Really brilliant kitchen hacks from practice

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: really brilliant kitchen hacks from practice

On the Reddit forum, enthusiasts share tips on all sorts of topics with each other. Ragdolls, motorcycle maintenance, knitting patterns, and skincare, it's all there. But we find the cooking tips the most interesting, of course.

Especially people who cook professionally enjoy sharing their knowledge. They probably bite their tongues often enough not to come across as know-it-alls and hold back their hands to not snatch pans from people who really don't know what they're doing. Luckily, they share their tips from practice online, so we can benefit from them or help others improve.

Click click
If you don't have a professional kitchen tong, you can also use oven mitts, spoons, or knives. As long as you click them together at least twice before picking something up, to check if they're ‘on’.

Make a soapy solution
Do the dishes and tidy up your mess while you're cooking. Yes: WHILE.

On your instinct
If you're baking something, follow the recipe. If you're cooking, follow your heart.

Sharp
A dull knife is much more dangerous than a sharp knife. Always keep your kitchen knives sharpened.

Dampness
If your dish towel or kitchen towel is wet, you can't use it to grab something hot anymore.

Stack
A good kitchen always has a large stack of clean, dry dish towels in stock.

Ideal for the business offices where the adage 'anything above the knee must go' prevails. A neat pair of pants that is loose around the butt and crotch and lets in enough fresh air at the legs.
I know one thing for sure: never try a new recipe when you have guests.

Simple
Wash your hands. Often.

If so
Soy sauce goes with many more dishes than just Asian recipes. A splash in scrambled eggs is delicious, and add a bit to caramelized onions, you won't know what you're tasting.

Oil level
You'd better not use olive oil for frying. Use a neutral oil for that, which can get much hotter without smoking.

Sourness
My tip is to choose the sour flavor component in a dish based on the type of dish. If you're making something Mexican, lime juice is nice. Italian? Balsamic. And if you're making a dish with cream, add the sour flavoring last, otherwise, it will curdle.

Bacon
Baking bacon in the oven is much easier than in a pan. And it's not difficult!

Pasta e basta
Want a nice thick, creamy pasta sauce? Then add a bit of water from the pasta pot in it.

Cinnamon
Cinnamon is not only delicious in sweet dishes, it can also greatly deepen the flavor of a savory dish.

No fear
Don't be afraid of pepper and salt. Especially salt is underestimated: it makes all other flavors in a dish taste deeper and better.

Source: Bored Panda