A small kitchen, big knowledge. Here, the editor has summarized 10 common small problems in the kitchen and their solutions to share with everyone:
1. How to handle damp biscuits:
When crispy biscuits become soft after opening due to moisture, they can be dried in a rice cooker. However, be sure to place them on the rack without adding water. Press the switch and remove them once it pops up. Alternatively, use an oven on low temperature to bake out the moisture. If the heat is too strong or the baking time is too long, they will burn or become hard, affecting the texture.
2. Sauces should be refrigerated:
Kitchen sauces like sesame paste, peanut butter, sweet bean paste, satay sauce, and broad bean paste should be bought in small bottles if possible. It's best to use them up while fresh. Otherwise, store them in the refrigerator to prevent spoilage. The less oil a sauce contains, the fresher it is. Stirring it with a fork before pouring it out is more effective than scooping it directly.
3. Pomelo peels can repel insects:
After eating a pomelo, tear off the white pith from the inside of the peel and let it dry in a ventilated place. Then, sun-dry it to remove any remaining moisture. Once it's hard, store it in a plastic bag with small holes. It can be used as a spice to remove the gamey smell from meat, placed in the corners of cabinets to prevent insects and ants, or put in a rice container to keep small bugs away.
4. How to store taro:
If taro is left unused for too long after purchase, it can easily spoil. The best way to store it is to peel it, cut it into pieces, deep-fry it until cooked, and then refrigerate. This makes it more convenient for cooking later. If you want to use it for sweet dishes, you can slice the taro, steam it until cooked, and then refrigerate. When cooking, simply blend it into a puree with a juicer and then heat it up.
5. Freeze beef before slicing:
To get beautiful, even slices or shreds of beef, wrap the whole piece and place it flat in the freezer for half an hour until it's firm and solidified. Then, take it out and cut it. It will be much easier to cut, and the frozen beef, with its higher moisture content, will be more tender than non-frozen beef.
6. Long-term storage of green onions:
If you have too many green onions and they will spoil even in the refrigerator, try chopping them and placing them in a container with a paper towel at the bottom. Store it in the refrigerator. The drying effect of the refrigerator will remove the moisture from the onions, turning them into dried onions. When you need to use them, just heat them with oil to bring their flavor back.
7. Reusing fried oil:
When reusing oil that has been used for frying fish, shrimp, or meat, it often retains residual odors that can affect the freshness of new dishes. Besides filtering out the sediment, try making a dish of eggplant. Eggplant needs to be fried before being cooked, which gives it a brighter, purpler color. The eggplant can absorb the fishy or meaty smells from the oil. As long as the oil hasn't been reused many times, the fried eggplant, when seasoned with fish-flavor or sauce-braised flavors, will be exceptionally delicious. The oil will also become cleaner and odor-free for subsequent use. However, it's still best to use it up as soon as possible.
8. Overnight tea can remove fishy odors:
Overnight tea is not suitable for drinking, but it can be used to soak a new Yixing teapot or teacups, which is a great way to recycle it and also helps to "nurture" the teapot. If you don't have much, you can use it to wash a cutting board that has been used for seafood or to rinse your hands after handling fish and shrimp to remove the fishy smell.
9. Secret to cooking beans:
When cooking red beans or mung beans, first soak them in water for an hour, then cook them over low heat for 10 minutes. Turn off the heat and let them steep for another half an hour before turning the heat back on. This method keeps the beans whole and the broth fragrant and rich, without the skins and paste separating.
10. Using slightly expired fresh milk for cooking:
Fresh milk that is a day or two past its expiration date is not suitable for drinking raw. To avoid wasting it, you can heat it gently until it boils, let it cool, and then use it in dishes or desserts that require milk, such as baked cabbage or cakes. You can also mix it with egg batter to make French toast, or use it in fish soups or cream-based soups to avoid waste.