10 Cooking Hacks You will Love

Cooking Hacks You’ll Use Over and Over

Freeze your cheese? Zap your squash? These and other tips would make Julia Child proud of your cooking in no time

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The secret
to kale

Kale has found a happy home in salads, sautees, and more. But prepping kale can be a little tedious: Its center stem is rough in texture and unappetizing in taste. To quickly remove leaves, grip the leaves at the thin end and pull the stem up and the leaves off.

We love butternut squash but ...

We don't love trying to cut it up or remove the tough skin—there's just not an elegant way to do it. Or is there? Try this: Put the squash—the whole thing—in the microwave for about two minutes. Voila—easy peasy to peel and cube.

Perfectly sliced herbs

The delicious flavor of fresh herbs is a welcome add-in to sauces and stews, but chopping up those little leaves? No thanks. Instead, stack up the leaves, roll them, and slice them for perfectly chopped ribbons.

Toast a big batch

Ten minutes in your GE oven, and the rich flavor of the nuts explodes with roasting. But toasting a cup at a time can put a serious damper on your cooking timeline. Instead, the next time you need to roast nuts, roast a giant batch— several cups worth—and freeze the extras for the next recipe.

Parchment paper = your cleanup friend

Roasting vegetables and meat offers a unique flavor twist, but cleaning up the roasting pan or tray is something no one wants to do—and now you don't have to. Simply line the tray with parchment paper first, and cleanup turns into a no-brainer.

The perfect char on your perfect cut of meat

Order a steak or chicken in a restaurant, and it comes to your plate with that lovely sear that you find incredibly difficult to replicate at home, right? That's probably because you don't know the insider trick: Dry your meat. That's right—pat the surface of your meat dry with paper towels before you cook it and you'll have restaurant worthy main dishes.

Never burn anything again

Well, OK, never burn anything in your GE oven again. If a dish is starting to burn, lightly cover it with a piece of foil (spray the underside if you're worried about it sticking) so you can finish cook time.

Is the oil ready?

Probably? Maybe? But how do you tell? Here's a super oldschool trick: Drop a teensy bit of water into oil that's heating in a pan on top of your GE range. If the water sizzles that means the pan and oil are ready.

The trick to grated cheese

Pop soft cheese in your GE freezer for a few minutes, it will firm up just enough so that shredding it is no problem.

Soup’s on

Well, at least the stock is. Making your own stock isn't hard and doesn't really take a lot of effort. What it does take is cooking time. Try the oven method: Stash everything for the stock in a Dutch oven. Leave the cover off and cook (overnight is good) in your GE oven for about 8 hours at 225°F. When done, skim the fat, then freeze.

Choose a slide

  • The secret to kale
  • We love butternut squash but ...
  • Perfectly sliced herbs
  • Toast a big batch
  • Parchment paper = your cleanup friend
  • The perfect char on your perfect cut of meat
  • Never burn anything again
  • Is the oil ready?
  • The trick to grated cheese
  • Soup's on

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