out
Should we call this a hack or wizardry? Bring out the magician in you with the very unique method of separating the yolk from the egg white. The process is quite simple. Start by cracking your egg into a bowl. This is followed by inverting an empty water bottle right above the yolk. Use your hands to squeeze in the sides of the bottles. Once a contact between the mouth of the bottle and the yolk has been established, release your grip on the bottle and watch as the yolk gets sucked directly into the bowl, leaving the egg white behind. Magic right? I bet you can’t wait to try it.
Away with the peeler
Could this be one of those times when water proves itself as the ultimate universal solvent? Or a softener? Watch your potato deviate from normalcy as the skin separates from the potatoey centre. All it requires is a few minutes of boiling and another few minutes of ice bathing. There! The skin comes right off. This method is also called blanching.
Eggshell removal made easier
How nutritious fresh eggs are but wait until you attempt to deshell one! One word – annoying. It is ironic to think that we have to be bothered about just how fresh our eggs are. However, it can be put under check. Rather than decide to opt for older eggs, simply add baking soda or vinegar to the water when cooking your fresh eggs. These two life savers help to facilitate the separation of the egg white from the yolk by permeating through the shell membrane.
No more tears
Onion-induced tears are totally normal and we have learnt to adapt to it. But would we try to avoid it if we had our way? Of course, yes. One very effective hack is to freeze the onions before chopping. However, this can only be used for onions which are to be cooked later. This is because once the onions thaw out, the chopped pieces would be left soggy. This wouldn’t be a problem if this was done prior to cooking. If otherwise, the soggy onion chops wouldn’t cut it.
A second option is to wear eye protective gear such as swimming goggles when chopping onions.
If the first two options seem too far fetched for you, try sticking a slice of bread into your mouth, with one end partially sticking out. The bread acts as an absorbent for the irritant gas before reaching your eyes.
Resuscitate melted butter
Sometimes, we happen to go overboard with butter. At other times, it slips out too fast and can almost not be controlled. The good news is that you don’t have to gulp it all down simply because it already went in. You can revive already melted butter by pouring it into a small bowl, and then placing the small bowl in a bigger one filled with ice cubes and some cold water.
Sticky but not messy
Scooping up sticky substances could be a bit of a hassle with a lot of messiness going on. Before attempting to measure sticky substances, coat the materials with hot water or cooking oil. The butter would keep sliding back into the mixture as the heat or oil wouldn’t leave any chances for the butter to stick to the measuring materials.
Kill multiple birds with a stone
Note that this method shouldn’t be used if you hate to see your eggs in their jumbled-up state. Put all your hard-boiled eggs in a container and cover the container. Then shake the covered container and watch all your eggs get peeled at the same time.
Sometimes, the process doesn’t really matter. The result speaks for itself. Kitchen hacks are not only faster, more creative and less costly, they also make it seem like you have it all without actually having it all. What’s more? They expose you to a whole new world of kitchen adventures that keep you looking forward to what else you can achieve without spending an extra dime.
