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52. To prevent chopped apples from browning, lightly squeeze lemon or lime juice on the pieces. 53. You can save butter in the freezer for approximately 6 months. 54. Honey is a natural preservative and will never spoil. 55. To last longer, opened flour bags can be saved in the freezer.

Mushrooms need to be kept dry, as they can quickly soak and keep water. 57. Never ever overcrowd your frying pan with food. The heat will not disperse equally. 58. Use an egg slicer to cut little fruits like kiwis. 59. Dishes are only a guideline. Feel free to substitute products that deal with your personal choices.

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To rehydrate sun-dried tomatoes, soak them in hot water or stock for about 20 minutes. 61. The fundamental ratio to make a timeless vinaigrette is 3 parts oil to 1 part vinegar. 62. To keep garlic from going rancid, constantly save it at space temperature. 63. Keep knives sharp by using a honing tool often.

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64. Purchasing and preparing an entire chicken is affordable and resourceful. 65. Honey stuck in a jam? Place the container in hot water for about 5 minutes to relax the sticky residue. 66. Securely chop odd-shaped veggies by cutting off both ends for an even surface area. 67. Create easy syrup by simmering 1 cup of water and 1 cup of sugar in a medium heated pot up until the sugar dissolves.

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68. Freeze leftover tomato paste in little ice cube containers. 69. To soften butter, cut pieces into a bowl and let sit at space temperature for 1015 minutes. 70. When serving ice cream to big groups, ditch the ice cream scoop. Break open the entire container and slice the ice cream into portions.

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If you require to grate soft cheeses, freeze the cheese for thirty minutes for a cleaner slice. 72. A cutting tool called a mandolin can be your friend. They enable you to completely julienne, slice and dice veggies every time. Constantly piece slowly and utilize the security guard to avoid you from cutting your finger.