Active discussions

Meet the Other Phone. Only the apps you allow.

Meet the Other Phone.
Only the apps you allow.

Buy now

Please or to access all these features

Talk
AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

I want your kitchen tricks I will share some of mine

204 replies

stopbeeping · 01/04/2023 11:42

I am looking for tips for things you didn't do until recently that changed your cooking

Some of my faves atm are

II microwave small potatoes that I've hassle backed for about 10 mins then I put them into a baking tray with oil and seasoning of my choice, I paint them with a silicone brush it really gets in there it's changed our potato love in this house and then into oven for around 40 mins it's like having par boiled potato but less mess before roasting, can also squash them when cooked in microwave instead of cutting them into a hassle back

Also I make fajitas but now I put them into a baking dish put some salsa and cheese and herbs into them kind of in a taco shape with all the fillings into each one and then I put that in the oven for about 15 mins and it's so so much tastier then normal fajitas, also stops my kids from making such a mess!

Any tricks I can steal?

OP posts:
Crucible · 03/04/2023 13:34

Pitta bread pizza ; use a tablespoon of red pesto sauce on each pitta (sacla is the best), brush the edges with a little bit of oil (I use flavoured oils, garlic or basil), then grate over the Lidl Italian week mozzarella cheese in the blue and white pack, it's the firmest mozzarella and grates well. In hot oven 220 degrees on mine for 4 or 5 mins, instant pizza -ish.

IbizaToTheNorfolkBroads · 03/04/2023 14:38

I chop up and freeze old apples, pears, plums and make crumble from them at a later date.

Namechange224422 · 03/04/2023 19:28

@CoffeeLover90 glad you like it - it blew my mind the first time I tried it!

Namechange224422 · 03/04/2023 19:30

@Lightninginabox when I’m cooking breadcrumbed things I just pop them in the oven at 180 for the length of time it takes to cook the inside thing.

So, if I was making cauliflower nuggets I’d do them for 20-30 mins - the time it takes to cook the cauliflower

CombatBarbie · 03/04/2023 20:48

IbizaToTheNorfolkBroads · 01/04/2023 21:51

Cook tagliatelle,drain, stir in Philly, grated cheese and grated courgette. Quickest tea ever.

Any pasta, philly and frozen spinach.... Fried bacon bits too if I have any. 15 mins max.

recklessgran · 03/04/2023 21:02

If making egg mayo instead of mashing the eggs use a cheese grater. So much easier.

halfpasteleven · 03/04/2023 21:58

IbizaToTheNorfolkBroads · 03/04/2023 14:38

I chop up and freeze old apples, pears, plums and make crumble from them at a later date.

Love this!

chimichangaz · 03/04/2023 22:15

So many great tips on here!! Should be saved somewhere like classics.

All of the tips I can think of already mentioned (freeze almost everything, grate and freeze cheese, freeze mash) but one question is about using phillly with pasta etc. does it have to be Philly? I've got some seriously strong cream cheese knocking about, and have some bacon that needs eating - I'm thinking quick carbonara?

Smogtopia · 03/04/2023 22:50

Saracen · 01/04/2023 22:47

My MIL used to heat serving dishes in the oven so the food wouldn't go cold on the table. I admit it did the trick, but it's a hassle and the dishes often came out of the oven hot enough to burn people.

Last week I realised that when draining boiling water off vegetables, I could stand the colander/sieve on the serving dish in the sink. The boiling water drains into the serving dish, heating it instantly. A few seconds later, tip the hot water out of serving dish and tip the veg from the colander into the hot serving dish.

I cracked my best dish doing this in the winter! Beware very cold crockery and the shock of lots of boiling water

Seenandheard · 03/04/2023 23:09

Freeze any leftover prosecco in tupperware box. Add a small amount to risottos, creaky fish pies.... lovely!

yodayoga1 · 03/04/2023 23:14

Seenandheard · 03/04/2023 23:09

Freeze any leftover prosecco in tupperware box. Add a small amount to risottos, creaky fish pies.... lovely!

Leftover Prosecco, you say??? Hmmm, no, nope, definitely no idea what that looks like!

Nachtvlinder · 04/04/2023 00:00

It was a couple of years ago when someone told me to add salt to onions when you're frying them. It helps to quicken the cooking process, apparently.

