8 Kitchen Hacks to Get You Out of Tight Spots

When preparing our dishes, it's always helpful to know a couple of small tricks during and after cooking that make the job easier.
8 Kitchen Hacks to Get You Out of Tight Spots

Last update: 11 February, 2018

Cooking can end up being quite a chore because of insufficient time, inexperience or maybe just one of those many accidents that are hard to prevent. 

Everyone, from cooking novices to professionals, experiences situations that ruin ingredients, recipes and even utensils.

There are also those who are unaware of some kitchen tricks that, without a doubt, make cooking much simpler.

In our article, we’ll introduce some kitchen hacks that’ll be a grand help so the cooking experience isn’t spoiled for you:

1. Crunchy french fries

The perfect french fries are golden and crunchy. Unfortunately, sometimes we end up with pale, soggy and tasteless fries.

To make sure that this doesn’t happen again, keep these steps in mind:

  • Peel and julienne the potatoes, into a 1 cm width if possible.
  • Wash with plenty of water.
  • Prepare a pot with sufficient water and salt, boil the potatoes for a half hour.
  • Take them out and when they’ve cooled, placed them in the freezer for a couple hours.
  • When they’re frozen, heat up some oil to a high temperature. When the temperature is right, fry the potatoes and you’re all set!

2. Keeping bread fresh

kitchen hacks

Bread is handy ingredient for making light and simple dishes. Don’t miss out on the chance to prepare something delicious just because your bread’s gone moldy.

  • The best way to conserve bread is by putting it in a plastic bag with a celery stalk and closing it tightly.
  • By doing so, the bread can absorb the celery’s humidity and stay fresh. Celery doesn’t have a strong taste, so it won’t change bread’s original flavor.

3. Keep vegetables colorful

Rub a little lemon on red vegetables when you’re cooking them.

Lemon juice will help you preserve flavonoids, which are the compounds responsible for giving color to certain fruits and vegetables like apples, cranberries, onions and strawberries.

4. Salvaging a salty soup

Salvaging a salty soup

It’s easy to get too friendly with the salt shaker. If you go overboard with the seasoning, the remedy is simple.

  • While the soup boils, add a peeled and quartered potato to the pot to absorb the salt. 
  • If you added way too much salt, add as many potatoes as you’ll need to balance the taste of the soup.

5. Tenderize meat with baking soda

Baking soda has endless uses to make any chore easier at home.

One of the things it can help with is tenderizing meat.


  • Sprinkle baking soda over meat.
  • Rub in well.
  • Put meat in the freezer for 4 hours.
  • Defrost and wash off the baking soda with plenty of baking soda.

Baking soda breaks down meat proteins which helps tenderize it and simplify its preparation.

6. Quick ice cubes

Quick ice cubes

Ice is very helpful for treating bruises, removing gum from surfaces and, of course, for cooling our beverages or refreshing a liquor.

If you ever find yourself urgently needing ice, don’t worry– you don’t need to run out to buy it at a supermarket.

Make a mental note of the following steps:

  • Bring water to a boil.
  • Turn off the heat and pour the water into an ice tray.
  • Place in freezer.

As unbelievable as it seems, boiling water freezers faster than room temperature water.

It’s know as the Mpemba effect, which was named after a student in Tanzania who discovered and popularized the effect.

7. Keeping knives sharp

If you want to lengthen the use of your knives and keep them sharp, store them in wood or on a magnet.

  • Avoid using them on ceramic, glass or marble surfaces because they wear out the blade.
  • Also, when washing them, dry them immediately to keep them from rusting.

8. Saving burned fry-pans

Saving burned fry-pans

When you overcook a dish and it burns, it can be quite difficult to wash off what’s left in the fry-pan.

Unfortunately, soap and water aren’t enough to loosen and completely get rid of that burned residue.

Keep on reading to make sure your pans stay in impeccable condition with less time and effort:


  • 2 tablespoons of vinegare (20 ml)


  • 1 wooden spoon


  • Remove burned bits with the wooden spoon so as to not scrap or damage non-stick pans.
  • Spread the vinegar in the pan and heat it up on the stove until it comes to a boil.
  • Turn off the heat and let the pan cool for a couple of minutes.
  • Pour out the vinegar and wash out with plenty of soap and water.

The vinegar will loosen all of the burned residue in addition to removing the burned-food stench from your pan.