20 culinary life hacks that will help you become the master of the plates

Each of us from time to time needs prompts that open our eyes, helping to notice (as it turns out), almost obvious things. And culinary life hacks are just one of them. We want to share with you some tricky tips regarding food preparation, which were kindly told to the whole Internet by kind people who are ready to share their experience and knowledge with others.

If you want to fry meat or cutlets from a particular side, but they always tend to turn over, then ordinary forks can be used as an anchor

ATTENTION: be careful when touching the forks, as they can become very hot depending on the cooking time 🍴

“Chips in the microwave! Slice the potatoes as thin as possible, sprinkle a plate with oil, arrange the potato slices, sprinkle with salt and your favorite spices. Cook in the microwave for 3-4 minutes, then turn over and cook for another 2-3 minutes. ”

Just want to warn you that this is not as easy as it might seem, but the presence of a shredder will greatly speed up and simplify this process.

Cooking times may vary depending on the amount of potatoes you cut and the microwave power. If done right, it really tastes good.

"A tea strainer is perfect if you need to evenly sprinkle the surface with flour, cornstarch or powdered sugar"

Just fill the tea strainer with the powder of interest, and shake it vigorously over the dish you want to sprinkle 🌨️

Of course, you can just take a pinch with your hand, but then the ingredient will not be applied evenly, and besides, you will stain your fingers in the powder, and the powder in what may be on your fingers, for example, water.

"Wrap lettuce stuffing sandwich / burger on the one hand, to at meal time, it does not fall on the other hand,"

If you, too, rebuild your sandwich / burger after each bite, your pain is familiar to us 🍔

users also suggested in the comments, you can simply cut the filling smaller, then it will not try to "run away" from you.

"I will never throw away potato skins again!"

If you are interested in the question of why, in this case, you cannot immediately eat potatoes with a peel, then everything is simple - hardly anyone will be delighted with the hard peel in mashed potatoes 🥣

When asked if it tastes good, the author of the photo replied: “It tastes like fried potatoes, texture crispy! "

How to peel potatoes with a toilet brush attached to a drill

First of all, you will need to attach a toilet brush (clean!) To the drill. Empty the potatoes into a bucket, filling it about half full with water. Then turn on the drill, gently sliding it from side to side. The authors of the method continued to pour water from the hose throughout the cleaning, so that the dirty water was poured out, and the bucket was gradually filled with clean water. After that, you just need to pour the peeled potatoes into the pan, which can already be cooked 🥔

"If you add fresh pineapple juice or crushed pineapple in the marinade for the meat, it will not only give the meat a natural sweetness, but also make it softer,"

The main thing is not to leave the meat in a marinade for a long time (not more than 2 hours), as pineapple acid over time can turn it into "meat puree" 🍍

“To keep the cake fresh, add slices of bread to the cut area, securing them with toothpicks.”

Interesting method because after 30 minutes the bread will absorb the molecules of the cake and will taste sweet. The bread keeps the cake fresh, and the cake turns the bread into cake. Endless cake! 🍰

Although who are we kidding, of course, there will be no cake left 😉

“We had mashed potatoes and decided to fry them. An amazing appetizer came out. ”

In fact, this is a fairly common dish for Hungary, where it is called“ gombóc, but most often it comes with a sweet filling.

Photo author: “I made the mashed potatoes relatively thick and put them in the refrigerator for about 2 hours. Then I rolled the mashed potatoes into separate balls, and put them in the freezer for another hour. Then he rolled each ball in flour, and rolled them twice in an egg and bread crumbs, and then fried in vegetable oil " 🟤

“Cooking fish fillets? Use ultraviolet light to easily see the remaining tiny bones, even those that you tried to remove, but they accidentally broke off. ”

Advice is good for everyone, except that not all people have ultraviolet light at home, but if you are very fond of fish, then it might be worth considering buying an ultraviolet lamp or flashlight 🔦

“If you want to make muffins, donuts or other filled baked goods, use a syringe without a needle. Syringes are easier to use than piping bags and are reusable and cheap! "

Advice: it is better not to use syringes found in the park for this, otherwise, you may start to hear colors 😉

Also, if you are doing this in front of someone's eyes, then, just in case, it is better to explain that you are just injecting the filling, and don't try to poison anyone or they might call the police.

