Make Cooking Easier With These Unusual Food Hacks & Tricks

 Even if you love cooking, it can be a real hassle at times. This is especially true when you are tired and not in the mood to invest a lot of time and energy into cooking. Thankfully, there are plenty of genius hacks and tricks out there that can help you save a lot of time while preparing food. We shared 12 of such food hacks below. They may seem unusual at first, but once you try them, you'll wish you had known about them earlier.

1. Eat a hard taco over a soft tortilla shell, and get a second taco!

 

2. Now, this is a really useful wrapping hack..

3. Use banana leaves to package food without using plastic

 

4. Use an apple corer to prep roast potatoes

 

5. A spoon can be utilized to anchor your strainer

 

6. Have two frozen pizzas, but just one tray? No worries, just try this method…

 

7. Make a grilled cheese sandwich on a waffle iron. The square waffle holes will help hold extra sauce, and it will be more enjoyable to eat.

 

8. This infographic will come in really handy for those who frequently cook with spices:

 

9. Keep some white grapes in the freezer. They can be used as ice cubes in your white wine. When you are done with the wine, you can enjoy wine-infused grapes! 

 

10. Use muffin tins instead of messing up 10 bowls for tacos

 

11. This guide is super useful

 

12. Don’t throw away the jar of mustard after finishing it. Make a yummy salad dressing with any three healthy ingredients of your choice. Put the ingredients into the mustard jar, shake well, and you are done!

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

14 Helpful Kitchen Tips That'll Help You Save Money

In recent years, the art of cooking and baking has become a form of therapy and passion among many people. However, the desire to use the freshest raw materials and to create excellent foods just like professionals is causing them to unnecessarily buy products and waste money only to end up with meals being thrown in the trash. To prevent this and to cook just like real chefs, we’ve compiled for you 14 of the most useful kitchen tips to help you save on expenses.

1. Dry the food before roasting for a perfect color 

Have you ever try to pan sear a piece of steak or chicken hoping for that golden brown hue only to end up with a rubbery piece of grey meat? To get the taste and texture you want, just as is served in restaurants, you need to dry the meat with a paper towel just before searing it on a hot frying pan.

2. The secret to making a creamy smooth sauce 

When cooking a sauce that contains vegetables, herbs, etc., there is often a desire to reach a velvety creamy texture. Many tips suggest lending the ingredients together in a food processor, however, this may not always work completely. In order to reach the desired texture, it’s recommended to pass the sauce through a sieve after blending it. Doing so will ensure the removal of any small and undetectable pieces ruining the texture and finish of your meal.

3. Use broccoli stems 

Broccoli is a vegetable that has recently been used extensively in both industrial kitchens and home kitchens, but many of us only eat its green blooms, while the stems are thrown into the trash. Instead of throwing these stalks out, you can cut them into thin slices or strips and use them to make a healthy nutritious salad or add them into a vegetable broth.

4. Using food scraps 

The use of food scraps is one of the most well-known ways to make stocks and broths that serve as a basis for various foods or to add flavor to certain foods. It is important to note that we don’t mean leftover food from people plates, rather the vegetable peels, beef and chicken bones, and skin, or even fish head. All you have to do is put the leftovers in a sandwich bag or any other sealed bag and put it in the freezer; When you want to make a stock or dishes that require vegetables and herbs, you can take the bag out of the freezer and use its contents. (Note: It isn’t recommended to put vegetables in the same bag as fish, poultry or beef). 

5. Revitalize old nuts and seeds  

You've probably bought nuts, almonds, sesame seeds, or even whole grains and forgotten them in the pantry for a few days or weeks, and when you went to enjoy themselves, you found them to be no longer fresh. Usually, the initial instinct is to throw the product in the trash, because there’s no way to bring back their freshness. Or is there? It turns out that there is an easy and brilliant solution that not only brings back freshness but also improves the taste of nuts and seeds. 

How do you do this? Gently moisten the nuts or seeds with tap water. Soak the liquid up with a towel and roast them in a skillet over medium heat for 2-4 minutes while stirring until they completely dry. Alternatively, you can place them in an oven preheated to 300 °F (150 °C) for the same amount of time. When done, taste one or two. If they are still slightly damp, continue roasting them.

