Now that I’m getting domesticated and all, I thought I’d share with you some kitchen tips or “hacks” that I’ve found to be very useful in my culinary exploration.

I would also like to mention that I have zero training in this art and am myself learning new things each day, so while this may be a case of blind-leading-the-blind, some of the following items have really proven to be time efficient, enlightening and mess-reducing. This isn’t a lesson on nutrition nor a utensil course, it’s simply a non exhaustive list of a few things which help the preparation stage, which I find makes the rest of the process enjoyable. If some of these seem like Captain Obvious points, that’s because they probably are. I’m not trying out for Master Chef, I’m just trying to eat. So with no further adieu and in no particular order or category:

  1. Pomegranates – smash em with a hammer. Cut it laterally and hold one half from the bottom over a bowl while gently, or not so gently tapping the shell with a hammer. The seeds fall right out of the skin and leaves little mess, not to mention is highly satisfying if you’ve had a rough day.
  2. Avocados – slice it vertically and pry the two sides apart, use your knife to take out the seed and scoop out the avocado with a spoon around the peel, after slicing it with a tic tac toe pattern. That’s the profession definition. No more mush in between your fingers!
  3. Steak – best made using a cast iron skillet, starting it off on the oven top preheated to high for approx 2 minutes on each side, and finishing it off in the oven at 400 degrees for about 4-5 minutes, depending on how you like it. I prefer using butter over oil, and I’m sorry but I have no precise times or temperatures because that’s not how I roll. I also get nervous using a thermometer so I basically just poke it to see if its ready. Seems to work. And for that cris-cross look, get a cast iron with ripples on the bottom and shift it once a minute on each side while it’s on the cooktop. Chef Ramsey would be proud.
  4. Extra virgin olive oil: use only for salads. I wish I could say I knew this but I didn’t; EVOO is toxic at high temperatures so should only be use for garnishing. I know I’m not the only one out there secretly ashamed that this wasn’t previously known, and I’m glad someone told me. Use butter, or other oil if you’re going to be heating it up.
  5. Fish – turns out most tender and juicy if baked on parchment paper in the oven on a ceramic dish. I know it’s heavy but I seriously think it affects the taste.
  6. Garlic – my favourite spice, seasoning, garnish and vegetable. Prob my favourite food in general and I’ve never made attempts to hide this, as most people I know can attest to. As a result I can confidently say I’ve become a master at garlic peeling/chopping and it’s not using and garlic cruncher. The secret is to slice off the butt end with a paring knife, then using a large, flat knife hold if ontop of the garlic and smash it with the side of your fist. The peel comes off in seconds so you’re not left struggling with the removal. If you’re roasting the whole clove, then just cut off the tip end of it and you can simply pop it out when ready. Works like a charm. Mmmm garlic in everything…
  7. Boiled egg – yes yes, back to kitchen 101, but I do know others who have yet to perfect the boiled egg, and struggle to peel a stubborn shell. The key is to bring the water to a boil, then add both salt and a bit of vinegar to the water. The active ingredient in vinegar allows the shell to peel itself from the egg, thus making it possible for the egg to be peeled in seconds in one or two piece rather than minutes piece by fragmented piece. That is actually a technical explanation.
  8. Baking soda and vinegar – the most organic and effective way to clean all your food. Place it in a dish and let sit for a couple of minutes. Most of the pesticide or other sprayed residue will be neutralized, far better than with water alone. Of course GMOs and some hormones will just be inherent in the item itself, but you’ll have done a better job than most people at taking out some harmful toxins that are ever so present in North American food. On another side note: you can clean your home with vinegar and the smell goes away quicker than you think. A lot of cleaning chemicals are just that – chemicals, so really don’t do an excellent job at removing toxins from your home. Just be sure to really rinse the fruit after, otherwise you’ll be left with a weird tingling sensation in your mouth from the baking soda, as I had once learned the hard way from my blackberry and yogurt parfait.
  9. herbs – it’s best to use fresh herbs where possible, but it’s also a decent idea to get a small collection of dried herbs going in your collections, just so you’re not left with constantly having to shop every time you want to cook. If you do have fresh herbs, keep it in a mason jar with a bit of water at the root. This will keep it fresher for longer. If you don’t plan on using it for a while, it can also be frozen and remain fresh when defrosted, if you’ve chopped it up finely. My base herb, which would of course vary per individual taste.  Its also nice to have marble (crusher
  10. Crisp lettuce – wrap the base in a moist paper towel, this will prevent it from wilting. A magical trick I recently learned that spares me all my lettuce. H20, who woulda thought.
  11. Cheese – good cheese is rarely wrapped in plastic, rather is stored in paper and kept away from other food items. If you have a wine cooler it’s best stored at this temperature. For an extended post of my favourite food category, see “how to host the perfect wine and cheese night”