If you want to cook something more complex than instant noodles, you’re going to need certain skills. And a TikTok user who goes by the name Stove Garden is here to help you figure out which ones.
He has worked in the restaurant industry and recently started sharing little hacks that instantly make you a better chef. From handling kitchenware to preparing meats and veggies, Stove Garden’s tips touch upon pretty much any topic you can imagine and they’re racking up millions of views. Continue scrolling and check them out!
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@stoveandgarden Highly Requested HACKS #cookinghacks #cookingtips #food
#1
When you’re cooking broccoli, don’t throw away the stalk. Trim off the edges, cut them into match sticks, cook them in a pan with a little soy sauce and oil. They are so flavorful and staste just like sauteed onions.
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#2
Some people like to put the raw chicken directly into the egg wash, but this really isn’t the best option. If you put it into flour first, and then egg wash, the egg wash holds way better, and then your bread crumb will hold way better too.
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#3
When you’re measuring out honey, it sucks when it sticks to the spoon. But if you get a very little bit of cooking oil on your finger and coat the spoon with it, the honey will not stick to the spoon.
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#4
To get the most out of juicing a lemon without a juicer, my favorite method is putting them in between tongs and squeezing.
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#5
To steam shrimp without a steamer, use a pot of boiling water, poke a bunch of holes into aluminum foil and put it on top of the pot.
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#6
To keep an avocado fresh for longer, squeeze fresh lemon juice, brush it onto the front of the avocado, take saran wrap and press it tightly against the avocado. Now it won’t brown quite as quickly in the refridgerator.
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#7
This is my favorite way to cut bell peppers: start by cutting off the top and the bottom, then cut a little slit in the pepper. Insert your knife and just roll the pepper as you cut. This cuts out all the seeds that you don’t want.
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#8
You can mince garlic in a zester or a kitchen grater. It comes out perfect!
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#9
If you have any herbs that are dry and dying, add them to some melted butter with garlic and a couple of spices. Mix it up and add it to a ice cube tray. Now you have some great flavor enhancers for your next dish.
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#10
This one is more of a safety tip than anything else – instead of scooping up veggies with your knife, it’s a lot safer to invest in a $1 dough knife and use it. It has a much larger surface area so it’s faster at scooping it up and you won’t cut yourself.
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#11
If veggies get stuck to your knife, angle your knife and make shorter cuts with just the tip.
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#12
If you have pasta that you’re trying to strain out you don’t have to do it that way – you can put the strainer in the pot and then turn it upside down to strain.
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#13
If your plastic cutting board slides too much, take a wet paper towel, put it underneath the board and it won’t slide anymore.
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#14
In order for lemon zest to not get bitter, use shorter strokes and turn the fruit while zesting.
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#15
Don’t waste food! Take vegetable scraps and put it in a pot with some water – you now have a great start to a vegetable stock.
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#16
If you don’t have a thermometer and you’re cooking steak, you can check how well it’s done by using your palm.
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#17
If you get an egg shell lost in your egg, wet your finger before taking it out – it comes out way easier.
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#18
If you put your chicken into a freezer bag, and then use the pounder, you won’t have to clean the pounder!
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#19
9 times out of 10 you can leave the skin on your veggies. Put that peeler away and cut it up like normal. Most of the time chefs only do that because it’s more aesthetically pleasing. It’s just as delicious and nutritious.
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#20
I love pickles but I hate running out of them. So grab a mason jar – this is how you can make them under 1 hour. Add the liquids to the mason jar and then put the liquids into a pot. Add the rest of the ingredients listed above and bring it to a boil. Cut your cucumber to slices, fill that mason jar all the way to the top, add the boiling water directly to the mason jar and scoop in all that nice dill. Cap it after 1 hour.
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Source: boredpanda.com