Quick Kitchen Hacks for the Modern Homecook

Cooking isn't always easy, especially when you're in a hurry. But there are plenty of quick hacks that can save you time and effort while still turning out delicious results.

 

Use Dental Floss To Cut Watermelon

If you've ever tried to cut watermelon with a knife, you'll understand why dental floss is so much easier. Simply wrap the floss around the melon, pull it through, then repeat until you reach the other end.

 

Peel Hard-Boiled Eggs With A Spoon

To peel hard-boiled eggs quickly, place them in a bowl filled with cold water. Bring a pot of water to a boil, add the eggs, cover, and turn off heat. Let sit for 15 minutes. Remove the eggs from the boiling water and immediately submerge them into an ice bath. This process helps keep the shells intact. Use a spoon to go round the egg to remove the shells.

 

Pit The Avocado Without A Knife

If you’re looking for a quick and easy snack, try pitning an avocado without using a knife. Simply cut the avocado lengthwise down the middle, then twist each half apart. Use your thumb to push out the pit instead of a knife.

 

Avoid olive oil for steaks

Olive oil is often used as a cooking oil because it adds flavor to food without adding fat. However, when used on meat, olive oil can actually make it taste worse. It contains an enzyme called oleuropein, which breaks down proteins into smaller pieces. These small protein fragments cause the meat to become tough and dry out.

 

Caramelize Onions In a Jiffy

If you ever find yourself needing to speed up this process, try adding a pinch of baking soda to your onion stir fry the next time.

 

Monter Au Beurre

The French term translates to "mount with butter" or in everyday terms, to finish a sauce with butter. This technique is commonly used in sauces such as béchamel (white sauce) and hollandaise (egg yolk sauce).

In the case of béchamel, the milk solids are cooked until browned, then the butter is added and stirred until melted. Once the butter has been incorporated, the mixture is returned to the heat and brought to a boil before being reduced to a simmer.

Hollandaise is made by combining egg yolks and lemon juice in a double boiler. The mixture is whisked constantly while the butter is gradually added. As the butter melts, the mixture thickens. Once the butter has fully emulsified, the mixture is strained through cheesecloth and served immediately.