Cooking secrets; how find out? You don’t need to take a cooking class to cook delicious meals. Please take advantage of this list of 105 cooking life hacks and put them to good use in the kitchen. In the kitchen, no housewife can do without a variety of tricks. Each has a grandmother’s secret in her arsenal, which she uses with great success.
Nevertheless, there are undoubtedly helpful cooking secrets tips someone has not heard of. We have collected 105 cooking secrets life hacks aids that will make your cooking secrets life easier and help you bring your dishes to perfection. Maybe you already know some of them, but the rest will open up something new. Thousands of housewives have long used these tips, and they prepare breakfast, lunch, and dinner in just a few minutes! Try them, put them into practice.
Dough and baking: cooking secrets
- When baking, the top of the cake will not burn if it is covered with paper dipped in water.
- Sour cream for the cake will be fluffier, lighter, and airier if you beat the sour cream with egg white.
- First, roll them in flour to prevent apple slices from sinking to the bottom of the mold when baking charlotte.
- The yeast dough will be fluffy and rise quickly if the ingredients used are at the same room temperature.
- To make the cakes and rolls shine, brush them with milk, beaten egg, and sugar water before baking.
- Use an empty wine bottle instead of a rolling pin to roll out the dough.
- The top of the cake won’t burn if you cover it with wet parchment.
- Add a pinch of salt to any sweet dish. A small amount of salt suppresses the bitter taste and enhances the sour and sour taste.
- Removing the finished cake from the form will be easier if you place it on a towel that is well soaked in water but not wrinkled immediately after baking.
- Add diluted potato starch to the dough, which will be soft and fluffy—even the next day.
Meat, poultry, offal – culinary life
- Add finely grated raw potatoes and raw and fried onions to make the mince more aromatic and tasty.
- Beer marinating will add an original taste to kebabs, grilled meat, and barbecue—mix light or dark beer, soy sauce, salt, and pepper.
- The liver will be soft if salted at the end of cooking.
- Do you want to cook golden brown meat in the oven? Smear it with marinade on top and send it to the range.
- The beef will show its wonderful flavor if it cools down a bit.
- Cut the chicken across the grain. If the chicken kebab is planted improperly, it can easily fall off.
- Rub the pork with oil, let it absorb, and fry it in a pan without fat or oil.
- Salt the liver at the end of cooking for extra tenderness.
- Kiwi helps tenderize the tough meat. The fruit contains an enzyme that quickly breaks down animal protein for 1 kg of beef – 1 kiwi. Soak the meat in this sauce for 1-1.5 hours. Otherwise, the meat fibers will creep and become sticky.
- Tough meat softens when the broth is cooked with banana peels.
- Beating meat on a wooden board will absorb a lot of meat juices. Moisten the plate with plenty of water before starting work. The sap is not absorbed into wet wood.
- Has it salted fried meat? Add flour or butter sauce; it will take salt from the heart.
- To make the boiled meat juicy, put it in boiling water; you need a rich broth – in cold water.
- Thaw frozen meat slowly: first on the bottom shelf of the refrigerator, then at room temperature. So it will be juicy, tender, and retain all the valuable substances.
- The rabbit dish will taste better if the original product is soaked for 40 minutes in milk and then marinated.
- Do not salt raw meat. Otherwise, it will prematurely release
- Meat juices and the dish will not be so juicy and nutritious. Salt it 10 minutes before the end of cooking.
Eggs – cooking secrets
- Do you dream that a hard-boiled egg does not crumble? First, soak a knife blade in cold water, then cut it in half.
- To make the scrambled eggs fluffy, add 1-2 tsp to the eggs—cold water and whisk.
- Doubt the freshness of your eggs? Dip them in a container of water: fresh will remain at the bottom, floating above – not new, if one end of the egg has risen – use it first.
- To prevent shells from entering the dish, break the eggs on the flat surface of the counter, not with the blade of a knife or on the edge of a bowl.
- Hard-boiled eggs are easy to peel if heated on the counter to crack the shell and plunged into cold water to cool.
- How to boil an egg? Soft-boiled-3-4 minutes, hard-boiled-8 minutes.
