Cooking can be a joy when armed with the right tips and tricks. Jamie Oliver, a beloved chef known for his approachable style, shares 15 fantastic cooking tips that make preparing meals quicker, safer, and tastier. Whether you're a beginner or a kitchen pro, these easy recipes and cooking hacks will elevate your culinary game and bring joy to your kitchen.
Peeling and Preparing Avocados Like a Pro
Many struggle with peeling avocados, wasting time and getting bits of fruit stuck to the skin. Jamie’s quick fix is to use a regular spoon. Simply push the spoon between the avocado flesh and skin, then knock the avocado out into your hand. This method works every time and keeps things neat.
To prevent your avocado from browning, squeeze some citrus juice over the flesh. An old-school trick from the '80s is to slice the avocado without cutting all the way through and fan it out — a bit tacky but sure to impress guests.
Safely Removing the Avocado Stone
Removing the seed from an avocado can be risky and is a common cause of kitchen cuts. Jamie advises removing the little stem first to avoid the knife slipping. Then, place the avocado on a flat surface and carefully cut down to the stone without applying weight. Rotate the fruit gently to cut around the seed, twist, and tap it on the board to release it safely.
Making Crispy Bacon Bits and Tiny Croutons
Want to add a crunchy, savory punch to your salads? Use high-quality streaky bacon, sliced into matchsticks. Fry the bacon in a pan on low heat without oil — the natural fat will render out beautifully. Once golden, add a handful of breadcrumbs, lower the heat, and toast until golden. These bacon bits and croutons are perfect for pasta, stews, soups, or fresh salads.
Secure Your Chopping Board for Safety
One of the most important kitchen safety tips is securing your chopping board. A moving board combined with a sharp knife is a recipe for disaster. Jamie suggests placing a damp tea towel underneath your board to grip surfaces firmly. This simple step can prevent slips and save your fingers.
Effortless Chili Deseeding
Deseeding a chili is easier than you think. Clip off the stalk, slice the chili lengthwise carefully, then use a teaspoon to scrape the seeds out along the contour. Save the seeds to dry and plant later — that way, you’ll never have to buy chilies again!
Quick Pomegranate Preparation and Juicing
Getting the juicy pomegranate seeds, or arils, out can be a messy task. Jamie’s trick is to cut the pomegranate in half, hold it over a bowl, and give it a good smack. The seeds tumble out easily. Remove any white bitter skin bits, then squeeze the juice out by hand for a fresh, vibrant drink. Dilute with tap or fizzy water for a refreshing treat.
Removing Eggshells and Separating Egg Yolks
We’ve all had eggshell fragments sneak into our cracked eggs. Instead of using fingers, Jamie recommends using a piece of the shell itself to scoop out the bits — it works like a magnet! For separating yolks from whites without risk of breaking the yolk, crack the egg into your hand and let the white slip through your fingers, or use a clean empty bottle to suck up the yolk easily.
Peeling and Chopping Garlic with Ease
Garlic peeling can be a sticky business. Jamie shares two fast methods: First, give the clove a firm press with your knife to loosen the skin, then pinch off the peel. Alternatively, roll the clove inside a fingerless rubber glove cylinder to strip the skin away. When chopping, keep your fingers curled and use a gentle chopping motion for safety, slicing thin or finely chopping depending on your recipe.
Peeling Ginger with a Spoon
Ginger can be tricky to peel without wasting precious flesh. Use a spoon to scrape off just the thin brown skin — efficient and waste-free. Fresh ginger is perfect for teas or adding exotic flavor to stewed fruits like apples and pears.
Keeping Your Knife Sharp
A sharp knife is safer and more efficient. Jamie recommends using a steel to maintain the edge by sliding the knife heel to tip at a slight angle on both sides. For restoring a dull blade, a clamp-style sharpener works wonders. Regular maintenance keeps your knife performing at its best.
Get the Most Juice from Citrus Fruits
To maximize juice from lemons or limes, roll them firmly on the counter for about 20 seconds. This breaks down the internal cell structure, softening the fruit. Then, zest with a microplane before cutting and squeezing to catch every drop, moving the fruit around your hand as you go.
How to Cut and Prepare a Mango
Start with a ripe mango placed flat-side down. Cut around the oval-shaped pit, then slice the lobes into thirds. You can peel the skin off with a knife or use a sturdy glass to scoop the flesh out. Don’t forget to enjoy the remaining flesh around the pit — a delicious treat on its own.
Preparing Squash or Pumpkin Safely
When cutting squash or pumpkin, remove the core first. Use a steady, rocking motion with your knife to halve the fruit, then scoop out the seeds with a spoon. Roast the seeds or save them for planting. Cut the squash on a flat base for safer slicing into your desired shapes.
Making Healthy, Delicious Grilled Vegetables
Grilled veggies don’t need oil to shine. Heat a quality griddle pan until very hot, then add sliced seasonal vegetables dry. Lightly char both sides to bring out natural nutty flavors while softening the raw edge. Dress with a fresh homemade dressing for a perfect side dish or antipasti addition.
Substituting Wine in Cooking
If you prefer to avoid alcohol in your cooking, simply swap it for water. For more flavor, try grape juice, cranberry juice, or apple juice instead of wine or cider. Remember, when cooking with alcohol, the actual alcohol content cooks off, leaving behind only the flavor and helping to deglaze pans for sauces and stews.
These 15 tips from Jamie Oliver make cooking simpler, safer, and more enjoyable. Give them a try in your kitchen and watch your cooking confidence soar!
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