Chopping onions may
look like emotional work, but it doesn’t have to be that way. Save the
tears for someone (or something) else by placing onions in the freezer
15 minutes before cutting. Chilling onions keeps tear-jearker
compounds—propanethial S-oxide—at bay by reducing evaporation.
Find Ripe Avocados
Avocados can be a
fickle fruit, and knowing when an avocado is ripe is one of cooking’s
greatest mysteries. If the stem at the top pulls away from the fruit
easily, it’s ready to eat. Avoid squeezing as it can cause undue
Keep Ice Cream Soft
Eating ice cream is
one of life’s greatest pleasures. The same cannot be said for scooping
the frozen dessert. Storing pints—or cartons—of ice cream in Ziploc bags in
the freezer keeps consistency in check. Proper storage and temperature
prevent formation of ice crystals that can mess with ice cream’s creamy
Remove Shells From Hard-Boiled Eggs
Eggshells present a
multitude of challenges in the kitchen, whether it’s ensuring they don’t
end up in the frying pan or removing them from hard-boiled eggs.
Cooking eggs for the optimal time is helpful. After cooking, gently tap
the top and bottom of the egg, then roll it with the palm of your hand
to make the shell come off in one fell swoop.
Roast Peppers Using a Steamer
You can thank the
Food Network’s resident smart guy, Alton Brown, for this pepper-roasting
hack. Collapsible steamers can double as pepper roasters when placed
directly on stove burners. Add the peppers, roast for about seven
minutes, cover with a metal bowl, remove from the open flame, and steam
for at least 10 minutes.
Prevent Asparagus From Burning
evenly can be a challenge, due to its delicate tips and thick stems,
which cook at different rates. Baking asparagus by folding the edges of
heavy-duty foil into a makeshift pan
helps prevent tips from burning. If the tips are fully cooked, but the
bottom of the stems still have some time to go, fold the foil over the
tips to create a protective blanket.
Put Fruit in Its Place
everything when it comes to expertly served sangria. The cream rises to
the top, and for all intents and purposes fruit is sangria’s cream. To
keep the fruit at the bottom of the glass, add it first, then ice, and
then pour the drink.
Replace Knives With Floss
Poorly cut cake is the ultimate party foul. Knives cannot be trusted for a clean cut, but dental floss
never fails. Unscented floss works in a few ways. When making a cake,
you can cut layers by wrapping the floss around the cake’s perimeter,
then crossing the ends and pulling; this makes for a crumb-less cut.
After the cake is baked and frosted, floss can help you cut the perfect
slice too: Hold each end of the floss tightly, then push it down through
the cake, much like you would with the blade of a knife. This trick can
also be used for cutting soft cheeses, such as brie, or hard-boiled
Cut Cherry and Grape Tomatoes
Tiny tomatoes of the
grape and cherry variety are fast movers. Cutting them one by one is
time-consuming, but that’s not the only way to get the job done. Place
tomatoes between two lids
(the ones from Tupperware or yogurt containers will do) that are facing
each other, and run a serrated knife through the space in the middle of
the lids, cutting the whole batch with one quick pass of the blade.
Peel Garlic Without Making Your Hands Smell
Garlic peeling hacks
abound, but violently shaking the cloves in a jar is a surefire way to
avoid smelling like garlic. The movement will separate the garlic from
the skin, so all you have to do is chop.