cooking techniques

Welcome to our new series Kitchen Hacks, where we take ordinary household objects and transform them into useful kitchen tools. We know it's difficult to stock a kitchen with every gizmo and gadget, especially if you live in tight quarters. So instead of junking up your drawers with unused items, try make-shifting kitchen tools with our tips.

It's always a messy and upsetting event when a wine bottle cracks and its precious contents leak during transit. The diligent packer may cover it in styrofoam or bubble wrap, but many of us are guilty of haphazardly wrapping the bottles in old kitchen towels and crossing our fingers they arrive to the next destination in one piece.

Here's a new way to easily and securely wrap up wine if you don't have a wine sleeve handy. We recently received a bottle of Las Rocas Garnacha, outfitted in the most unexpected makeshift wine sleeve: a kitchen mitt! A fluffy cotton kitchen mitt fits a wine bottle snugly — plus it also seconds as a cute gift if you're bringing the bottle over to a friend's place. Just be sure to find a long glove, so the neck of the bottle stays protected, too.

Know of any other smart ways to transport wine? Share them with us below.

Some might call me crazy, but when I plan on cooking, I often travel with my scale in tow. Sure, I could use measuring cups and spoons — a staple in all but the least cooking-savvy households — but measuring by weight not only ensures accuracy; it also streamlines the process of baking.

Read on to learn three reasonings behind my love affair with this tool.

Welcome to our new series Kitchen Hacks, where we take ordinary household objects and transform them into useful kitchen tools. We know it's difficult to stock a kitchen with every gizmo and gadget, especially if you live in tight quarters. So instead of junking up your drawers with unused items, try make-shifting kitchen tools with our tips.

Have you ever been ready to roll out your dough only to realize you've misplaced your rolling pin? No problem! Rolling pins are incredibly easy to makeshift using an empty wine bottle. Since glass stays cold, the wine bottle keeps the dough firm and malleable, so the dough won't warm up and start sticking to surfaces. The perfectly round shape and long body of the bottle also contribute to making this an amazing substitution for a rolling pin.

Before you begin rolling, remove the bottle's label, scrape off the sticky glue residue, and wash the outside to disinfect it. Or, for a quick fix, simply cover the bottle in saran wrap (although it should be noted, the saran wrap may leave tiny line indentations in the dough). Once the bottle is washed or wrapped, sprinkle it with flour all around. Then roll out the dough by keeping your hands on the top of the bottle's body and pressing down firmly as you slowly rotate the bottle. Ta-da! It's as simple as that.

Have you ever tried this technique out before? Were your results successful?

Source: Nicole Hamaker for Pinch My Salt

Cooking fluffy, nutty, perfectly prepared whole grains can be a challenging task, even for the most trained cooks. Luckily, there are a few rules to live by to avoid creating the glob monster.

1. Presoak: Just as soaking beans overnight makes them softer and faster to cook, the same works for tougher grains. Try soaking brown rice, amaranth, millet, quinoa, or buckwheat in water overnight.
2. Exact measurements: Like baking, grains require exact measurements. Use dry measuring cups for the grains and a liquid measuring cup for the water or broth.
3. Dry roast: A dry roast opens the tough exterior and adds a nice toasted flavor to the grains. Rinse whole grains thoroughly in water, and then place them in a medium- to large-sized pot. Over medium-high heat, roast the grains until they are dry and fragrant. Meanwhile, boil the water needed for the grains. When grains are roasted, pour in the exact measurement of boiling water and quickly close the lid to prevent the hot water and grains from sputtering everywhere.

Read more grain cooking tips here.

Photo: Lauren Hendrickson

A couple of years ago I watched the Barefoot Contessa roast bacon in the oven. She was making a BLT and didn't need the bacon fat. I had never thought to bake bacon, and the idea has changed my life! Now, I roast bacon all the time. It's an easy, convenient, and splatter-free way to cook it. Here's what you do:

1. Preheat the oven to 375°F. Cover a large cookie sheet with parchment paper or foil.
2. Place the raw bacon in a row on the parchment paper.
3. Roast in the oven for 15-20 minutes until bacon is crisp and cooked.
4. Remove bacon to paper towel lined plates, pat dry, and use however you want.

Do you ever cook bacon in the oven?