Kitchen Hacks: 27 Genius Ways to Save Time and Money

Are you a fan of working around the kitchen or cooking up a well-prepared meal? If so, you are likely aware that this hobby can be a great deal of fun. Still, there are other times when such tasks can be stressful and difficult to perform. Let us take a look at some of the most effective real-world "hacks" that will come in handy. You might be very surprised to learn some of these unique tricks!

27.) A Watched Pot Never Boils

One of the most common problems within the kitchen occurs when a pot of water unexpectedly boils over. Not only is this a downright nuisance, but there are times when scalding water can present a real danger. Were you aware that you can prevent this from occurring with the use of a wooden spoon?

Place the wooden spoon over the open pot of water. Once the bubbles reach the top, they will be pierced by the handle of the spoon. This helps to prevent costly and time-consuming overflows!

26.) Peeling Potatoes

Most of us consider peeling potatoes to be a downright chore. This is particularly the case if you have a great deal to prepare before a family meal. Another excellent kitchen hack is to us the very same boiling water that we mentioned above.

Slice the skin of the potato around its circumference (the thickest portion in the middle) with a knife. Place the potato in boiling water for approximately 15 minutes. Then, remove it and allow the surface to cool for a bit. You will note that peeling the skin is now much easier than before.

25.) Take The Pain Out Of Peeling Garlic

Peeling garlic is another frustrating task. Not only can it take a significant amount of time, but very few of us enjoy the pungent smell that remains underneath our fingernails. One of the most interesting secrets that chefs often employ is to use a simple glass jar.

Once you have removed the outer husks surrounding each garlic piece, only a thin inner layer will remain. Take the cloves and place them within a clear glass jar. Cover the jar and shake it repeatedly until you notice that the layers are coming off due to friction. You will have peeled several pieces of garlic in no time at all!

24.) Keep Your Bananas Fresh

It can be very frustrating to purchase a bunch of bananas only to witness them spoil within a few days. This is particularly the case during the spring and summer months. As opposed to being forced to eat them before they expire, why not think a bit outside of the proverbial box?

Many consumers are surprised to learn that these fruits can remain fresh for up to an additional three to five days with the use of plastic wrap or tin foil. Wrap the stems tightly with either of these materials to guarantee prolonged freshness.

23.) Salad For Days

Although salad is quite healthy for us, it is not uncommon to leave a bit on our plate after finishing a meal. It would be a shame to throw such amazing greens in the rubbish. However, keeping them fresh with the use of a normal plastic container rarely works for more than a couple of days.

One great way around this is to place a piece of paper towel directly over the top of the salad before closing the container. This will retain its moisture and keep your leafy greens fresh.

22.) Cut Down On Waste

Nearly every kitchen contains some form of a spice rack. If you regularly cook, it is likely that you throw away empty spice bottles on a somewhat regular basis. As opposed to tossing them in the bin, they can be used again.

Wash their interiors out and allow them to dry overnight. Then, pick up reserve spices from the store (sold in bags). Label your washed jars accordingly and add the appropriate spice. Not only will this help the environment, but you might even choose to add your own artistic flair to their design!

21.) Keeping It Fresh

Most kitchens contain bags of flour, rice or sugar that are only used on occasion. Instead of allowing their contents to spoil over time, you can take advantage of an innovative trick. Grab an empty and washed plastic bottle (one with a narrow neck such as a juice container is preferable).

Cut the bottom of the bottle off just below the neck. Place the top of the bag through the hole so that its excess protrudes above the threads on the bottle. Then, simply screw on the original cap. This method will keep your contents fresh for much longer.

20.) Saving Space

We are all aware that space is a commodity within most kitchens. Using a cookbook can therefore be frustrating when you are preparing a fancy meal. Additionally, placing this book on a counter can result in spills and messy conditions.

Grab a clothes hangar equipped with clips from your wardrobe. Use these clips to hold open the pages of the book. You can also use the hook on top of the unit as a clever device to hang around the knob of a cabinet. In no time at all, you have increased the space of your kitchen!

19.) A Cut Above The Rest

Cutting numerous cherry tomatoes can be a real chore. However, they are often used within cocktails and many recipes. Slicing each one by hand takes a great deal of time and there is always the risk of accidentally hitting a finger.

To avoid this, place all of the tomatoes on a plate. Then, take another plate and place it atop the first (think of making a tomato "sandwich" between the two). Holding the plates firmly together with one hand, turn them vertically and cut down the middle. With a single stroke, you have just sliced every piece of fruit!

19.) Thinking Ahead

Do you enjoy growing herbs in your garden? These can be excellent ways to enjoy a truly fresh taste. Unfortunately, we are all aware that natural plants can quickly spoil. How can you avoid throwing away waste once the weather turns colder?

