🍳Cooking⚡Productivity
Check eggs in 30 seconds: The water test shows how fresh they are
Drop an egg into cold water: sinks flat = fresh, stands upright = use soon, floats = toss it.
eggs freshness water test
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Cooking
Kitchen tips, techniques, and food science
🍳Cooking
Why isn’t an oven tray the same at the front and back?
With convection (fan) cooking, the tray has a correct orientation: slide it in with the beveled edge toward the back (toward the fan) for better airflow and more even browning.
oven
🍳Cooking
Never touch a hot oven with a damp cloth!
Moisture conducts heat extremely well – this leads to severe burns.
physics kitchen burn
🍳Cooking
Salt Eggs at the End, Not the Beginning
Salt accelerates protein bonding in eggs. Add it too early and they turn rubbery. Salt at the end for creamy results.
cooking eggs breakfast
🍳Cooking⚡Productivity
Add Garlic Late to Avoid Burning
Garlic burns fast due to its sugars and low mass. Add it when the oil has calmed down, not when it's ripping hot.
cooking garlic kitchen-tips
🍳Cooking
Salt Your Onions to Speed Up Caramelization
Salt draws water out of onions through osmosis - they brown faster instead of steaming.
cooking onions caramelization
🍳Cooking
Always Heat Your Pan Before Adding Oil
Cold pan + oil = sticking. Hot pan + oil = perfect sear. It's physics, not magic.
cooking kitchen-tips frying
🍳Cooking
Why Pasta Water Must Be Salted
Salt your pasta water like a mild soup - it is physics, not just tradition.
cooking pasta kitchen-tips