6. Make banana-flavored cream

If you like bananas and wanted to make a banana flavored drink or cream flavored from natural ingredients only, you can do so easily without using the fruit itself. All you have to do is place a banana peel in a bowl, pour 2 cups milk or cream into it and leave it in the refrigerator overnight. The next day you can use the milk in a shake, drink it as it is, or whip the cream and get the same great banana taste you’d get if you were using the actual fruit! 

7. Don’t swap out ingredients in baking recipes 

This tip may sound a bit illogical because most of us like to swap out ingredients in our recipes to add a "personal touch" as they say in various cooking programs. But you should know that baking requires almost scientific accuracy, so if you’re going to make a pastry or any other dish for the first time, it’s highly recommended to do everything as instructed in the recipe so that you get a sense of what the final product should look, feel, taste and smell like. Only after trying the recipe for the first time will you be able to change, add or subtract as many ingredients as you like, and of course, do so logically.

8. Never try to catch or stop a falling knife 

Knives in general, but mostly chef knives or professional knives purchased in specialized stores, are known as expensive products, and the desire to maintain this important tool sometimes causes people to try to protect it at any cost, even if it’s dangerous. For example, if a knife falls to the floor, the first impulse of many is to try to catch it with their hands or - but this is something you definitely shouldn’t do because the only thing worse than a bent knife is a stabbed limb! Instead, step back, let the knife fall, and just pick it up off the ground. 

9. Create a stock of orange or lemon zest

 It’s known that citrus fruits are a great flavor addition to pastries, whipped cream, and many dishes, but because they are seasonal, they aren’t found on store shelves all year long. Therefore, if you’re using orange or lemon or any other citrus, you can prepare a stock of these ingredients at any time and use it whenever you wish. To do this, keep the citrus peel - place it on a tray and dry it for several days or in the oven at 225°F (110°C) for 3-4 hours. Once the skin is completely dry, transfer it to a food processor and blend until you reach the right consistency. Put in a sealed box and keep in the freezer until use.

10. Flavor your vinegar 

If you don’t really like vinegar in your food, it may be because you’re not a fan of the taste – but have you ever thought of flavoring it yourself? Curious? Great! All you need to make your vinegar taste better are leftovers fruit or herbs. Place these scraps into the bottle of vinegar and let sit overnight. The result will be so surprising that you’ll want to season almost every food with it, even your cocktails! 

11. Surprising ingredients for hummus 

Beetroot is used for a wide variety of dishes in different kitchens and ethnicities, however, beetroot stalks are hard and colorless and are therefore usually thrown out unused. If you use beetroot leaves and are left with unused stalks, know that you can now make a delicious, wonderful, and creamy, hummus-like dip using the following recipe: Cook 1 kg of beet stems in water for 20 minutes until tender. Then, transfer them to a food processor and place one clove of garlic, ¼ cup raw tahini, 2 tablespoons lemon juice, ¼ cup olive oil, and ½ a teaspoon salt. Blend everything together into a uniform paste and eat or refrigerate for up to 3 days. It might not technically be hummus, but it's a lot healthier and certainly delicious.

12. Turn vegetable peels into a snack 

Although most of us know that all the vitamins are in the vegetable peels, some still peel their vegetables and throw the scraps into the garbage. In order to avoid waste and to enjoy all the good these peels have to offer, you can do other things besides the tip mentioned in section 4; For example, you can use the peels from veggies like sweet potato, potato, zucchini, carrots and more to prepare delicious and wonderful healthy snacks, just pot them in the oven or fry them (like you would French fries) and Voila! 1

13. Make celery salt 

With all the recent warnings about sea salt and studies showing a link between consumption and cardiovascular disease, many people have sought healthy substitutes and found that celery salt is one of the best salts available today. The use of this spice has become particularly popular, not only among vegans but also among many who want to reduce sodium intake. To obtain celery salt, buy a ready-made product at nature stores or alternatively make it at home: 

Wash and dry celery stalks without the leaves. 

Place the dried stalks on a baking sheet and dry in an oven heated to 250°F (130°C) for about 20 minutes or until they are completely dry. 

