11 KITCHEN HACKS / TIPS TO UP YOUR KITCHEN GAME
Hey guys!!
I'm so excited to be writing this post. It's different from my usual recipe posts. In this post I'm sharing tips I've learned to be extremely helpful and time saving which is always what I'm trying to achieve. Let's get to it then!
1. CLEAN AS YOU COOK: My worst part in the whole cooking business is washing all those dishes and pots after everything is done. What I've found to be so useful is washing as I cook. this way I finish with no dishes to do which is almost as good as eating the food. Also endeavor to place articles in their right places as you go to avoid a mess and bumping into things or even an accident.
2. ONION TEARS: I've experimented with this theory and so far it's worked. if you have serious tearing up issues when chopping, slicing or dicing onions; peel, clean and place the onions in the refrigerator for some minutes. It stops the tears!
3. PEELING GARLIC: Saw this on the internet and hey it works! Peeling garlic can be such a chore. Sometimes I avoid the fresh version just so I don't have to peel. Here's how it goes:
4. PEELING TUBERS: when it comes to peeling tubers such as carrots and Irish potatoes in most cases....DON'T! In most dishes they can be used with their skin on. There's a plus eating their skins too, they add fiber to your meal.
5. PEELING GINGER: the worst chore ever is peeling ginger with all it's curvatures and bumps, using even a small knife doesn't reduce the frustration and sometimes the cuts. Using a spoon to scrap the washed ginger gets the job done faster, sometimes I use a scissors; using one leg to scrap but the spoon is definitely the winner here.
6. Pre-chop vegetables and freeze to save prep time unless you need that straight out of the farm flavour.
7.Every cook knows the importance of a sharp knife. Keep your knives sharp to save time.
8. Slicing fresh meat into slim strips have never worked out for me. I've discovered that slightly freezing the meat for about 10 minutes makes it very possible.
9. To save time and tap water when defrosting things, freeze them in a flat-like manner. This makes thawing them faster and efficient.
10. It's advisable to cook in quantities that remain after one serving. Leftovers are a yes as they serve as a good option when time is tight.
11. Food processors were sent by God directly!! pounded yam in 5minutes..c'mon!!!! It does almost everything I don't enjoy doing: grating garlic, cutting tomatoes at different textures, cutting okro...the list goes on and on!
These are the few I know for now, If you have some you'd like to share, you can write them in the comments section below. Don't forget to share!!
I'm so excited to be writing this post. It's different from my usual recipe posts. In this post I'm sharing tips I've learned to be extremely helpful and time saving which is always what I'm trying to achieve. Let's get to it then!
1. CLEAN AS YOU COOK: My worst part in the whole cooking business is washing all those dishes and pots after everything is done. What I've found to be so useful is washing as I cook. this way I finish with no dishes to do which is almost as good as eating the food. Also endeavor to place articles in their right places as you go to avoid a mess and bumping into things or even an accident.
2. ONION TEARS: I've experimented with this theory and so far it's worked. if you have serious tearing up issues when chopping, slicing or dicing onions; peel, clean and place the onions in the refrigerator for some minutes. It stops the tears!
3. PEELING GARLIC: Saw this on the internet and hey it works! Peeling garlic can be such a chore. Sometimes I avoid the fresh version just so I don't have to peel. Here's how it goes:
- place a head of garlic in a bowl
- place another bowl on top the same size as the first bowl
- holding the two ends of the bowl, shake for 17seconds!!!!!!
- VIOLA! all the skin would be off when you open or at least most of it. Those remaining would come off easily.
4. PEELING TUBERS: when it comes to peeling tubers such as carrots and Irish potatoes in most cases....DON'T! In most dishes they can be used with their skin on. There's a plus eating their skins too, they add fiber to your meal.
5. PEELING GINGER: the worst chore ever is peeling ginger with all it's curvatures and bumps, using even a small knife doesn't reduce the frustration and sometimes the cuts. Using a spoon to scrap the washed ginger gets the job done faster, sometimes I use a scissors; using one leg to scrap but the spoon is definitely the winner here.
6. Pre-chop vegetables and freeze to save prep time unless you need that straight out of the farm flavour.
7.Every cook knows the importance of a sharp knife. Keep your knives sharp to save time.
8. Slicing fresh meat into slim strips have never worked out for me. I've discovered that slightly freezing the meat for about 10 minutes makes it very possible.
9. To save time and tap water when defrosting things, freeze them in a flat-like manner. This makes thawing them faster and efficient.
10. It's advisable to cook in quantities that remain after one serving. Leftovers are a yes as they serve as a good option when time is tight.
11. Food processors were sent by God directly!! pounded yam in 5minutes..c'mon!!!! It does almost everything I don't enjoy doing: grating garlic, cutting tomatoes at different textures, cutting okro...the list goes on and on!
These are the few I know for now, If you have some you'd like to share, you can write them in the comments section below. Don't forget to share!!
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