A few basic kitchen tips can make an ordinary dish extra delicious, or make the cooking process completely. Here are 10 essential kitchen tips you need to include in your kitchen collection!

Do not overfill the pan

It’s possible that you’ll think there’s enough space in your pan to fit an additional portion of cooked chicken. However, if the choice is not safe, avoid it. There’s a possibility that the heat will not be evenly distributed to the other foods in the pan, which could affect the taste or even creating the risk of health problems. To prevent this from happening ensure you leave a few inches between each food item to ensure they cook evenly.

Get an Immersion Blender

I utilize the immersion blender far more frequently than any other electronic tool in the kitchen, by long shots. When it comes to pureeing soups right into the pan, or getting rid of lumps that look ugly within my cheese sauce or even making mayonnaise or the hollandaise within two minutes using the immersion blender, it’s the perfect tool to do the job.

A lot less difficult to clean than the countertop food processor or blender and requires no transportation of hot ingredients from a pan into the blender jar and the capacity to handle even tiny amounts of ingredients (provided that you have a cup that can fit its head correctly) makes it an indispensable asset.

Add salt to the boiling pasta water

If you are making pasta, salting the boiling water will enhance the flavor of the dish by bringing the flavor from inside. The standard is around 1 tablespoon for the large pot of water. Stir until it disintegrates, and when it is the water is boiling, add the pasta. It’s a simple process (and the truth is that it’s not! ) However, it can enhance the flavor of your meal.

Keep a Small Strainer for Citrus

I keep a small strainer with a handle in my tool crock close to the stove to quickly cut a lime or lemon in half before squeezing it through the strainer before putting it into the pot. It’s much simpler than pulling out seeds afterward! And you keep a crock filled with common kitchen tools on the stove do you not?

kitchen Tips while making pasta sauce

If you thought that your pasta was delicious prior to this, you should try this method. Before you dump the pasta , pour about a cup of it to the sauce pan. After that, you can add the pasta directly to the skillet. The salty water will give an extra flavor to the dish. 

The pasta water that you save also contains starch, which is used to regulate the consistency of the sauce. The taste buds of your guests will love it, and the texture will be just right. Don’t be afraid to trust me.

Defrost Meat on Aluminium Trays

The fastest method of defrosting meat is to run it under the cold water running under. If you’d like to reduce water consumption and increase the speed put the food on an aluminium or skillet. Aluminum is a fantastic conductor of heat, and can absorb energy from the environment and transfer it to your meat more quickly than cutting boards made of wood or a countertop made of stone or wood. 

Defrosting times can be cut down by 30 percent by using this method. This also works for stews, soups, as well as anything that can be frozen in a flat form.

Slice Avocados in their skins

For slicing avocados to make salads or guacamole cut them in half Remove the pit by smashing it with the edge of your knife before twisting it away, then cut it right through the skin by using the tip of the paring knife , or chef’s knife.

If you scoop it up using a spoon, you’ll be left with slices ready for use and with less mess than trying to work with slippery avocados peeled on the cutting boards.

Always keep a few basic items at hand.

We’ve been there. You look at the refrigerator and think there’s nothing to take in, so you decide to order take-out and end the night. Nope. You can stop right here. Check out the list below of kitchen tips essential pantry items and stock up for your next trip to the supermarket. It’s much easier to come up with ideas using what you have in the pantry if you have the appropriate tools. Extra points for if you store meat (chicken breast or salmon, hamburger and so on.) along with frozen vegetable in the freezer for the last minute meal.

Utilize a paper towel for preserve your vegetables.

It’s not a pleasant feeling to throw food away that you’ve never touched, particularly vegetables. Increase the shelf life of your vegetables through wrapping them in a clean towel and putting them in a sealed plastic bag. 

Oxygen isn’t a good friend of vegetables, so remove the most air out of the containers and bags prior to sealing. Don’t wash until you’re ready to eat your the produce. Also, ensure that you leave plenty of space in your fridge and produce drawer. Overstocking could cause less air to move across the frig, which may result in uneven temperatures as food items expiring more quickly.

Buy Pre-Peeled Garlic

There’s a possibility of lots of resentment for this recipe, but truthfully, I prefer pre-peeled garlic nearly always. Peeling the garlic from the whole head quite a hassle in the butt and often isn’t bothered. 

The garlic that is already peeled, as long as it is purchased fresh, can last for several weeks in the fridge and, despite what some chefs with snooty opinions might claim that it’s delicious, it’s just as good. In fact, I challenge anyone to taste identical dishes made in a triangle test using pre-peeled and whole head of garlic to determine the one that is different. Really.

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Samuel Griffin