Make a Perfect Pie Crust With Only 3 Ingredients
Mastering the art of creating the perfect pie crust can take your baking skills to new heights, and the 3-2-1 method makes it a breeze! The secret lies in the precise combination of three ingredients: 1 part water, 2 parts fat, and 3 parts flour. Passed down through generations of bakers, this straightforward technique guarantees a delicious pie crust.
Cooking Bacon With Flour Is Grandma’s Secret to Making It Crispy
Attention, bacon enthusiasts! Prepare to elevate your breakfast experience with a secret weapon passed down by our beloved grandmas. The next time you cook bacon, try sprinkling a small amount of flour on it before cooking. This simple technique will revolutionize your bacon-cooking game. Not only does it prevent shrinkage, but it also creates an irresistibly crispy texture and minimizes grease splatters.
Flour Your Cake Before Frosting so It Spreads Smoothly
Frosting a cake can be exciting yet nerve-wracking, but Grandma’s trick makes it much more manageable. After removing the cake from the oven, lightly sprinkle it with flour. This creates a protective barrier, preventing the frosting from sticking to the cake’s crumbs, simplifying the spreading and decorating process. Once the cake cools down, you’ll be able to frost it effortlessly.
Peel Onions Under Running Water to Avoid Crying
To avoid tears while peeling onions, follow grandma’s advice: peel them under running water. This prevents the fumes from reaching your eyes. As for the lingering onion smell, simply rub the sink spout with your hands to make it vanish.
Use Leftover Rice Water to Thicken the Gravy
Here’s a timeless tip that has been handed down for generations: pair your gravy with rice! When you cook rice, you’re left with flavorful water infused with starch from the grains. So instead of discarding it, utilize this water as a vital component in your gravy. The natural starch acts as a fantastic thickener, providing your gravy with an ideal consistency without the need for flour or cornstarch.
Splash Water on Your Pan to Ensure It’s Hot Enough for Frying
Are you fed up with the guessing game of determining if your frying pan is adequately heated for cooking? We have a fail-safe hack that will spare your fingers from burns and ensure perfectly cooked meals. Instead of risking injury, splash a few drops of water onto the pan. Your pan is hot and good to go if it sizzles and dances. However, if the water remains still, it needs more time to heat up.
Put Butter in a Bowl of Boiling Water to Make It Spreadable in Seconds
No need to panic when your butter is rock hard from the refrigerator for your recipe. Grandma’s solution: Fill a small bowl with boiling water, let it sit until the bowl is hot, then empty the water, and cover the butter with the bowl upside down. Within minutes, the butter will soften and be ready to use.
Poke a Hole in a Lemon to Get the Juice Out Mess-Free
Are you tired of wasting a whole lemon for just a tiny drop of juice? Just prick the end of the lemon with a fork and squeeze out the desired amount. This way, the lemon remains usable for future slices and juicing. Grandma’s trick not only saves you money by prolonging the life of your lemons but also helps reduce food waste by utilizing every last drop of your ingredients.
One Egg and Banana Makes the Best Whipped Cream Alternative
Craving some delectable whipped cream but don’t have any on hand? No worries, Grandma has a solution! All you need is an egg white and a slice of banana. Beat them together until they form stiff peaks, and voila! You’ll have a delicious and healthy substitute for whipped cream that is equally satisfying. The banana will dissolve completely, ensuring a smooth texture without any chunks.
Do Not Cover Your Green Beans While Cooking
Cooking green beans can sometimes result in a disappointing transformation from vibrant green to a sad, brown mess. Fortunately, our grandmas have a secret tip to maintain their fresh and bright appearance. The key is to cook the vegetables for the shortest duration possible and leave them uncovered. This preserves the stability of the acids in the greens and prevents them from turning brown.