The Stockade Bed and Breakfast’s first blog on Kitchen Hacks was so well received, we thought we’d write a continuation, Kitchen Hacks Part II. In the comments section underneath this blog, you may submit kitchen hacks of your own.
Hacks about Fruit:
Ethylene is a natural plant hormone released in the form of a gas. Knowing this, you can keep your fruit from rotting so fast or help it to ripen faster:
- Keeping Tomatoes Fresher Longer
To slow down the rotting of tomatoes, store them at room temperature rather than the fridge and place them stem end down. This method prevents air from entering and moisture from escaping from the scar where the tomato was attached to the vine. - Keeping Bananas from Rotting so Quickly
The ripening then rotting of bananas happens as ethylene gases escape from the end where each banana attaches to the bunch. Wrap the end of the bunch with plastic wrap to keep the gases from escaping. Or better yet, separate each banana and wrap each end. - Speed up Ripening
Fruit will ripen more quickly if you place them inside a paper bag. It’s the concentrated ethylene gas that helps them to ripen more quickly.
Handle Plastic Wrap with Ease:
Store the roll of plastic wrap in the refrigerator. When you take it out, it will be a little stiffer, making wrapping foods easier.
Creative Use of a Shower Cap:
Cheap shower caps work great for covering bowls of food before you store them in the fridge.
Hacks for Eggs:
Next time you crack an egg and a piece of shell falls into the bowl or batter, try this: Instead of trying to fish it out with your finger or a spoon, break off a piece of the shell you just cracked and scoop out the cracked piece in the bowl. The shell will act as a magnet drawing the piece of shell in the bowl and you will be able to easily scoop it out. Who knew???- Not sure how old your raw eggs are? Place raw egg into a bowl of cold water, covering it an inch or two. If it sinks to the bottom, it’s okay. If it floats, throw it out. Why does this happen? Over time, the liquid inside eggs evaporates through the porous shell, which leaves a gas bubble inside. So, the more it floats, the older it is.
- This takes practice, but if you don’t have an egg separator to separate whites from yolks, use a plastic water bottle. Squeeze the air out of the bottle, hold it over the yolk and gently let the air back into the water bottle. It will scoop up the yolk.
Next time you crack an egg and a piece of shell falls into the bowl or batter, try this: Instead of trying to fish it out with your finger or a spoon, break off a piece of the shell you just cracked and scoop out the cracked piece in the bowl. The shell will act as a magnet drawing the piece of shell in the bowl and you will be able to easily scoop it out. Who knew???Remove the Fat
Before serving, remove the fat from gumbo, gravies and stews by wrapping a few ice cubes in a paper towel and skimming it over the surface of the liquid. The ice will help the fat to solidify. Then remove the fat with a spoon or a piece of toast.
Hull Strawberries:
Use a plastic straw to hull strawberries. Press the straw through the bottom of a strawberry until it breaks through the top. It will take the hull along with it.
Grating Soft Cheese:
Freeze it for about 30 minutes before grating.
Slicing Soft Cheese, Cookie Dough Easily:
Use unflavored dental floss to slice soft cheeses such as brie and goat cheese, as well as cookie dough.
Keep a Leftover Cake Fresh for Days:
Place a slice of bread on the exposed ends and secure with toothpicks. The bread will hold in the cake’s moisture.
Measuring Sticky Substances:
Before pouring sticky substances such as honey or syrup, coat the measuring cup or spoon with a hot water or a dab of cooking oil or spray. It will slide right out without leaving any behind.
Keeping Pots from Boiling Over:
Place a wooden spoon across the pot. Wood is not a good material for conducting heat, so the hot water stays away from the handle.
We hope you have fun using these tips and tricks and can use some of them to your advantage.