Everyone’s had those “I should probably know this” moments in the kitchen. You’re halfway through making dinner, and suddenly you realize you’ve been guessing what “sauté” actually means for years. You’re hardly alone in these embarrassing episodes. Here’s a few of the most common ones.
How do I boil an egg without cracking it?
It seems like the simplest task, but let’s be real—half your eggs end up looking like they fought in a war. The trick? Start with cold water, bring it to a simmer, and let them chill before peeling.
What’s the difference between baking soda and baking powder?
Ah, the age-old mystery of the kitchen. One makes your cakes rise, the other makes them flat. Baking soda needs acid to activate; baking powder already has acid in it. Simple, yet so easy to mix up.
Can I substitute milk with water in recipes?
You ran out of milk, but that pancake craving is real. Sure, you can swap milk for water, but your pancakes might taste a little…blah. Try adding a bit of butter to make up for the creaminess.
How do I know if chicken is fully cooked?
No one wants to serve undercooked chicken (salmonella, anyone?), but cutting it open every few minutes isn’t ideal. Stick to a meat thermometer—165°F is the magic number for perfectly cooked poultry.
What does “sauté” actually mean?
You’ve seen it in recipes a thousand times, but what does it even mean? Sautéing is just a fancy word for cooking food quickly in a bit of oil over medium-high heat. Now you’re officially fancy.
How do I keep pasta from sticking together?
You’ve boiled the noodles, drained them, and now they’re a sticky, starchy clump. The solution? Stir often while cooking and toss in some olive oil once they’re drained to keep them from clumping up.
What’s the fastest way to defrost meat?
You forgot to take the chicken out of the freezer again, didn’t you? Skip the microwave disaster and put your meat in a sealed bag under cold running water. It’s safe, quick, and won’t cook the edges.
How do I cook rice without burning it?
It’s just rice, right? But somehow, you always end up with a scorched bottom. For perfect rice, use the right water-to-rice ratio, and once it’s simmering, leave it alone—lid on, no peeking!
Why does my garlic turn blue when I cook it?
No, your garlic isn’t possessed. When exposed to acidic ingredients or low heat for too long, garlic can turn blue due to sulfur compounds reacting with trace minerals. Weird, but safe to eat.
What does “al dente” really mean?
Every pasta recipe tells you to cook it “al dente,” but what does that actually mean? It’s Italian for “to the tooth,” meaning the pasta should be firm, with a bit of bite—not mushy or overcooked.
11 Things You’re Doing In The Kitchen That Are Making Your Life Harder
Sometimes we make cooking way harder than it needs to be. Whether it’s using a dull knife that turns chopping into an Olympic event or overcrowding the pan and wondering why everything’s soggy, we’ve all been there. But it doesn’t have to be that way. A few simple tweaks can save you time, stress, and maybe even your sanity. If you’re ready to stop making dinner feel like a chore, here are a handful of things you’re probably doing in the kitchen that are slowing you down—and how to fix them.
Read it Here: 11 Things You’re Doing In The Kitchen That Are Making Your Life Harder
20 Reasons Why Grandma’s Cooking Would Get You Canceled Today
Grandma’s cooking had a certain charm—she knew how to stretch a meal and make the most out of what she had. There’s something to be said for her no-nonsense approach, and maybe we could all learn a thing or two from her methods. But let’s be real: not everything she did would fly today. Times have changed, and some of her beloved practices would probably get a few raised eyebrows—or worse—in today’s world. So while we might want to embrace a bit of Grandma’s wisdom, it’s also okay to leave some of her habits in the past.
Read it Here: 20 Reasons Why Grandma’s Cooking Would Get You Canceled Today
*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
