Struggling to separate egg whites from the yolks? Or unsure about how much pasta is enough to cook? These genius ideas will help you save time, minimise effort and turn you into a resourceful chef.
Keep a new powder puff in your flour canister. When a recipe says to "dust" a pan with flour, use the powder puff.
Wipe the rims of stubborn containers with flour before closing the lid, and see how easy they are to open next time.
Non-stick cake tins
Grease the pan with one part butter and two parts flour, mixed together to a sandy consistency.
Avoid that sinking feeling
When adding fruits, raisins and nuts to cake batter, roll them in flour first. They're less likely to sink to the bottom of the cake.
Getting shell bits out of cracked eggs
A broken half shell is perfect for cutting through and nabbing the shell bits. Just stick it in there and pull that crumb right out.
Separating egg whites from the yolks
Crack an egg into a bowl. Lightly squeeze an empty plastic bottle and touch the mouth to the egg yolk. Slowly release, and voila!
Don't peel hard-boiled eggs
Just cut right through the egg with a knife. Then, whisk the shell off. It's faster and won't leave you with a mess.
Freeze 'em for later
Got too many egg yolks on hand and not enough time to eat them all? Just place them in an ice cube tray and freeze them for later.
For a healthy snack, toss them into yoghurt with some fruit. Or add them to muffins to make them healthier.
Making perfect oatmeal
For every one cup of oats, use a little over one cup of water (or milk if you'd like). Boil the water, then add the oats.
Chia makes it better
Thicken your oatmeal by adding a tablespoon of chia seeds for every ½ cup of rolled oats, right at the start of cooking.
Store it right
After opening, store the oats in an airtight container or place the original package in a re-sealable plastic bag.
A useful scrub
The gritty nature of oats makes it an excellent scrub for sensitive skins that cannot tolerate the usual exfoliators.
Ideal for baby's skin
Oats can help, from soothing a baby's sore bottom and treating diaper rash to hydrating dry skin and offering relief from eczema.
Don't mix your pasta
Some types of pasta take longer to cook than others, so never mix them. Always treat them with individual attention.
Add a pinch of salt when you cook pasta. It makes it taste better without really adding much sodium to your recipes.
How much pasta is enough?
Pasta almost doubles in size when cooked. So if you start with one cup, you're going to have two cups by the time you're done.
The wooden spoon trick
Placing a wooden spoon over a pot reduces the chance of the water boiling over. The spoon pops the bubbles, keeping the water under check.
To rinse or not to rinse?
Pasta should never be rinsed – only drained. The starchy film is crucial in helping the sauce cling to, and get absorbed by, the pasta.