It's here: Our game-changing guide to everyone's favorite room in the house. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks—from our community, test kitchen, and cooks we love—to help transform your space into its best self.
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32 Comments
BerryBaby
September 27, 2016
I use chopsticks in the garden to help young plants stay upright. Aluminum foil is great for many things and have found it useful to shape into a funnel.
Silvercrone
July 19, 2016
Recently discovered chain mail scrubber for all my cast iron. Lets you clean off the grimmest food without having to reseason pan. Bet I find other uses for it too
Anna G.
July 19, 2016
Your shouldn't have to shim your Kitchenaid bowl. There is ano adjustable screw that should handle that for you, check Kitchenaid website.
tasteasyougo
June 14, 2016
I use our potato ricer to squeeze excess water from thawed frozen spinach. Never did like using a dish towel to do that job!
pmporter
May 23, 2016
While talking to a friend last night I was telling her what to do (I am a bossy lady) and realized that my most used kitchen hack is more like a life hack but I use it every day that I cook. Measure the length of your outstretched hand from thumb tip to pinkie tip. Mine happens to be 8 inches slightly relaxed. Adult hands range from 6 - 10 inches. Now I can find the right sized cake pan and saute pan, and literally measure antique furniture at the yard sale, measure a gauge when I am knitting, and whenever I need a ruler or tape measure, instantly. Not scientific in its accuracy but close enough. I love some of these hacks especially for using the hair dryer.
Dolores L.
May 23, 2016
OMG, I do the same thing. I even use that 8-inch measure when shopping (my husband likes his shorts to have an 8-inch inseam). Never realized that I do it almost unconsciously:)
Kathi P.
May 22, 2016
I'd like to add something to the "Binder Clip" section .... I recently discovered they are fabulous for storing big glass pot lids. I have a couple of huge woks and a big everyday pan that have giant lids. Clip a big binder clip on them and hang them on your pot rack!
Deborah
May 22, 2016
I use a teaspoon to hull strawberries, the cheap thin ones are the best, (I have a jar of them for tasting, etc. on the counter). My Gran used a grapefruit spoon for the same job...and to cut/core small fruits/vegetables
Tracy
May 22, 2016
After reading this, I was reorganizing kitchen shelves and discovered a seldom used "personal sized" blender container. The (even more rarely used) lid for it has an adjustable opening which may be perfect for destemming thicker stemmed greens. I will be trying it soon to see how well it works. Maybe it will be my go-to gadget!
Dolores L.
May 18, 2016
I have an option that's cheaper than those expensive bag clips, and or even binder clips - clothes pins (100 for less than $2 at Wal-Mart). I use them to hold recipe cards on my kitchen cabinet handles (keeps the card off the counter and out of the way of stray ingredients), to hold tea bags in place while they steep for a large pitcher of iced tea, to clothes bags (flour, sugar, tortilla chips, cereal), etc.
A drinking glass has so many great uses: holding a spoon often used to stir soups or sauces, holding pastry bags full of icing (or french macaroon batter) when you need to put it aside for few moments, holding bags of salad dressing that have been opened, etc.
A pair of bamboo tongs are essential! Flip bacon or meat without scratching a teflon-coated pan, pull out a hot rack out of the oven, pull hot toast or bagels out of the toaster, etc.
I could go on for days ... LOVE THIS ARTICLE.
A drinking glass has so many great uses: holding a spoon often used to stir soups or sauces, holding pastry bags full of icing (or french macaroon batter) when you need to put it aside for few moments, holding bags of salad dressing that have been opened, etc.
A pair of bamboo tongs are essential! Flip bacon or meat without scratching a teflon-coated pan, pull out a hot rack out of the oven, pull hot toast or bagels out of the toaster, etc.
I could go on for days ... LOVE THIS ARTICLE.
Traveler
May 22, 2016
I agree about the clothes pins. I have been using them for these purposes for as long as I can remember. And they go easily into the dishwasher from time to time
Windischgirl
May 16, 2016
I cut off the top of a gallon juice bottle to make a large funnel, which is ideal for refilling canisters of flour, sugar, etc.
Sarah
May 16, 2016
I use chopsticks to flip bacon - everyone who sees me do it adopts it, it's just so much easier.
SpinachInquisition
May 16, 2016
I use a pair of kitchen shears for almost everything. Frequently, I'll use it instead of a knife because it's cleaner/easier:
1. chopping tomatoes inside the can - I just stick my shears inside and start cutting vs. putting on a cutting board or emptying into a bowl and crushing by hand (one less thing to wash if I don't care about the dice size or consistency)
2. herbs - some are much easier to chiffonade by rolling/folding and just snipping w/the shears in-hand
3. cutting flaky pastries - I cut some spanikopita and a cheese kringle w/shears last week.
4. ribs - I use shears instead of cutting on a board w/a knife sometimes
5. cutting dough - I made monkey bread and used a bench scraper for the initial portioning, then snipped each lump into 5-6 pieces right into the bowl of cinnamon sugar. I also make vents by snipping the tops of bread loaves vs. using a lame
6. the usual raw meat prep (chicken, seafood, etc.)
7. cutting veggies - chiles, in particular (vs. burning my fingers)
I know I use them for a million other things, too. Even though I have decent knife skills, I find myself using my shears more often than not.
1. chopping tomatoes inside the can - I just stick my shears inside and start cutting vs. putting on a cutting board or emptying into a bowl and crushing by hand (one less thing to wash if I don't care about the dice size or consistency)
2. herbs - some are much easier to chiffonade by rolling/folding and just snipping w/the shears in-hand
3. cutting flaky pastries - I cut some spanikopita and a cheese kringle w/shears last week.