Nachtvlinder · 04/04/2023 00:01

How long can leftover wine last in the fridge? I buy it specially for risotto or making bolognaise but that's only a glass worth. I'm afraid I don't drink it as I can never find a decent one that I like to drink.

Nachtvlinder · 04/04/2023 00:03

I use a Microplane to grate garlic and ginger. It's a lot less faff than using a knife to chop it. I also use it for Parmesan as well.

grannysmithspips · 04/04/2023 01:19

I buy a couple of aubergines. When the oven is in for something else I pop them in there to cook. Peel, chop up the flesh to add to mince dishes - makes them much lighter without adding a taste. If not cooking a mince dish just freeze the cooked aubergine and add next time you cook.

Also I use a handful of oats to thicken stews, spag Bol etc instead of flour

coodawoodashooda · 04/04/2023 12:46

grannysmithspips · 04/04/2023 01:19

I buy a couple of aubergines. When the oven is in for something else I pop them in there to cook. Peel, chop up the flesh to add to mince dishes - makes them much lighter without adding a taste. If not cooking a mince dish just freeze the cooked aubergine and add next time you cook.

Also I use a handful of oats to thicken stews, spag Bol etc instead of flour

I'm going to do this. Thank you.

Mistymoonsinastarrysky · 04/04/2023 13:06

When roasting a joint put roughly chopped chunks of carrots, onion, celery etc under the joint and add a glass of wine and a drop of water.
When the joint it cooked blitz the veg and juices , add water from the veg to thin if necessary. The best gravy ever!

Mistymoonsinastarrysky · 04/04/2023 13:06

Also makes a fabulous base for soup.

MissHavishamsMouldyOldCake · 04/04/2023 14:45

Nachtvlinder · 04/04/2023 00:01

How long can leftover wine last in the fridge? I buy it specially for risotto or making bolognaise but that's only a glass worth. I'm afraid I don't drink it as I can never find a decent one that I like to drink.

I buy a bottle of vermouth and use in place of white wine (although in smaller volume than ww) in recipes. Lasts for months in the fridge. Think that was a Nigella tip.

MissHavishamsMouldyOldCake · 04/04/2023 14:49

if you need to measure out some honey rub the spoon or cup or whatever you're using, with a light greasing of oil and all the honey will just slide out.

IbizaToTheNorfolkBroads · 04/04/2023 15:27

I freeze overripe bananas for banana cake or ice cream.

TyneTeas · 04/04/2023 16:58

@Nachtvlinder you can freeze wine.

You could split it in different freezer bags for the amount you use each time, or in ice cubes and then collect them in a bag

declutteringmymind · 04/04/2023 17:23

Ok so:

Garlic powder on roast potatoes. Mmm
Pinch of nutmeg in pizza sauce

Any sauce that's too tangy - bung a whole banana in and lift it out when sauce re balances

Dollop of ketchup in any tomato based sauce will balance flavours nicely.

When making a dry dish that you're worried will stick to the pan eg Bombay potatoes - put a plate on top with some water on.

Anything starting to burn or you want it to stop cooking - take it off and plunge saucepan into a few inches of water

Bake sweet potato then peel off the skin and mash with a fork. Takes 5 mins in the microwave.

ToThineOwnSelfBe · 04/04/2023 19:08

I've started using mayo instead of butter for coating the outside of roast chicken or turkey. The butter would just sort of melt off, taking whatever herbs and spices I put on there with it. The mayo does not do that, you cannot taste it and it makes the chicken/turkey incredibly moist!!!!

halfpasteleven · 04/04/2023 21:33

ToThineOwnSelfBe · 04/04/2023 19:08

I've started using mayo instead of butter for coating the outside of roast chicken or turkey. The butter would just sort of melt off, taking whatever herbs and spices I put on there with it. The mayo does not do that, you cannot taste it and it makes the chicken/turkey incredibly moist!!!!

Also, there's a post earlier in this thread and it says to use mayonnaise instead of egg before dipping the meat into breadcrumbs.
I tried this tonight when making salmon fish fingers in the air fryer and it worked really well!
So brush your meat/fish with mayonnaise, then roll in breadcrumbs and air fry..
much less faffing and tasted great..