The kitchen is the whole heart of the house and a lot of things go on in the kitchen. From cooking to managing the kitchen hygiene. For once, everything could stop but not cooking. Some things in life could have saved you a lot of time and effort if you had only known about them earlier. All we need is certain tricks to cook food a little faster and manage leftovers smartly. There are several tricks and tips which could save your time or make things easier in the kitchen. This blog is all about tips and tricks related to vegetarian cooking. So, you must read it out and implement these tricks to get your work done more easily.
10 smart tricks for vegetarian cooking tricks and tips:-
Table of Contents
Wrap the stems of your bananas to extend their life.
On either end, rip your bananas up into separate single-banana pieces and wrap every stem in plastic wrap or foil to preserve them yellow for long durations. The wrap serves to maintain the naturally occurring ethylene gas from reaching the fruit’s stem end. However, it really would spread across the entire banana, speeding up the ripening process.
To keep vegetables fresh, use a paper towel.
Throwing away foodstuffs you haven’t tasted, particularly vegetables, never feels good. Cover veggies gently in a dry paper towel and store them in a resealable plastic bag to extend their shelf life. Because oxygen is not a vegetable’s friend, get as much air out of boxes and bags as possible before sealing them. Also, don’t wash vegetables until you’re ready to eat them. Also, make sure your fridge and vegetable drawer has enough space. Overstocking the refrigerator might result in less airflow, resulting in inconsistent temperatures and food expiring sooner.
To peel potatoes without worrying, boil them.
A knife, tweezers, a saucepan of boiling water, and a bowl of ice water are all you need to peel a dozen potatoes. With a knife, slice the uncooked potatoes around their equatorial. Place them carefully in the boiling water and cook for 15 minutes. Using tongs, carefully remove your now-hot potatoes from the pan and place them in the icy water. When the potatoes are cold enough to manage, slide the peels off from the centre to the ends with ease.
In a bowl of water, separate the pomegranate seeds.
Remove pomegranate arils using water to keep your garments stain-free and your messiness confined. Cut the peel around the centre with a knife, peel both halves apart, split them in half again, and then submerge the pomegranate pieces in water. Rub the arils gently to free them from the whitish covering, the latter of which will float to the top of the water so you can skim it off. After straining the water from the fruit, you’ll get arils for a fraction of the cost of producing aisle cups.
In a paper bag, ripening is accelerated.
In other ethylene gas information, use it to hasten the ripening of fruits like avocados for guacamole and kiwis for fruit salad by putting them in a brown paper bag folded shut. This keeps the gas inside the bag while allowing for some breathing to enable the refined starches to mature and the acids to break down. This is because of the rapid ethylene.
To remove the skins from garlic cloves, shake them in a mason jar.
Separate the garlic cloves, throw them in a mason jar, and screw on the top to control the mess and speed up the peeling process. Give the jar a good shake, and the skins should fall off easily, allowing you to mince. You can also use two equal-sized bowls inverted on top of each other to achieve the same effect.
Pasta Charms
When making pasta, seasoning the boiling water with salt will impart flavour from the inside out. For a large pot of water, use about 1-2 tablespoons, stir until it dissolves, and then add pasta once it’s boiling. It may appear simple (and it is! ), but it will significantly improve the flavour of your cuisine.
Wait until you try this trick on your pasta if you thought it was excellent before. Add a cup of the used pasta water to your saucepan before discarding it. Then, right into the skillet, add the pasta. The salty water will give your food an additional taste. Tan, he starches in the pasta water could be used to vary the texture of the sauce.
Lemons and limes should be squeezed for additional juice.
To get more juice out of lemons, roll them on the counter before cutting and juicing them. This softens the fruit and makes juicing easier. It also works if you microwave the lemon for 15 seconds. And squeeze when the lemon has cooled it gets easier.
To sprout legumes
They should be washed and soaked overnight. Rinse, drain the water, and wrap loosely in a cloth before storing in a casserole the very next day. Allow it to sit for 10 hours without being disturbed. It will grow quickly. Sprouts can be stored in a container and used as needed.
Make sure the pan isn’t too full.
You could believe your skillet has enough area for an extra piece of chicken, but if it’s in doubt, don’t take the chance. There’s a potential that the heat won’t evenly distribute to the remainder of the food in the pan, compromising flavour or, worse, posing a health concern. To ensure that each item cooks fully, leave a few inches between them as a precaution.
So, these were the tips and tricks for cooking that you could implement and save your foodstuff or manage the messiness in a better way. Hopefully, you found it helpful in your day to day life. As these were the tried and tested tricks that really worked for my kitchen and will surely work for you too.
