Hello, folks! We are back with another helpful article that may help you have a little easier functioning in the kitchen. As we know cooking could be really messy and it’s very hard to get done with the cleaning process because after cooking a meal we feel utterly tired. Also, we need to know some tips to get the cooking process easier.
So worry not, pals, we have come across 9 super handy tips to ease the kitchen experience and make it faster, too.
1. Hack For Peeling Boiled Eggs
If you add some vinegar while boiling them or when the water is still warm after boiling, then peeling off the shell becomes really easy.
2. Freeze The Herbs
If you want to preserve your herbs, freeze them in an ice tray. It will stop them from rotting and preserve their nutrients.
3. Clean Iron Pans
If you often use iron pans then you must be knowing the pain cleaning up the residue and rusting. In order to avoid that do not wash them with dishwashing soap. You can use salt and lemon instead.
4. Extend The Wooden Spoons’ Life
If you use wooden spoons a lot and want them to stay longer. Then all you have to do is boil them in water and let them dry in the sun. This will increase the life-span.
5. Microwave Hack 1
How often it happens when we warm the baked item it becomes dry. So what we have to do is place a glass of water next to a pizza or anything you want to warm, as it will prevent the food item from drying up.
6. Microwave Hack 2
Make peeling orange or lemon easy and fast, by putting them in the microwave for 20 seconds. This will help you remove the peel easily.
7. Microwave Hack 3
If you want to extract more juice out of the citrus fruits then microwave them for 20 seconds.
8. Super Boiling Hack
To stop your liquid from flowing over the pot while boiling when you aren’t watching, keep a wooden spoon on the top of it.
9. Hack to cut an onion without tears
You need not cry anymore while cutting onions. All you have to do is wet the chopping knife before chopping it or you can freeze the onion for 30 minutes before cutting them up.
