Did you know that your kitchen is quite a chemistry lab? It involves a lot of science and patience at times and can be quite a chore. However, some of the cumbersome work can be eased by just using these scientific hacks and fixes. From separating egg yolk from egg whites to freedom from tears while chopping onions, here are a few hacks for you to follow while you are in the kitchen ready to cook with your spatula and apron.
To avoid tears while chopping onions, apply oil to your knife. Tears are caused because enzymes which form sulphurous gas when onions are cut are released into the surrounding air. The oil applied to the knife absorbs the gas. You can replace oil with lemon juice or place bread slice in your mouth while chopping onion.
Storing cookies and cakes
To keep cookies and cake moist, seal the ends of a cut cake with bread to keep it soft and mist. You can do the same with cookies or biscuits. Store them in an air-tight jar with pieces of bread to retain its texture and taste. The bread slice absorbs all the moisture that is produced keeping your cake and cookies fresh.
Freeze purees of your veggies
Many a times we throw away fruits and vegetables because they rot quickly. To avoid this, puree full ripe vegetables and pour it in an ice tray and freeze it to prolong the shelf life. This process can be used to store tomato puree, pesto sauce and sauces of apples and oranges.
Avoid making sticky pasta
After we cook pasta, noodles or spaghetti, they tend to stick to each other. To avoid that, boil them in salt water with a few drops of olive oil or vegetable oil. Once they are boiled well, strain them and run it under cold water for two minutes. Thereafter, drizzle some oil and massage it over the noodles or pasta.
Keep the flies away
If you want to keep the flies away from your spices then add a bit of asafoetida to the containers in which the spices are stored along with spreading turmeric at the bottom of the containers.
Separating egg yolk from egg white
Crack an egg, gently squeezing a plastic water bottle over the egg yolk. Press the bottle gradually; as it re-inflates with air, it will scoop the yolk up.