The day my son’s future in-laws were about to come over for the first time, I mistakenly over-salted the main dish for dinner: a hearty stew. Luckily, the internet had me covered with a few cooking hacks. Here is a compilation for you, so you’re sorted when you make a mistake or need help.
Yesterday was a big day for our family! My son, Nathan, recently proposed to his long-term girlfriend, Julia, and naturally, it was time to introduce us to her parents.
Nathan wanted us to have dinner at our place. That meant I had to prepare the meal and let me tell you, I was beyond nervous. Can you imagine the pressure of making a good impression on your future in-laws?
A young couple at a park | Source: Midjourney
Everything was perfect. I had the table set, the appetizers were ready, and the main course, a hearty stew, was simmering away. But, of course, I had to mess up somewhere.
I tasted the stew, and I swear, I nearly fainted. It was so salty!
Panic set in immediately, and in a desperate move to fix it, I jumped onto the internet for help. And wouldn’t you know it, one search later, I found a hack that saved the day.
A pot of stew on a stove | Source: Midjourney
Apparently, to neutralize the saltiness, all you need is a splash of vinegar. It sounded simple enough, but the key is to add just the right amount. A comment said too much and you’ll risk spoiling the dish entirely. Good luck coming back from that.
With a steady hand, I added the vinegar, and to my relief, it worked like magic. Dinner was back on track, and the night went off without a hitch!
A bottle of vinegar on a counter | Source: Midjourney
Lucky for you, I’ve compiled a list of hacks:
These hacks aren’t just your typical cooking tips; they’re weird but life-changing methods that have saved me time, money, and a few cooking disasters over the years.
A smiling older woman | Source: Midjourney
If you’re someone who loves to experiment in the kitchen or just wants to make cooking a bit easier and more fun, then you’re in for a treat.
Here are 11 strange but amazing cooking hacks that will transform how you cook and hopefully add a twist to your culinary adventures.
A pan on a stove | Source: Midjourney
1. Flavor Your Pasta Water with a Stock Cube
The first hack is a game-changer for pasta lovers like me! Instead of just boiling your pasta in plain water, drop a chicken stock cube into the pot.
Two magical things come from this: it infuses the pasta with a rich, savory flavor and enhances any sauce you make using the starchy flavorful pasta water.
It’s like a double dose of umami goodness.
A pack of stock cubes on a counter | Source: Midjourney
If you don’t have any stock cubes on hand, then throw in some herbs like thyme or rosemary into the water. The flavor will be subtle, but it will be there.
Trust me, once you try either of these hacks, you’ll never go back to plain water again. Sure, it’s such a simple step, but it makes such a significant difference to the final dish.
A pot of pasta boiling on a stove | Source: Midjourney
2. Scissors for Cutting Chicken
Last week we had a few friends over for dinner. Of course, I was delayed and only started cooking when they arrived.
But they gave me such strange looks for this hack: Using a pair of scissors to cut through the chicken.
Scissors make it so much easier to cut through the meat and remove any veins. And if you’re a hazard to yourself when using a knife, this is a quicker and safer way.
It also makes snipping herbs or cutting up bacon into small pieces so much easier, too.
Trust me, go and get yourself a pair of chicken scissors.
Kitchen scissors in a knife block | Source: Unsplash
3. Neutral Oil for Hot Peppers
As someone who wears contact lenses, this hack changed everything for me. I love cooking spicy food, but I also tend to rub my eyes a lot.
So, cutting up hot peppers can be a risky business for me.
But here’s the trick: when you’re done cutting your peppers or chili, rub a little neutral oil (like canola or vegetable oil) on your hands, and then wash them with dish soap.
Two bottles of oil on a counter | Source: Midjourney
What’s the logic behind this hack?
The capsaicin found in peppers binds with the oil, and the soap washes it all away.
I guarantee you, there will be no more burning sensations or unfortunate bathroom incidents later. It’s a small step that can save you a lot of discomfort, making your pepper-prepping experience that much better.
Chili peppers on a board | Source: Midjourney
4. Orange Juice in Baked Goods
Baked goods are the way to my heart.
But did you know that adding a splash of orange juice to your pumpkin or banana bread really heightens the flavor?
How?
A bottle of orange juice and fresh oranges on a counter | Source: Midjourney
The acidity in the citrus adds a subtle tang that balances out the spices and sweetness. Just a small amount can make a big difference.
Give it a try next time you’re baking some banana bread and you’ll be pleasantly surprised by the bold banana flavor.
Those little citrus notes add a layer of complexity that will make your baked goods rival professional breads.