First, pick all of the herbs that you intend to use later. Cut them up and place them within an ice cube tray. Fill the individual spaces with olive oil. Freeze the entire mixture. When you require a certain herb, you can quickly melt the cube in a frying pan.

18.) A Glass Of Red

We all enjoy a hearty glass of red wine after a satisfying meal. If you have guests visiting, it is likely that you will run through at least a full bottle before the evening is over. It is a shame to toss the excess waste down the drain.

Thanks to this little trick, you will no longer be forced to waste good wine. Pour the remaining liquid into an ice cube tray and place it in the freezer. In this manner, you can enjoy a glass of cool wine whenever you prefer!

17.) Safety In Mind

Cutting onions can produce much more than tears alone on occasion. If you utilise a kitchen planer to perform this task, you might be worried about accidentally slicing a finger or two. As opposed to throwing away excess due to this concern, you have an easy alternative within reach.

Insert the prongs of a fork through the top of the onion. Use these prongs to hold the onion down while cutting. Not only are you able to protect your fingers, but you will enjoy more slices out of a single bulb.

16.) Separating The White From The Yolk

You might need to separate egg whites from egg yolks when preparing certain dishes or if you hope to enjoy a light breakfast. This can be a bit challenging, for breaking the yolk is always a risk. Believe it or not, a simple plastic bottle can help.

After the bottle has been rinsed and dried, squeeze out most of the air before placing the spout directly over the yolk. Loosen your grip and allow the yolk to be "sucked" into the bottle. Not only have you completely removed this yellow centre, but the chances of breaking the yolk are virtually eliminated.

15.) Easy Eggs

Boiled eggs can be a real delicacy and yet, the preparation methods can be lengthy. This is particularly the case when they require peeling. A simple way around this task is to use a pin to poke a tiny hole into the bottom of the egg before placing it in a pot to boil.

This hole will allow hot water to enter into the outer layer of the eggs. When they have finished boiling, you will be amazed at how easy it is to remove their outer shell.

14.) Like Warm Butter...

Nothing beats the combination of warm bread and butter as a side dish to a meal. Unfortunately, you may find that the butter is entirely too hard to be properly spread. One way around this is to use the power of natural warmth (as opposed to a microwave).

Fill a bowl with warm water and allow it to sit for a few minutes. Empty the water and place this bowl directly over the block of butter. It will naturally soften the butter and enable it to be evenly spread without harming the food underneath.

12.) Appetisin Avocados

It is not often easy to determine whether or not an avocado is fresh. Most of us will instead choose to cut through its outer skin only to discover that it has passed its expiration date. As an alternative to this intrusive method, pluck off the stem on the top.

If you note that the exposed area is green, the avocado is ripe and can be eaten. Should it exhibit a brown or black colour, the avocado is no longer able to be consumed. In this case, simply throw it away and choose another.

11.) Getting To The Core Of The Issue

Avocados can be difficult to peel, as their out layer is notoriously tough. Another major issue is that removing the hard centre seed is messy and downright frustrating. In many cases, you will be left with an extremely damaged avocado.

There is a clever way to avoid this situation. After placing the fruit on a stable surface, swing a sharp knife in a downward motion through the centre of the avocado (lengthwise). It will strike the core and then, it can be easily removed without damaging the soft and sensitive pulp.

10.) Top Or Bottom?

There are times when peeling a banana from its stem (as is common) presents a problem. The stem itself might break or the different segments of the husk could not evenly peel. This inevitably results in a damaged inner section.

Were you aware that there is nothing wrong with peeling the banana from the bottom as opposed to the top? If you have a tough time with the stem, simply turn the fruit around and begin peeling from its base. In this way, you will be able to protect the delicate rind while saving yourself time in the kitchen.

9.) Shredded Butter?

Dealing with a cold block of butter is another common task within the modern kitchen. The main issue here is that separating individual sections into smaller portions can be tricky. An innovative way to get around this problem is to use a common cheese grater.

Peel away the foil from the location that needs to be cut. Hold the remaining covered portion with your hand and slide it up and down the coarse shredding side of the grater. You will then be able to produce measured portions in only a fraction of the time that would be required with a knife.

8.) Those Pesky Yolks

If you do not have a plastic bottle available in the kitchen (as we mentioned earlier), there is another effective way to remove a yolk from the egg white. In fact, you will require nothing more than one half of its shell.

Take the shell and use it to gently scoop out the yolk from the white (be careful not to rupture the membrane). You can then throw the yolk-shell combination away or utilise it for another purpose. Either way, this trick takes only a matter of seconds to perform.

7.) Be Gentle With Your Ginger

Ginger is a popular spice within many dishes and it can also make an excellent tea during the colder times of the year. Unfortunately, peeling this root with a knife results is a good portion of its interior pulp being sacrificed.

