10 Cooking Tricks I Wish I Had Learned Earlier

If you like to cook, you probably know how much time cooking tips and tricks can save you. Well, looking back, I really wish I had learned these tricks earlier. It would have really sped up my cooking! (And led to fewer messes and cooking fails I imagine too.)

These are just *a few* basic cooking tricks that you might be useful to know. Chances are you already know a few of them! But maybe a few will be new to you. If you want even more tips, I’d recommend checking out a few cooking sites or even Pinterest.

A Few Cooking Tricks I’ve Learned

Easily peel garlic by crushing each clove with the flat side of a knife. After it’s been crushed, the skin comes right off.

Peel the shell off of hard-boiled eggs while you hold them under running cold water. I don’t know why this works but it just does. The shell comes off so much easier. Also, to get the perfect boiled egg, bring the egg to boil on the stove and let it boil for just a minute or so. Then put the egg immediately into ice water for 10 minutes. Boom, always the perfect egg.

Cast iron skillets are worth every single penny. If there’s one piece of kitchen equipment I would suggest everyone own, it’s a cast iron skillet. You can cook just about anything on this baby by just sticking it on the pan and in the oven until fully cooked. Bacon, eggs, meats, veggies, potatoes, you name it. And don’t be afraid of cleaning it, all it takes it rubbing it down after each use with some olive/veggie oil and some salt.

Invest in a good chef’s knife and never put it in the dishwasher. Putting it in the dishwasher dulls the blade, so I always rinse it right after use, dry it, and put it back in the block.

You can quickly defrost meat by putting the package between two copper-bottom pots. I’ll admit, I don’t quite know the science behind this one, but it works. Put a copper bottom pot flat upside down on the counter, followed by the meat package, with the second copper bottom pot on top. You can fill the top pot with warm water to weigh it down. It takes awhile but it’s a good alternative if you hate defrosting meat in the microwave like I do.

Wrap sweet potatoes in foil when baking them to get that nice, soft texture. Be sure to poke a few holes in them first, of course.

Let your steaks and other meats rest for a minute before cutting into them. This helps seal in the juices, lets them settle.

Brown sugar makes just about any pork dish taste better. Rub brown sugar on loins before roasting them; put a bit in a marinade. My boyfriend is an excellent cook and he swears by brown sugar as a secret ingredient.

Never put wooden cooking utensils, like spoons or cutting boards, into the dishwasher. The washer can warp the wood, leaving cracks for bacteria to grow in. Thanks, Mom, for the tip. 🙂

For the perfect oven pizza, bake for a shorter amount of time at a higher temperature. Following the instructions on the back usually gives me a somewhat soggy pizza. (Boo.) I like to give a woodfire pizza feel to it but baking it at a higher temp. Just make sure you watch it since it’s not an exact science.

I hope you find these cooking tricks useful, and happy cooking!

Please share any tricks you have below for other readers! Also, I’d love to hear if you try one of my tricks and it works out for you. 

10 easy tricks

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16 Comments

  1. June 23, 2018 / 8:17 am

    I will have to try the meat defrosting trick, especially those days I forget to take meat out of the freezer to defrost in the refrigerator while I’m at work! Another thing I do is add a spoonful of mayo to ground beef before I cook it to make moist and juicy burgers every time 🙂

    Thanks for the tips!

    Xo Charlene
    https://thingsimthinking.blog

    • Cailin
      Author
      June 23, 2018 / 8:50 am

      That’s a good trick!! Love burgers

  2. Lex
    June 23, 2018 / 9:43 am

    Wow, I had no idea about the copper plate defrosting method! Too bad, I don’t have any copper pots lol

    I just recently saw the video about cutting the bottom of an ear of corn to remove the corn without peeling it. That was genius!

    Great posts!

    Lex | The Lady on Lexington Street

    • Cailin
      Author
      June 23, 2018 / 10:56 am

      Yeah I know is not very helpful if you don’t have copper bottom pots haha But the corn trick is so helpful! Thanks for sharing 🙂

    • Cailin
      Author
      June 24, 2018 / 4:49 pm

      Thanks for reading!

  3. June 24, 2018 / 1:11 pm

    that soggy pizza tip is gonna be a lifesaver! Funny you said that about the eggs under cold water as I was just telling my mum that trick as I was boiling them is evening! x

    G

    http://www.teawithgi.com

    • Cailin
      Author
      June 24, 2018 / 4:51 pm

      Good on you teaching your mom a trick! It really does make peeling eggs easier

  4. June 24, 2018 / 7:54 pm

    I’m still trying to know my way around the kitchen – learned a lot of tricks from this post. Thanks.😊

    • Cailin
      Author
      June 24, 2018 / 8:33 pm

      Always happy to share some kitchen wisdom 🙂

    • Cailin
      Author
      June 25, 2018 / 9:00 am

      Thanks!

    • Cailin
      Author
      June 27, 2018 / 1:24 pm

      Nice!

  5. June 29, 2018 / 8:59 am

    So I guess I’m not the only one whose mind is blown by the copper defrosting method! Lol. Defrosting in the microwave is more convenient but using the microwave so much to me doesn’t seem safe. How long does the meat usually take defrost using this method? Just curious so I can try it.

    • Cailin
      Author
      June 29, 2018 / 9:59 am

      Yeah, I don’t like how the microwave cooks the meat sometimes when you just want it thawed. The copper pot method took about maybe 20 minutes when I did steak one time. It depends on the thickness of the meat, but you can speed it up even more if you fill the pot on top with hot water. 🙂

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