Kitchen Hacks Part 2
22nd May 2017
Use wine for a quick meat marinade
Want to inject some quick flavour into your meat? Simply use red wine a half an hour before cooking. The wine quickly penetrates the meat, giving it a deep colour. Alternatively, citrus zest and juice tenderise it rapidly.
Use salt water as a makeshift cooler
Are you always running out of space to store drinks at parties? Simply fill a large bucket, tub or bowl with salted ice water- the salt causes a drop in temperature, keeping your drinks icy cold.
Use a spoon to peel a kiwi
It’s the easiest way to peel a kiwi! Push a spoon in between the fruit and its skin and then turn, you’ll notice that all the skin falls off the back of the spoon.
Steam your eggs
Do you find the perfect fried eggs? Cook the eggs normally on a non-stick pan and just as the whites are almost ready add a few drops of water, quickly cover it with a lid and then turn the temperature down. After a minute or two the egg will be finished and product a perfect creamy, runny, yolk.
Use more than salt and pepper to liven up a dish.
Don’t limit yourself to simply salt and pepper, have a rummage and see what else you can add into the mix. For example: Add a splash of soy sauce to boost the flavour of gravy or perhaps sprinkle some crushed up chicken stock over a whole chicken before roasting. There are loads of possibilities!
Skewer fruit for a little juice
You don’t want to waste a whole orange just for a tiny amount of juice. Instead, skewer the fruit and release the few drops you need. This saves you breaking the fruit open and wasting it.
Give bananas a longer life
Want to keep bananas fresher for longer? Wrap the end of the bunch in a plastic wrap, better yet, separate each of the bananas. The wrap prevents the spread of ethylene gas which naturally makes fruit ripen faster.
Make freezer shelves with magazine holders
Get your hands on some magazine holders, turn them on their side in the freezer and voila, a makeshift shelf.