Very few are aware that a spoon can be just as effective. Use the edge of the spoon to scrape away the tough outer layer. The edge is strong enough to effectively peel the garlic and yet, it will not slice into the delicate pulp found immediately below. This is also a great way to reduce excess waste within the kitchen.

6.) No Baking Powder? No Problem!

There are times when we suddenly realise that a vital ingredient is missing at the very last minute. Have you discovered that your tin of baking powder is empty? If so, you will be pleased to learn that a trip to the local supermarket is no longer necessary.

A shot glass of rum (approximately four level tablespoons) can make an excellent substitute. Let's not forget that your guests might very much enjoy the added flavour that this tasty treat will provide!

5.) All About The Bacon

Speck muss nicht unbedingt in der Pfanne knusprig gebraten werden.Nimm einen Teller, ein Blatt Küchenpapier auf den Teller und darauf kommen die Speckstreifen.Bei hoher Stufe solange braten bis er die gewünschte Farbe hat. 1-2 Minuten.

Heat the pan as you normally would and you will note that the bacon is cooking nicely. If you enjoy your bacon thoroughly crispy, heat it for an additional one to two minutes. Not only is this a great alternative if you are looking to cut down on grease, but you will no longer have to wash the pan when you are finished!

4.) Marvellous Marmalade For The Future

Marmalade is a tasty treat and yet, much of it may go to waste if it is not stored properly. As opposed to throwing this mixture away and spending even more money, there is one way to preserve this tasty jam until a later date.

Add two tablespoons of vinegar and two tablespoons of olive oil. Shake the jar repeatedly until the contents are thoroughly mixed. This method will help to significantly extend the life of your marmalade.

3.) Sweet (And Sour) Nectar

Lemon juice serves countless different purposes within the kitchen. Whether employed as a tart addition to a tasty cocktail or as a flavour when preparing a garden salad, you likely have more than a few lemons close by. While traditional lemon squeezers are often used to extract the juice, there is another "hands-on" method to consider.

Slice the rind first and then place the lemon upon a cutting board and roll it back and forth (applying pressure) underneath your hand. This is a much easier technique to obtain a significant amount of juice.

2.) Taking The Tears Away

Do you dread cutting onions due to the inevitable tears that will follow? If so, this next suggestion will come in very handy. To maintain dry eyes, place the onions within the freezer for ten minutes.

Then, you can cut them safely. Cooling this vegetable temporarily deactivates the component which causes the eyes to tear. Thankfully, this is a much better option than crying your eyes out during a meal preparation!

1.) Pasta Problems?

It is very common to come across a few bags of noodles tucked away within your kitchen. Still, these packages can be difficult and frustrating to work with. A great home-based hack for this problem will make use of two plastic bottles to create what can be called a flexible "noodle storage can".

Cut both bottles in half. Make an incision halfway down the side of the lower half of one of the bottles. Place your dried noodles or pasta inside. Then, use the lower half of the other bottle as a "cap". Accessing pasta has never been easier!

Tips & Tricks

Sauerteig - Roggen/Weizen

Warum Sauerteig? Der Sauerteig hat einfach was faszinierendes für mich.
Außerdem ist ja anscheinend vielerorts die Hefe ausgegangen :P

Einen Sauerteig zu züchten alleine hat mir schon so viel Spaß gemacht, dass ich es kaum erwarten konnte, damit zu arbeiten.

Mit dieser Anleitung kann jeder von euch seinen eigenen Sauerteig züchten, welcher euch dann - hoffentlich - ein Leben lang begleitet :)


1 Bügelglas oder Weck-Glas, Roggenmehl, Weizenmehl universal, lauwarmes Wasser


Das Glas, dass ihr verwendet, soll sauber und trocken sein.
Weiters sollte es ein Fassungsvermögen von mehr als 700ml haben.
Glaubt mit, dieses Volumen ist nötig, da euer saurer Freund sonst immer wieder aus dem Glas wandert und alles vollsaut :)
Weiters wird vom Bügelglas bzw. Weck Glas der Dichtungs-Gummi entfernt.

Eins gleich vorweg… Wenn der Teig nach 2-3 Tagen beginnt "eigenartig" zu riechen, wie z.B. nach Nagellackentfernen oder Klebstoff, dann ist das vollkommen in Ordnung ;)

Also, los geht's mit der Aufzucht.

Tag 1:

Wiege dein Glas auf einer Waage ab und notiere dir das Gewicht.
100g Roggenmehl
150g lauwarmes Wasser
Gib beides ins Glas und verrühre die Zutaten.
Deckel drauf und 24 Stunden bei Raumtemperatur lagern.

Ich hab das Glas bei der Aufzucht in meiner Küche stehen gehabt.

