Five Kitchen Hacks
The other day, I came across a kitchen hack I'd never heard of before. To quickly remove the skin from garlic cloves, simply separate the cloves from the bulb, place them on a microwave-safe plate, and microwave them for about 20 seconds. The skin should come right off! The moisture inside the cloves creates steam, which helps loosen the bond between the skin and the garlic.
I was hopeful this tip would work because I absolutely hate peeling garlic. Sure enough, after microwaving the cloves, the garlic popped right out of its skin. How fabulous is that? No more sticky fingers or bits of garlic skin sticking to them!
It got me thinking about other kitchen hacks I use when I cook. When I say "hack," I mean a tip or trick that saves you time while cooking or makes the process easier. Here are four other kitchen hacks to try – my apologies if you already use these!
Mise en place:
Mise en place is French for "everything in its place," and it's one of the best ways to begin cooking any recipe. In culinary and pastry school, this was one of the fundamental lessons we learned. Read the recipe thoroughly before you begin, then gather all the ingredients and tools you'll need. Measure, chop, wash, and organize your ingredients ahead of time. Mise en place saves you time, reduces stress, and keeps your workspace organized and clean.
Clean as you go:
Before I begin cooking, I make sure my kitchen is clean. The dishes need to be put away, the counters wiped clean, and everything is in order. Then, when there are natural intervals between steps in your recipe, use that time to wash a few dishes, wipe down the counters, or put ingredients away. A lot of people avoid cooking because of the mess, and they hate the time-consuming cleanup. If you clean as you go, it won't be nearly as bad!
Garbage bowl:
Place a large bowl next to your cutting board and use it as your "garbage bowl" while prepping food. Instead of walking back and forth to the trash can, you can toss vegetable and meat scraps, eggshells, wrappers, and other waste into the bowl. When you're finished prepping, simply dump everything into the trash at once. It's a simple trick that saves time and keeps your workspace tidy.
Kitchen towel under cutting board:
My chef husband is big on this one: Place a damp kitchen towel or paper towel underneath your cutting board to prevent it from moving. The towel adds friction between the board and the counter, keeping the board from sliding while you chop. This is another fundamental safety rule taught in culinary school – and an easy one to put into practice at home.
Emily Jenkins is an award-winning culinary professional based in Nixa, Missouri, specializing in original recipe development and engaging food writing. Follow her on Instagram @Lil_Ozarkfoodie or read more at Little Ozark Foodie: littleozarkfoodie.blogspot.com.