- When boiled eggs are cooked, pour 0.5 tsp into the water where the egg is cooked. Vinegar. Then the protein will not break down into “burdocks.”
- A slow-cooked omelet over low to medium heat will work better with unburnt edges.
- Eggs in the microwave. Crack an egg into a bowl, pour water over it, cover with a saucer, and microwave on high for one minute.
- Shake the eggs well before boiling them. While still in the shell, mix the egg’s white and yolk, and you will have boiled “golden eggs.”
First courses and broth –cooking secrets
- Remove the bay leaf from the finished soup, as it will taste slightly bitter.
- If the broth is cooked from frozen meat, it will be cloudy. For transparency, add washed eggshells to the broth during cooking. Remove them with a slotted spoon.
- Is there not enough thick soup? Soak the bread in the broth and rub it through a grater.
- In the cabbage soup, sauerkraut is placed in cold water and boiled in boiling water.
- Salted soup, potatoes dipped in it, or cheesecloth with cereal will save you. The dish is cooked with these products and then taken out. Porridge and potatoes eliminate the salty taste by absorbing the excess.
- To make the broth more transparent and lighter, add ice and boil.
- At the final stage of making the soup, pour in freshly squeezed vegetable juice (cabbage, carrot, tomato). It will enhance the taste and enrich the dish with vitamins, minerals, and nutrients. Juice is perfect for this purpose.
Some cooking secrets with fish
- Add a little lemon juice to prevent the fish from dissolving during cooking.
- Was the fish salted? Simmer with unsalted potatoes or sour cream.
- Do you still have a fishy smell on your hands? Wipe them with lemon juice or baking soda and rinse with warm water.
Grains, pulses – life hacks in the kitchen
- Barley, rice, and millet swell more slowly and are cooked in milk for a long time. That is why they are boiled until half cooked in water, and then milk is poured in.
- Boil grains in green tea. So the porridge will be more vitamin and nutritious.
- To keep the rice crumbly, rinse it well before cooking. Preferably in 7 glasses of water to get rid of excess starch.
- Snow-white and crumbly rice will appear if you add a little vinegar during cooking.
- Cook the beans without covering the pot, or they will darken.
- Rice and pasta will not stick during cooking if you add a little vegetable oil to the water.
- Want to keep your rice white? Please put it in boiling salted water with a drop of lemon juice. Do not cover the pot with a lid.
- Want to remove excess fat from your soup? Chill it in the refrigerator: the grease cools and becomes a film that can be quickly released with a spoon.
Vegetables: cooking secrets
- A small pinch of vanilla will add a spicy touch to the vegetable salad.
- It will remove bitterness from eggplant – salt. Cut the fruit into slices, salt, and leave for 30 minutes to let the juice come out. Then wash the vegetables with cold water and start cooking.
- It will reduce the boiling time of beets by one hour if the root vegetable is immersed in already boiling water.
- When the slice becomes an onion, it will taste much better if the knife is moistened with cold water.
- After the onion is cut, it will stop being tasty if you pour boiling water over it.
- Boiling water will help preserve the color of the chopped cabbage for the filling, which needs to be poured over the head of the cabbage and then run in cold water for a minute. Then squeeze it and fry in a pan.
- To avoid wasting salad every day, chop each vegetable and store it separately in the refrigerator in separate plastic bags.
- To easily peel the garlic, crush the hard shell with the knife.
- Beets can not only be boiled but also baked in the oven whole, sprinkled with salt, poured with honey and balsamic sauce, and individually wrapped in foil.
- Even crispy potato pancakes will appear in a waffle iron in just a few seconds.
- Want to peel a baked pepper quickly? Put the hot vegetables in a plastic bag, tie and leave for 15 minutes. The skin comes off easily.
- Lubricate the cut area to preserve the freshness and nutritional value of half an onion. The onion will retain its freshness and all its nutrients.
- Peel the tomatoes easily and quickly if they are poured with boiling water.
- Does the skin crack when cooking potatoes in uniform? A few drops of vinegar added during cooking will help keep it intact.
- Will return the former freshness of withered greens, boiling water. Dip it in a bowl of hot water, then cold water.
- For the salad, you can use canned corn and boiled fresh cobs. It is enough to cut off the grains with a sharp knife.
