The first edition of *Tips & Tricks* is here! Thanks to all contributors!
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- Always read the entire recipe before you begin to ensure that you have all the necessary ingredients and utensils
- Using the timer on the microwave? Consider using a backup at the same time incase the power goes out!
- Clean cast iron by scrubbing with salt and wiping clean – I know it’s hard, but DON’T use detergents…
FRUIT & VEG
- Roll your lemons or submerse them in warm water before squeezing to get more juice
- Store mushrooms in a paper bag in main section of fridge; plastic bags and fruit drawers reduce air circulation and result in slimy, quickly spoiled mushrooms
- Strip kale in a flash by gripping the stalk horizontally with both hands and gently pulling the leaves away in a swipe with one of the hands
- To revive wilted celery – submerged in cold water for a few hours
- Eggs separate best when cold
For the greatest volume, beat eggs at room temperature
Eggs reach room temperature within an hour – or about a minute under hot water
- Baking with yeast? Bring eggs to room temperature before adding to a yeast mixture of they will slow the yeast action
- Boil eggs with a teaspoon of vinegar added to the water to help prevent cracking and to make it easier to peel
- For the perfect hard-yoked sunny-side-up, heat the pan to med-high and reduce to low when the bottom is cooked – cover with a lid for about 2 minutes
- Never-fail hard-boiled eggs: cover eggs with water in a pot and bring to a hard boil; turn off stove and turn on timer for 10 minutes
- Slash the fat at the edges to prevent the pork chop or steak from curling for even cooking
- Use tongs to turn meat as forks pierce and allow the natural juices to escape
- Pat meat dry before pan-searing for better browning
RICE & STARCHES
- Perfect rice every time: add 1 cup rice to 2 cups water and bring to a hard boil – reduce to low for 20 minutes – KEEP THE LID ON
Got a tip that makes your life easy?