After drying, place the stalks in a spice mill and grind well. 

Transfer the contents to a jar and store in the refrigerator.

14. Stop stirring food all the time 

 If you watch people while they’re cooking, you’ll often see them standing in front of the stove constantly stirring the contents of the skillet or pan for fear that the food will burn. However, there is no need to mix food all the time, and this only delays the cooking time and prevents the ingredients from turning the golden or seared color we’re often looking to achieve. It is important to note that this tip depends on the recipe because some foods do require constant mixing or stirring, so read the recipe well and pay attention to this detail.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Rice Crispies Treats

 Ingredients

Rice crispies 3 1/2 cups

Cocoa crispies 3 cups

 

Nonstick cooking spray, for greasing

 

unsalted butter 4 tbsp

 

kosher salt 1/2 tsp. for table salt, use half as much by volume

 

One16-ounce bag marshmallows, any size

 

1/2 cup malted milk powder / 65gm

 

dark chocolate coarsely chopped 1cup

 

Flaky salt to garnish, optional

Directions

Adjust oven racks to the second from the top and second from the bottom. Preheat oven to 325ºF (163ºC). Line two 13-by-18-inch rimmed baking sheets with parchment. Arrange Rice Krispies and Cocoa Krispies evenly between the 2 sheets. Toast in oven, stirring every 3 minutes, until Rice Krispies are golden brown and the Cocoa Krispies smell chocolaty, about 10 minutes. Remove from oven and let cool slightly, about 5 minutes. Transfer Rice Krispies and Cocoa Krispies to a large bowl; set aside.

Meanwhile, line a 9-by-9-inch baking pan or dish with parchment paper, leaving a 2-inch overhang on 2 opposite sides. Coat evenly with nonstick cooking spray; set aside.

In a 6-quart pot, melt 4 tablespoons unsalted butter over medium heat, stirring and swirling, until milk solids turn golden brown and the butter smells nutty, 3 to 4 minutes. Reduce heat to low. Add salt, followed by marshmallows. Using a silicone spatula, stir until the marshmallows have just melted, about 4 minutes. Add malted milk powder, whisking constantly to dissolve. Add Rice Krispies and Cocoa Krispies and, using a spatula, fold until combined. Remove from heat and let cool slightly, about 3 minutes. Fold in chopped chocolate to combine.

Quickly scrape cereal and marshmallow mixture into prepared baking dish. Spray another spatula with nonstick cooking spray, then use it to press mixture into an even, compact layer. Sprinkle all over with flaky salt, if using. Allow bars to cool for 30 minutes before portioning.

To portion, remove bars from the baking dish and place on a cutting board. Using a serrated knife, cut bars into squares, rectangles, or your desired shape.

Notes

The Rice Krispies can be substituted with Cocoa Krispies, and vice versa, if desired.

To make these bars dairy-free, melt 4 tablespoons dairy-free butter instead and skip the browning. To make the bars vegetarian, substitute the regular marshmallows with a vegetarian-friendly alternative.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Date-Peanut Dessert Bites

  

 

Ingredients

12 pitted Medjool dates or any soft dates (340 gm)

 

 1/4 cup / 60 ml creamy natural peanut butter

 

 57 gm bittersweet chocolate bar (70% cocoa), chopped (about 1/3 cup)

 

2 tbsp salted dry-roasted peanuts, finely chopped

 

Flaky sea salt

Preparations

Line a small rimmed baking sheet with parchment paper; set aside.

Cut a slit down the length of each date. Spoon or pipe about 1 teaspoon (5 ml) peanut butter into the open cavity of each date and arrange on prepared baking sheet; set aside.

In a medium microwave-safe bowl, microwave chocolate on high in 30-second intervals, stirring occasionally, until melted, 1 to 2 minutes. Spoon 1 tablespoon melted chocolate over stuffed dates (dates don’t need to be completely covered). Immediately sprinkle with chopped peanuts and flaky salt. Refrigerate, uncovered, until chocolate is set, about 10 minutes. Serve.

Make-Ahead and Storage

Dates can be made up to 1 week in advance and refrigerated in an airtight container.

