today is Mar 25, 2023
Mushrooms should be kept dry, as they can quickly soak and save water. 57. Never overcrowd your skillet with food. The heat will not distribute uniformly. 58. Use an egg slicer to cut small fruits like kiwis. 59. Dishes are only a guideline. Do not hesitate to replace products that deal with your personal preferences.
To rehydrate sun-dried tomatoes, soak them in hot water or stock for about 20 minutes. 61. The standard ratio to make a timeless vinaigrette is 3 parts oil to 1 part vinegar. 62. To keep garlic from going rancid, always keep it at room temperature. 63. Keep knives sharp by utilizing a honing tool regularly.
64. Getting and preparing a whole chicken is economical and resourceful. 65. Honey stuck in a jam? Location the container in hot water for about 5 minutes to loosen up the sticky residue. 66. Safely chop odd-shaped veggies by cutting off both ends for an even surface. 67. Create simple syrup by simmering 1 cup of water and 1 cup of sugar in a medium heated pot till the sugar liquifies.
68. Freeze remaining tomato paste in small ice containers. 69. To soften butter, cut pieces into a bowl and let sit at room temperature level for 1015 minutes. 70. When serving ice cream to large groups, ditch the ice cream scoop. Break open the whole container and slice the ice cream into portions.
If you need to grate soft cheeses, freeze the cheese for thirty minutes for a cleaner piece. 72. A cutting tool called a mandolin can be your finest pal. They enable you to perfectly julienne, slice and dice vegetables each time. Constantly slice slowly and utilize the safety guard to prevent you from cutting your finger.
When sauting, it is essential to first heat the pan, then heat the oil, then add the components. 74. Moisturize dried coconut by adding a spray of milk and letting it sit for 10 minutes. 75. Prevent bacteria growth by cooling hot food in a shallow meal. 76. Make stock in large quantities and freeze in plastic bags for later usage.