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29. Eliminate difficult stems on leafy greens by pinching the stem and carefully pulling off the leaves with your other hand. 30. If your recipe requires buttermilk, you can utilize routine milk with lemon juice. 31. Prepping salad prior to serving is a substantial time saver. Layer all the components in a bowl and do not include the dressing until it's time to serve.

Keep your spices far from sources of heat like the range 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 approximately 6 months. 34. Let steaks come to space temperature level prior to flavoring and grilling.

Store fresh herbs in a glass of water in your fridge. 36. To avoid tears, cut off the root of the onion before you slice. 37. For crispy french fries or chips: slice the potato, then remove the starch by soaking in water for one hour prior to baking. 38. Celery getting floppy? Attempt covering it in tin foil before storing in the refrigerator.

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Soften hard brown sugar by positioning a piece of dry bread in the bag overnight. 40. Roll citrus on the counter utilizing the palm of your hand to help release all of the juice pockets. 41. 50. Kitchen Area Kitchen Fundamentals: Olive Oil, Flour, Broth, Salt, Brown Rice or Pasta, Beans, Vinegar, Sugar, Eggs and Soy Sauce51.

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52. To avoid chopped apples from browning, gently capture lemon or lime juice on the pieces. 53. You can save butter in the freezer for up to six months. 54. Honey is a natural preservative and will never spoil. 55. To last longer, opened flour bags can be saved in the freezer.

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Mushrooms ought to be kept dry, as they can easily soak and store water. 57. Never ever overcrowd your frying pan with food. The heat will not disperse equally. 58. Utilize an egg slicer to cut small fruits like kiwis. 59. Recipes are just a guideline. Do not hesitate to replace products that deal with your personal preferences.