While many in the greater world are just discovering their kitchens, thanks to lockdowns, you chefs have tons of expertise is all aspects of meal making. But there are things we do by habit or were taught that could be improved on, whether it’s to save time, save clean up, or just be more effective.

We thought it would be interesting to learn what some of your favorite kitchen hacks are so we asked people on our Facebook pages to share. Here’s what they had to offer:

  • “I grate my eggs when preparing egg salad. I create a simple sauce with lemon mayonnaise mixed spicy mustard and seasoning. Mix in capers and serve with butter lettuce salad.” Allyson Demlinger Shapiro
  • “I zest my lemons holding the lemon and using the zester facing up. It holds the zest and I can see how deep I’m going. It’s backwards but makes more sense to me.” Jennifer M. Grawberg
  • “Using a jumbo paper clip — opened to like a “C” — to truss the legs of poultry before roasting. Way easier than twine.” Kim Jones
  • “Using a frozen stick of butter and a (preferably flat) grater, peel down paper on stick of butter and grate butter into flour for pastry dough; then combine with pastry cutter or fingers.” https://www.facebook.com/designedcuisine/videos/712702312420776/  Anne Blankenship
  • “A year ago I bought a wooden oyster holder from France … I broke it eventually and looked for a replacement at Sur La Table … replacement was made of plastic and rubber … accompanying knife was dangerously sharp … I have reassembled my broken wooden French version … and will take my chances … how do you open oysters?” Walter Newell

And, because who doesn’t love a great kitchen hack, here are some others I found around the Internet:

  • Employ a “garbage jar”: If you love baking and find yourself with bits of leftover ingredients like chocolate chips, coconut flakes, nuts, and dried fruits, put anything less than half a cup into a jar. Next time you bake a batch of cookies or Rice Krispie Treats or the like, shake up the jar and add your collection to your recipe. From MyRecipes 
  • Flattening parchment paper from a roll: Got parchment paper that won’t stop curling up on the pan? Easy fix–just crumple it up in a ball and then flatten it out. From Food & Wine
  • How to clean your spice grinding: Remember the old coffee grinders we used to use for coffee. We’re so sophisticated we use burr grinders for the beans and use these for spices. But cleaning them is a drag. Unless you use a hunk of bread. Bonus! You wind up with spiced bread crumbs! Don’t want to use them at the moment? Put them in a bag and store in the freezer. From Epicurious
  • Juice your lemon without cutting it: If you only need a teaspoon of juice from a large lemon, why cut it when you stick a skewer into the non-stem end and squeeze out just what you need? Then put the lemon in a bag and store in the fridge. From Southern Living
  • Get more use from your loaf pan than banana bread: Make smaller casseroles, meatloaf, a terrine, a stacked dessert, pull-apart bread. From MyRecipes
  • Get rid of static plastic wrap syndrome: Simple–store it in the freezer. From Southern Living

What are your favorite kitchen hacks?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership. 

And if you are a member and have a special talent or point of view to share on this blog, let us know so we can feature you!

 

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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