For longer storage, freeze dates on a parchment-lined baking sheet until solid, then transfer to an airtight container or resealable freezer bag and freeze for up to 1 month. Thaw in the refrigerator before serving.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

The Easiest Way to Peel Ginger Fast—Without Wasting So Much of It

  microplane

Fresh ginger is a weeknight dinner all-star. When chopped or grated, it adds bright, peppery warmth and fresh, citrusy spice to quick curries, speedy stir-fries. Peeling ginger, on the other hand, is a chore. Nothing kills your momentum getting dinner on the table like trying to work a peeler around the knobs on a ginger root. While a perfectly tubular, smooth ginger root takes well to a peeler (or even a spoon), most are crooked and craggy, with branches that extend out into multiple shoots. 

Why Should You Peel Ginger?

Ginger skin is perfectly edible, and in some recipes you can get away with leaving it on. But when you want the cleanest flavor and smoothest texture, peeling it is worth the effort.

The skin has a more earthy, slightly woody flavor than the flesh, which can mute ginger’s bright, peppery bite. In clear broths or delicate soups, that earthiness can muddy the finished flavor. And when you’re grating, slicing, or cutting ginger into matchsticks for stir-fries, curries, the papery skin can create a tougher texture and occasionally get caught in your teeth.

Peeling also makes it easier to remove dirt. Ginger’s many nooks and crannies can trap soil that’s difficult to wash away completely, so removing the thin outer layer provides an extra level of insurance after rinsing.

Why a Microplane Works for Peeling Ginger

Most instructions for peeling ginger suggest a vegetable peeler, a spoon, or very careful trimming with a paring knife. Microplanes feature hundreds of sharp teeth that grate food quickly and efficiently. If you’re cooking with fresh ginger, there’s a good chance you’re planning to use a grater to prep the ginger anyway. What makes a microplane so effective for peeling ginger is twofold:

• Its sharp teeth shave away just the thin outer layer with very little pressure. Because the teeth encounter less resistance than the flat blade of a vegetable peeler, you can simply rub the ginger back and forth while rotating the root to remove the skin with minimal waste, helping you get more from every piece of ginger.
• Its narrow, curved grating surface easily reaches into ginger’s tight nooks and crannies. Unlike a flat peeler, a microplane navigates around the ginger’s knobby branches without accidentally taking too much of the flesh off, making it easy to peel every surface without awkward angles or repeated repositioning.

If you’re planning to grate the ginger anyway, once you’ve peeled it, you don’t have to switch tools. Simply discard the collected peel, give the microplane a quick rinse, and it’s ready to grate the ginger for your recipe.

Tips for Peeling Ginger With a Microplane

Peeling ginger with a microplane is easy.

1. Turn the microplane upside down. Position it so the concave side faces upward. This creates a shallow cavity that catches the grated peel and keeps it from scattering across your cutting board.
2. Rub the microplane lightly over the ginger. Hold the ginger in your non-dominant hand and move the microplane back and forth across its surface, using gentle pressure.
3. Rotate the ginger as you work. Turn the root to expose each side, using the microplane’s narrow edges to reach between its knobs and branches.
4. Discard the peel and rinse the microplane. The skin should collect neatly inside the tool for easy disposal. After a quick rinse, the microplane is ready to grate the peeled ginger—or you can chop, slice, or julienne it.
5. Optional: Freeze the ginger first. We love keeping whole ginger in the freezer—it retains its quality that way months. It also comes with the added benefit that the skin comes off even more easily with the microplane. Don’t worry if your ginger isn’t frozen; this method still works well without that step, but getting in the habit of putting your ginger in the freezer will pay off when it comes time to prep it.

The next time a recipe calls for fresh ginger, skip the vegetable peeler and reach for your microplane. You’ll save time, waste less ginger, and likely have one less tool to wash.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Banana Chips: Air Fryed, healthy

  

 Raw banana chips are another fasting favourite. Slice raw bananas thinly, lightly coat with oil or ghee, season with sendha namak and air fry until crisp. They're perfect for munching between meals.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Arbi Chips

 

Thinly slice boiled arbi (taro root), season with sendha namak, red chilli powder (if used) and a little oil. Air fry until crispy for a crunchy alternative to packaged chips.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs