With our busy lifestyles today, we don’t always have a bunch of time to spend in the kitchen. You can prepare a healthy and delicious dish in just a few minutes, and you don’t even need to be a top chef to do it with our culinary hacks to help you cut the time you spend cooking.
The most effective cheese grating device is a microplane cheese grater. This type is meant for grating garlic and zesting lemons, but it also works perfectly for hard cheeses like Pecorino or Parmesan since a microplane grater produces smaller pieces.
If you don’t have time to freeze it beforehand, keep these tips in mind whenever you’re cutting meat: slice the meat as thin as possible, aim for slices no more than one-fourth of an inch thick. Big chunks of meat take ages to get ready, and they usually don’t cook evenly throughout. Check the grain of the meat and make your cuts perpendicular to the direction of the fibers.
Here’s a recipe for a yummy sandwich you can make using leftover turkey: for the filling, you’ll need cold sliced turkey, guacamole, fresh tomato, bean sprouts, lettuce, yellow mustard, and a bit of light mayonnaise. Put all the ingredients between two slices of toasted whole wheat bread, and you’ve got yourself a quick, healthy, and super tasty lunch.
If you want the butter to soften faster, keep it near the hot stove while you’re preparing something else on it.
The sodium bicarbonate in fizzy water will destroy the cellulose contained in the vegetables. This will make the vegetables cook much faster while still preserving their bright colors.
Soak pasta in advance. 0:26
Cube a mango in less than a minute. 0:48
Caramelize onions faster with baking soda. 1:50
Grate hard cheeses once they’ve warmed up to room temperature. 2:09
Remove an avocado pit in a second. 2:34
Cut meat faster and easier by freezing it first. 3:03
Cook a lot all at once and use the leftovers throughout the week. 3:46
Cut butter into cubes to make it soften a lot faster. 4:33
Safely peel potatoes in a flash. 5:06
Slice a pineapple in a matter of minutes. 5:37
Cook vegetables faster with the help of sparkling water. 6:36
-Place your pasta in an airtight container full of water, put the lid on, and leave it for several hours or overnight to cook it in a minute later.
-Stand the mango up on a cutting board and cut it into 3 pieces from the top downwards. Using your knife, make crosswise and lengthwise cuts in the mango cheeks. Press on the back side of the mango until the flesh pokes out.
-When you’re frying onions and they’re already starting to turn golden-brown, add about a fourth to a half a teaspoon of baking soda for one pound of onions.
-If you let your cheese warm up to room temperature, it’ll be a lot easier to grate.
-Take a ripe avocado, cut it in half vertically, and twist the two halves apart. If the avocado is really ripe, one of the halves will easily break away from the pit.
-If you freeze meat first, you’ll get perfectly thin slices that will cook incredibly fast.
-Leftovers can be a real life-saver throughout the week! Put pieces of meat in airtight containers, and use them later in sandwiches, salads, or starters.
-Take a stick of cold butter and cut it in half lengthwise. Turn the butter so that one of the long slabs is sitting on top of the other. Now make 3 long cuts, but don’t separate the pieces just yet. Starting at one end, slice the butter thinly.
-Wash your potatoes under cool running water. Once they’re as clean as can be, put them in a bowl of boiling-hot water for half a minute. Then, move them to a bowl with ice-cold water and you’ll be able to peel them with your fingers.
-Start by trimming off the top of the pineapple. Get rid of the base of the pineapple and make sure the fruit can stand straight up. Slice the standing pineapple down the middle.
-When you cook vegetables, use sparkling water instead of still water to cook them way faster.
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