Combat Counter Clutter

Many things can clutter a kitchen counter, but appliance cords are one of the biggest culprits. While they’re unavoidable for most small appliances, they don’t have to stay in disarray when not in use. All you need to get them under control is a set of self-adhesive hooks. 

Self-adhesive hooks are typically used for decor or hanging storage, but they also offer a clever way to manage appliance cords. First, grab two hooks and find a clear spot on the back of your appliance. Attach one hook facing upward, then place the second hook a few inches below it, facing downward. By lining the hooks up vertically and pointing them in opposite directions, you’re giving the cord something to grab onto so it stays snug and doesn’t unravel.

Be sure to follow application instructions carefully to ensure the adhesive lasts. Once the hooks are secure, wrap the cord around them — think of the mechanism that secures the cord on a vacuum.

This cord organizer setup allows you to keep cables wrapped and concealed, leaving your counters looking clutter-free. When you’re ready to use the appliance, simply unravel the cord and plug it in.

This hack is an efficient way to manage small appliance cords. Plus, since adhesive hooks typically come in bulk packs, you’ll have plenty of pairs to tackle every appliance on your counter.

Steam and Convection Are Better Together

Fundamentally, an air fryer is a small, powerful convection oven. It uses a fan to circulate hot air and, because the basket is so compact, your food cooks quickly. Convection ovens have been around for a long time, and top-tier commercial convection ovens often combine convection with steam capability. This is a powerful combination because moist air conducts heat better than dry air, speeding up cook times while preventing your food from becoming dried out and leathery.

So, what does this have to do with your air fryer? Well, it turns out you can harness those same advantages at home. Before cooking items prone to drying out — such as roasted vegetables or breaded fish — lift the grate from the bottom of your air fryer and add 2 tablespoons of water. It’s best to do this after the preheat cycle is finished and before adding your food.

Replace the grate, fill your basket with food, and cook as usual. The water will evaporate during the first few minutes, leaving plenty of time for browning and crisping. Not only does this prevent your dish from becoming leathery and overcooked, but you may also find that your vegetables stay a lot brighter and more colorful.

Other Ways To Steam

Not all air fryers are built the same. If you find a heating element or a drain under the grate, do not pour water into it. Instead, try a few alternatives. If your basket is large enough, put the water in a small, heatproof bowl or ramekin. You can also mist vegetables with a spray bottle or add a splash of water to the bowl when tossing your food with oil. Enough moisture will cling to the food to get the job done.

If you’re shopping for your first air fryer or looking to upgrade, some new models — like this one from Nutrichef — even have a built-in reservoir you can fill with water to give you that steam-roasting effect with less effort.

Lessons From Spice-Forward Cultures

Black peppercorns are native to the southern provinces of India and have been an important crop there for thousands of years. During the Middle Ages, pepper was so prized in Europe, it was nicknamed “black gold” and was often worth its weight in the precious metal. Even now, gourmet shops stock peppercorns from renowned Indian regions such as Pondicherry and Tellicherry, each offering a distinct flavor profile. You don’t have to shell out for an expensive gourmet brand, however, because there’s an even better option.

Indian cuisine is famously spice-centric; a glance at an Indian cookbook reveals recipes that call for toasting spices in a dry pan or hot oil until they become aromatic. This technique is equally important in other spice-forward food cultures, from North Africa to Mexico.

Here’s the trick: Before loading your grinder, toast your peppercorns in the oven at 300 degrees Fahrenheit for 30 minutes, using a dry stainless steel or cast-iron pan. Ensure the peppercorns are spread out in a single layer so they toast evenly. Instead of carrying the sharp, bitter, slightly astringent flavor you’re used to, they’ll emerge toasty, nutty, and even slightly sweet. They’ll still taste like pepper, of course, but the flavor will be mellower and layered with subtle nuances.

Branch Out a Little

Once you’ve used this technique with peppercorns, you may wonder if it applies to other spices. Generally, it does. You can toast cumin, coriander, mustard seeds, cloves, allspice, and many others. For ground spices, it’s best to toast them in a pan with a little oil; this allows you to monitor them closely and pull them off the heat once they become aromatic. You’ll know they’re ready when the scent shifts from sharp to mellow.

Whole spices can be toasted on the stovetop or in the oven, with timing dependent on their size and thickness. Small seeds such as cumin, caraway, and coriander toast quickly, while denser spices like cloves and allspice berries take a bit longer. Start with just a few minutes and experiment until you find the sweet spot, then record the time for future batches.

The only downside to slow cookers is — or was — the cleanup. Because the food simmers for so long, it can become hardened and difficult to remove. Fortunately, there’s a much easier way to tackle the mess.

A Clean Crock

It turns out your slow cooker can practically clean itself. Here’s what to do: First, remove any remaining food, then fill the crock roughly three-quarters full with water and a squeeze of liquid dish soap. Close the lid, set it to low, and let it “cook” for one to four hours. Start with a single hour and check the progress; longer periods are best for severely caked-on messes. The combination of steam and soap will loosen any stubborn food clinging to the sides. When the time is up, unplug the slow cooker and let it cool completely before dumping out the soapy water and rinsing the crock.

Tips and Cautions

For safety reasons, only use this method while you’re home. As with any device that uses electricity and produces heat, the best practice is to remain present at all times, just in case.

Let the slow cooker cool down for at least an hour before you touch the crock. The high temperatures required to loosen caked-on food can easily cause a burn if you go to rinse it too early.