Okay, maybe these kitchen hacks won’t change your life in an “I won the lottery” or “I just found out I’m pregnant” kind of way. And maybe you’ve seen a few of these before. But we’ve mixed it up a bit and covered a lot of territory here — from pimping out your refrigerator to the easiest four-ingredient ice cream you’ll ever make (no cooking or fancy gizmos required). Got a hack of your own? Do tell in the comments section.
You can break off as much as you need without defrosting the whole package.
2. Reuse pickle brine
Drop chip-size slices of fresh cucumber into leftover pickle brine in the jar and store in the refrigerator for a few days to make crunchy quick pickles. (You can also drop in other vegetables like green beans, garlic, carrots or radishes. For best results, par-boil these veggies before pickling to speed up the process.)
Stray shell bits in your cracked egg? Dab your finger in water before you go after it. Water acts like a magnet and the shell will stick to your finger without having to chase it around the bowl.
4. Make limp celery crisp again
Trim the top and bottom of the celery (cut it off of the root if it is still attached) and drop the stalks upright into a pitcher or jar of ice-cold water to re-crisp. You can also store celery like this. The ice water trick also works on tired broccoli, cauliflower, asparagus, lettuce, and spinach.
Forget about the cast iron skill. Line a baking sheet with heavy-duty aluminum foil (or two layers of foil) that has been crimped at 1-inch intervals to create a disposable bacon rack. Elevating the bacon keeps it out of the grease and allows hot air to circulate around the bacon, so it cooks and crisps evenly.
If the bottom of your cookies got a wee bit scorched, brush the grater over the burnt side to buff away the evidence.
When a recipe calls for “dotting” with butter, such as a fruit crisp or a breadcrumb-covered casserole (it adds richness and helps browning), grate chilled butter on the large holes of a flat grater to create uniform pieces that are easier to distribute.
Use it to make curls from a stick of cold butter or dark chocolate, slice cheese super-thin for easy browning, peel off the zest-y outer layer of lemon and lime rinds (sans pith) for cocktail twists, or cut long strips of root vegetables like parsnips, carrots, beets, or rutabagas to crisp for easy veggie chips.
When you’re measuring thick, sticky ingredients like honey or peanut butter, spray your measuring cups with nonstick cooking spray to make the ingredients slip right out.
12. Prevent freezer burn
If your ice cream lasts long enough to get freezer burned, try trimming the ice cream container down as you eat your way through it. The lid will still fit the miniaturized container and this reduces the amount of air the ice cream is exposed to (the culprit behind freezer burn).
Put the egg inside the burger. Duh.
Cut decorative shelf paper to fit your refrigerator shelves. Cleaning bonus: If you cover the shelves with Press-n-Seal plastic wrap, just rip it off and replace it when the shelves get dirty.
Because a vegetable peeler can’t reach all of those knobby nooks and crannies.
If you can’t defrost in water (still the fastest method), aluminum is an excellent heat conductor and will cut the defrost time by about 30 percent, according to Serious Eats – much faster than a ceramic plate or plastic cutting board.
Whether you’re packing a picnic or transporting perishable groceries from store to home, ice packs are key for keeping your goods cold in the heat of summer. If you’re all out of the mini ice packs you picked up at Restaurant Depot or the full-size ice packs are too big for your cooler, watch this tutorial to find out how to make DIY freezer packs (both solid or gel ice packs) with dish soap or rubbing alcohol.
How hard is it to cut a round cake into even wedges that don’t fall apart? Hard enough to justify printing out this genius chart for slicing all sizes of round cakes in clever ways. Cutting a circle in the middle of a 10″ cake and slicing around the circle produces even, sturdy slices every time.
27. Squeeze spinach with a sushi mat or potato ricer
Smooshing thawed spinach in a strainer or wringing it out in a paper towel is messy and not very effective. You can easily remove the excess water in thawed spinach by rolling it in a sushi mat lined with a paper towel or gently squashing it in a potato ricer. This trick comes in handy when you’re making something like Easy Spinach Lasagna, spinach dip, Saag with Tofu, Greek Spinach and Feta Pies, and other recipes that call for frozen spinach to be thawed and drained.
Baking powder and baking soda should maintain their active properties for up to 18 months, depending on humidity levels and how well the container is sealed. Not sure how long your container has been around? Find out if your baking powder or baking soda is still active with this easy test.
Use a straw to suck out excess air in a zip-top bag. Removing the air from storage bags protects the food better and helps it last a little longer. Note: you might not want to use this trick if you’re sealing up a bag of raw meat.
If buttering corn the old-fashioned way is too messy, drop tablespoons of cut, unsalted butter directly into the pot of hot water after you’ve removed the boiled corn. (Use a little less than 1 tablespoon per ear of corn.) The melted butter will float to the top of the pot, and you can use a pair of tongs to dip and swirl the corn in the butter.
