While food trends might change from time to time, the building blocks generally remain the same. Kitchen skills depend on your ability to follow the fundamentals of kitchen rules and build something amazing as a result. The more you hone simple skills, the easier it is to build a body of knowledge that helps you to succeed as a cook.
Ever wondered if a few simple kitchen tricks could make everyday cooking that little bit easier?
Here, you’ll find a list of some of the most helpful food tips to help you make the most of your kitchen and your cooking skills in the months to come.
Common Problems in the Kitchen
Cooking Eggs
If your scrambled eggs never turn out how you plan, make sure you always get soft and creamy curds. The key is being gentle. Proteins start to harden at 63°C, and fully solidify at 85°C. Too much heat squeezes out water.
For boiled eggs, simmer rather than boil to prevent cracking. Place eggs in a pan with a layer of cold water and cook on high for five minutes for soft yolks.
For scrambled eggs, whisk 15 minutes before cooking, add a pinch of salt per egg, and a few teaspoons of milk for creaminess. For poaching, create a gentle whirlpool in salted water and break the egg into the center. Fry eggs at ~130°C to prevent sticking while keeping butter sizzling.
Getting Pork Skin to Crackle
Preheat oven to 240°C. Score the pork skin and fat without cutting into the meat. Rub with salt and olive oil, roast 30–45 minutes until blistered, then reduce heat to 170°C until cooked.
When cooking foods that can produce smoke or grease, using your rangehood can help maintain proper ventilation and reduce lingering cooking odours. This can be particularly helpful in enclosed kitchens where poor ventilation may allow steam, grease and cooking odours to linger.
How to Peel Garlic
Remove individual cloves from the bulb, cut a small piece off the end, and peel with knife or fingernails. For chopping, place the clove flat, press with the knife, and hit with your palm.
A splash of lemon juice can also be handy around the kitchen, particularly when you want to add acidity and freshness to a dish. Even a few drops can be enough when only a small amount of acidity is needed.
Roasting and Baking Potatoes
Choose Dutch cream or Sebago potatoes. Clean, poke holes with a skewer, and bake up to 60 minutes. For roast potatoes: boil mid-sized unpeeled potatoes for 15 minutes, cut into quarters, drizzle with oil, season, and bake ~25 minutes until golden.
Cooking Rice Without a Rice Cooker
Rinse long-grain rice under cold water. Soak 30 minutes. Use 1⅓ times water to rice. Bring to boil over medium heat, then cover and reduce heat to low until water is absorbed.
How to Cook Legumes from Scratch
Soak beans like kidney beans and chickpeas for ~4 hours. Add a pinch of baking powder to soften skins. Cover with water while cooking. Avoid adding acidic ingredients until the end.
Baking soda is sometimes used for a similar purpose when preparing dried legumes, but only a small amount is generally needed.
Poaching and Jointing Chicken
For Poaching: wash chicken, place in a large pot with herbs, onion, celery, simmer 10 minutes, remove from heat, cool 45 minutes, refrigerate.
For Jointing: place bird on back, cut legs and wings at the joints, remove drumsticks, and slide knife along rib cage to remove breasts.
Making Vinaigrette
Use 3 parts oil to 1 part acid. Combine 3 tbsp extra virgin olive oil, a little French mustard, 1 tbsp white wine vinegar, twist of black pepper. Shake well and dress salad just before serving.
White vinegar can also be useful in other kitchen applications, but when preparing a vinaigrette, choose an appropriate food-grade vinegar based on the flavour you want to achieve.
Preventing Food Poisoning
Keep potentially hazardous food at 5°C or colder or 60°C or hotter wherever possible. According to Food Standards Australia New Zealand’s 2-hour/4-hour rule, food kept between 5°C and 60°C for less than 2 hours can generally be used or returned to the refrigerator. Between 2 and 4 hours, it should be used immediately, while food kept in this temperature range for more than 4 hours should be discarded.
When preparing meat and poultry, make sure food is cooked thoroughly. You can find further guidance in FSANZ’s food safety basics, including recommended cooking temperatures and advice for handling raw meat, poultry and eggs.
Making Your Kitchen Work Better
Some common kitchen issues aren’t necessarily about cooking technique. Sometimes, they come down to how the kitchen itself is organised.
1. Create a Practical Kitchen Layout
As the busiest room in many homes, a practical kitchen layout can make everyday food preparation easier, especially when more than one person is cooking.
The traditional kitchen work triangle connects three key areas — the sink, refrigerator and cooktop. Keeping these areas accessible can help avoid cramped workspaces and make moving around the kitchen easier.
2. Keep Preparation Areas Clear
Keep frequently used kitchen appliances within easy reach and regularly used items close to your prep stations. Cleaning up dishes as you cook can also help maintain a clearer workspace.
3. Improve Kitchen Lighting
Good lighting makes food preparation easier and improves visibility while cooking. Consider under-cabinet lighting to provide focused task lighting over benches and preparation areas.
4. Keep Your Kitchen Fresh
Cooking can produce steam, grease and the occasional foul smell. A suitable rangehood can help provide proper ventilation, while regularly cleaning kitchen surfaces can help prevent grease and residue from building up.
5. Make Better Use of Storage
If counter space is limited, making better use of vertical space and extra storage can help free up valuable space on the countertop.
Simple options include:
- Full-height overhead cabinets for additional storage.
- Slide-out bins to keep waste neatly tucked away.
- Lazy Susans to make corner spaces easier to access.
- Modular accessories to help keep cupboards and drawers organised.
Simple Changes Can Make a Difference
From improving your cooking techniques to making better use of your kitchen space, solving common kitchen issues often starts with small, practical changes. They can make food preparation simpler, help maintain food quality, and make spending time in the kitchen more enjoyable.
At Goldline, we understand that every kitchen — and every home cook — is different. That’s why choosing appliances that suit the way you cook and the space you have can make all the difference.
Ready to make your kitchen work better for you? Explore Goldline’s range of kitchen appliances, from cooktops and ovens to rangehood solutions designed for Australian kitchens.
