Some of the most useful kitchen advice didn’t come from a cookbook. It came from watching Grandma cook, clean, stretch ingredients, and somehow make dinner work with whatever happened to be in the pantry.
Many of those old kitchen habits still have a place today. They’re inexpensive, practical, and usually rely on things you already have at home. From saving bacon grease to keeping brown sugar soft, these simple tricks can make everyday cooking a little easier.
Here are 13 kitchen secrets worth bringing back.
Save Bacon Grease for Extra Flavor
If you’ve been pouring bacon grease down the drain, Grandma would probably tell you to stop. That leftover fat can add plenty of flavor to eggs, potatoes, beans, vegetables, and other savory dishes.
After cooking the bacon, strain the grease to remove the small bits of meat, then let it cool before storing it in a covered container in the refrigerator. A small spoonful is often all you need to give a dish a richer taste.
Learn the Basics of Canning
Grandma knew that a good harvest didn’t have to disappear once summer ended. Canning made it possible to preserve fruits and vegetables for later in the year.
It can take some time to learn, and buying jars and equipment can add to the initial cost, but the skill is still useful for anyone with a garden or access to inexpensive seasonal produce. Follow tested canning recipes and proper processing times rather than relying on guesswork.
Use a Slice of Bread to Soften Brown Sugar
Few things are more annoying than reaching for brown sugar and finding a hard block instead.
Grandma’s fix was easy: put a slice of fresh bread in the container with the sugar and seal it. The moisture from the bread gradually moves into the sugar, helping soften those stubborn lumps. Remove the bread once the sugar is soft enough to use.
Related: How to Make Hard Brown Sugar Soft Again
Try a Wooden Spoon for Boil-Overs
A wooden spoon laid across the top of a pot is an old kitchen trick for slowing down foamy boil-overs. The dry wood can disrupt the bubbles as they reach the spoon.
It isn’t a guarantee that a pot won’t boil over, so keeping the heat under control is still your best bet. If you’re cooking pasta, potatoes, or anything else prone to foaming, a quick check of the pot can save you from scrubbing the stovetop later.
Get Rid of Strong Odors With Kitchen Staples
Garlic and onions can leave their smell on your hands long after dinner is finished. Grandma often reached for things already sitting in the kitchen.
Rubbing your hands with fresh parsley is one old trick. A paste made from baking soda and salt can also help scrub away stubborn smells. Coffee grounds can work as a mild scrub too, though you’ll want to rinse your hands well afterward.
Take the Edge Off Bitter Coffee With Salt
A pot of over-brewed coffee can have a harsh, bitter taste. Grandma’s answer was sometimes nothing more than a tiny pinch of salt.
Salt can reduce the perception of bitterness, but a little goes a long way. Start with a very small amount rather than dumping salt into the whole pot. If the coffee is badly over-brewed, making a fresh batch will still give you the better cup.
Make Boiled Eggs Easier to Peel
Hard-boiled eggs can be surprisingly stubborn to peel, especially when the shell sticks to the white.
One old trick is adding about 1/2 teaspoon of baking soda to the cooking water. Egg freshness, cooking time, and how quickly the eggs are cooled can also affect how easily the shells come away.
For another easy option, try making them in an air fryer.
Related: Easy Peel Air Fryer Hard Boiled Eggs
Chill Onions Before Chopping
If cutting an onion leaves you with streaming eyes, Grandma may have suggested putting it in the refrigerator first.
Chilling an onion before cutting can slow the release of some of the compounds that irritate your eyes. Cutting the onion in half from root to stem before peeling is another commonly used trick.
A sharp knife helps too. The less you crush the onion, the fewer irritating compounds are released.
Check Oil Temperature With a Wooden Spoon
Before kitchen thermometers became common, cooks had other ways of judging whether oil was ready.
One familiar method is dipping the end of a wooden spoon into the oil. If small bubbles form around the wood, the oil is getting hot enough for frying.
This is only a rough test, so use a thermometer when a recipe calls for a precise temperature. Hot oil can cause serious burns, so keep the handle of the spoon away from the burner and work carefully.
Check Whether Eggs Are Still Fresh
Grandma may have used a simple water test to check an older egg. Place the egg in a bowl or glass of water. Very fresh eggs tend to lie flat on the bottom, while older eggs may stand upright or float as the air pocket inside grows.
A floating egg doesn’t automatically tell you that it is unsafe to eat, though. Crack questionable eggs into a separate bowl and check for an unusual smell or appearance. When in doubt, throw it away.
Give Glassware a Vinegar Wash
Hard-water spots can leave glasses looking cloudy no matter how many times you wash them. White vinegar can help break down mineral deposits and greasy residue.
Mix equal parts white vinegar and water for a simple cleaning solution, then rinse the glassware thoroughly with clean water. Vinegar can also be useful for cleaning certain dishwasher parts, but check the appliance manufacturer’s instructions before adding it to a dishwasher.
Keep Salads Crisp With Paper Towels
A soggy salad can ruin what would have been a perfectly good lunch. Grandma’s trick was to manage the moisture before it had a chance to turn the greens limp.
Line the storage container with a clean paper towel, add the salad, then place another paper towel on top before covering it. The towels absorb excess moisture and can help keep leafy greens crisp for longer.
Replace the towel if it becomes wet.
Tenderize Tough Cuts of Meat
Grandma knew that a tough cut of meat often needed some extra attention before it reached the dinner table. A marinade containing an acidic ingredient, such as vinegar, can help soften the surface of meat while adding flavor.
One old recipe uses 1/2 cup of vinegar mixed with 1 cup of beef broth. Marinate the meat in the refrigerator and cook it according to food-safety guidelines.
For very tough cuts, cooking low and slow may make a bigger difference than the marinade itself.
These are the kinds of kitchen tricks that tend to stick around for a reason. They cost little, use ordinary household ingredients, and can save you from wasting food or making extra work for yourself. Grandma may have learned them through years of cooking, but there’s no reason the next generation can’t put them to use too.
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