Post # 1
What are tricks or tips you have for the kitchen,
Whether its fixing a common cooking error or making something more useful in the kitchen etc. (Kind of like that tips secion of America Test Kitchen”
I think limiting your suggestion to three (per post) will allow more people to partipate and makes each post more readable.
- High Quality Balsamic for Low Cost- Buy a bottle of cheaper balsamic then pour the contents into a pot and simmer until reduced by 1/2. It burns of the acidity and concentrates the sugar and tastes a whole dang lot more like those expensive aged balsamics.
- Fresh herbs freeze! If you think they are starting to go, simply put them in the freezer. Then they crumble in your fingers when you need them. No need to chop.
- Lettuce keeps for weeks!– I wrap each head with a paper towel and put it back in the resealable bag/container. Change the towels as they start to get too damp. If its a mix, disperse towels in the bag and roll and clip shut. Seriously, the greens keep for weeks! Dish towels work best without having to replace them, but I dont like using mine for that.
Post # 3
Foodservice style pop up aluminum foil sheets- perfect size for the toaster oven
I use scissors in the kitchen all the time, perfect for cutting lettuce, pizza, trimming meat, etc
frozen creamed spinach is really good as a white pizza base
If I have leftovers with many parts (like tacos, which have salsa, sour cream, cheese, avocados, taco shells, meat, etc) I put all th ingredients on a cookie sheet/cake pan so I can get everythign in and out of the fridge at once (similar to how rachel ray stacks everything in her arms and only has to make one trip to the fridge? but easier!
Post # 4
@kerensa: ooh the spinach is a great idea! I am not sure I have seen frozen creamed spinach. Ill have to look closer.
Post # 5
Commenting so I can see what other tips bees have.
Post # 6
- Wedding: August 2013 - Rosehill Community Center
Put cilantro or other herbs in a cup of water like a bouquet in the fridge with a plastic bag (like the produce ones that are super thin) on top of/on it (like, inside the bag, but the bag is upside down?) and they’ll keep a lot longer. Just change the water occasionally.
Wash the cheese grater immediately after using. SO much easier to clean.
I know it’s all over pinterest, but I love the trick to “plant” spring onions in a cup of water. Lop off the tops, leave a couple inches at the bottom, and put them in the cup. I usually use like, 3 onions at the most at any one time, so I like having the extras growing on the windowsill for next time.
Post # 7
@NowDontLetsBeSilly: that’s how I store my asparagus as well. cup of water in the fridge.
To get tough baked on grease and reside off of pans pour some soapy water in the pan and heat on a low flame. When the water heats up it it’ll make the caked on stuff come right off.
before tenderizing mean put it on plastic wrap and cover it with more plastic wrap. Totally eliminates any mess or splater from the meat.
if you’re pouring something sticky like honey into a measuring cup, put hot water in the cup first. dump it out and without drying it, pour in the sticky substance. It’ll then come out easily.
Post # 8
@Meowkers: I’ll have to try that pan tip, thanks!
Post # 9
Marrying someone who is a good cook.
Post # 10
@distracts: Now that is cheating
Using coffee filters to cover your food in the microwae. They are cheap, keep their form better so they dont fall in the food and let air vent through them. And of course keeps the microwave clean
Post # 11
@ThreeMeers: Never thought of that!
Post # 12
-Slow cooker can be your BFF. If you like stews, get a vacuum sealer or even just a regular freezer bag, place all your items in the bag, and when you need a quick meal, put in crock pot.
-We buy skinless chicken in the BIG packs. We place 2 chicken breasts in a vacuum seal bag and freeze them and take them out when necessary instead of buying chicken as needed at the store.
-Buy generic brands whenever possible. Non stick cooking spray from Great Value works the same as Pam. There are some items I can’t sacrifice, but most I can. On an average grocery trip, I say we save somewhere around $50 just buying generic/store brands.
*A vacuum sealer is your best friend to keep things fresh in the freezer. They can run a bit expensive, but you can reuse the bags and keep your food fresh for months.
Post # 13
I’ve only got one:
When you bake cookies, store them in a container with a piece of bread (I use the heel). The cookies will take the moisture from the bread and will stay soft and delicious while the bread goes dry and hard. It’s the best trick ever.
Post # 14
- Wedding: October 2014 - Kukahiko Estate
@AstoriaK Along those same lines, if you find that your brown sugar has gone all hard, throw in a piece of bread and the next day it will be like brand new. Works like a charm, especially if you dont use your brown sugar very often.
Post # 15
Post # 16
@kerensa: loved cream spinach and the tip ;]