- Add warm or hot milk to the mashed potatoes. The cold will give the dish an unappetizing greyish color.
- To prevent the sliced apples from darkening in the salad, put them in salted water.
- Puree made from old potatoes becomes softer, fluffier, and tastier if you add beaten egg white.
- To keep fresh greens longer and not dry out, wash them and wrap them in foil. Store in the refrigerator for 1-2 months.
- Vary the vinaigrette by adding 1 tbsp. l. milk, 1 tsp. Sugar and stir.
Drinks – some tricks
- The salt added to the coffee will give the drink a fantastic taste.
- Smoothies in seconds! Mix all the ingredients, pour into a silicone mold, and freeze. Place these molds in a blender for breakfast, and your drink will be ready in seconds!
Pancakes – note to the host
- To keep the pancakes cool while the rest are being baked, keep a plate of them in a pan of boiling water.
- Pancakes will be crispy and golden if sugar is added to the dough: 1 tbsp. l. refined sugar per 1 liter of dough.
- To make the pancakes successful, add vegetables or butter to the batter. 2-3 tablespoons are enough. l. It will prevent them from sticking to the bottom of the pan.
Sauces – what can be substituted for what?
- Replace mayonnaise with sour cream sauce with hard-boiled egg yolk and 1 tsp. Mustard.
- Two pieces of refined sugar, dissolved in vinegar, replace white wine for a sauce suitable for meat and fish dishes.
Mushrooms – few people know about it.
- If the mushrooms are not washed before cooking but peeled from the skin, they will be crispier.
- Dried mushrooms will be fresher if they are not soaked in water but milk.
Different cooking secrets
- Rub a clove of garlic over the plate on which you put the salad or side dish. The dish will sparkle in a new way; it will be appetizing and with a more exciting taste.
- Another alternative to breadcrumbs is healthy and tasty ground nuts.
- Do not neglect lemon juice. It goes exceptionally well with vegetables and fish. The fruit can replace salt and load food with aroma and juicy taste.
- Press the lemon down with your palms and roll it vigorously on the table for a while. After that, it will give more juice.
- To prevent the cut edge of the cheese from drying out, brush it with butter.
- The almond skin comes off quickly if boiled for 5 minutes and cooled in cold water.
- Three plates – one baking sheet. Line a baking sheet with foil, make partitions out of foil and place 3 different dishes.
- No time to cook breakfast? Do it tonight! Oatmeal in a jar is an entirely healthy breakfast dish. Combine flakes with additives (raspberries, bananas, chocolate, raisins, candied fruit) in a glass jar, fill with water/milk and store the pot in the refrigerator. In the morning, eat ready-made porridge. If desired, it can be heated in the microwave.
- You can cut the cake or soft cheese evenly with a thin fishing line or regular unflavored dental floss.
- To wash the blender quickly and easily, pour a little water into the bowl and turn on the blender for a few seconds. The paper will clean well. Then rinse it with tap water.
- If the food has not yet been cooked in the oven, it will start to burn: cover it with kitchen paper.
- The salt will always be dry and crumbly if you put a few grains of rice in the salt shaker.
- Use dandelion leaves in a salad, but the bitterness gets in the way. Soak in salt water for half an hour, and the offense will disappear.
- How to make sugar tasty? Place the spices and herbs in a sugar jar and store the refined sugar under a tight lid for a week. Exciting combinations are dried lemon and lime, cinnamon and clove, vanilla, dry mint, or lavender.
- Enhance the flavor of dry spices and herbs by roasting them in a dry pan. The fragrance becomes brighter and more prosperous.
- Heat plates before serving hot food and refrigerate before serving cold snacks. The taste of the delicacy will be more prosperous.
- Salt with soy sauce. He will emphasize the taste of vegetables, meat, and fish.
- If the mustard is dry, add milk.
- With prolonged food processing at high temperatures, many beneficial substances in products are lost. To prevent this, it is necessary to cook dishes at a very high or low temperature and at medium heat with medium boiling – no longer than 15 minutes.
- Oil does not splatter when frying if you sprinkle a little salt on the bottom of the pan.
- Should not overheat honey. If you need to do this, submerge the jar with it in a bowl of hot water.