16. The most flexible and crucial tool is a sharp chef's knife. 17. Discover all the different methods to cook an egg. 18. When poaching an egg, include a teaspoon of white vinegar to simmering water to assist keep the yolk from breaking. 19. For a great hardboiled egg every time, bring your pot to a boil and after that shut off the heat.
20. Break eggs on a paper towel on the counter no shells and simple clean-up! 21. Make an ideal sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No turning required. 22. Always taste your food before flavoring. 23. Anchor your cutting board to the counter with a wet paper towel to keep things steady and safe.
Hold a knife properly: pinch the blade instead of grasping the handle. 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 rather of minced to prevent burning. 28. Invest in an experienced cast iron skillet.
29. Eliminate tough stems on leafy greens by pinching the stem and gently managing the leaves with your other hand. 30. If your dish calls for buttermilk, you can utilize regular milk with lemon juice. 31. Prepping salad prior to serving is a substantial convenience. Layer all the components in a bowl and don't include the dressing till it's time to serve.
Keep your spices far from sources of heat like the stove or lights. Herbs and spices can lose their flavor 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 come to room temperature level prior to seasoning and barbecuing.
Shop fresh herbs in a glass of water in your fridge. 36. To avoid tears, cut off the root of the onion prior to you slice. 37. For crispy fries or chips: slice the potato, then remove the starch by taking in water for one hour before baking. 38. Celery getting floppy? Attempt covering it in tin foil before saving in the refrigerator.