Whether you are new to the kitchen or an experienced cook, everyone can benefit from learning a new kitchen skill or two. Some skills are essential for good cooking, and some are just really handy to know. From how to perfectly slice brownies to an easy way to peel garlic…today we’re sharing 15 kitchen-tested tips, shortcuts, and ingenious solutions that will help you make better food in less time!
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Cutting round vegetables safely
The easiest way to handle chopping any cylinder-shaped vegetable without it rolling away is to first cut a flat surface into it (usually by slicing it lengthwise first). Then flip it so the cut side meets the cutting board, and chop as desired.
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Cutting thin slices of meat
Slicing meat to grind or cook in a stir-fry can be tricky even with a sharp knife. To make it easier, place the meat in the freezer for 10 to 15 minutes to stiffen it up.
Searing meat
To achieve that perfect crust on a piece of meat, bring your meat out of the fridge about 30 minutes before cooking, to allow it to come to room temperature. Place your pan on the stove and wait for it to get hot (a drop of water should sizzle on the surface.)
Once the pan is ready, add a bit of oil and place the meat in the pan. Cook until the meat releases from the pan. If you feel any resistance while pulling the meat up, allow it to cook for another minute or so, then check again.
Perfect hard-boiled eggs
A lot of people are intimidated by the process of making hard-boiled eggs, but it couldn’t be easier!
Place your eggs into a pot and cover with water to about 2″ above the top of the eggs. Put the pot on the stove and bring it to a boil. Once boiling, lower to a simmer and set a timer for 12 minutes (for standard large eggs.) Once the timer is up, place the eggs into a bowl of cold water to stop the cooking. Peel as soon as the eggs are cool enough to handle.
Pitting & cutting an avocado
Start by slicing into the top of the avocado down the center until you reach the pit. Then rotate the avocado around your knife, cutting the avocado in half around the pit, and separate the two halves. Carefully “whack” your blade into the pit, then twist your knife, and the pit should come free. Then slice or cube the avocado while it is still in the skin, then use a large spoon to scoop the flesh out. Ta-da!
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Storing greens and herbs
Extend the life of washed herbs and greens by several days by rolling them up in damp paper towels and placing them in plastic resealable bags with the seals left slightly open. At the first hint of decay, you’ll see darker spots of liquid forming on the paper towels. This is a good sign that you should use up your herbs and greens within a day or two.
Refreshing wilted produce
If your fresh produce starts to wilt, here’s how you can revive it! Fill a bowl with ice and cold water, and let your produce soak in the bowl for 15-20 minutes. When you take it out it will be crisp and fresh again!
Perfectly sliced dessert bars
My kids have a tendency to destroy pans of brownies and dessert bars when I let them serve themselves, so I’m a big fan of this method!
While preparing your mix, grease your baking pan as usual, then line it with parchment paper, leaving a couple of inches of overhang on each side. Bake your dessert as usual, and allow to cool completely. Once cool, grab the edges of the paper and pull the dessert out whole, and place on a cutting board. MUCH easier to slice! :-)
Zesting citrus
There are 3 basic kinds of citrus zest: peels, julienned strips, and fine zest. Peels are great for using in braises or drinks, and can be made with a standard vegetable peeler. Julienned strips are good in sauces or as a garnish, and you can make them by thinly slicing a large piece of peel, or by using a zester tool. And lastly, fine zest is perfect in dressings and desserts, and can be easily made by using a microplane or other fine grater.
Slicing leafy herbs
Quickly slice a handful of leafy herbs like mint or basil by making a stack of several leaves, rolling them into a tube, then thinly slicing the rolled herbs. Technical term: chiffonade (pronounced “shif-oh-NOD”.)
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Peeling ginger
One safe and easy way to peel fresh or frozen ginger is by using a spoon! And rather than mincing ginger for a recipe, make the process even quicker by using a microplane to grate it.
Easiest way to peel garlic
Peeling garlic can become time-consuming if you’re using a lot of it! Peel a whole head of garlic in a fraction of the time by giving it a shake!
Place the separated cloves into a container with a lid, then shake the container vigorously for a minute or so. Remove the cloves and give them a quick rinse, and the remaining skins should slide right off!
Removing stray egg shells
If you crack an egg in to a mix and a piece of shell drops in, take one of the half shells and scoop it out! The empty half of an egg shell is the best tool to extract stubborn bits of cracked shells that have ended up in the bowl. They’re like magnets!
Quicker cooking cleanup
Always have a garbage bowl and a bench scraper (also known as a bench cutter or pastry scraper) near your work station. Not having to walk back and forth to the garbage every few minutes can take a lot of drudgery our of your prep work, and nothing’s better than a scraper for moving large quantities of ingredients or scraps from point A to point B.
Make less mess to begin with
After any great home-cooked meal, there is usually a mess to be cleaned up. Make clean up easier by utilizing tin foil anywhere you can – on your baking sheets, roasting pans, etc.
What are your favorite tips for making cooking easier?
I just wanted to remind people to use a plastic knife when cutting brownies into bars. It really does make a difference for neater looking bars especially when they’re still slightly warm. Another tip that I only recently learned of is for hard boiled eggs. After they’ve finished boiling, you can cool them in cold water if that’s what you normally do, or just wait until they’ve cooled to make for easier handling. When ready, drain the water out of the pot and cover. Then vigorously shake the pot, one hand holding the handle and the other hand on the… Read more »
Great tips Nicole!
The ONE THING that was drilled into my head at Cooking School was PLUEEEESE don’t scrape the cutting board with you blade down unless you want it dulled very quickly. The only “tv chef” I’ve ever seen stress this is Guy Fieri, and he does it when teaching his kids.
Bottom line is, please respect your cooking knives, turn them over to scrape the food into whatever
If you want centered eggs in a deviled egg lay it on its side when in the fridge. Another egg hit is this if you need to separate the yolk from the whites refrigerate the eggs. It is easier.
I LOVE elephant garlic. It’s more mellow, easier to hold and tastes great………………
I like this method of using ginger best. Grate the whole piece of ginger – peel and all – with a large grater. Then pick up the pile and squeeze the juice into a bowl. You get ginger juice instead of chunks that can cause funny-tasting bites if you eat a large piece or clump.
One more thing that makes finding small pieces of shell where you don’t want them. Opt for brown eggs, rather than white. I don’t think there is any difference in flavor.
Wow these suggestions are fantastic! I knew how to do a few but I’m glad I know now. I knew something like the parch ament paper for easy baked goods removal but specifically for baked bread so it maintained perfect shape.
When I have several ingredients, such as mushrooms and peppers, that have different cooking times and need to be added at different intervals into a dish, I keep them chopped onto separate on paper plates. Then I add them as needed into the skillet and just throw the paper plate away. It helps me keep the recipe straight and nothing gets over cooked or mushy. I never use foam as it doesn’t degrade in landfills and if it gets too close to the stove, it can melt!
Great idea Ellen!
Meat will never sear properly if it’s wet. Before placing in your hot pan, give it a pat with some paper towels and you’ll get a beautiful sear.
I never seem to use up the whole piece of ginger, no matter how small it is. Put the unused piece of ginger in the freezer, as is, don’t use a bag.
The next time you want to use ginger just bring the piece out and grate it along the planer. The peel will fold back on itself so you don’t even have to peel it.