7 Kitchen Hacks & Simple Solutions

When tying meat with kitchen twine, it can be hard to avoid contaminating the entire roll with dirty fingers. Instead of cutting the estimated amount needed ahead of time—and ending up with too much or too little—try this trick.
Place the roll of twine inside a cabinet in the corner behind the hinges.
Thread the twine out above the hinge and close the cabinet door. Pull the twine to tie your roast, cutting just the right amount.

If you don’t own a twine dispenser, try this makeshift version to keep twine clean when tying raw meat. Poke a small hole through a zipper-lock bag. Place the roll of twine in the bag and feed the twine through the hole. Seal the bag. It will protect the unused twine and can be easily wiped clean.

Many cooks make efficient use of kitchen storage space by stacking their skillets, but stacking can be tough on nonstick finishes, with the potential to cause scratches or chips. Try placing cheap paper plates between the pans to protect the coating. The plates’ round shape helps them stay in place, and they last for ages. You can also just use a double layer of paper towels, or slide the pans into large plastic zipper-lock bags (the 2-gallon size for 10-inch pans and the 1-gallon size for 8-inch pans). The plastic protects the nonstick surface.

Instead of using a metal knife to loosen cakes or muffins from your nonstick pans, which can mar the nonstick surface, you can use a plastic “takeout” knife. Store it in your utensil drawer within easy reach, so you’re not tempted to grab something sharp.

A plastic spatula is a must with a nonstick pan in order to prevent scratches. Over time, however, no matter how careful you are, the tool’s edge will melt into an uneven, rough lip. To keep your pans safe, use a vegetable peeler to shave off the singed plastic and restore an even edge.

Avoid scratching your nonstick saucepan with the metal legs of a steamer insert by protecting the pan with parchment paper.
Cut a piece of parchment to fit the inside of your saucepan. Fill with 1 inch of water.
Place the steamer insert on top of the parchment. Bring to a simmer and steam your food, being careful not to let all the water evaporate.

Many vegetable steamer baskets have short legs that allow only a small amount of water to be added beneath their bases. For vegetables that take a while to cook through, try this ingenious tip that eliminates the need for replenishing the water during steaming. Place three crumpled balls of aluminum foil in the pot and then place the steamer basket on top of the foil. The foil elevates the steamer basket, creating room for extra water.