A loaf of banana bread and a loaf of pumpkin bread on a counter | Source: Midjourney
5. Baking Powder for Crispy Chicken Skin
Who doesn’t love crispy chicken skin?
Lucky for you, here’s a hack to ensure you have exactly that.
Before roasting your chicken, sprinkle a little baking powder over the skin.
Why?
A tin of baking powder | Source: Midjourney
The baking powder helps to draw out moisture from the chicken, resulting in a crispy finish.
It’s a simple trick of the trade that’s going to make the chicken look and taste as though it’s been cooked by a professional chef.
Yum!
A piece of chicken with crispy skin | Source: Midjourney
6. Lemon Zest in Garlic Bread
Garlic bread is already delicious as is, and it’s a staple in my home.
But recently I’ve learned that adding a bit of lemon zest to your garlic butter can actually elevate it to a whole new level.
The zest adds a fresh citrus note that pairs perfectly with the rich garlic flavor.
It’s a tiny addition that packs a punch and a half.
A plate of garlic bread | Source: Midjourney
7. Frozen Chopped Onions
I love eating home-cooked meals, but sometimes I just don’t have the time to deal with the preparation of it all.
Buying frozen chopped onions actually costs less than buying them fresh.
Also, did you know that frozen veggies are often more nutritious because they’re frozen within hours of being harvested?
A pack of frozen onions | Source: Midjourney
This applies to other frozen fruits and vegetables, too. Farmed food meant for the freezer is prepared and frozen at peak freshness, making it a convenient and healthy option.
So, grab a bag or two and save yourself the time and energy (and tears, when it comes to the onions).
Fruit and veggies in a grocery store | Source: Midjourney
8. Big Cutting Boards
This one sounds a bit silly, but trust me, it will make a difference.
I had a tiny kitchen when I was at college, but investing in the biggest cutting board that I could fit onto my counter was the biggest change, and I carried this mentality into my married life.
Having that ample space to work saved me time and reduced the risk of accidents in the kitchen. It’s actually incredible how much more efficient you can be when you’re not trying to chop vegetables on a tiny board.
Remember, with more room to work, you can prep multiple ingredients at once, making your cooking process smoother and more enjoyable.
A cutting board on a counter | Source: Midjourney
9. Frozen Ginger
Yes, it’s another frozen tip.
Keep ginger in the freezer and use a grater to grate it into your dishes. You don’t even need to peel it first as there’s a lot of flavor in the skin, too.
Just wash the ginger before getting it into the freezer, and grate as you need it.
A bowl of ginger | Source: Midjourney
The logic: frozen ginger lasts longer and is easier to handle, making it perfect for adding a burst of flavor to sauces, stir-fries, and more.
This hack also means you’ll always have fresh ginger available without worrying about it spoiling.
Frozen ginger in a bag | Source: Midjourney
10. Vegetable Scraps for Stock
Sustainability, my friends. Don’t throw away those vegetable scraps!
Save your onion skins, garlic ends, bell pepper heads, carrot peels, celery leaves, herb stalks, tomato cores, and even mushroom stems if you don’t use them.
Keep all items in a freezer bag, and constantly add to the bag until it’s full.
When it’s full, turn the scraps into your homemade vegetable stock.
Vegetable scraps on a cutting board | Source: Midjourney
Why?
This is because the stock can be used to cook rice, quinoa, lentils, and more, ensuring that extra flavor is added to your dishes.
It’s a win-win for your kitchen and the environment. But also, making your own stock allows you to control the seasoning and ingredients, ensuring a healthier and personalized stock.
A jar of vegetable stock on a counter | Source: Midjourney
11. Microwaving Your Potatoes
Look, I love my microwave. It makes my life so much easier, especially when it comes to speeding up the process of cooking potatoes.
For baked potatoes, just wrap them in plastic and microwave for 5 minutes before throwing them into the oven for 15 minutes.
A bowl of potatoes next to a microwave | Source: Midjourney
They’ll be perfectly cooked in a fraction of the time but with all the satisfaction of a long cook.
For crispy breakfast potatoes, toss chopped potatoes with olive oil, salt, and pepper, then microwave with a lid for 5 minutes before crisping them up in a cast-iron pan or the oven.
It’s a quick and easy way to get delicious potatoes every time.
Save your own time, guys.
Potatoes on a counter | Source: Midjourney
These hacks may seem a bit unconventional, but they’ve changed the way I cook for the better. From enhancing flavors to saving time, these tricks have made my kitchen adventures more successful.
Give them a try, and you might find a new favorite technique to add to your culinary repertoire. Cooking can be fun and creative, find your own niche.
Happy cooking, and let me know how these hacks work for you!
A smiling woman in her kitchen | Source: Midjourney
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