Working culinary lifehacks (15 photos)

Who cooks most often in your house? I have me. Yes, this is a small hobby. Have I ever used any life hacks? Only a few, because there are so many of them on the Internet that you can’t count them. However, there is one “but” - most of the advice either does not work or makes life more difficult. But there are also really working life hacks for the kitchen. I decided to collect the simplest ones in this small collection. Perhaps it will be useful to someone. If you also have something to share, welcome to the comments!

How to cut onions without crying? It may not work with all types of onions, but if I’m going to cook something with regular onions, then half an hour to an hour before cooking I put it in the coldest place in the refrigerator.





How to quickly peel garlic? Yes, there are a million life hacks here. However, I use one. Just shake the garlic in some closed container. Quite active. One thing - it doesn’t work very well with young and wet garlic.



If you have over-salted the soup (this, unfortunately, can happen to anyone), then take gauze and pour rice into it. And then put this rice in the broth for 25 minutes. This will help reduce the amount of salt.





Don't be afraid to use sugar. I have observed more than once when people, seeing sugar in a recipe for a dish, immediately shut it down. Don't neglect them. The fact is that we perceive several basic tastes at once - pungency, saltiness, acidity, sweetness, bitterness. They need to be balanced correctly to achieve maximum flavor in your dish. So a pinch or two of sugar can often help take your creation to the next level.



How to quickly soften butter? A small frozen piece can be covered with a warm glass (washed in hot water, or heated in the microwave). This will speed up the process.



How to freeze ice so that it is transparent? Easy - freeze boiled water. You will always see perfect, transparent cubes in drinks in all restaurants - just because of this small and simple life hack.



Add your favorite herbs and spices, as well as garlic, to your sunflower oil. This will flavor it and make the dishes tastier.



If you want to give meat or fish a crust, it is recommended to put a product that is at room temperature in a frying pan (or put it in the oven). You should also dry it with paper towels to remove moisture.



Advice for chicken eggs - if you need to boil them in large quantities (by the way, this is important for the holidays), but do not have a large saucepan (or you are afraid that they will break when boiling), then simply cook them in the oven. 160 degrees, from 15 to 30 minutes (choose the degree of readiness yourself).



A really useful life hack for those who can’t break eggs into a bowl without shells (I do this often, my hands are apparently in the wrong place). If you notice pieces of shell, take them out with wet fingers - they stick to them instantly.



How to get bacon evenly cooked? Easy - in the oven. If you don’t want to fry in a pan, or it turns out “wrong,” cook the bacon on a baking sheet in the oven - just keep an eye on it so you have time to understand what degree of doneness suits you.



For lovers of cold wine - if you need to cool the drink, then throw a few frozen grapes into a glass with it. This way you will avoid diluting the wine with water.



To squeeze more juice out of a lemon, roll it on a hard surface before slicing, applying gentle pressure to the product to break up many of the internal fibers.



How to check the freshness of eggs? If not by smell, then with the help of water - if you throw a fresh egg into a glass of water, it will sink to the bottom and lie on its side. If the egg is a week old, it will float with the blunt end up. But if the product completely floats to the surface, then it is definitely not needed - it is spoiled.



Peel the ginger using a regular tablespoon. Of course, you can simply cut off the peel with a knife, but this way some of the product is lost. But with a spoon you can peel quickly and economically, spending perhaps no more than a couple of minutes.