“What do I do when my baking dish is too big?”

For this life hack it is better to use a thicker foil, but if you do not have one, you can fold the usual one several times.

Sleight of hand, some foil and no cheating ⬜

 Cook potatoes and chicken on the same pallet, separating them with a wire rack. Thus you will save time and fat dripping from the chicken to the potatoes, make it even tastier

Before using this method, do not forget to lubricate the bit with oil grate, which will facilitate its cleaning after cooking🍗🍟

After cookingnot hurt also pour water grate, which should already will turn off towards the end of your dinner.

“My sister did this so that the ladle would not fall into the bowl.”

Now guests can freely pour their drinks, and they will not have to climb their hands into the common bowl every time the ladle slips into it.

This tip is also great for other liquids that occasionally need to be poured into smaller containers.

“Grate a piece of toasted bread if you run out of bread crumbs”

Perhaps, to someone this may seem like advice from the series: “Out of ice cubes? Freeze some water! ”, But in fact, not everyone can guess before this 🍞

Also, this advice is perfect for those who need very little bread crumbs, and it makes no sense for them to buy a whole package.

A balanced diet with the right foods is the cornerstone of a healthy body. True, different peoples have very different taste preferences, and food that is considered healthy and useful in one part of the world may not be consumed at all in another. Although, of course, something in common is found in the cuisines of most peoples of the world. Bemorepanda collected some interesting facts about different products.

1. If you find it difficult to wake up in the morning, one fresh apple will help with this task even better than a cup of strong coffee.

2. Coffee and tea are quite addictive in many people.

3. Puffer fish is considered the most dangerous food in the world. If not properly prepared, you can easily die by eating just a bite. Fugu is only served in the best restaurants in Japan.

4. Nowadays, many additional ingredients are added to bread, one of the staple foods. One of these food additives is a product of duck feather processing.

5. Honey, so popular in many countries, is the semi-digested pollen that bees regurgitate.

6. In an especially large dosage, coffee can easily be poisoned.

7. In a number of Asian and African countries, insects, cooked in one way or another, are quite common and demanded food product.

8. In total, about 2 thousand species of plants for food are grown in the world.

9. Natural food colors are made not only from plant materials, but also from insects, in particular from some species of beetles.

10. Over the past decades, the content of nutrients in food has decreased significantly, as the priority is to reduce costs, not improve quality.

11. Some varieties of green apples shine so beautifully because a gene from a salmon fish has been inserted into them.

12. Apples, as you know, are very useful, but their bones are poisonous, especially in large quantities.

13. The usual orange carrot was once purple. Its orange varieties were bred by people, not nature.

14. We often decorate our meals with fresh herbs. This is a very old tradition - for example, the ancient Romans used parsley for this purpose.

15. The smell of garlic repels mosquitoes. However, it sometimes scares people off too).

16. Dairy products are not in demand in most Asian countries, with the exception of the Philippines.

17. Oysters are indeed a natural aphrodisiac, and quite powerful.

18. Apples and peaches absorb more pesticides as they grow and ripen than any other fruit.

19. Onions, when cut, release a corrosive gas that irritates the eyes, which is why tears come to them.

20. Of all meat products, the top 3 most popular are chicken, beef and pork.

21. Bananas are very popular in many countries. In India alone, they are grown over 20 million tons annually.

22. Bananas, melons and watermelons are botanically referred to as berries, and tomatoes are referred to as fruits.

23. Among all fruits, apples are the first in the world in popularity. Oranges follow with a small margin.

24. Honey can be stored longer than any other food. Subject to a number of conditions, it may not deteriorate until 2000-3000 years.

25. In Southeast Asia, hot peppers are included in almost all dishes.

There are many beliefs in our society that, upon closer examination, turn out to be prejudices. It is better not to eat animal milk, diabetics should not eat fruits, vegetarians will not last long without protein ... Let's figure out with the help of experts in the field of edible and inedible who is our enemy and who is our friend.

We have found and debunked several popular myths about proper nutrition.

