fbpx

10 Kitchen Hacks For Fall Cooking

10 Kitchen Hacks For Fall Cooking

4 of 11

Salad season is over and it’s time for those heartier, richer fall and winter dishes — the kind that require all that equipment you were able to store away during the summer. But fall cooking can be as easy as summer cooking; just use these kitchen hacks for fall recipes.

Cakeboi.com
Cakeboi.com

Boiling water

You’re making lots of pasta dishes and boiled potatoes because carbs are just comforting when it’s cold out. Keep water from boiling over and potentially putting out your pilot light with this simple trick: place a wooden spoon across the top of the open pot. The spoon breaks up the bubbles as they come up.

Stjamesplantation.com
Stjamesplantation.com

Cooking with wine

Wine sauces are perfect for fall dishes like roasts, but you often don’t use a full bottle of wine when cooking, and if it’s not drinking grade, it goes bad. Don’t waste it! Freeze it just as you would ice cubes, and defrost it when you’re ready to cook with wine again.

wikimedia.org
wikimedia.org

Homemade rolling pin

Don’t throw away that wine bottle from the last tip just yet! You can use it as a rolling pin for piecrusts and pizza dough. Because really, does anyone have a real rolling pin anymore besides cute grandmas chasing down rambunctious kids out of the kitchen?

betrulynourished.com
betrulynourished.com

An easy cheese platter

Fall means holiday parties which means cheese platters. But slicing cheese can quickly become messy. Use un-flavored floss to easily slice perfect slices of cheese.

Flickr.com
Flickr.com

Keeping cookies moist

Cookies can have that fresh-from-the-oven moistness days after coming out of the oven with this trick: layer your stored cookies with tortillas. Just as if you were making a lasagna (but with tortillas for the pasta and cookies for the filler) put one layer of tortillas on the bottom of your container, then one layer of cookies, another layer of tortillas and so on.

Source: Examiner

pixabay.com
pixabay.com

Know your onions

A little sautéed onion and oil make a great base for all the sauces and soups you’re making in the fall. But for optimal flavor, use the right onion. When roasting vegetables, add sweet onion; when adding onion to a roast, soup or stew, use yellow onion; to add flavor to casseroles use shallots. Red onion is best raw in salads and white onion packs a punch for salsas, so you may not use those much in the fall.

Wikipedia.org
Wikipedia.org

Softening up ice cream

You need ice cream to put on top of all those fall pies! And you want it soft so you can easily get some in every bite of pie. Put your ice cream container inside a ziplock bag before freezing and it will remain soft.

Flickr.com
Flickr.com

 

Shredded meats

There’s nothing better than a warm, shredded pork or brisket sandwich on a chilly afternoon. Instead of taking forever to shred it by hand or with a knife, just toss your marinated, cooked meat into an electric mixer.

jennysteffens.blogspot.com
jennysteffens.blogspot.com

Clean out pumpkins and squash

Making soup in a pumpkin or roasting squash? Easily scoop out the seeds with an ice cream scooper—a metal one rather than a plastic one. You want that sharp edge that gets out all the stringy fibers, too.

yahoo.com
yahoo.com

 

Keep brown sugar soft

Brown sugar is essential for fall baking, not to mention delicious, slow-boiled drinks like Glug or warm punch. Keep it warm by adding an orange peel or slice of apple to an air-tight container with the sugar. Orange peel might give it a slight citrus flavor, but that’s actually delicious.