4. ribs - I use shears instead of cutting on a board w/a knife sometimes
5. cutting dough - I made monkey bread and used a bench scraper for the initial portioning, then snipped each lump into 5-6 pieces right into the bowl of cinnamon sugar. I also make vents by snipping the tops of bread loaves vs. using a lame
6. the usual raw meat prep (chicken, seafood, etc.)
7. cutting veggies - chiles, in particular (vs. burning my fingers)
I know I use them for a million other things, too. Even though I have decent knife skills, I find myself using my shears more often than not.
scott.finkelstein.5
May 16, 2016
I use them to disassemble chickens. First step is always to cut out the spine, and then I just hold them open for the rest of the process.
AntoniaJames
May 17, 2016
Such great ideas, all of these! Thank you so much.
Speaking of monkey bread, epi rolls can only (as far as I know) be made with scissors. If you can make a baguette, you can raise your game with epi rolls! https://food52.com/recipes/8324-rosemary-epi-rolls ;o)
I haven't thought to use them for snipping the tops of my boules. Must try that!
Speaking of monkey bread, epi rolls can only (as far as I know) be made with scissors. If you can make a baguette, you can raise your game with epi rolls! https://food52.com/recipes/8324-rosemary-epi-rolls ;o)
I haven't thought to use them for snipping the tops of my boules. Must try that!
Windischgirl
May 17, 2016
re: your hotline discussion on lame use and scoring breads--scoring is also a challenge for me as I quest for the elusive "ear" on my boules and batards. If I've had an especially trying baking day, I forgo the lame and use kitchen shears to snip scoring into the dough. It ends up looking like an expansion joint on a roadway, but I'll take that over a blowout anyday!
Taste O.
May 16, 2016
You can accomplish almost anything with a sharp knife, a fork and a spoon. Everything else is nice--maybe better and more efficient--but not essential.
ktr
May 16, 2016
Using a cherry pitter for olives - brilliant!
SpinachInquisition
May 16, 2016
I've used a chopstick and a bottle out of desperation once. Place olive on top of bottle, press down with chopstick and BEHOLD... the pit collects in the bottle. I stole that idea from someone though.
AntoniaJames
May 16, 2016
I have two Pyrex loaf pans that came with lovely, tight-fitting plastic lids. I think they are intended for meatloaf and similar uses. I use them for marinading meat and chicken for grilling. They're roomy and convenient, don't take much space in the fridge, and are dishwasher safe. I always get so many comments from guests who haven't seen me use them.
Also, I often use my larger Pyrex measures instead of a bowl (i) when mixing quick batters, especially when using an immersion blender (the greater depth makes blending easier than when using a bowl), and (ii) when making batters and custards that can be poured. ;o) (I do not have a degree in engineering, but I try to think like one, all the time, seriously, in just about everything I do . . . . How can I do this more efficiently? Is there a better way? Can I use this trick in another application? I work with engineers a lot in my tech law practice, and love the way they think!)
Also, I often use my larger Pyrex measures instead of a bowl (i) when mixing quick batters, especially when using an immersion blender (the greater depth makes blending easier than when using a bowl), and (ii) when making batters and custards that can be poured. ;o) (I do not have a degree in engineering, but I try to think like one, all the time, seriously, in just about everything I do . . . . How can I do this more efficiently? Is there a better way? Can I use this trick in another application? I work with engineers a lot in my tech law practice, and love the way they think!)
amysarah
May 16, 2016
I also use my large Pyrex measuring cup (I "inherited" a 4 cup-er) to make batters that require pouring - e.g., popovers batter poured quickly into oven-heated baking cups, quiche mixture into a crust, etc. For quick breads or muffins, I often measure and whisk the wet ingredients together in a big measuring cup to add to the dry ones. Ensures thorough combining, without over mixing. Speaking of Pyrex - I always use pie baking pans for a flour/egg wash/crumb coating assembly line - minimizes messy overflow.
Pyrex aside, I can't remember the last time I sifted flour. I just use a whisk to aerate it and other dry ingredients.
Pyrex aside, I can't remember the last time I sifted flour. I just use a whisk to aerate it and other dry ingredients.
AntoniaJames
May 17, 2016
I actually love my sifter; it's one single-purpose tool I'll never get rid of. Why? It's so much faster to use than a sieve when sifted flour is specifically called for -- typically in cake recipes -- to lighten the flour. Several "heirloom" recipes from my mother call for sifting the flour three or four times; the sifter really does produce a better result -- and using it saves so much time. If I make just one of those cakes a year, that old fashioned sifter earns its place in my cupboard.
I admit however to a sentimental attachment to my sifter, as sifting was one of the first tasks entrusted to me as a very young child, helping my dear mother make cakes. ;o)
I admit however to a sentimental attachment to my sifter, as sifting was one of the first tasks entrusted to me as a very young child, helping my dear mother make cakes. ;o)
BerryBaby
September 27, 2016
Our grandfather was the inventor of the hand held pump sifter. Our grandmother had arthritis and using the crank sifter was difficult for her. He was an amazing man who designed cake pans, cookie cutters for bakeries in Chicago back in the 1940-60's. We have the patent and prototype which he sold a few years later. I also have many of his original cookie cutters, they don't make like these anymore! He was truly remarkable.
robin.amato
May 16, 2016
The glass of water in the dishwasher trick sounds like a recipe for getting water all over my pants each time. My toddler afoot or not!
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