Make the easiest poached eggs in the microwave
IMHO, poaching is the toughest egg cooking method to master. If you’re nervous about your eggs falling apart in a pot of boiling water, try poaching in the microwave.
Or poach them in plastic baggies to keep the whites together
Line a small cup or ramekin with plastic wrap, coat it with a small bit of oil, crack an egg into the cup, then gather the sides of the plastic wrap and twist it into a pouch. Easier than traditional poaching, this method ensures that your eggs stay together when you add them to boiling water.
Freeze onions before cutting to prevent crying
I’ve attempted a handful of hacks to see which was the most effective in preventing crying, and freezing onions before slicing was a clear winner. Pop your onions in the freezer for as little as 15 minutes before cutting them and you’ll hardly shed a tear.
Freeze herbs in ice cube trays so you always have them on hand.
Another great freezer hack: If you have fresh herbs that are going to go bad, chop them up and freeze them in ice cube trays with olive oil. Just defrost them in the microwave or in a skillet whenever you need herbs for cooking!
Ripen bananas slowly with a banana hanger
Invest in a banana hanger to stop your fruit from getting bruised and going bad too quickly. As long as it’s located somewhere that allows for free movement of air around the bananas, this handy contraption will slow down the ripening process. Keep your bunch away from other fruit too – bananas give off gases that cause produce to spoil faster.
Microwave lemons to get more juice
Get more juice from a lemon by microwaving it on high for around 20 seconds. It’ll be warmer and softer than straight from the fridge, making the citrus fruit easier to squeeze. It’s a must-try hack if you’re making lemonade too.
Freeze individual packs of fruits and veggies for on-the-go smoothies
Instead of constantly buying fresh produce for your morning smoothie, meal prep and make little freezer baggies that contain your favorite combination of fruits and veggies. When you’re ready to make a smoothie, just add the pre-cut frozen produce to your blender with milk or yogurt.
Peel tomatoes like a pro
When rustling up tomato sauce or salsa, discarding tough tomato skins is a must. Here’s how: score an X at the stem of each tomato, drop in boiling water for 15–20 seconds, remove and put straight into iced water until cool enough to handle. Then easily pull away from the skin in strips.
Try the hedgehog mango trick
Mangoes can be a pesky fruit to prep, but there’s a speedy way to do it without fuss or waste. Cut the mango in half (on each side of the stone), slice a grid pattern into each half, then invert the fruit. You’ll be left with mango cubes popped up as pictured – simply slice them off and enjoy.
Hardboil a dozen eggs at one time in the oven
This trick is especially handy if you’re boiling eggs in a big batch or meal prepping. Just place an egg into each pocket of a muffin tin and bake them at 325ºF. Depending on how long you cook them, you can bake eggs that taste soft-boiled, medium-boiled, or hard-boiled.
Make tropical piña coladas with just three ingredients
Do you want to mentally transport yourself to a tropical paradise with a frozen cocktail? Don’t worry about it. These three-ingredient pia Coladas couldn’t be simpler…or more delicious. You only need rum, full-fat coconut milk, and frozen pineapple chunks. Toss everything in a blender with some additional ice and blend until smooth.
Add a splash of olive oil to pasta water to prevent the pasta from sticking together
This trick goes especially for homemade pasta, which can often clump together. Add a drizzle of olive oil to your pasta water before boiling to ensure those noodles don’t stick together.
Freeze sliced avocado on parchment paper
If (for some reason), you find yourself with leftover avocado, you can actually freeze it in halves, slices, or chunks so you never have to waste it again. Just freeze the avocado on parchment paper, then transfer it to a freezer bag.
