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16. The most versatile and crucial tool is a sharp chef's knife. 17. Find out all the different ways to cook an egg. 18. When poaching an egg, include 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 shut off the heat.

20. Crack eggs on a paper towel on the counter no shells and easy cleanup! 21. Make an ideal sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No flipping needed. 22. Always taste your food before seasoning. 23. Anchor your cutting board to the counter with a damp paper towel to keep things consistent and safe.

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Hold a knife appropriately: pinch the blade rather of grasping the manage. 25. Do not wash pasta. 26. Substitute half a lemon and half an orange as a replacement for a Meyer lemon. 27. When sauting garlic, usage sliced garlic rather of minced to avoid burning. 28. Purchase a skilled cast iron skillet.

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29. Eliminate tough stems on leafy greens by pinching the stem and gently managing the leaves with your other hand. 30. If your recipe requires buttermilk, you can use regular milk with lemon juice. 31. Prepping salad before serving is a big convenience. Layer all the active ingredients in a bowl and don't add the dressing until it's time to serve.

Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their taste when exposed to humidity and heat. 33. Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months. 34. Let steaks concern space temperature prior to flavoring and grilling.

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Store 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 fries or chips: slice the potato, then remove the starch by soaking in water for one hour prior to baking. 38. Celery getting floppy? Try covering it in tin foil prior to storing in the refrigerator.