If you’ve ever cursed a roll of cheap, sticks-to-everything plastic wrap, find out how to tame unruly wrap and make it stick in all the right places.
Just when you think you’re hot stuff in the kitchen, someone comes along and bursts your fragile culinary ego. Like this totally obvious “trick.” Raise your hand if you’ve been zesting citrus with a Microplane turned the wrong way all this time, or moving the citrus back and forth instead of the zester.
Because you’ve tried that horrible chocolate-cake-in-the-microwave recipe every which way, and it is spongy and terrible every time, you think microwaves are meant for re-heating coffee, melting butter, and popping popcorn … period. Guess what? This tutorial on making potato chips in the microwave will make up for that rubbery, stupid “cake.”
How is it that you’ve gotten this far in life serving rock-hard ice cream the standard carpal-tunnel-inducing scoop-by-scoop way? How did you not realize you can (and should) slice it or pre-scoop the softened ice cream into muffin tins and re-freeze it? Clearly, you have not been eating or serving enough ice cream. This changes now.
It’s probably overkill if you only need a scattering of grated cheese for a recipe, but if you’re grating enough for a taco bar’s worth of cheddar or making homemade mac-and-cheese, this super-easy, time-saving tip for grating cheese will make it less of a chore.
When you make “green juice” – an all-veggie concoction – you can use the mass of shredded pulp your juicer spits out for more than just compost. Although this smart tip won’t work with citrus or fruit-based juice leftovers, it’s a genius idea for preventing waste and getting the most out of your produce.
Have you been slicing the top and bottom of your bell peppers all this time, and getting stuck with those oddball round pieces that don’t quite dice the same way? Cutting a bell pepper this way produces less waste and a better julienne.
You want banana bread, and you want it now. Not tomorrow. Not next week. NOW. But all you’ve got is a bunch of nearly-green, un-ripe bananas. Bake those bananas for 5 to 7 minutes in a 350-degree oven and – voila! – quick-ripened, perfectly sweet and gooey bananas.
39. Remove wine cork shrapnel with a straw
When your cork disintegrates and leaves a layer of crumbs floating in the top of the bottle (or glass), use a straw to pluck out the pieces. Insert the straw into the bottle and place the end over a piece of cork. Cover the other end of the straw with your finger to create a vacuum and remove the cork floater.
You’ve seen a zillion different, clever ways to reuse cardboard egg cartons (DIY bird feeders, compost scrap, packing material), but this recycling method creates the gift that keeps giving – herb seedlings to start your kitchen garden.
If craft store candy molds are a bit too heart-shaped, teddy-bear earnest or cookie-cutter boring for your taste, try this crafty trick for creating totally unique chocolate molds with ordinary objects. Brown sugar creates a rustic, purposefully imperfect finish, and flour makes an interesting mold medium, too.
Ordering a Bloody Mary or cracking a beer the morning after a boozy night may be just a tad too much for your next hangover. If you need just a little something to take the edge off, this innocent hair-of-the-dog treatment doubles as your morning breakfast. Relax, there’s only a tablespoon of hooch in it.
Most of us use a pairing knife to lop the top off of a perfectly ripe strawberry, but you can use a straw to push the stem and core out. This method keeps the strawberry intact and creates less waste.
Old-school rack-style cookbook holders take up too much precious counter space in some kitchens. The two clips on a pants hanger are the perfect size to hold magazines, printed recipes, and small cookbooks. Just dangle the hanger from any cabinet knob or shelf in your kitchen.
Forget the special tools or sticky, unforgiving fondant. If you want a satin-smooth surface on a cake, find out how to frost it to a fondant-perfect finish using the cheapest kitchen item: a paper towel
One of these days, propane tank makers will figure out how to put a standard gauge on all gas tanks so you know how much propane you have left. Until then, there’s a way to ballpark the amount, so you’ll know if you have enough gas to cook a quick steak dinner or feed burgers to a small army.
If you’ve ever wrestled with one of those cherry-pitting gadgets, you know this: jamming a fat, ripe cherry into the pitter often scratches or mashes the flesh. This method uses a chopstick and a bottle to keep the whole operation clean and the fruit blemish-free.
Colleen Rush is a food and travel writer who eats, drinks, cooks, and writes mostly in New Orleans, but also … everywhere else. She is the author of “The Mere Mortal’s Guide to Fine Dining” (Broadway Books, 2006), and coauthor of “Low & Slow: Master the Art of Barbecue in 5 Easy Lessons” (Running Press, 2009) and the upcoming “Low & Slow 2: The Art of Barbecue, Smoke Roasting, and Basic Curing” (Running Press, 2015). Follow her on Twitter or Instagram.