LifeLife feature

Seven Cooking Hacks You’ll Never Forget

When warmer weather arrives, everyone feels more inclined to cook at home. But even the best of chefs still need to learn an old trick or two. We’ve hacked your kitchen to help save time and frustration while preparing your next meal.

Hard boiled eggs are a great snack for on the go, but can be a pain to prepare. Peel your eggs easily by sprinkling ½ teaspoon of baking soda into the boiling water. This increases the alkalinity of the cooking water and makes the shell less of a hassle to peel off later on.


Most people know you shouldn’t scrub your good cast-iron with soap and water. It strips away the seasoning on the pan. Keep your pan flawless without causing rust by using a salt scrub to remove stuck-on bits of food.


Do you always get distracted and boil over your water? Try placing a wooden spoon across the pot. Hot water strays away from the handle because wood is not a good material for conducting heat. It will take longer for your pot to boil over.


The secret to a perfect sandwich is the toast. Put two slices of bread in one toaster slot. This makes the outsides perfectly crisp, and the inside soft and delicious.


Ever squish a perfect triangle of brie or goat cheese when trying to cut it? Make your charcuterie boards look perfect by slicing soft cheeses with unflavoured dental floss. It may seem weird, but it works like a charm.


Do your bananas get too ripe before you have a chance to eat them all? Wrap the top of the bunch with cling wrap to add 3-5 days to their lifespan. The plastic wrap blocks ethylene gases from releasing out of the stem, which is what speeds up ripening.


On that note, keep your half-used avocados from going brown too quickly by storing them in the fridge with a piece of lemon slice. The citric acid slows oxidation. You can also store it with its brown pit to help maintain freshness.

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