1. You will cook more if you always have garlic and onion already peeled, and preferably chopped, in the fridge.
2. Greens can last up to two weeks in the refrigerator if you wash, dry, and wrap them in a dishcloth or paper towel before putting them in the fridge.
3. To adjust the salt, it is best not to put all of it in at once, but rather to add it bit by bit, always tasting, as you prepare your meal.
4. To loosen the garlic's skin, pound each clove under the flat side of the knife.
5. To find out if the yeast is working, check to see if it creates small air bubbles as soon as it is added.
6. Trying to make a cake, but the butter is cold? Grate it with a cheese grater.
7. Store flour in the freezer to keep both moisture and insects out.
8. Store leftover cake in a container with a peeled apple inside.
9. Moist chicken breast: Let it soak in brine, out of the fridge, and when flipping it, never pierce it with a fork.
10. To stop that cutting board from sliding around on the counter, place a damp paper towel underneath the board.
11. Chop an onion more easily by leaving it intact on the root end to help hold the layers together.
12. Before you begin to prepare a recipe, read it through to the end.
13. Keep a small herb garden at home. Fresh spices really make a big difference to the taste of the dishes.
14. Leftover pizza? Put it in a plastic bag and store it in the freezer. When hunger strikes, just put it in the oven and it will come out crispy and delicious!
15. Before flipping flan over, let it cool completely.
16. For the perfect fried egg with an amazingly runny yolk, keep the flame very low.
17. For silky mashed potatoes, the secret is putting it through a fine sieve.
18. For fluffy rice, when almost all the water has evaporated, drop in a few drops of lime juice.
19. For extra special breading on fried foods, dip the food in a mixture of eggs and milk flavored with rosemary before breading and frying.
20. Homemade breadcrumbs are always tastier than store-bought.
21. The ideal temperature of the grill depends on the cut of meat and you can measure it with your hand (without touching the flame).
22. The ideal salt for meat is granulated salt: To make it, grind a little coarse salt in a pestle or blender.
23. As soon as you can see juices on the surface of the meat, turn the steak over and wait for the process to repeat itself.
This post was translated from Portuguese.