Useful Tips: Page 2
Use Tupperware
Too lazy to wrap greens in a damp paper towel so they last a
week? Then go get your tupperware. Tupperware keeps almost everything fresh for
much longer than your crisper, including berries, salad greens and produce that
has already been cut. Because it is reusable, it is also more ecofriendly.
Keep a Separate
Cutting Board for Things You Don’t Want Flavored With Garlic and Onion
Assuming you follow any recipe ever, you’ll probably be
using your cutting board for cutting onions or garlic. If so, I recommend
getting a separate board you keep aside for cutting fruit, cheeses and other
things that you’d prefer didn’t absorb the odors of previous meals.
Avoid Overcooking Food
Overcooked food is bad food. Learn the art of taking food
off the heat just before it is done, and let it finish cooking with its
internal temperature. You can always cook it more, but you can never cook it
less.
Big Onions Versus
Shallots or Leeks
Onions |
How to Make Simple
Syrup
Just combine 1 cup
water with 1 cup sugar in a small saucepan and cook over medium heat, stirring
often, until the sugar has completely dissolved, 3 to 5 minutes. Let it cool
and add to beverages as needed. (Use 1½ teaspoons of simple syrup for every
teaspoon of sugar you would usually use.) Store the syrup in the refrigerator
for up to 2 weeks.
Use Microplane Grater
Microplane graters are great for taking zest off of citrus
fruit. They're also great for grating ginger. They're great for grating garlic.
They're great for creating a blanket of grated cheese over your pasta or pizza.
They're great for grating whole nutmeg. They're just great
How To Have a Steady
Cutting Board in Place
A board that slides around the counter while you’re chopping
is an accident waiting to happen. Keep yours anchored with a cut-to-fit piece
of rug pad or shelf liner. The added cushioning also helps stabilize a slightly
warped board. Wash in the top rack of the dishwasher as necessary.
Cooling The Baking
Sheets
Baking Sheet |
Rather than waiting 4 to 5 minutes for the temperature of the sheets to drop, try this quick fix: Run the underside of the hot pan under cold water until it’s cool. That way, you won’t need to wipe it dry.
Fluffy Rice All the Time
Fluffy Rice |
How To Make Meatballs Without the Mess
Shaping ground beef, pork, lamb, or turkey into meatballs
can be a sticky business. To keep meat from glomming on to your hands, wet them
in cold water first (repeat as needed). The moisture will create a barrier
between your skin and the meat. Try this method with burgers and meat loaf, too.
How to Break Up
Chocolate Without Making a Mess
Chocolates |
Stock, Broth, Bouillon: What’s the Difference?
Produced by simmering vegetables, aromatics (think herbs and
peppercorns), bones, and often meat scraps, stock is the gold standard to use
as a base for soups, stews, and sauces. Despite having little or no salt, it
adds complex, robust flavor to any recipe it touches. Unfortunately, you’ll
probably have to make it yourself; it’s rarely sold in grocery stores.
Not up for the two-hour time commitment that making stock requires? Opt for store-bought broth instead. Usually just stock with salt added, this ingredient can be used in the same ways as homemade stock. The only downside: It’s a bit less rich and complex.
Last—and least desirable—is bouillon, dehydrated stock formed into cubes or granules. Yes, it’s convenient, but it’s typically processed with MSG, large amounts of sodium, or other additives. Thus the liquid it produces is fairly weak and one-note, despite being intensely salty. Use it only in a pinch.
Make Pancakes with a
Squeeze Bottle
Pancakes |
You'll get perfectly shaped pancakes without any drips or unevenness. Just make sure you wash that ketchup bottle thoroughly first, because otherwise...ew.
Peel a Head of Garlic
in Seconds with Two Bowls
If you have a particularly garlic-heavy recipe to make (so
brave!), don't waste time peeling each head by hand. Just crush your garlic as
normal and throw it all into a big salad bowl.
Then, with another big salad bowl, shake the garlic up for a few seconds, and you should find it's fully peeled and ready for cooking. Just remember to neutralize that garlic breath after the meal with a glass of milk.
Then, with another big salad bowl, shake the garlic up for a few seconds, and you should find it's fully peeled and ready for cooking. Just remember to neutralize that garlic breath after the meal with a glass of milk.
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Useful Tips: Page 2
Reviewed by Jake Arandela
on
Thursday, July 24, 2014
Rating:
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