The kitchen is often considered the heart of the home, a place where creativity meets necessity. Yet, many of us find ourselves stuck in routines that could be vastly improved with a few clever tricks. Kitchen hacks are ingenious solutions that simplify cooking, enhance flavors, and make cleaning a breeze.
This article explores 20 top kitchen hacks that most folks don’t know, aiming to transform your culinary experience into something more efficient and enjoyable.
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1. Disinfect Fruits & Veggies with Baking Soda
How: Fill a large bowl with water and add 1–2 teaspoons of baking soda. Soak produce for 10–15 minutes, scrub gently, then rinse.
Why: Baking soda neutralizes pesticides and bacteria better than water alone, leaving produce cleaner and safer.
2. Peel Eggs Easily by Shaking in a Mason Jar
How: Place a boiled egg in a mason jar, fill with a little water, seal, and shake gently for 5–10 seconds.
Why: The agitation cracks the shell all over, making it slide off effortlessly.
3. Rinse Your Dishwasher with Vinegar
How: Pour 1 cup of white vinegar into a dishwasher-safe bowl on the top rack and run a hot cycle (empty machine).
Why: Vinegar removes mineral buildup and odors, improving performance and freshness.
4. Keep Herbs Fresh with a Damp Paper Towel
How: Wrap herbs in a slightly damp paper towel and store in a resealable bag or container in the fridge.
Why: Prevents wilting and extends life for up to a week longer.
5. Instantly Ripen Bananas in the Oven
How: Place unpeeled bananas on a baking sheet. Bake at 300°F (150°C) for 15–30 minutes, until blackened.
Why: The heat rapidly converts starches to sugars, perfect for baking.
6. Freeze Leftover Wine for Cooking
How: Pour wine into ice cube trays and freeze. Store cubes in a zip-top bag for easy use.
Why: Great for deglazing pans, making sauces, or risotto—no wasted wine!
7. Prevent Boil-Overs with a Wooden Spoon
How: Lay a wooden spoon across the top of a boiling pot.
Why: The wood breaks the surface tension, stopping foam from spilling over.
8. Grate Cold Butter for Baking
How: Use a box grater to shred cold or frozen butter before adding to flour.
Why: Distributes butter evenly, producing flakier pastry, biscuits, and scones.
9. Peel Ginger with a Spoon
How: Scrape the edge of a metal spoon along ginger root to remove skin.
Why: It's safer, faster, and wastes less than a knife or peeler.
10. Regrow Green Onions in Water
How: Place white roots of used green onions in a glass with enough water to cover roots. Put on windowsill; change water every few days.
Why: Green tops regrow in days for continuous, free supply.
11. Use a Potato to Remove Excess Salt
How: Drop a peeled, raw potato into an over-salted soup or stew, simmer for 15–20 minutes, then remove.
Why: Potato absorbs some salt, reducing overall salinity.
12. Slice Cherry Tomatoes with Two Plates
How: Place tomatoes between two plates (one right-side up, one upside-down) and slice horizontally with a sharp knife.
Why: Halves dozens of tomatoes in seconds, safely and evenly.
13. Keep Brown Sugar Soft with Bread
How: Add a slice of bread (or apple) to the sugar container.
Why: Moisture from bread keeps sugar from hardening; replace as bread dries out.
14. Remove Corn Silk with a Damp Paper Towel
How: After husking, gently rub corn with a damp paper towel.
Why: Silks stick to the towel, making cobs clean and ready.
15. De-crystallize Honey in a Warm Water Bath
How: Place honey jar (lid off) in a bowl of hot (not boiling) water for 10–15 minutes.
Why: Gently dissolves crystals, returning honey to liquid form.
16. Use Parchment Paper to Stop Cake Sticking
How: Trace cake pan on parchment paper, cut to fit, and line pan bottom before adding batter.
Why: Ensures easy release without sticking, perfect for layered cakes.
17. Soften Browned Avocado with Lemon Water
How: Submerge cut avocado in cold water with a tablespoon of lemon juice.
Why: Reduces browning and keeps avocado fresher longer.
18. Peel Garlic Cloves by Shaking in a Bowl
How: Place garlic cloves between two metal bowls (inverted), shake vigorously for 20 seconds.
Why: Skins loosen and fall off, speeding up prep.
19. Shred Chicken Quickly with a Hand Mixer
How: Place cooked chicken breasts in a bowl and use a hand mixer on low for 20–30 seconds.
Why: Effortless, consistent shreds for tacos, salads, or sandwiches.
20. Stop Cutting Board Slipping with a Damp Towel
How: Place a damp paper towel or cloth under your cutting board.
Why: Prevents sliding, increasing safety and precision.
21. Make Yogurt At Home With Milk and Green Chili
Yes, you actually can make yogurt at home using just milk and green chili—and it’s a fascinating kitchen hack popular in parts of India! The reason this works is because the surface of fresh green chilies has naturally occurring lactic acid bacteria, which can help ferment milk into yogurt, especially if you don't have a yogurt starter.
Here’s How to Do It:
What You’ll Need:
500 ml (about 2 cups) whole milk (fresh is best, but any kind works)
500 ml (about 2 cups) whole milk (fresh is best, but any kind works)
1–2 fresh green chilies (with stems attached)
A clean glass or ceramic bowl
Method:
Boil the Milk:
Bring the milk to a boil in a saucepan. This kills unwanted bacteria and gives you a thicker yogurt. Let it simmer for 2–3 minutes.
Boil the Milk:
Bring the milk to a boil in a saucepan. This kills unwanted bacteria and gives you a thicker yogurt. Let it simmer for 2–3 minutes.
Cool the Milk:
Allow the milk to cool to a temperature where it’s warm to the touch (about 100–110°F or 37–43°C). It should be warm, not hot—if it’s too hot, it will kill the bacteria.
Allow the milk to cool to a temperature where it’s warm to the touch (about 100–110°F or 37–43°C). It should be warm, not hot—if it’s too hot, it will kill the bacteria.
Add the Green Chilies:
Wash the chilies well but do NOT remove the stems (the stems harbor more lactic acid bacteria). Drop the whole chilies, stem and all, into the warm milk.
Wash the chilies well but do NOT remove the stems (the stems harbor more lactic acid bacteria). Drop the whole chilies, stem and all, into the warm milk.
Ferment:
Cover the bowl loosely with a lid or plate and let it sit undisturbed in a warm place for 10–14 hours (overnight is best). The milk will thicken and set.
Cover the bowl loosely with a lid or plate and let it sit undisturbed in a warm place for 10–14 hours (overnight is best). The milk will thicken and set.
Check and Remove the Chilies:
After about 12 hours, check your yogurt—it should be set and have a pleasant tangy smell. Remove the chilies.
After about 12 hours, check your yogurt—it should be set and have a pleasant tangy smell. Remove the chilies.
Refrigerate and Use:
Refrigerate for a few hours to firm up. Your homemade yogurt is ready to eat or use as a starter for your next batch!
Refrigerate for a few hours to firm up. Your homemade yogurt is ready to eat or use as a starter for your next batch!
How & Why This Works:
The surface of the green chili (especially the stem) is home to natural lactic acid bacteria, similar to what’s used in commercial yogurt cultures.
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These bacteria ferment the milk, turning it into yogurt.
No, the yogurt will not taste spicy—the chili is just a vehicle for the bacteria.