20 top kitchen hacks most folks don’t know
4. Keep Herbs Fresh with a Damp Paper Towel
How: Wrap herbs in a slightly damp paper towel and store in a resealable bag or container in the fridge.
Why: Prevents wilting and extends life for up to a week longer.
5. Instantly Ripen Bananas in the Oven
How: Place unpeeled bananas on a baking sheet. Bake at 300°F (150°C) for 15–30 minutes, until blackened.
Why: The heat rapidly converts starches to sugars, perfect for baking.
6. Freeze Leftover Wine for Cooking
How: Pour wine into ice cube trays and freeze. Store cubes in a zip-top bag for easy use.
Why: Great for deglazing pans, making sauces, or risotto—no wasted wine!
7. Prevent Boil-Overs with a Wooden Spoon
How: Lay a wooden spoon across the top of a boiling pot.
Why: The wood breaks the surface tension, stopping foam from spilling over.
8. Grate Cold Butter for Baking
How: Use a box grater to shred cold or frozen butter before adding to flour.
Why: Distributes butter evenly, producing flakier pastry, biscuits, and scones.
9. Peel Ginger with a Spoon
How: Scrape the edge of a metal spoon along ginger root to remove skin.
Why: It’s safer, faster, and wastes less than a knife or peeler.
10. Regrow Green Onions in Water
How: Place white roots of used green onions in a glass with enough water to cover roots. Put on windowsill; change water every few days.
Why: Green tops regrow in days for continuous, free supply.
11. Use a Potato to Remove Excess Salt
How: Drop a peeled, raw potato into an over-salted soup or stew, simmer for 15–20 minutes, then remove.
Why: Potato absorbs some salt, reducing overall salinity.
12. Slice Cherry Tomatoes with Two Plates
How: Place tomatoes between two plates (one right-side up, one upside-down) and slice horizontally with a sharp knife.
Why: Halves dozens of tomatoes in seconds, safely and evenly.
