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Hold a knife properly: pinch the blade instead of grasping the handle. 25. Don't rinse pasta. 26. Replace half a lemon and half an orange as a replacement for a Meyer lemon. 27. When sauting garlic, use sliced garlic rather of minced to prevent burning. 28. Invest in a seasoned 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 recipe requires buttermilk, you can use regular milk with lemon juice. 31. Prepping salad before serving is a huge time saver. Layer all the active ingredients in a bowl and do not add the dressing up until 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 mill; you can freeze them for up to 6 months. 34. Let steaks concern room temperature level before spices and grilling.
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Store fresh herbs in a glass of water in your refrigerator. 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 eliminate the starch by soaking in water for one hour prior to baking. 38. Celery getting floppy? Try covering it in tin foil prior to keeping in the refrigerator.
Soften tough brown sugar by placing a piece of dry bread in the bag overnight. 40. Roll citrus on the counter using the palm of your hand to help launch all of the juice pockets. 41. 50. Cooking Area Pantry Essentials: Olive Oil, Flour, Broth, Salt, Wild Rice or Pasta, Beans, Vinegar, Sugar, Eggs and Soy Sauce51.
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52. To prevent sliced apples from browning, gently capture lemon or lime juice on the pieces. 53. You can store butter in the freezer for approximately 6 months. 54. Honey is a natural preservative and will never ruin. 55. To last longer, opened flour bags can be stored in the freezer.