Do you need a little help in the kitchen? We may not be able to provide you with another pair of hands, but what about the next best thing? A comprehensive guide to kitchen hacks that will make cooking more enjoyable.
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Sure, we have some kitchen tips and tricks for you. From perfecting whipped cream to discovering a better way to crack eggs, these are hacks you can attempt in your kitchen with great comfort and confidence.
How To Make Simple Syrup
Have you run out of syrup at home? Let’s make some. In a saucepan, simply mix equal parts water and sugar; simmer over medium heat, stirring frequently, until the sugar dissolves fully within 3 to 5 minutes.
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After letting it cool, add it to drinks as needed. Store the syrup in the refrigerator for up to two weeks, and use 1½ tablespoons for every teaspoon of sugar you would normally use. That’s it!
Trimming Green Beans in a Snap
Pinching ends off fresh green beans can be relaxing on a porch swing but stressful with limited time. Try this quick method instead. Line up the beans with the stems facing one direction.
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The tough, knobby ends need removal; the tender, tapered tips are fine to eat. Even a handful against your palm, then use a chef’s knife to slice off the knobby ends in one cut.
Mastering Whipped Cream
Achieving perfect soft peaks for whipped cream is easy with these three tips. Start with the right ingredients, use heavy cream, whipping cream, or heavy whipping cream for stable results. Add 2 tablespoons of granulated sugar per cup of cream before beating.
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In a chilled bowl, beat the chilled cream and sugar with an electric mixer on high until visible lines form, then reduce speed and beat until soft peaks form. If you overwhip, add unwhipped cream and fold it in until smooth.
A Cleaner Way To Crack An Egg
When you tap a fresh egg on a bowl’s edge, the shell and thin membrane can rupture, causing shell shards to mix with the egg. Instead, firmly tap the egg on a hard surface, like a counter.
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This results in a side-to-side crack and an indentation. To prevent shards from getting into your food, place your thumbs on either side of the crack and carefully pull the shell apart.
Easy Homemade Bread Crumbs
Leftover bread can be used to make breadcrumbs, meatballs, and crunchy casseroles. To make breadcrumbs, start by freezing the bread pieces in a large plastic bag. Then slice the bread into large chunks and pulse it in a food processor until it resembles small crumbs once the bag is filled.
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When the crumbs are dry, they should take 4 to 6 minutes to toast on a rimmed baking sheet at 350 degrees Fahrenheit, tossing once. Crumbs can last up to six months in the freezer.
How to Slice an Ice Cream Cake
An ice cream cake is extremely hard and sometimes impossible to cut right out of the freezer. Who wants to wait for the cake to soften before eating it? Next time, give this a try.
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Before slicing, run a chef’s knife under extremely hot water. Cut through the chilly layers with the hot blade in an easy and clean manner. Warm up the blade again if needed.
Keeping Fried Food Crispy
Have you ever perfectly fried shrimp or chicken and then placed them on a plate, only to discover that they’ve become soggy in what looked like a matter of minutes? Next time, follow these steps.
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Set a cooling rack over a rimmed baking sheet and use that place for your newly fried food instead of a dish. Air can circulate freely, ensuring that fried bites stay crunchy until dinnertime, and the baking sheet underneath keeps countertops spotless.
Shredding Semisoft Cheese
It can be time-consuming and difficult to finely grate fresh mozzarella, fontina, Havarti, and other semisoft cheeses. This tip will help to simplify the task.
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The secret is to freeze soft cheese until it becomes solid, which takes around 30 minutes, before grating it with a box grater. Long, beautiful shreds can be produced by simply dragging frozen cheese over the openings.
Reviving Wilted Produce
Vegetables’ cell walls begin to sag when they lose moisture. That’s what makes carrots rubbery and lettuce limp. Reversing the process can be achieved by submerging them in water; this also applies to fresh herbs.
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Add the vegetables to a big basin that has been filled with ice and cold water. To maximize the absorption of water, slice the vegetables first. After soaking for 15 to 20 minutes, make sure the vegetables are completely dry before using.
Make Meatballs Without The Mess
It can be difficult to shape ground beef, hog, lamb, or turkey into meatballs, but we have a trick to prevent the ground meat from sticking to your hands. Attempt this trick with meat loaf and hamburgers.
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Wet your hands in cold water before shaping the meatballs to form a barrier between your skin and the meat. Repeat as necessary.
Measurement Cheat Sheet
Is there a recipe you could triple for your Christmas gathering? It will never be necessary to measure out 12 teaspoons again if you use this helpful list of equivalents.
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3 teaspoons times 1 tablespoon is ½ fluid ounce; ¼ cup is equal to 4 tablespoons, or 2 fluid ounces; 5 tablespoons plus 1 teaspoon equals ⅓ cup, or 3 fluid ounces; 8 tablespoons ½ cup = 4 fluid ounces; 16 tablespoons times one cup is ½ pint, or 8 fluid ounces.
