Use these quick and simple tricks to save time in the kitchen and make cooking easier—and safer.
1. Put a damp paper towel under your cutting board.
Take a paper towel, wet it, wring it out, and place it under your cutting board. This will keep the board from slipping all over your counter and allow you to cut more safely. You can put a damp paper towel under mixing bowls to keep them from sliding around, too.
2. Use cooking spray on your cheese grater.
Before you start grating cheese, lay your grater down on its side, which keeps it from moving around and catches all of your cheese in once place. Then spray the surface with the cooking spray of your choice. The oil lubricates the surface and makes grating easier, especially for sticky cheeses.
3. Put felt glides under countertop appliances.
Not only will this save your countertops from getting scratched, but it also makes oft-used appliances easier to move when you need them.
4. Put a spoon on top of boiling pasta water.
Does the foam of your starchy pasta water boil right up out of the pot? There’s a simple fix: Lay a metal or wooden spoon over the top of the pot. According to Gizmodo, this method works because the foam is “thermodynamically unstable," so when the foam’s bubbles reach the spoon, they burst, "breaking the layer of foam and sending all the bubbles collapsing down again.” If you opt for metal, though, make sure to use oven mitts to remove it from the top of the pot—it will be hot.
5. Keep dental floss handy.
You can use it to cut soft cheeses. “If the cheese is small, you can hold it in one hand while your other pulls the floss taught and does the cutting,” cheesemonger Nora Singley writes at The Kitchn. “For larger situations, place cheese on a surface, shimmy the floss beneath it, and simply slice up, holding both ends of the floss and crossing the two ends to complete the cut. Then repeat in equal intervals.”
You can also use non-minty dental floss to cut cookie dough, burritos, and hard-boiled eggs; slice melons and layers of cake; to tie things together; and get food unstuck from baking sheets.
6. Preheat your baking sheet.
If you’re making something like French fries or roasted veggies and your baking sheet is hot right from the get-go, you won’t have to go through the process of flipping your food later. Plus, both side of your food will be evenly browned and cook faster.
7. Save burnt pans with a dryer sheet.
Have you charred a pan so badly that the food you're trying to cook essentially became a part of the pan? Before you throw the pan out, try tossing in a dryer sheet, adding warm water, and letting it soak for 15 to 20 minutes. Then wash with soap and water as usual, and the burned bits will come right off. Karen Lo at Food52 writes that “It feels like an absolute miracle—because it is. But, according to lifestyle reporter Anna De Souza, it’s also ‘likely the conditioning properties of the dryer sheet’ that do the trick.” If the burn is really bad, Lo says you can use two dryer sheets and hot water for severe cases if you’d like, and let it soak overnight—use your judgment.
8. Leave the root end on your onion when cutting it.
This method is a game changer: It allows you to dice your onions safely and quickly. First, according to Real Simple, you should cut the top off of the onion; then lay the onion on the now-flat top and cut the vegetable in half through the root. Next, peel off the skin, being careful to leave the root attached. Take half of the onion and lay it, flat side down, on the cutting board. Holding on to the root end, slice the onion vertically in strips of your desired size, without cutting through to the root. Then slice in the opposite direction to dice. When you’re done, save the root end of the onion to make stock.
9. Use a Bundt pan when cutting corn.
When you’re cutting corn on a flat surface, the kernels tend to fly everywhere messily. But if you hold the ear of corn—pointy end down—on the center of a Bundt cake pan, then rotate as you cut, the kernels will fall neatly into the pan.
10. Put away your potato peeler and use this method instead.
Peeling potatoes is time-consuming and wastes delicious potato. Instead, use this potato peeling hack from Foody Tube: Make a small cut into the skin around the circumference of the potato, then boil it. Once the potato is cooked, peel the skin off. It’s that easy.
11. Keep your plastic wrap in the fridge.
When it’s cold, plastic wrap is easier to handle and less likely to get stuck to itself.
If getting plastic wrap to stick is the issue, wet the rim of whatever you’re trying to cover before putting on the plastic. The water will help it cling to the surface.
12. Use magnets to hold down parchment paper.
To keep parchment paper from rolling up on baking sheets—and therefore making it incredibly difficult actually to put anything on the sheet to cook—Le Cordon Bleu-educated pastry chef Amy Dieschbourg uses magnets to hold the paper in place. Once everything is on the paper, remove the magnets and get cooking.