The kitchen can be a battleground, especially for those of us who weren’t born natural cooks. With so many cooking techniques requiring time, practice, and for some, a full-blown meltdown, wouldn’t it be nice if there were some unorthodox tricks that actually made things easier?
Luckily, there are. From freezing garlic to popping ice into pasta water, these wild food hacks are surprisingly effective (even chefs swear by them).
10 Food hacks to outsmart your kitchen
We don’t all have time to perfect hollandaise or knead dough like a pro. After a long workday and the chaos of dinner-time routines, we need shortcuts that work. These clever hacks save time, reduce cleanup, and might just make you an all-around better cook.
The microwave is your best friend
Your microwave can do a lot more than reheat last night’s takeout.
1. Corn on the cob
Skip boiling them in a pot. Rinse your mielies, husk and all, under the tap until thoroughly soaked. Wrap them in damp kitchen paper and microwave on high for 4 minutes. The kernels stay plump and juicy, and the husk comes off super easily. You can even finish them off on the braai for a little flame-grilled pazaz. Don’t forget the butter and aromat!
2. “Baked” potatoes
While you wait for the oven to heat up, nuke your pricked potatoes in the microwave until they’re about 90% done. Coat in a little oil and seasoning and finish them off in your now-ready oven (or better yet, air fryer) for the quickest and crispiest baked potatoes.
3. Cheats’ rice-cooker
Not everyone has access to a rice cooker, and attempting to cook rice on the stove could spell disaster. Instead, use a Pyrex or microwave-safe dish to do the hard work (make sure it has a lid). For every 1 cup of rice, add 2 cups of room temperature water, with a pinch of salt. Microwave on high for 20 to 30 minutes. Once done, use a fork to gently fluff it up, place it back in the microwave and leave it to steam while you finish off the rest of the meal. It’s perfect results every time.
4. Grilled cheese
A lot of people swear by microwaving your grilled cheese sandwich before actually grilling it in the pan. The five-minute microwave helps melt the cheese evenly, and keeps the bread sticking together, instead of that weird slippery thing it does in the pan. Get the ultimate grilled cheese by finishing it off in the pan with a good amount of butter.
Freeze now, feel like a genius later
Batch-prep these ingredients for less wastage and quicker turnaround for your meals.
5. No more garlicky fingers
Take the time to buy and peel garlic (or buy already peeled garlic) and freeze as is, sliced or diced in tablespoon-sized portions. When you need a flavour boost, simply grab a frozen portion and add it to the dish. No smelly hands here.
6. Prepped flavour boosters
Keep your fresh herbs lasting longer by roughly chopping them up and placing tablespoons into an empty ice tray. Top off each block with olive oil and freeze, popping out a herby cube when your dish needs an extra boost.
7. Freeze fresh ginger
Say goodbye to sad-looking ginger that’s tough to peel. Freeze ginger as is, or in roughly chopped blocks, in a container or freezer bag. Grate from frozen and watch how the peel magically separates as you grate. Or use it for ginger tea or your morning smoothies.
Weird, but it works
Unconventional, even crazy? Yup. Effective? Absolutely!
8. Clean deep-frying oil with a flour slurry
Instead of sieving and re-sieving your oil, make a flour slurry. Combine a couple of tablespoons of flour and water to make a paste. Add this paste to your oil after you’ve used it, and fry the paste for a few minutes. Watch as this paste thickens and sticks to any food particles left behind. Simply strain and store your ultra-clear oil for your next batch of fish and chips!
9. Toast stock and gravy powder first
Instead of following the packet instructions for stock and gravy powders (or cubes), sprinkle them into the pan and fry with the other ingredients for a few minutes. The heat toasts the powders and brings out their flavour. Add water and taste the difference.
10. Ice for pasta water
Pop in an ice cube or two the next time you’re boiling some pasta. Not only does the ice keep the pot from boiling over (no more wooden spoons as a sacrifice), but it also prevents sticky pasta. New pasta level unlocked!
Not every kitchen shortcut is worth your time, but these are. Whether you’re a seasoned cook or just trying to get dinner on the table without the added stress, these wild food hacks might become your new go-tos.
