As home chefs, sometimes time is not our friend. With so many things to attend to, we are always on the look-out to save precious time in the kitchen. Here are 5 food hacks that might seem like nuts (pun intended) but are in fact perfectly workable. Go on, try them all.
- Make butter from cream
Most people know that you can whip heavy cream and salt into homemade butter with a whisk, but if you don’t have one handy, you aren’t out of luck. All you need is heavy whipping cream, a sealed jar, and some arm power. Just shake the jar vigorously in two minute intervals, with two minute breaks in between. After a few sessions, most of the cream should congeal into delicious butter. Just strain the excess liquid, and enjoy. This definitely isn’t the easiest way to make homemade butter, but it’ll give you a great workout, and hardly requires any tools or dishwashing afterwards.
- Use the freshest eggs always
Eggs are excellent source of protein and not to mention, delicious. But an old egg will give you more than just a tummy ache. To determine if an egg is fresh or not, put it in a glass bowl or pitcher. A fresh egg will sink all the way to the bottom and lay on it’s side. An egg that is more than one week old will also rest on the bottom but its “fat” end will be slightly raised. A three week old egg will rest on it’s pointy side. A bad egg will float, bobbing about the surface of the water. Throw these eggs away.
- Soggy salad no more
Salad are so in right now. And what’s better than making your own at home to bring to work instead of wasting money on overpriced ones. To make the greens last longer, blow into a clear plastic bag and seal it tightly. The carbon dioxide from your breathe will keep the leaves from becoming soggy and you will have fresh greens for a long time.
- Deep freeze coconut
Coconut is a health food that has been getting a lot of spot light lately, and we all know why. To minimise wastage when handling young coconuts (those brown hairy ones), put them in the freezer overnight. Then, take a hammer and crack the hard shell till it drops off. You can now cut the coconut meat away from the frozen juice within and use them easily in your cooking.
- Whip cream ahead
Whipped cream is best served fresh, otherwise it’ll turn into a melted mess. But if you need to pre-whip cream (because TIME!), add a dollop of sour cream to keep the structure intact long enough to serve. The sour cream didn’t affect the taste much, but the additional fat helps stabilize the whipped cream and insulate the air that keeps it fluffy. If you don’t have sour cream on hand, you can use greek yogurt instead. Try adding one of these to your next batch of homemade whipped cream (plus freezing it for an hour) to make it last for two or three hours more.