There are few things more comforting than a hot, fresh home-cooked meal. Sitting down at the end of the day to devour a slice of lasagna that was made with love can heal any emotional wound. But not everyone feels confident enough in their cooking skills to spend hours making tomato sauce from scratch. And let’s be real, most of us just don’t have the time!
So if you’re looking for tips and tricks that will allow you to spend more time eating delicious meals and less time stressing over the stove, we’ve got you covered. Home cooks have been sharing their most brilliant kitchen and food hacks, so we’ve compiled them all below. Some of this advice may sound unconventional, but it also might make you twice as efficient when whipping up dinner. Enjoy scrolling through, and be sure to upvote the genius ideas that you can’t wait to try!
Beans or lentils. Add to just about everything to bulk up a meal to make it more filling and go further. And from a colon cancer survivor, fiber is your friend!
Using scissors instead of knives to cut meats. I began watching some Korean cooking and mukbang videos and noticed they often had a pair of scissors on hand when they were grilling meats. I gave it a try and I am sold on the idea! It is faster and requires less effort than using a knife and fork. I have even used scissors to cut homemade pizza and it worked like a charm.
Yogurt as a marinade for chicken. makes it so tender!
Cooking corn on the cob in the husk. I’ll never shuck corn again. Told my 95 year old grandma, changed her life.
I’m the only one who eats a specific type of bread in my house. I always eat it toasted. I was getting tired of going through half a loaf before it molded so I started wrapping them individually and freezing them. They toast back up just fine and now I never waste expensive bread. .
As the only person in the house, when I buy bell peppers, I get one of each color then cut them up into pieces, freeze on a sheet tray in a single layer, then store in a baggie (color individually) until I need some. Throughout my life I had far too many bell peppers go bad after I used the original part I got them for. I just don’t use the leftover parts quickly enough.
Don’t do that with carrots, though. I learned to my sorrow that thawing raw carrots just turns them into glop. Disgusting glop, at that. You can parboil them and then freeze in a single layer. *Then* they will be fine when thawed.
Get big cans of tomato paste and freeze separately Ina single layer, big dollops in a size typically used, then freeze until needed
If sauces that come in cans/jars can’t all be used when opened, freeze in ice cube trays, until needed.
Crushing garlic with the flat of a knife blade rather than peeling them by hand.
– Food needs acid. Salt and fat isn’t enough.
– Sugar goes in places you wouldn’t think it belongs. Don’t fight it
– Brine your white meat and age your red meat.
– Dry your produce after you rinse it. Veggies cook WAY better when they are dry, it is a HUGE difference. (Same goes for meat, actually)
– Clean you area as you go. Seriously, do this.
– Mise en Place is everything. Get some little bowls for specifically this purpose. It might feel extravagant, but it is absolutely worth it. Prep and measure everything ahead and future you will thank you. I got my bowls at Daiso for cheap, and they are cute.
– Use a trash bowl to collect your garbage while prepping food. It’s so much nicer than having to deal with the trash can.