Basic Cooking Tips -
Easy Ways To Make Cooking A Breeze


These basic cooking tips will help you cook food like a pro. Budget cooking tips & tricks usually come with years of experience, but you can skip that and add these to your cooking basics repertoire.

Kitchen tips and tricks are the lifeblood of an efficient kitchen. Now that you've learned some great basic skills, it's time to learn a few more little secrets that will make your cooking so much easier!

I've gathered these basic cooking tips over many years, some through experience and others through being taught them. Now you can take advantage of my years in the kitchen!

These tips are in no particular order, so just read through them and take away the ones you like.


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If you need to crack more than one egg into a bowl, crack each one into another cup separately first. If one egg is bad, you won't ruin the whole batch.

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To test if eggs are fresh, place them in a bowl of water. The ones that sink are good and the ones that float are bad.

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To make your fresh herbs last longer, wrap them in damp paper towel and store them in the fridge in an air-tight container.

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To get as much juice as possible from a lemon, lime or orange, heat it in the microwave for about 20-30 seconds. Then roll it on the bench with your hand to loosen the fruit flesh. Then cut in half and squeeze.

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When storing cut avocados, you can prevent them browning by putting a little lemon juice on the cut surface, and then wrapping in plastic wrap.

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Stop your eyes from watering when cutting onions by holding 2 or 3 unlit matchsticks in your mouth (with the match heads sticking out, of course!). The phosphorus in the match heads will absorb the vapours from the onion.

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To prevent wooden skewers from scorching during cooking, soak them in water beforehand for about 30 minutes.

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If you need to measure out something really sticky like honey, syrup or jam, first coat the measuring cup or spoon with a little cooking spray. This will ensure everything slides out easily.

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To stop the salt in your salt shaker from clumping together (especially in warm and humid climates), add some uncooked rice. The rice will absorb any excess moisture leaving the salt dry and clump-free.

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If you take a while to get through a loaf of bread, store it in the freezer. It only takes a few minutes to defrost (or seconds in the microwave) and will always be fresh.

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If you need to defrost some meat in a hurry, place it into a bowl (still in its plastic bag). Place the bowl in your kitchen sink and put the plug in the drain. Fill the sink with warm to hot water until the water reaches about a quarter of the way up the side of the bowl. Check the water temperature every 30 minutes and refill if it has gone cold. Repeat until the meat has completely defrosted. I find this takes about 2 hours.

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If you're making lunchtime sandwiches in the morning to take on an outing, make them up while the bread is still frozen. It will be easier to put any spreads on and much easier to cut. Keep them in an air-tight container and by lunchtime they'll taste lovely and fresh.

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When you're draining rice or pasta after cooking, place the strainer in the (empty) saucepan you just used and place the lid on top. The trapped steam will keep the pasta or rice moist and make it easier to serve.

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When using a wooden spoon during cooking, regularly tap off any bits of food that are stuck to it back into the pan. This prevents any undercooked food making its way onto the plates.

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