There’s a plethora of valuable cooking tips and tricks you pick up over the years working in a commercial kitchen, but there’s a handful that are particularly helpful for the eager home cook.

We picked 23 of our favourites that every budding chef needs to know.

1. Struggle peeling eggs?

Well you might value the struggle more once you know that a fresher egg is harder to peel.

2. Too much salt?

If you add too much salt to a soup or stew throw in a raw peeled potato or apple and it will help absorb the excess salt. Remove it after 10 minutes or so.

3. Fresh eggs?

To test if an egg is still fresh, place it in a cup of water. If it sinks it’s fresh. If it floats it’s gone bad.

4. Want to keep veggies fresher in the fridge?

Line your veggie draw with paper towels. They absorb the excess moisture that causes vegetables to rot.

5. How to revive wilted herbs?

Revive wilted herbs or get back the crunch in veggies like celery and carrots, by putting them in a bowl of iced water.

6. Salt water boils and freezes at a faster rate so if you need to speed things up add a pinch of salt.
7. When slow cooking meats

Always opt for the cheaper cuts like shoulder, neck, chuck and blade. Not only are they nicer on your wallet they taste better too.

8. Get juicy lemons?

Get more juice out of your lemons and limes by rolling them back and forth on a flat surface before squeezing.

9. How to ripen an avocado?

To ripen an avocado, pop it in paper bag with a banana. Bananas release a gas that hastens the maturing process of other fruits.

10. Another egg tip!

Boiled eggs are easier to peel if you peel them under cold running water.

11. Freezing berries?

To avoid them clumping first freeze them on a baking sheet then transfer to a zip lock bag.

12. To check if a roast chicken is cooked?

Simply pierce the fleshiest part of the chicken with a skewer. The juices should run clear not pink.

13. Whipping cream?

The colder it is the better it whips.

14. Making bliss balls or truffles?

The colder your hands the easier the task. Run them under cold water frequently.

15. Have the smell of garlic all over your hands?

Squeeze hands with lemon juice and rub them with stainless steel. Even rubbing your hands on a stainless steel sink will work. Not this does not work for garlic breath.

16. Adding frozen berries to muffins or cakes?

Roll them in a little flour prior to adding them to the batter to prevent them bleeding when baked. The same trick works for nuts so that they don’t sink to the bottom.

17. Always rest your meat before slicing and serving.

A general rule of thumb is to rest for half the cooking time. Slow cooked meats are the exception to this rule.

18. Bets way to zest lemons?

Always zest lemons and limes over the bowl that you’re adding them to. They release essential oils that you’ll want to catch and add to the dish.

19. Want extra fluffy pancakes?

Rest the batter for at least 15 minutes before cooking.

20. Put a damp tea towel under your chopping board to prevent it sliding when you cut things.
21. Store fresh herbs like you would flowers.

Pop them in a jar of water on the kitchen counter. Pluck off what you need and change the water daily.

22. Forget about whisking salad dressings.

Just pop all of the ingredients in a jar and shake, shake, shake until emulsified!

23. Throwing out fish bones but the garbage man isn’t due for a few days?

Pop them in a plastic bag in the freezer until rubbish day.

Got any tips and tricks you swear by in the kitchen?

We’d love to hear all about them in the comments below.

Bondi Harvest

Author Bondi Harvest

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