At Bemorepanda, we liked the advice of the American writer, educator and health food activist Michael Pollan the best. It has only 7 words. Read with us.

Myth #1: Fresh fruits and vegetables are always healthier than canned, frozen, or dried ones.

Despite the strong opinion that "fresh is better", studies have shown that frozen, canned and dried fruits and vegetables can be just as nutritious and healthy as fresh ones.

“They can also help save money and be an easy way to ensure that families have consistent fruits and vegetables,” says Sarah Bleach, former director of food security and health equity at the USDA and professor of public health policy at the Harvard T. X. Chan. "One word of caution: Some types of canned, frozen, and dried foods contain ingredients such as sugar, saturated fat, and sodium, so be sure to read product labels and look for foods that are low in these additives."

Myth #2: All fats are bad.

When studies published in the late 1940s found a relationship between a high-fat diet and high blood cholesterol, experts decided that reducing the total amount of fat in the diet would reduce the risk of heart disease.

By the 1980s, doctors, health experts, the food industry, and the media were reporting that a low-fat diet could benefit everyone, although there was no conclusive evidence that it could prevent cardiovascular disease, overweight and obesity.

Dr. Vijaya Surampudi, assistant professor of medicine at UCLA's Center for Human Nutrition, says that as a result of the negative message about fat, many people - and food manufacturers - have begun to replace calories from fat with calories from refined carbohydrates (white flour and sugar).

Suffice it to recall the effect of low-calorie SnackWell cookies, when people began to overeat, confident that this is acceptable, since the food is dietary. “Instead of helping fellow citizens stay lean, this approach has led to an increase in overweight and obesity,” she explains.

In reality, Dr. Surampudi added, not all fats are bad. While some fats, including saturated and trans fats, can increase your risk of disease, healthy monounsaturated fats (found in olive and other vegetable oils, avocados, some nuts and seeds) and polyunsaturated fats (found in sunflower and other vegetable oils, walnuts) , fish and flaxseed) help reduce the risk.

"Good" fats are also important for providing energy, producing important hormones, maintaining cellular function, and absorbing certain nutrients.

If you see a product labeled "fat-free," don't automatically think it's healthy, says Dr. Surampudi. Instead, opt for foods with simple ingredients and no added sugar.

Myth #3: “Calories in, calories out” is the most important factor for long-term weight maintenance.

It's true that if you take in more calories than you burn, you're more likely to gain weight. And if you're burning more calories than you're consuming, you should be losing weight—at least in the short term.

However, the study does not suggest that eating more food will lead to sustained weight gain, i.e. obesity or obesity.

"Rather, it's the types of foods we eat that may be long-term drivers of these conditions," said Dr. Dariusz Mozaffarian, professor of nutrition and medicine at Tufts University's Friedman School of Nutrition Science and Policy.

Over-processed foods—refined starch snacks, cereals, crackers, energy bars, baked goods, soda, and sweets—can be especially harmful to weight gain because they digest quickly and fill the blood with glucose, fructose, and amino acids, which are converted into fat by the liver. Instead, maintaining a healthy weight requires a shift from counting calories to prioritizing healthy eating in general—quality over quantity.

Myth #4: People with type 2 diabetes shouldn't eat fruit.

This myth arose because fruit juices, which can raise blood sugar levels due to their high glucose and low fiber content, are confused with whole fruits.

However, it is not. Some studies show, for example, that those who consume one serving of whole fruits per day — especially blueberries, grapes, and apples — have a lower risk of developing type 2 diabetes.

According to other scientific sources, if you already have type 2 diabetes, then eating whole fruits can help you control your blood sugar levels.

It's time to dispel that myth, says Dr. Linda Shiue, GP and director of health nutrition and lifestyle at Kaiser Permanente San Francisco: Everyone, including type 2 diabetics, needs healthy nutrients found in fruit - fiber, vitamins , minerals and antioxidants.

Myth #5: Plant-based milk is healthier than animal-based milk.

There is an opinion that vegetable milk, for example, from oats, almonds, rice, is more useful and nutritious than cow's.

