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Helpful Cooking Hacks

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Helpful Cooking Hacks

Make life easier and save time, space, money, etc. with these little tricks…

Cut Cherry Tomatoes all at once!

-wash, place on a dinner plate, place another plate on top, hold firm enough to hold in place but not squish the tomatoes, slice a large knife through between the plates. Your cherry tomatoes are cut!

Make the perfect Eggs!

-Sunny Side Up / Over Easy: crack egg in oiled pan, put about 1-2 TBS of wattle in the pan’s lid, pour water slowly around the egg onto the pan, cover with lid and cook to desired doneness (water will steam the egg faster so the bottom doesn’t get too brown).

 -Scrambled: fluff eggs with water, not milk (milk weighs them down), and beat eggs a leeetle bit longer than normal to incorporate more air- this also makes the eggs more fluffy!

 -All eggs: take them off of the heat source a bit before they’re done cooking. Let them finish cooking on the plate- this will keep them from growing and drying out (make sure the eggs are in fact fully cooked before serving to avoid salmonella or other illness)

Make a Salad Dressing that will coat your salad better!

-mix ingredients in a bowl- when you add the olive oil, add slowly, whisking quickly to incorporate air. The dressing will coat the salad better instead of just falling to the bottom of the bowl!

Want easy, ready-to-use Ginger?

-peel ginger a little at a time and keep it in the freezer in a zip-seal bag, grate frozen peeled part over a small cheese grater into a dish (peel before grating)

Want to save your Brown Sugar from becoming a brick?

-store in a zip-seal bag with a few large marshmallows

Keep Onions good for months with this little trick

-store in aerated paper bags with a clip at the top:


Want perfectly Pulled Chicken?

-Put it in a standard mixer with he paddle attachment for 2 min

Make large batches of Homemade Gnocchi without a lot of work!

-Follow this brilliant little video to make a large batch of easy, fast gnocchi:




    2 cups whole-milk ricotta (1 pound)

    2 large eggs, lightly beaten

    1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided

    1/4 teaspoon grated nutmeg

    1 1/4 cups all-purpose flour

    1/2 stick unsalted butter

    1 (2-inch) rosemary sprig



Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.

Follow Mad Genius hack in link above


Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.

Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.


Meanwhile, heat butter in pan over medium heat until bubbly, add sage, cook until sage has slightly crisped.

Toss gnocchi in sage butter in skillet and sprinkle with remaining 1/2 cup cheese.

Season with salt. Serve immediately.


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