One of the most fun things about cooking your own food at home is being able to experiment with different ingredients and recipes, adding different
flavor combinations, spices, and condiments. However, it can be easy to get stuck in a rut, relying on the same few recipes over and over again. If you’re
feeling bored by your cooking routine or just want to try something new, check out these eight cooking tips and tricks you probably don’t know yet.
Even if you already have some of these tricks up your sleeve, there are sure to be some that are new to you!
How to make perfect fried eggs
Eggs are one of our favorite breakfast foods, but if you can’t cook them
right, they're not worth eating. Here's how to cook perfect fried eggs every
time: Crack an egg into a ramekin or cup; set aside until you're ready to fry
it up. Heat oil (we recommend high-heat canola) in a small frying pan over
medium heat until it begins to bubble. Pour in eggs, lifting slightly so that uncooked egg runs underneath. Cook for about 90 seconds without
disturbing or moving pan. With a spatula or spoon, flip entire contents of pan—eggs, oil and all—to other side while holding handle with potholder (or tongs). Cook for another 30 seconds on second side; remove from heat.
Read also : 10 Cooking Methods Every Cook Should Know
How to cut an onion without crying
The easiest way to cut an onion without crying is to slice it in half, place it
flat side down on a cutting board and cut horizontal slices. Then, place
those slices flat side down on top of each other on your cutting board and
make vertical cuts until you have small cubes. As you slice, let the juices
drain into a small bowl next to your cutting board for future use (this will
help keep your eyes from tearing up). The process can be done under running water if you don’t want to keep it around for later—just be sure not
to accidentally splash any water into your eyes as that’ll only make things worse.
How to brown meat in the oven
Browning meat in a pan can be tricky, but doing it in the oven is foolproof. Here's how to do it: Preheat your oven to 400°F. Sprinkle some flour on a
piece of meat and dredge it through oil. Brown your meat on both sides (you
can do two at once) in a frying pan or cast-iron skillet over medium-high heat. Place browned pieces of meat onto an aluminum foil-lined baking
sheet; then bake for 15 minutes at 400°F until cooked through, flipping halfway through cooking time to ensure even cooking. Tip: For extra flavor, sprinkle salt on your raw steak before you brown it—it'll make your steak taste amazing when you cook it!
How to tenderize tough cuts of meat
A meat mallet is a great way to tenderize tough cuts of meat, especially tougher cuts like chicken thighs, pork shoulder or brisket. Tenderizing
meats with a mallet doesn’t take long. Just make sure your meat is very
cold. The colder you can get it, the better your results will be since frozen muscles will break down more quickly during hammering than thawed ones
will. Letting meat sit in your fridge for as long as possible before tenderizing it with a mallet helps to expedite this process even further. When you are
ready to start tenderizing it, hold your mallet at a 45-degree angle and start tapping away on whatever piece of meat you have available.
How to quickly cook pasta
Cooking pasta can take anywhere from 10 minutes to an hour, depending on
your technique. Save time by putting your noodles in cold water and
bringing them to a boil. As soon as they start bubbling, turn off the heat. By following these steps you can cut down on cooking time by up to 50
percent! This method also produces pasta that's tender but not mushy. Also: Make sure not to add oil when boiling noodles or pasta. Adding oil keeps
water from being absorbed into your food, which will keep it from cooking properly. Instead, use a pot large enough so that it doesn’t boil over when hot water is added; a little bit of room at the top is okay.
How to mix without a bowl
Whether you’re mixing wet ingredients, or dry, a bowl is probably not
necessary. Many recipes call for ingredients to be mixed in a separate bowl, but try doing it right in your mixing device. First add your wet ingredients to
your mixing device of choice, and give them a little stir with a spoon (if you’re using a handheld mixer) or whisk (if you’re using an immersion
blender). Then throw in your dry ingredients into your mixing device as well, giving them a few stirs with either of those utensils. The end result should
be just like any other recipe that calls for putting all of its ingredients into one bowl! If you find yourself missing your bowl though, no worries—just skip it when possible!
A secret ingredient for rice pudding
Rice pudding is a great dessert, but it can also be time-consuming to make.
Instead of following that recipe you've used for years, try substituting
mango nectar for half of your milk. It's delicious, takes about as much time to prepare as traditional rice pudding, and ups your nutrition game
substantially. Use 1/2 cup plain yogurt in place of other dairy products; use stevia or some other natural sweetener instead of refined sugar; swap out one cup of rice for a half cup quinoa or wild rice. Add fresh fruit before
serving—or experiment with new variations yourself! Also see: Cooking Tips and Tricks You Haven't Heard Before
How to prevent soggy pancakes
No one likes to bite into a soggy pancake. The best way to avoid serving them is simple—cook them on a hot griddle. If your first pancakes get
soggy, though, you can crisp them up in a skillet before serving. To do so, heat some oil over medium-high heat and add your wet pancakes (we’re
talking just milk here, not batter) to a skillet. Cook for 1–2 minutes per side or until pancakes are golden brown. Serve immediately with syrup of your choice!