Tag 2:

Je nachdem wie viel Gas euer Sauerteig gibt, kann es sein, dass dieser schon ordentlich Blasen gebildet hat und das Glas mehr als halb füllt.
Sollte das nicht der Fall sein, auch kein Problem ;) Ruhe bewahren und abwarten.

Heute brauchst du
70g vom Starter - das ist der Teig den du am ersten Tag angerührt hast.
Der Rest muss weggeworfen werden.

50g Roggenmehl,
50g Weizen mehl &
110g lauwarmes Wasser
kommen zum Starter dazu und werden wieder miteinander verrührt.

Tag 3:

Hier passiert das Gleiche wie bei Tag 2.

Tag 4:

70g vom Starter
50g Roggenmehl
50g Weizenmehl
100g lauwarmes Wasser

Tag 5:

Hier passiert das Gleiche wie bei Tag 4.

Tag 6:

50g vom Starter
50g Roggenmehl
50g Weizenmehl
100g lauwarmes Wasser

Tag 7:

So, das ist euer letzter Tag und gleichzeitig auch euer "Erhaltungstag".

25g vom Starter
50g Roggenmehl
50g Weizenmehl
100g lauwarmes Wasser

Nach dieser letzten Fütterung solltet ihr am nächsten Tag einen aktiven und verwendbaren Sauerteig haben.

Ein kleiner Tipp den ich vom "Backprofi" hab.
Aktuell ist der Sauerteig noch sehr jung und hat somit noch nicht so viel Triebkraft.
Deshalb würde ich ihn noch 4 Tage - wie bei Tag 7 - weiterfüttern. So sollte er dann besser treiben.

Danach könnt ihr euren Sauerteig weiterhin so, jeden Tag weiterfüttern oder - und das würde ich empfehlen, im Kühlschrank lagern und einmal pro Woche füttern.

Los geht's!
Viel Spaß mit eurem Sauerteig!


Unglaubliche belgische Waffeln!

Wollt ihr wissen, warum belgische Waffeln so besonders gut sind?
Dann lest weiter ;)


250g Mehl universal, 2 EL brauner Zucker, 1 Pkg Trockenhefe, 80ml Vollmilch zimmertemperatur, 3 Eier, 240g geschmolzene Butter - lauwarm, 1 TL Vanilleextrakt, 1/2 TL Salz, 100g Hagelzucker

Toppings nach Belieben


OK… Ihr kennt sie, oder habt zumindest schon von ihnen gehört!
Der erste Unterschied der euch auffallen wird, ist der optische Unterschied zu den klassischen Waffeln, wie wir sie kennen.

Dann kommt der Teig selbst. Der klassische Waffelteig ist eher dickflüssig. Dieser hier ähnelt mehr einem klebrigen, etwas "flüssigeren" Pizzateig, von der Konsistenz her... Übertrieben gesagt!

Aber der WICHTIGSTE UNTERSCHIED sind diese Zuckerstücke… der Hagelzucker!
Der macht die Waffeln erst richtig besonders. Und warum das so ist, lest ihr gleich im Rezept.

Los geht's mit dem Teig… Diese ist schnell und einfach gemacht.
Ich verwende hierzu eine Küchenmaschine.
Du kannst das jedoch auch per Hand oder mit einem Handmixer machen.

Gib als erstes Mehl, braunen Zucker, Trockenhefe und Salz in deine Schüssel.
Vermische die Zutaten.
Spann die Schüssel in die Küchenmaschine ein und beginne zu rühren.
Gieße jetzt die Eier, Milch und Vanille hinein.
Danach kommt die flüssige Butter.
Rühre den Teig weiter und gieße langsam die Butter hinein und rühre weiter bis du einen dicken, klebrigen Teig hast.
Gib diesen in eine Schüssel, decke sie zu und lass den Teig 1,5 Stunden gehen.

Danach gibst du den Hagelzucker in den Teig.
Einfach draufleeren und vorsichtig unter den Teig mischen.
… und das macht die Waffeln jetzt zusätzlich so besonders.

Diese Zuckerstücke werden beim Backen teils geschmolzen und karamellisieren.

Das macht diese Waffeln so unwiderstehlich!

Wenn der Teig soweit ist, schnapp dir dein Waffeleisen und heize es vor.
Belgische Waffeln werden in kleineren Mengen gebacken, da sie sehr gehaltvoll sind.
Ich nehme hier in etwa 3 EL vom Teig und backe die Waffeln bis sie goldbraun sind.
Backe alle Waffeln und dann wird es Zeit reinzuhauen!

Schokoaufstrich, Schlagobers, Beeren, frische Früche, Ahornsirup oder Honig… Deinen Ideen sind keine Grenzen gesetzt!
Ein supertolles süßes Frühstück oder ein wunderbares Dessert!

So oder so… du wirst sie lieben!