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3 Food Hacks Your Mom Didn’t Teach You

3 Food Hacks Your Mom Didn’t Teach You


    In continuing with the great posts on food, I thought I’d include a few kitchen hacks I’ve come across. I’ll be the first to admit: I’m no chef. I love to cook; to whip up something new or different–but the way it tastes is, unfortunately, not always what I intend. That said, I have found a few ways to make some of the most common foods my wife and I eat actually taste good. While you won’t be able to use these techniques for everything, you can start right now, in your own kitchen! Here are a few hacks to implement before dinner tonight:

    The Grilled-Cheese Sandwich Hack

    Ah, the comfort food of modern American youth. While my family dips the grilled cheese in tomato soup, my wife likes hers plain–just the good ‘ol wheat bread with a slice of American cheese in-between. Growing up, my mom–who ran a home daycare, and didn’t have time to cook often–used to whip these up for the kids, and they were always good. Use this method to cook your own home-made grilled cheese in minutes, better than you’ve ever tasted.

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    Mark Bittman’s How to Cook Everything (a perfect starter cookbook) mentions a few things that have helped my grilled-cheese cooking:

    1. You won’t need a special panini press, or Foreman-style grill. Just use a flat-bottomed large pan or skillet, heated on medium-high. Throw in some butter to melt.
      • Prepare the sandwiches by placing a slice of cheese between two slices of bread. Place the sandwiches, two at a time, on the heated pan.
      • And here’s the awesome hack: Place a smaller pot, or heavy object, on top of the cooking sandwich(es). Yes, I mean to say: place another, smaller, object directly on the sandwiches, acting as a sort of “press” to flatten the sandwiches.
      • Cook until desired doneness.

      You’ll find that not only are the sandwiches amazing, they’re also dead-simple to clean up after: just wash the pan and any utensils used!

      The Chicken Hack

      Okay, here’s one that’s less specific: Whenever you plan cook chicken (breasts, thighs, quarters, whatever), you can make your chicken restaurant-quality by doing one simple thing:

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      Brining.

      Brining is the process of submerging your protein in a water bath of saltwater for about thirty minutes. It helps the meat retain moisture, so when it’s cooked it won’t release it’s inner juices into the pan. Actually, brining can help you retain up to 80% more liquid in the meat–making for a much juicer cut–than not brining.

      To brine your chicken (or turkey, for that matter), you just need to defrost the chicken and place it in a bowl of saltwater, completely covered. Place the bowl in the refrigerator for at least twenty or thirty minutes, and no longer than an hour. I usually shoot for 45 minutes, but do what works best. When you’re done, drain the chicken and dry it thoroughly, then season/prepare it as normal.

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      Trust me, it’s different in a really good way.

      The Steak Hack

      I’ve talked and blogged immensely about how to cook the perfect steak recipe–just check out my site for that–but there’s one thing that really sets my steaks apart from the average weekend BBQer:

      Salting the steak.

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      Again, salting a steak is such a simple process, it’s a wonder not many other people I know of do it. The goal is to dry out your steak (I know, it sounds counterintuitive0 as much as possible before seasoning, marinating, and cooking. You’re literally taking a defrosted, patted-dry steak cut (any cut will work, but the best ones are aged, thick ribeye and top sirloin) on a plate and pouring salt on it. I like sea salt, as its crystals are larger than table salt. Let it sit for awhile–sometimes 30 minutes will do the trick. You’ll start to see bubbles of moisture mixing with the salt–that’s the salt literally pulling the moisture from the inside of the meat.

      Rinse it off in cold water, pat it dry, and do it again if you want. When it seems dry enough, you can continue your recipe as desired, and be amazed at the results!

      In Closing

      These are just three of the ways I’ve discovered to “hack” my weeknight meals in a way that makes them special. My wife and family love them, and not in a “we have to” sort of way. Give them a shot the next time you decide to cook one of these, and let me know in the comments section how it turns out!

      (Photo credit: Food Ingredients on the Oak via Shutterstock)

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      Last Updated on December 2, 2018

      How to Flow Your Way to a More Productive Life

      How to Flow Your Way to a More Productive Life

      Ebb and flow. Contraction and expansion. Highs and lows. It’s all about the cycles of life.

      The entire course of our life follows this up and down pattern of more and then less. Our days flow this way, each following a pattern of more energy, then less energy, more creativity and periods of greater focus bookended by moments of low energy when we cringe at the thought of one more meeting, one more call, one more sentence.

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      The key is in understanding how to use the cycles of ebb and flow to our advantage. The ability to harness these fluctuations, understand how they affect our productivity and mood and then apply that knowledge as a tool to improve our lives is a valuable strategy that few individuals or corporations have mastered.

      Here are a few simple steps to start using this strategy today:

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      Review Your Past Flow

      Take just a few minutes to look back at how your days and weeks have been unfolding. What time of the day are you the most focused? Do you prefer to be more social at certain times of the day? Do you have difficulty concentrating after lunch or are you energized? Are there days when you can’t seem to sit still at your desk and others when you could work on the same project for hours?

      Do you see a pattern starting to emerge? Eventually you will discover a sort of map or schedule that charts your individual productivity levels during a given day or week.  That’s the first step. You’ll use this information to plan your days going forward.

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      Schedule According to Your Flow Pattern

      Look at the types of things you do each day…each week. What can you move around so that it’s a better fit for you? Can you suggest to your team that you schedule meetings for late morning if you can’t stand to be social first thing? Can you schedule detailed project work or highly creative tasks, like writing or designing when you are best able to focus? How about making sales calls or client meetings on days when you are the most social and leaving billing or reports until another time when you are able to close your door and do repetitive tasks.

      Keep in mind that everyone is different and some things are out of our control. Do what you can. You might be surprised at just how flexible clients and managers can be when they understand that improving your productivity will result in better outcomes for them.

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      Account for Big Picture Fluctuations

      Look at the bigger picture. Consider what happens during different months or times during the year. Think about what is going on in the other parts of your life. When is the best time for you to take on a new project, role or responsibility? Take into account other commitments that zap your energy. Do you have a sick parent, a spouse who travels all the time or young children who demand all of your available time and energy?

      We all know people who ignore all of this advice and yet seem to prosper and achieve wonderful success anyway, but they are usually the exception, not the rule. For most of us, this habitual tendency to force our bodies and our brains into patterns of working that undermine our productivity result in achieving less than desired results and adding more stress to our already overburdened lives.

      Why not follow the ebb and flow of your life instead of fighting against it?

        Featured photo credit: Nathan Dumlao via unsplash.com

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