KTT: Avoiding Splatters

Here's a super-easy tip that I use every time I make soup:

I hate how putting ingredients into boiling water or stock or into a pan with hot oil can give me splatter burns on my hands. I hate it even more when the splatter turns into a full-fledged slosh onto the stovetop.

I've seen a lot of people slide ingredients into the pot or pan from the cutting board with a knife, but this technique has never worked well for me.

Instead, I load the lid of the pot or pan with the ingredients and, holding the lid by its handle underneath, dump or slide those ingredients into the pot.

No more burns, and for some reason, very few sloshes.

For more tips and tricks, check out Good Cheap Eats for Kitchen Tip Tuesday, and for other weeks at Tammy's Recipes.