Slice, seal and sauce your way through these useful kitchen tips.  

Pack your snacks  

Implement these packing hacks to keep food safe and mess-free while on the road!  

• Utilise that container cupboard and make use of round plastic condiment containers or glass jars – these are easy to stack on top of each other.  
• Prevent spillage by wrapping plastic over the top of a container and wrapping around its body before closing with a lid.  
• If you don’t have clip and seal containers, secure your food in tubs using two elastics.  
• Place store-bought sauces (like oily pesto, dips, dressings) in resealable bags lined with kitchen towel.  
• Pack everything into your carrier bag or cooler box upright.  
• Use a bag that is just the right size. If it’s too big, the contents will roll around and could spill or break.  
• Ensure you bring a wet cloth, dry cloth and a portion of a kitchen towel along with you to clean up any spills.  
• Take an extra plastic shopping bags with you to put all your empty containers into once all the food
  is finished. This contains any last leaks or spills.  

Also read: Packing for a Road Trip 101 

Quick kitchen hacks you should know  

PEEL GINGER in seconds by using a teaspoon. Run the spoon down the length of the ginger to pull the skin away. This way, it’s also easy to shift and turn the piece to get into the nooks and crannies, creating as little waste as possible.  

EASILY SLICE POTATOES Hasselback-style by placing two wooden spoons along each side of the potato. Use a sharp knife
to slice thin slits along the width of the potato (see On Our Shelf on page 18 for a stunning visual). The wooden spoons keep the potato stationary as well as prevent the knife from slicing through the potato, splitting it down the middle.  

COOL LIQUID DOWN FAST by placing your bowl of sauce, broth, ganache or soup on top of a larger bowl filled with ice water. The ice water will chill the bowl, exposing the liquid to a cold temperature and cooling it as you stir.  

PREVENT YOUR MIXING BOWL FROM MOVING AROUND when busy whisking or beating together the ingredients by placing it on top of a damp towel. To keep a chopping board in place, put a damp piece of kitchen towel under the board, this will seal it to the surface. Both help reduce chances for injury and mess.  

REMOVE STUBBORN STICKY DOUGH from your hands by rubbing them together with a handful of extra flour. This will dry the dough out and flake the pieces off quicker than rinsing your hand under running water.  

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

The post Clever snack-packing hacks for your next road trip appeared first on MyKitchen.

Here are five ways you can level up in the kitchen and wow your friends and family at your next dinner party.

From foodies to professional chefs, all cooks use the same basic techniques to create delicious food. While the techniques may seem intimidating, they can be a game changer.   

How to finely slice an onion – the right way

Most people learn to cook from a parent or parental figure, which means we learn their unique way of cooking. Onions form the basis of almost every savoury meal out there, so learning to chop them the right way is crucial.   

Professional chef and culinary instructor Frank Proto demonstrates two ways to peel an onion, and how to chop it finely. The most important thing to remember when chopping any vegetable is to handle it properly – position your fingers firmly on the onion and keep your knuckles parallel to the blade of the knife. This trick will help you avoid an accident when chopping! 

How to cook perfect rice, every time

Rice is a staple in households all over the world, so much so that you’ll find a rice cooker in almost all Asian kitchens, just like you would a microwave. Rice cookers aren’t common in South Africa, but never fear – you can get perfectly fluffy rice by following Gordon Ramsay’s simple instructions.  

Not all rice is cooked using the same method. While long-grain is the most popular due to its affordability, basmati is considered the superior rice thanks to its fragrant scent and flavour. 

How to carve a whole chicken 

Carving a chicken can be intimidating even for the most astute home cook. How many times have you attended a family lunch and hoped someone else would volunteer to do the honours? This chef on Jamie Oliver’s cooking channel will empower you to step up to the plate.   

The chef shows us how to carve a chicken into drumsticks, thighs and breasts using a carving knife and roasting fork. Tip: always make sure to leave the chicken to cool down slightly before handling it as you run the risk of burning yourself. And don’t waste any juices as they’re perfect for making your own gravy. 

How to poach an egg successfully

There’s just something superior about poached eggs – maybe it’s because we associate them with popular restaurant breakfasts such as eggs benedict. People have all sorts of tips for getting the perfect poached eggs, such as adding vinegar to the boiling water to help bind the egg whites.  

Food blogger Lisa Bryan of Downshiftology proves that these tips do make a difference. In her video, you’ll learn how to create the most Instagrammable eggs for your next brunch.  

How to deglaze a pan to make a rich sauce

You might have come across the word ‘deglaze’ while working your way through recipe instructions and wondered what on Earth that means. Deglazing not only makes washing up a whole lot easier but it allows you to make a delicious, rich sauce.  

The key ingredients to making a pan sauce are the little bits of meat and fats that are left behind in the pan you used to grill meat – these brown bits are referred to as fond. Sohla El-Waylly from Serious Eats shows how deglazing a pan can result in a full-bodied, unctuous sauce, the perfect accompaniment to steak. 

The post 5 Basic Cooking Skills you Should Learn appeared first on MyKitchen.