Is there a simple way to find out if eggs are still good? How can you heat butter faster or make a glaze thicker? We have summarized some helpful kitchen hacks everyone should know.
When we set out to cook or bake, initial enthusiasm can often turn into tedium due to a stray eggshell or annoying onion skins. Sure, kitchen hacks are a dime a dozen – but we've taken a closer look at some of them. Here are some of Falstaff's favorites.
If you are unsure if an egg is still good, a simple test with a bowl of water will help. If the egg sinks to the bottom, it's still fresh. If it floats to the surface, it should no longer be cooked, let alone eaten.
Peeling onions can be a chore, especially if the skin sticks stubbornly and little bits of it end up everywhere. A simple trick can help: briefly hold the whole onion under warm water. As a result, the peel comes off much more easily and often even in a single piece.
If an egg has been beaten too quickly or firmly, it happens: bits of shell end up in the batter or another mixture. A small piece of eggshell can be one of the most frustrating kitchen problems. A simple trick makes it much easier to fish them out: Moisten your fingers with cold water before grabbing the shell. It will then stick to your finger, making it easier to remove.
It is said that over-salted food is a sign that the chef is in love – but there's no need to put up with salty soup. Even if too much ends up in the pot, the dish is far from lost. A tried and tested trick can help: add a peeled potato to the simmering soup for a few minutes – it draws out excess salt and can simply be removed before serving.
Cake icing is often made from powdered sugar and water or lemon juice; the problem with this? It is usually so thin that the desired white color is invisible after drying. The solution is simple: just use milk instead of water. This keeps the icing nice and white.
We can all agree that dough should stay in the mixing bowl – but it often sees things differently and moves up the beaters or sometimes sticks to them, making batters a sticky affair. This effect can be easily avoided: Coat your eggbeater or mixer with a little cooking oil beforehand. This keeps the dough where it belongs: in the bowl.
Raisins or cherries in cake batter often sink to the bottom of the mold. This can be prevented by briefly rolling the fruit in flour or giving it a light dusting before baking This keeps your raisins or cherries evenly distributed and prevents them from sinking.
