Cooking is my favorite activity. I do not eat to live, but rather I live to eat. Serving homemade, scratchmade meals to friends and family is my privilege and joy. There is never a time that I am not learning new things about cooking, baking, serving and appreciating food. So, I’m happy to start this column where I’ll share something from my kitchen each month.  

Kitchen Hacks

How to peel a hard boiled egg.

Tap the large end gently on the  counter. Listen for an internal crack. It may take a few taps. Once you hear the internal crack, the shell  will peel off easily.

Best scrambled eggs.

Whisk eggs with a pinch of salt and a small splash of cream. Wait 15 minutes. Pour into a hot, buttered pan and using a rubble spatula, continuously swirl and fold eggs until fluffy, creamy and done.

Keep your knives sharp.

Sharp knives make dicing, slicing and other cutting so much easier and precise.  You can purchase knife sharpeners or better yet, take your knives to a professional. Scott Sharpening Service 416 W Sophia St, Maumee, OH 43537. (419) 407-6905 does a good job.

Better baking.

Weigh your ingredients when baking.  There is no other way to be successful when scratch baking. Buy a kitchen scale.

Read the recipe.

Always read your recipe at least twice before you start cooking. Make sure you understand the steps and have all the ingredients. 

Wooden spoon trick.

Balance a wooden spoon across a pot of boiling water and the pot will not boil over.

Tape and a marker.

Before refrigerating or freezing any food you make or bring home from a restaurant, write the date on the packaging. This will prevent you from getting sick and will save your freezer space.

Follow her cooking journey on Instagram at kylecubbon.