“That's just not true,” says Kathleen Merrigan, a professor of sustainable food systems at Arizona State University and a former US assistant secretary of agriculture. “Consider protein: Generally, cow’s milk has about eight grams of protein per cup, while almond milk has one to two grams and oat milk has about two to three grams per cup.”

Plant-based drinks can vary in nutritional value, Dr. Merrigan said, but many contain more added ingredients, such as sodium and sugar, that will degrade health faster than cow's milk.

Myth #6: White potatoes are unhealthy.

Potatoes are often frowned upon in the nutrition community due to their high glycemic index, which means they contain fast-digesting carbohydrates that raise blood sugar levels. However, potatoes may actually be good for your health, says Dafena Altema-Johnson, food community and public health program officer at the Johns Hopkins Center for a Better Future.

It is rich in vitamin C, potassium, fiber and other nutrients, especially when eaten with the skin. In addition, potatoes are inexpensive and available year-round in grocery stores, making this product more affordable. The most useful cooking methods are: frying, baking, boiling and air grilling.

Myth #7: Peanut foods should not be given to infants in their first years of life.

For a long time, experts have been telling new parents that the best way to prevent food allergies in children is to not feed them allergenic foods like peanuts or eggs for the first few years of life. But now, according to allergy experts, it's best to introduce peanut products to your child's diet as early as possible.

If your child does not have severe eczema or an identified food allergy, you can start introducing peanut products (such as water-diluted peanut butter, peanut puffs, or peanut powder, but not whole peanuts) at about 4-6 months, when your child is ready for solid food. “Start with two teaspoons of smooth peanut butter mixed with water, breast milk, or formula two to three times a week,” advises Dr. Ruchi Gupta, professor of pediatrics and director of the Feinberg Northwestern School of Medicine Center for Food Allergy and Asthma Research. . - If your baby has severe eczema, first ask your pediatrician or allergist about whether you can start giving peanut products at about 4 months.

It is also important to feed your baby a variety of foods in the first year of life to prevent food allergies,” says Dr. Gupta.

Myth #8: Plant protein is incomplete.

"Where do you get protein from?" is the #1 question vegans get asked,” says Christopher Gardner, a nutrition scientist and professor of medicine at Stanford University. The myth is that plants are completely lacking in certain amino acids, also known as the building blocks of proteins. But in fact, plant foods contain all 20 amino acids, including the nine essential, essential amino acids.”

“The only difference is that the ratio of these amino acids is not as ideal as in animal products. Therefore, to get an adequate portion of nutrients, you just need to eat a variety of plant foods throughout the day: beans, grains and nuts and consume enough protein in general. Most people in prosperous countries get everything they need: it's easier than many people think, ”says Dr. Gardner.

Myth #9: Eating soy-based foods can increase your risk of breast cancer.

The high doses of plant estrogens in soy, called isoflavones, stimulate the growth of breast tumor cells (according to animal studies).

“In humans, this association has not been confirmed,” says Dr. Frank B. Hu, professor and chair of nutrition at the Harvard T.H. Chan. So far, scientific evidence does not point to a link between soy consumption and the risk of developing breast cancer in humans.

In contrast, consumption of soy-based foods and beverages—such as tofu, tempeh, edamame, miso, and soy milk—may even be protective, reduce the risk of development, and increase survival in this disease. Soy products are also a source of beneficial nutrients associated with a reduced risk of heart disease, including high-quality protein, fiber, vitamins and minerals, adds Dr. Hu. “The results of the study are clear: feel free to include soy products in your diet.”

Myth #10: Basic nutritional guidelines change all the time—and by a lot.

“That’s not true,” says Dr. Marion Nestle, Professor Emeritus in the Department of Nutrition, Nutritional Research, and Public Health at New York University. - In the 1950s, the first dietary recommendations for the prevention of obesity, type 2 diabetes, cardiovascular disease, etc. contained advice to balance calories and minimize foods high in saturated fat, salt, and sugar. Modern dietary guidelines call for the same.”

Yes, science is developing, but the rules of healthy eating remain unchanged. Writer Michael Pollan summed it up in seven simple words: “Eat food. Not too much. Mostly plants. According to Dr. Nestle, this council worked 70 years ago and continues to work today. And it leaves plenty of room for eating the foods you love.