Tricks & Tips

From reading the Good Housekeeping cookbook when I was a newlywed to watching the Food Network to trial and error–I’ve learned some things along the way. If you have any tips of your own, please comment!

(In no particular order…)

1. You can make buttermilk for recipes: 1 T lemon juice or white vinegar in 1 cup of milk.  Let it sit for a few minutes.

2. Whipping cream whips better when the bowl and beaters are refrigerated first.

3. Whipping egg whites works better when the bowl and beaters are sparkling clean.

4. White chocolate scorches easily–so microwave it on lower heat or watch it more closely.

5. Cooked meat–grilled, roasted, whatever–needs to rest on the counter before being sliced so the juices can distribute evenly.

6. This garlic peeler from Pampered Chef is the best invention ever.

7. Buy sharp knives. They are worth every penny. (We love our Henckel’s.)

8. Use real butter because butter is delicious.

9. Parchment paper rocks. Use it for cookies, fudge, brownies, whatever.

10. You know why roasts turn to flaky mush in the crockpot? Because you’re cooking them too long. For a standard size roast, 7 hours on low ought to do the trick.

11. Freeze fresh herbs in ziplock bags. They last longer, chop easier, and thaw instantly when you throw them in the pot or skillet.

12. Eggplant fries better if you dehydrate them first. Place sliced eggplant on wire cooling racks over the sink and sprinkle salt over them. They’ll be dripping excess water in no time, and then you can blot them with paper towels before frying.


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