Today I was back on BT with Dina and Tim, covering “5 cooking hacks to save you time (any money) in the kitchen! As promised, here are the cooking hacks (below) I featured on Breakfast Television. And if you’d like to watch, click here!
Cooking Hack #1: How to Cook a Batch of Bacon in a Pot
Using a pot reduces grease splatter and allows the bacon to cook in its own rendered fat, making it extra crispy. It also helps contain the mess for easier cleanup.
Instructions:
1. Heat a pot over medium high and add the bacon in.
2. Stir frequently for about 10 minutes. The bacon fat should melt and then start frying the bacon that’s in the pot.
3. Remove when you’ve reached your desired doneness and place on paper towels to absorb excess grease. Serve and enjoy!
Cooking Hack #2: The 4,5,6 Rule for Grilling Burgers Inside
This method lets heat do its job gradually, preventing over cooking and locking in all of those delicious juices. No thermometer is needed. Just don’t press down, it drys the burgers out. And cook them hot and fast for the best thin smash burgers.
Instructions:
1. For a thick burger, form patties that are 1/2″.
2. Heat your pan to a medium heat and add oil.
3. Cook for 4 minutes on one side, 5 minutes on the other side and let the burgers rest, covered for 6 minutes.
Cooking Hack #3: The Best Way to Roast Potatoes
My husband is obsessed with these—especially when they’re hot and fresh! He couldn’t resist sneaking into the kitchen to grab a taste.
The secret? Baking soda added to boiling water releases starches, and helps break down the exterior of the potatoes. They roast up resulting in an extra crispy exterior and with a fluffy interior.
Ingredients:
2 ½ lb Yukon gold potatoes (unpeeled)
½ tsp baking soda
2 tsp salt
¼ cup olive oil
Your favourite seasoning
Instructions
1. Cut potatoes into large chunks. Add to boiling water with baking soda and salt. Bring back to a boil and cook for about 10 minutes, just until fork-tender but still slightly firm.
2. Drain and return to the pot. Drizzle with olive oil and toss with your favourite seasoning.
3. Spread evenly on a parchment-lined baking sheet and roast at 425°F for about 30 minutes, turning occasionally, until golden and crispy.
Enjoy! I bet you won’t be able to stop at just one!
Cooking Hack #4: Best Hack to Remove Egg Shells From Hard Boiled Eggs
Annoyed by how long it takes to peel hard boiled eggs? Use my tips! Hard boiled eggs that start in cold water are harder to peel because the proteins in the egg white set slowly, which gives them time to fuse to the surrounding membrane. My method uses cold eggs, high and medium heat for the perfect easy to peel eggs.
Instructions:
1. Place cold eggs directly into 1” of boiling water, so they are just half covered. This alters the outermost egg white proteins, causing them to form a solid gel that shrinks and pulls away from the membrane.
2. Reduce the high heat to medium heat, cover and cook the eggs for 12 minutes.
3. Drain eggs and add them to ice water. Let them sit for 12 – 15 minutes. The shells should come off easily! And you’re ready to go.
Cooking Hack #5: How to Prevent, Chips, Crackers, Pretzels From Going Stale for Months Once Opened
Stop letting humidity get to your chips! Use your freezer! This will prevent the humidity from getting to your goods, especially in the warmer months. Freezing halts the breakdown of starches and oils, maintaining the crisp texture and flavours of your snacks.
Instructions:
1. Place your items in the freezer, for weeks and up to a couple of months. Make sure that you use a clip/ rubber band to seal the bag if opened.
Why it works: the cold temperatures in the freezer slow down the moisture and light exposure that can make chips go stale, allowing them to maintain their crunch and freshness for a longer time.
