Kitchen
None of this is expert advice. It's what people worked out for themselves, usually the hard way — what actually helped, and what they'd tell someone standing where you are. Take what fits and leave the rest.
If you only read a few
Buy a flat cast iron pan and stainless steel pots; consider one medium non-stick pan for eggs.
Cast iron lasts forever and is similarly priced to non-stick sets, which do not last.
- Some find that non-stick pans are preferred because alternatives take too long and use too much gas.
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Let craft beers like IPAs warm up slightly from refrigeration before drinking.
They taste better than when served ice-cold.
- Room-temperature light beer is described as gross.
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Add table salt to the ice bath in the top pot to lower the water temperature further.
Salt lowers the water temperature.
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Stack two disposable coffee cup lids to create a spill-proof seal.
It makes the lid spill/splashproof.
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Use mason jars for food storage.
They are cheap, easy to clean, and resist staining.
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Cover the bowl or plate with another plate of similar size to prevent splattering while microwaving.
Chop the corners off the tops of foam takeout boxes to improve ventilation.
Helps keep food crispy by the time you get home.
- Based on one person's experience with a specific fish and chips place.
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Use containers with glass bottoms for piping-hot soups to prevent warping.
Plastic containers can warp when heating meat to too high a temperature.
- Glass-bottomed containers are heavier.
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Slightly dampen your fingertips and run them around the rim of the dish to help plastic wrap cling.
Plastic wrap is designed to stick to itself, not to the bowl; moisture helps it adhere.
- Cheap brands often have zero stickiness.
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Buy a heavy-duty can opener instead of a cheap one to avoid frequent breakage.
Cheap can openers tend to fail quickly.
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Let dishwasher-safe items air dry instead of using the heated dry cycle to preserve lids.
Lids that were not damaged lasted fine for 4 years after switching to air drying.
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Use the boiled leather technique to create tight-fitting sheaths for axes or knives.
The leather fits tightly enough that the weapon stays in place without springs.
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Hold canned beverages by the top rather than the bottom to keep them cold longer.
Holding the bottom transfers heat to the beverage more quickly.
- Using glassware with handles or stems also reduces heat transfer.
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Close the lid of cup noodles tightly so hot steam stays in to cook the noodles faster and keep them hotter.
Hot steam stays in.
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Dip only the edge of your spoon into the far side of the bowl.
That area is the coolest.
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Insert a toothpick through the center of a paper towel covering food to create a tent and prevent sticking.
Steam can moisten the towel; if taut, it may poke through wet spots or stick to the food. A tent keeps the cover from sticking.
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If standard plastic wrap fails to cling, buy a premium brand like Press n Seal.
It works reliably and makes your life easier.
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Wet a knife with hot water and dry it before slicing cake to get clean, neat cuts.
Prevents pieces from getting soggy.
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Drink beer or eat dairy to reduce pain from spicy food.
Capsaicin is soluble in fat and alcohol.
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Hold wine glasses by the stem to prevent warming the wine and leaving fingerprints.
Handling the cup warms the wine and leaves fingerprints.
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Turn down the heat if a pot is boiling over.
Boiling over wastes energy.
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Test the seal of a waterproof phone case before relying on it.
Cases may be defective or assembled improperly.
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Cover food when microwaving to ensure even heating and prevent it from drying out.
Covering helps heat the food more evenly and stops it from drying out.
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Buy large rolls of Stretch-Tite plastic wrap from Costco for better quality and value.
It costs less per foot, has a handy slide cutter, and is considered superior to grocery store brands.
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Save plastic cookie clamshells and cake containers to reuse when bringing treats somewhere.
Reduce, reuse.
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Use a pants hanger with clips to hold cookbooks or printed recipes open while cooking.
Provides an inexpensive cookbook holder.
- May not support heavy cookbooks.
- Requires cupboards above counters to hang effectively.
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Accept that plastic containers may change color from sauce stains rather than trying to remove them.
The containers remain perfectly functional.
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Verify that items are truly microwave-safe before use to avoid chemical leaching.
Using non-microwave-safe items can cause chemicals to leech into your food.
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Eat directly out of takeout containers to avoid transferring food and creating extra dishes.
You do not risk getting food all over.
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Store salted butter in a dish at room temperature for spreading on bread or pancakes.
Salted butter does not lose flavor or go bad easily at room temperature.
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Reheat pizza in a pan on the stove to get a crispy texture.
It is described as crispy and delicious compared to microwaving.
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Use glass, ceramic, wood, or metal containers instead of plastic for microwaving.
Chemicals from plastic can contaminate food even if labeled microwave safe.
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Use a dishwasher instead of hand washing to take advantage of modern conveniences.
Modern conveniences are friggin' great.
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Keep ketchup in the pantry rather than the refrigerator.
Its high vinegar content and osmolarity inhibit bacterial growth and preserve shelf life.
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Cover the bowl or plate with another plate of similar size to prevent splattering while microwaving.
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Place freezer blocks soaked in warm water at the bottom of a cooler to help maintain warmth when transporting hot food.
This keeps the cooler warmer.
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Agitate the ant nest before and after applying ant killer powder so the ants carry the poison inside.
Ants will walk through the powder and take it into the nest.
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Secure the mason jar lid with a ring before shaking; do not rely on holding it down with your finger.
Holding the lid with a finger can lead to it flying off.
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Place salad dressing at the bottom of a container with salad on top, then shake before eating.
Prevents the salad from getting soggy.
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Avoid heating honey in the microwave.
It increases hydroxymethylfurfural (HMF) content and alters the taste.
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