Kitchen

159 tips · Small tricks. Big impact.

A bowl of coffee grounds against fridge odoursA water tray in the oven to keep cheesecake from crackingAvoid glass cutting boards because they damage the bladeBake leftover mashed potatoes into muffinsBeef steak doneness by core temperatureBlanch firm vegetables first so everything is done togetherBlanch tomatoes briefly and peel off the skinBlanch vegetables briefly before freezing, then chill them in ice waterBread in the order flour, egg, breadcrumbsBrew stronger coffee for coffee ice cubesBuild a charcoal pyramid around a starter in a trayBurn a gas grill at high heat before cookingBurn off the grill with the lid closed on high after cookingBuy sweet corn with fresh husks for grilling in the huskCalm an overly spicy dish with cream, sour cream or butterCatch chickpea cooking water and freeze itCeramic kamado: don't empty a chimney starter into the fireboxCheck a gas grill for leaks with soapy waterChill drinks in a salted ice-water bathClaw grip when cutting: secure food with the guiding handClean a gas grill from top to bottomClean knives and boards right after raw meat, with hot waterClear ice from boiled waterCoffee ice cubes for iced coffeeCold brew by steeping coffee in cold waterCold brew concentrate in ice cubes for an instant cupCollect vegetable peelings and stems for homemade stockCool bread fully on a wire rack before storing itCool cake fully and freeze it in a full container with baking paper layersCool cooked chickpeas and freeze them in small containersCool cooked rice quicklyCool hot food quickly in a cold water bathCorn in the husk is done when the husks turn blackCrisp up wilted vegetables overnight in waterCroutons from stale white or toast breadCrumpled parchment settles into a loaf tinCrush garlic and wait ten minutes before cookingCrushed ice made in a freezer bag or trayCut basil into strips rather than chopping itCut block ice from the middleCut chives with a sharp knife rather than scissorsCut lasagne into portions and freeze them in containersCut onions under running water to avoid tearsCut parchment for a springform by folding it into a triangleDescale a coffee machine with citric acidDilute an overly salty liquid dish with water or milkDilute over-steeped tea and balance it with lemon and honeyDip freshly fried meat briefly in cold waterDo not freeze hard-boiled eggs or gelatine dishesDo not freeze potatoes or pasta inside the soupDo not freeze raw potatoes or watery raw vegetablesDo not refreeze food once it has thawedDo not sharpen ceramic knives with a honing steelDon't squeeze the tea bagDon't steep green tea for too longDon't wash eggs before storing themDry out stale bread and turn it into breadcrumbsDust fish skin with flour so it doesn't stick to the panFatty minced meat keeps frozen for one month, lean for up to threeFill the fridge by zone: eggs up top, vegetables in the drawerFlatten minced meat in the bag so it freezes quicklyFlavour homemade lemonade with mint, rosemary or basilFreeze banana slices for smoothiesFreeze bread in slices with the air pressed outFreeze cooked rice flat in packagingFreeze finished pancakes stacked with baking paper between layersFreeze food flat in zip-lock bagsFreeze hard cheese grated and airtightFreeze herbs in olive oil in ice cube traysFreeze juice or smoothie in ice cube traysFreeze leftover egg whites in a freezer bagFreeze milk into cubes and pour hot coffee over themFreeze pesto in ice cube trays and then repack the cubesFreeze pizza dough before it rises and pack it airtightFreeze soup in single portions in bags or ice cube traysFreeze vegetable stock in ice cube traysFreeze whole ginger unpeeledFreezing whole coffee beans in small portionsFroth milk by shaking it in a screw-top jarFruit ice cubes frozen in the trayGas grill: place the smoke tray directly over a burnerGrate frozen butter into dough instead of melting itGrease fire on a gas grill: gas off, lid closed, never use waterGrill chicken on a half-empty beer canGrill green asparagus for 5 to 6 minutes per sideGrill green asparagus in a packet with olive oilHold a sip of warm water in your mouth while cutting onionsIce cubes and a water dish in the oven for a crisper crustIced tea slush from tea cubes in a blenderJudge doneness with the press test when no thermometer is availableKeep a cut avocado with its pit in placeKeep a cutting board from sliding with a damp paper towelKeep bread in a bread box rather than the fridgeKeep dry goods in tightly sealed containersKeep the oven door shut for the first 20 minutes when baking breadLeave two finger widths of space in the container when freezing soupLemonade with a boiled sugar syrupLet cooked meat rest before carvingLet soup cool completely before freezing itLet soup meat rest in the broth after it turns tenderLight a chimney starter with loosely crumpled newspaperMash overripe bananas with lemon juice to keep the colourMeasure core temperature at the thickest pointNeutralise a too-acidic tomato sauce with a pinch of baking sodaNever light charcoal with spirit or petrolPeel a boiled egg with a flat spoonPeel white asparagus from the tip toward the cut endPick pomegranate seeds out under water to avoid stainsPortion smoothie ingredients into bags and freeze themPre-boil corn with sugar, then finish it on the grillPre-freeze diced onions on a tray before bagging themPre-freeze tomato paste in spoonfuls on baking paperPrewarm the cup with hot waterPut frozen onions straight into the pan without thawingRefresh stale bread in foil with a splash of waterRepack foods from store packaging into freezer bagsReplace the kitchen sponge at least once a weekRescue a dried-out crumb cake with melted butterRescue an oversalted soup or sauce with raw potato pieces or a boil-in-bag rice pouchRevive limp soft herbs in an ice bathRound ice spheres instead of cubesRub the grill grate with half an onionSalt rim on a margarita glassScore the salmon skin so the fillet stays flat in the panSear vegetable skewers hot, then finish indirectly with the lid closedSnip a corner off a sponge to mark it as retiredSoak meat in baking soda water to make it tenderSoak smoking chips for 20 minutes before grillingSoak wooden skewers before grillingSoften an overly spicy dish with honey or maple syrupSome vegetables freeze better raw than blanchedSpoon in the neck of a sparkling-wine bottle to keep the fizzSpread charcoal only once every piece is covered in grey ashSteam-clean the microwave with lemon waterSteep herbal tea longerStir dairy in only near the end of cookingStir in cream only after thawing the soupStore a dry cake in a metal tin with an apple sliceStore eggs point-down in the fridgeTake the steak off 2 °C before the target temperatureTake the steak out of the fridge 30 to 60 minutes before grillingTea ice cubes for iced tea without dilutionTea ice cubes to cool hot tea without diluting itTemper block ice before cuttingTenderise beef with vinegar or alcohol in the marinadeTest egg freshness in a glass of waterThicken a thin sauce with starch or flour slurryToast whole spices in oil before adding them to the dishTonic water ice cubes for gin and tonicToss cooked pasta lightly in oil and cool it before freezingTouch up a medium-hard knife with a honing steelTurn leftover cake scraps into cake popsUse a dish brush instead of a spongeUse flat instead of round skewers for vegetablesUse lump charcoal instead of briquettes to light the fireVacuum the fridge's ventilation grilleWarm and roll a lemon for more juiceWash brushes and tea towels regularly at 60 °CWrap the grill grate in damp newspaper overnight