#kitchen techniques

Easy jar openner for senior, child and more.

New Post has been published on http://www.gabvine.com/10-simple-kitchen-hacks/160743

10 Simple Kitchen Hacks That Will Make Life Easier!

Not all people are good in the kitchen. Some people do not have the same level of patience that others have. It’s time to make the kitchen life easier!

You don’t have to be a cook to use these kitchen hacks. These are simple techniques that can be really handy while you navigate through your kitchen or as you try to keep your food fresh and edible.

Here are 10 simple kitchen hacks that will make life in the kitchen easier!

#1 How to soften a bar of butter without melting it? Easy!

Things to try…tips I found of Pinterest! #bahrain #uae #qatar #kuwait #oman #saudi #gcc #chef #usa #philippines #travelcheferic #cheffing #pinterest #kitchenhacks #madeeasy #coolstuff #cooltips #baking #worthatry

A photo posted by Eric Hermes (@travelcheferic) on May 17, 2016 at 8:29am PDT

#2 Are you the type to suddenly crave for lemon water? Always keep lemon slices in the freezer so when the sudden urge arises, you’re as prepared as a boy scout. 

#3 Don’t have the resources to make a grilled cheese sandwich? Say no more! Your clothing iron will save the day. 

A blog named Grilled Cheese Social will teach you how! This is truly handy when you’re a University dormer, a traveler, or someone who doesn’t have a kitchen for some reason.

#4 You don’t want to get too emotional when cutting the onions? Simple! Place them inside the refrigerator for some time to slow down those tears!

#5 Stop chicken stock from becoming stale fast!

Once you’ve opened your can of chicken stock, the stock’s shelf life isn’t too long. Freeze it using your ice cube containers and save your chicken stock!

Everytime I buy chicken stock, I get to use it like 2 times and then it goes bad fast. I started to save it in ice cube trays. Makes its convenient to freeze broth in small portions that are easy to store and use for cooking. #momlife #mommylife #mommychef #dinnerideas #mommyblogs #momblog #momblogger #kitchentips #cookingtips #itsmommyslife #mommyblogger #momblogs #mommyblogger #kitchenhacks #cookinghacks #mommyhacks

A photo posted by child of the one true king👑 (@themommy.life) on Apr 29, 2016 at 7:34pm PDT

#6  Instead of ice, put frozen grapes in your wine to prevent watering it down.

Good tips I found on Pinterest #bahrain #uae #qatar #kuwait #oman #saudi #gcc #chef #usa #philippines #travelcheferic #cheffing #pinterest #kitchenhacks #madeeasy #coolstuff #kitchentips #foodstuff #drinks #wine #keepitcool #goodidea

A photo posted by Eric Hermes (@travelcheferic) on Apr 27, 2016 at 10:09pm PDT

#7 Stop chips and other packed goods from going stale! Put your child’s school supplies to good use!

#8 You know that whole at the end of your pot’s handle? That’s not just for the purpose of hanging, it’s for your cooking spatulas too.

#9 Because dunking Oreos into a glass of milk doesn’t have to be messy.

#10 Homemade pizza is now much easier!

Cool tips I found on Pinterest! #bahrain #uae #qatar #kuwait #oman #saudi #gcc #chef #usa #philippines #travelcheferic #cheffing #pinterest #kitchenhacks #madeeasy #coolstuff #cooltips #bread #worthatry

A photo posted by Eric Hermes (@travelcheferic) on May 5, 2016 at 6:32am PDT

Are you feeling like Bobby Flay? Head to the kitchen now and test these hacks!

you can use skin-on or skin-off chicken thighs, your preference, but the thighs have to be boneless for this preparation. 

remove excess fat from the thighs. (my butchers always leave lots of fat on since when boned and skinned,  the thighs are very lean.) keep some fat on the thighs for browning. liberally coat both sides of the thighs with cracked black pepper, and season with kosher salt. brown in a lightly-oiled saute pan (or grill pan) with a weight on, over high heat. dont cook through. the thighs will blacken from the pepper. reserve.

to a saute pan add fresh oil, leeks -- cut into 1-2 inch batons; 5-8 unpeeled garlic cloves, brown off. season.

when the leeks are colored, add in: whole rosemary sprigs, couple of bay leaves, couple of slices of lemon rinds, one dried red chili --  whole; the chicken thighs, and chix stock to 2/3 of the way up the contents in the pan. squeeze in lemon juice. put on a slow simmer covered until the leeks have softened. 

to serve:  

set aside the thighs, leeks and garlic cloves. shake the garlic cloves outta their skins, and slice the thighs in big chunks when ready to plate.

remove the solids from the braising liquid, reduce to desired thickness. taste for seasoning. swirl in unsalted butter to soften and enrichen if desired, or, if the sauce is overly seasoned.

pour the reduction over the sliced chicken thighs, whole garlic and leeks  --  i keep the cooked lemon rinds, julienne, and sprinkle over the chicken with fresh flat-leaf parsley drizzled with the best olive oil. 

as an alternative:

reserve the skinned garlic cloves, finely-dice the cooked lemon rinds, mash up with olive oil and kosher salt, mix into cooked white or pinto beans. slightly mash the beans. serve the chicken and leeks over the white beans with the sauce. add the parsley. 

serve with baguettes for each dinner guest to soak up the abundant lemony, rosemary-scented pepper sauce. serve up with a cool minty pickled cucumber or carrot side salad with fresh herbs. 

technique hint: