16. The most flexible and essential tool is a sharp chef's knife. 17. Discover all the various methods to cook an egg. 18. When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking. 19. For a great hardboiled egg each time, bring your pot to a boil and then turn off the heat.
20. Split eggs on a paper towel on the counter no shells and simple cleanup! 21. Make a perfect sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No turning needed. 22. Constantly taste your food before spices. 23. Anchor your cutting board to the counter with a wet paper towel to keep things constant and safe.
Hold a knife effectively: pinch the blade instead of gripping the manage. 25. Do not rinse pasta. 26. Substitute half a lemon and half an orange as a replacement for a Meyer lemon. 27. When sauting garlic, usage sliced garlic instead of minced to avoid burning. 28. Purchase an experienced cast iron skillet.
29. Get rid of difficult stems on leafy greens by pinching the stem and gently pulling off the leaves with your other hand. 30. If your recipe calls for buttermilk, you can use regular milk with lemon juice. 31. Prepping salad prior to serving is a huge time saver. Layer all the ingredients in a bowl and do not add the dressing till it's time to serve.
Keep your spices away from sources of heat like the range or lights. Herbs and spices can lose their taste when exposed to humidity and heat. 33. Conserve old, stale bread to make breadcrumbs in a food processor; you can freeze them for as much as 6 months. 34. Let steaks concern space temperature prior to flavoring and barbecuing.
Shop fresh herbs in a glass of water in your refrigerator. 36. To prevent tears, cut off the root of the onion before you slice. 37. For crispy french fries or chips: slice the potato, then get rid of the starch by soaking in water for one hour before baking. 38. Celery getting floppy? Attempt wrapping it in tin foil before saving in the fridge.