There comes a time in everyone’s life when they need to cook or at least help out in the Kitchen. If you cook regularly you might know many kitchen hacks that you must have learnt from your elders or through experience but there is always a scope for learning. Here are a few similar tips or hacks that you can learn which will definitely come handy and will add to your knowledge.
- Avoiding Chilly burns while cutting
Reason– The hotness in chilli is due to the presence of a chemical compound named Capsaicin. This is an oil-like substance that coats the surface of the chilly and is not easy to wash away. While cutting the chillies the same gets on to our skin and causes the burning sensation.
Tip- The easiest way to avoid this is to rub your hands with a little oil. This creates a barrier against the Capsaicin present in the chilly and protects from the burning sensation.
- Preventing browning of potatoes
Reason- Potatoes are starchy vegetables. When the starch is exposed to oxygen they undergo a process called Oxidation which results in the browning of the potatoes. Even after browning the potatoes are 100% edible.
Tip- After cutting the potatoes just put them in cold water. The cold water slows down the Oxidation process and thus prevents the browning.
- Distinguish between fresh and old Eggs
Reason- A small air pocket present in eggs. As the egg ages, this air pocket becomes big as the water is released and replaced by air. This does not mean that the egg has gone bad, it simply indicates the freshness of the egg.
Tip- Fill a container with water and carefully put the eggs in it. The eggs that settle at the bottom of the container are fresh and the eggs that are floating are old because of the large air pocket.
- No more tears while cutting Onions
Reason- When onions are cut they release a chemical named syn-Propanethial-S-Oxide which stimulates the lacrimal glands (Tear Glands) and causes watering of the eyes. This chemical reacts with certain enzymes present in the onion and creates sulfur gas.
Tip- Cut the ends and peel the onions and put them in water for at least 15 minutes before cutting. This method draws the sulfur compounds from the onion into the water and helps reduce the watering of eyes.
- Preventing Bananas from browning.
Reason- Ethylene is a gaseous compound that is responsible for ripening of fruits. Bananas generate a large amount of Ethylene as compared to other fruits. Also, when fruits are bruised they start browning and as bananas are more delicate than other fruits they get bruised very easily.
Tip- Best way to keep bananas from browning is by simply hanging them on a wire or a hook. When we hang bananas the ethylene emission slows down and also prevents the bruising.
You might already know some of these tips but might not be knowing the science behind the same. Hope you were able to learn something new from this article and would love to put this new knowledge to test very soon.
Written by– Mr. Prateek Dwivedi
