If the gravy isn’t to your liking or you have to reheat that lasagna and it comes out
dry or you want to peel a butternut or acorn squash without all of the effort,
you’re in luck, listed below are some kitchen hacks to make your Christmas cooking
experience more enjoyable, courtesy of amateur and professional chefs.

Hack No. 1- Beef!
Your roast came out perfectly tender and medium-rare, but the side dishes
took a little too long and now the beef is cold. To reheat it without cooking it more,
just take a few slices and place them in a pan and cover the roast beef with lettuce
leaves, then turn on the broiler (350*F) for a few minutes.
Moisture from the lettuce releases steam that then moisturizes the meat,
all without having to cook it again.

Hack No. 2- Garlic!
Do you have to mince a lot of garlic? Keep it from sticking to the knife
by chopping some and sprinkling a little salt on it before continuing to mince.
The grains absorb garlic’s sticky juices and help break down the cloves, making
the chopping process easier without making your dish extra salty.

Garlic Hack No. 2-
If you plan on making garlic mashed potatoes and don’t want to peel and chop
a bunch of cloves, just peel some garlic (3 cloves) and toss then in the water
with the potatoes. After the potatoes are done, you can toss the cloves or mince
them.

Hack No. 3- Lasagna-
You cooked the lasagna for Christmas and you plan on having some on Dec. 26th,
so before placing it in the oven, poke holes all over it and then pour milk on top,
(2 tsp. per serving). Bake at 375*F until warm. The milk rehydrates the ricotta and
mozzarella making it moist and creamy.

Lasagna Hack No. II-
If you plan on making a bunch of meatballs for lasagna or baked ziti, but are
concerned they’ll come out dry, just use 1/2 cup of grated green squash or
carrots per pound of meat, when mixing them up. The grated veggies release
moisture and makes the hamburger more savory and juicier.

Hack No. 4- WInter Squash-
You want a few slices of acorn or butternut squash, but cutting into it is quite a
chore. So, to get around this, just poke a few holes in the top of your squash
and bake it (on a baking sheet) for 40 to 50 mins. After that, peel the skin and
prepare the squash as you wish.

Hack No.5- Wine-
Oh no, the guests are arriving in less than 30 mins. and the wine is still warm,
what do you do? Wrap each wine bottle in a wet towel and place it in the freezer.
The moisture of the cloth is a more efficient conductor of temperature than air,
so it will cool wine to its ideal 50*F in under an hour.

Wine No. II- No More Wasted Wine-
Need a small bit of wine for a recipe and not the whole bottle?
Look for a four pack of 6 oz. of wine for less than $10.00.
They usually come with screw caps, making it easier to use just
what you need and placing the rest back in the refrigerator.

Hack No. 6- Chopped Herbs-
You prefer the taste of fresh herbs, but you hate all of that cutting.
The perfect hack: Place the herbs in a tall glass and use a pair of shears.
The sharp blades slice through the delicate leaves without harming them
like a knife would. Plus, it helps the herbs keep all of the oils and its vibrant
colors.

Hack No. 7- Pumpkin Pie-
You carry the unbaked pie to the oven and some of it spills out, to avoid this
in the future, mix the filling in a blender instead of a bowl, then place the empty
pie shell on the oven rack and carefully pour in the liquid. Voila, no more spills.

Hack No. 8- Peeling Vegetables-
If you use your grater to peel veggies (or cheese), but always seem to come close
to also grating your fingers, do this: When you come to a small piece of beet or cheese,
stick it into a fork and finish grating. The fork will hold the vegetable steady without
putting your fingers in harm’s way.

Hack No. 9- Gravy-
A number of people have trouble with the gravy, (it’s too lumpy, salty or discolored)
if your gravy turns out bland and discolored, just add some soy sauce and
spices, (pepper, garlic and onion powder). Soy sauce adds more flavor and color to
your bland gravy. If it’s too salty, place a peeled potato (or two) in it and cook it on
low for a few mins. The potato will absorb all of the salt, allowing you to save
the gravy. Throw the potato out after cooking it with the gravy.
This also works on too-salty spaghetti sauce or soup.

Gravy Hack lll-
If your gravy should come out burned, do this-Transfer the gravy to a different
pan, then mix in sugar, 1/2 tsp. at a time, until the bitter taste is gone. The
sweetness in sugar quickly cancels out the sharp taste of burnt bits, so guests
will never notice your mistake. Also remove the darkened pieces as well.

Hack No. 10- Pomegranates-
You got a number of fresh pomegranates at reduced prices, now you need a tip
on how to get to the seeds out in a hurry and without the mess. The secret:
Use a knife to score the skin around the fruit’s equator without cutting through
the seeds. After that, just pull it apart, and hold 1/2 over a bowl and use a wooden
spoon to tap the back of the fruit. The seeds will fall into the bowl, leaving the
white pith behind.

Hack No. 11- Cheese-
You love serving cheese (on a Charcuterie) but it tends to dry out in the
refrigerator. To prevent this in the future, just rub some butter all over the cheese
and then wrap it up. Butter’s fat content will lock in moisture, so the cheese will
stay fresh longer.
Important tip: Go back and read our post on how to prepare a Charcuterie board.

That’s it- some kitchen hacks to make your Christmas meal a roaring success.

Good Luck, Good Eating and Good Health!

Sources:
* America’s Test Kitchen
* Ina Garten, Television Chef and Author
* Carla Hall, Television Chef and Author
* A Taste of Home, Magazine
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One last reminder:
If you haven’t gotten all or any of the Christmas gifts you planned on getting and
need some help, just click the buy button on the top of this blog and download
the E-Doc, The Procrastinator’s Guide To Buying Last-Minute Christmas Gifts
For Less Than $10.00.