My very first kitchen tool today that I recommend is my Pampered Chef rolling utensil. It beats the old rolling pin for sure. I am not one to endorse anything without being asked but I love this easy gadget. Another item you don't necessarily use every day but it stores well in a kitchen drawer.
1.
2.
When
we're on diets we like to keep celery and carrot sticks readily available. I
prepare them and then store them in a plastic tub of water.
3. Good Feng
Shui for the kitchen: Throw out plates that have been chipped (or give them to
your sister to use for her mosaic work). Using chipped plates attracts stagnant
chi energy.
4. When
mincing garlic, sprinkle on a little salt so the pieces won't stick to your
knife or cutting board.
5. 1 tsp of
dried herb is not equal to 1 tsp of fresh herbs. The ratio of dry to fresh is 3
to 1. If your recipe calls for 3 tsp of fresh parsley use 1 tsp of dried
parsley.
6. A cut
tomato should be stored in the refrigerator. Uncut tomatoes should not be
stored in the refrigerator but in a cool place.
7. A nice
touch when you're cooking frozen corn is to add milk and a tiny bit of sugar to
the corn instead of water. Cook as usual.
8. A sneaky
trick that is better for your family's health is to take a small piece of tape
and cover over half of the holes in the salt shaker on the inside of the lid.
Less salt - healthier hearts.
9. Quick
sauce from meat bits in the pan. Pour off some of the excess fat and deglaze
with wine. Add a little bit of olive oil and butter. Reduce for about 2 minutes
and then add herbs like parsley, rosemary and thyme.
10. Amuse the
people in your kitchen by testing spaghetti by slinging a strand on a nearby
wall. If it sticks, the spaghetti is done.
11. Use regular yellow, white or red onions to make caramelized onions. These are great on hamburgers, steaks and baked potatoes. Slice up the onions and then 20-25 minutes in a skillet with olive oil should do it.
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