For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor.
Fresh coffee beans can also absorb nasty odors from your hands.
If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.
When boiling eggs, add a pinch of salt to keep the shells from cracking.
Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these persnickety fruits.
To clean cast iron cookwear, don’t use detergents. Just scrub them with salt and a clean, dry paper towel.
Will milk curdle if it is allowed to boil? It turns out that this age-old piece of wisdom isn’t true, after all. Milk that has been boiled is perfectly safe to consume.
To clean an electric kettle with calcium buildup on the heating element, boil a mixture of half white vinegar and half water, then empty.
When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky.
If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking it.Add sugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.
Burned a pot of rice?
Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.
There are two reasons to use a precise scale when baking:
accuracy and efficiency.
Using volumetric cup measures is extremely inaccurate for compressible foods like flour. Depending on your scooping or sifting method, a cup of flour can weight anywhere between four and six ounces. That's a difference of 50 percent! With a scale, on the other hand, you know that your cup of flour is exactly the same time after time, giving you better, more consistent results. On Serious Eats, our standard cup conversion is five ounces of all-purpose flour per cup.
A scale will also save you clean up! Rather than using different cups to measure out every ingredient, just place a bowl on your scale, and measure directly into the work bowl as you go. For instance, when making a pizza dough, I know I can add 1 kilogram of flour, 700 grams of water, 25 grams of salt, and 10 grams of yeast and have a dough that will behave exactly as I expect it to, all with only a single bowl to clean.
THE MICROPLANE IS YOUR FRIEND
Microplane graters are great for taking zest off of citrus fruit. They're also great for grating ginger. They're great for grating garlic (I haven't owned a garlic press in years). They're great for creating a blanket of grated cheese over your pasta or pizza. They're great for grating whole nutmeg. They're just great. You can be great too, but you'll need a microplane to get there.