We just love to cook – and over the years we’ve gathered quite a collection of handy shortcuts and cooking tips that make life easier, or save a little money here and there!
So, today’s post is not specifically about making baby food… instead, we bring you ten of our favourite kitchen tips which – if you haven’t come across them before – we hope will make YOUR life a little easier, too!
- To tell if an egg has gone bad without breaking it..
- To keep herbs and spices at their best…
Don’t store them in the fridge (too damp) and keep them away from heat and light (so don’t store them near the oven). The best place is a cool, dark kitchen cabinet!
- Are your kitchen scissors blunt?
Sharpen them up really quickly by cutting a piece of steel wool with them!
- Make your own Italian Seasoning!
Just mix equal quantities of oregano, thyme, basil, marjoram, rosemary and sage!
- To tenderize your chicken…
Marinade it in yogurt overnight!
- Does your cauliflower turn yellow if you boil it?
To keep it really white, add a little milk to the cooking water!
- Don’t throw your butter wrappers away!
Fold them over and pop them into a bag in the freezer. Next time you need to grease a pan, take one out and it will be ready for the purpose in minutes!
- If you crack an egg but drops bits of shell into the dish you’re preparing…
Use the rest of the shell to help you fish it back out. This really helps!
- Can’t open the lid of a jar?
Either put on a rubber glove to get a better grip – or bang the lid against the kitchen counter all the way around the jar… this loosens it right up!
- Bananas turning black and you just can’t use them quickly enough?
Just freeze them – whole and in their skins. Then thaw them for use when baking (as in our banana bread recipe, for example!).
Just plop it into a glass of water.
If it sinks to the bottom and comes to rest on its side, it’s fresh.
If it comes to rest at a slight angle (ie with one end resting on the bottom and the other side slightly elevated, then the egg is still OK to eat, but is probably about a week old).
Eggs that stand up vertically on their smallest end are older, probably a few weeks, but are usually still safe to eat.
Eggs that float on the surface are bad – throw them away!
Do you have any simple kitchen/cooking tips of your own?
We’d love to hear them – just leave your comments below!