\nIt’s tempting to believe that if you’ve been cooking for as long as I have, you already know everything there is to know about the things in your kitchen. However, it’s possible that you’re using your kitchen equipment incorrectly without even realizing it! Before I completed researching and writing today’s post, I was surely one of them.\n
Isn’t it true that a knife is a knife? Certainly not! Some knives are better suited to specific jobs, such as cutting homemade bread with a serrated knife without accidentally smashing it. Soft produce, such as tomatoes and strawberries, can also be cut with serrated knives.\n
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Where you place your dishes inside your dishwasher makes a big difference! A study published in\u00a0Chemical Engineering Journal\u00a0found that dishes with carb-based residues (like potatoes, pasta, etc.) are cleaned more thoroughly when placed near the center of the machine. The study also concluded that dishes with protein-based residues (like meat, cheese, etc.) should be placed around the edges of your dishwasher for optimal cleaning.\n
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Some people use their food processor and blender interchangeably, but they\u2019re actually better suited to different tasks. Food processors are best when used to chop up solid, dry foods or make chunky sauces.\n
\n\n\nYour blender, on the other hand, is a helpful tool for making smooth soups, sauces, and beverages. But blenders can struggle if you don\u2019t add your ingredients in the right order, so start with your liquids first, then add smaller ingredients. Layer large ingredients on top, then add the hardest ingredients last (like ice or vegetable stalks).\n\n
\nMany people use the shelves in the door of their fridge to store things like milk and juice for easy access. But this isn\u2019t a great idea, because the door shelves are one of the warmest parts of your fridge.\n
Instead, it\u2019s better to use those door shelves to store things like condiments, water, and shelf-stable juices, since these items don\u2019t need to be kept quiet as cold. Store your milk and fresh juices on the main shelves of your fridge to make sure they stay cold.\n
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Another factor that affects the temperature of your fridge is how much food you have in it. It\u2019s fine to have a lot of food in your fridge, as long as there is enough space between items to allow air to circulate. If air can\u2019t circulate, your items won\u2019t get sufficiently cold and may even spoil!\n
If you own and use a garlic press, you may be surprised to learn that you don\u2019t actually have to peel your garlic cloves before pressing them. The garlic \u201cskins\u201d will stay inside the press, and only the good parts will get pushed through the holes.\n
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Most people don\u2019t use their freezers nearly often enough. It\u2019s a great place to store your leftovers so they stay fresh for longer. Using your freezer often will help you cut down on food waste, and less food waste means keeping more money in your pocket!\n
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It seems instinctive to use hot water when you\u2019re operating your garbage disposal, but cold water is often the better choice. Hot water causes many foods to melt, and melty foods can stick to the disposal blades and to the inside of your pipes. Coldwater keeps food solid, and solid foods are much easier to crush and rinse away.\n
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Most people who use a stand mixer don\u2019t know that you can actually adjust the height of your paddle attachment. It should rest a few millimeters above the bowl; any higher and it won\u2019t mix properly, and any lower and it will scratch up your bowl.\n
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In order to use your microwave properly, you should know the wattage of your particular model. The wattage is how much power your microwave produces and it affects how quickly food cooks. Many frozen food labels suggest different time recommendations based on wattages, so it\u2019s important to know yours. You can find it in your microwave\u2019s User Manual, or on the front or back of your microwave.\n
Opening your oven door while cooking or baking can be a risky move because the temperature in your oven can drop up to 130\u00b0F every time you do it. This temperature swing can cause disastrous results, like collapsing cakes and undercooked food. If you need to open the oven door during the cooking process, do it as quickly as you can to minimize the temperature drop.\n
When you use a vegetable peeler, make sure to move the peeler away from you, rather than towards you. Not only is peeling away from you safer, but it also results in a cleaner and neater finished product.\n
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