If you’re looking to save time in the kitchen, maximise efficiency and boost food quality, you’ve come to the right place. Here are 6 simple ways you can save time and money. 

Freezing soup stock

Ever wondered how to use up all your soup stock before it goes off? Many struggle to get to the bottom of their stock in time since most recipes only call for a fraction of the container or pot to be used. But that doesn’t mean you have to throw it out! Save your money and time by pouring the remainder of your stock into ice cube trays and freeze them for later use. They’ll last for months and you’ll never again have to duck out to the shops to pick up more stock which will barely be used.

Using all of the veggie

Some vegetables like celery, broccoli, cauliflower and beet greens can be eaten in their entirety. Don’t cut the stems off the broccoli, they’re even more nutritious than the florets. As are the leaves, which hold a higher count of antioxidants than the rest of the veggie. No more cleaning scraps up after a long night of cooking, just throw it all in the pot!

Skipping the water bath

Have a recipe that calls for a water bath? Cheesecakes are notoriously difficult to bake without one, but many are deterred by the hassle of the process. Turns out you can simply fill a baking tray with water and put it on the rack below. The steam from it will keep the cheesecake from drying out without having to figure out how to balance the cheesecake tray in the bath and keep it from getting splashed.

Freezing onions

We’ve all been there, trying to see through burning eyes while chopping onions. But it’s not an unavoidable part of cooking – we have a hack that will stop your tears. Freeze your onions ahead of time, then you’ll be able to chop freely without having to resort to wearing goggles.

Keeping your bowl still

A common baking trouble is keeping the bowl from slipping around the bench, but did you know a damp towel is the answer to this universal struggle? Simply place the towel under the bowl and you’ll find it much easier to use.

Makeshift buttermilk

It’s the ingredient we always forget when making pancakes. When a recipe calls for buttermilk, many either run to the supermarket or try to make do with regular milk. But there’s another option – add a squeeze of lemon or a splash of vinegar to the milk. It will create the same acidic effect and leave you with perfectly fluffy pancakes. 

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