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

Mushrooms ought to be kept dry, as they can easily soak and keep water. 57. Never overcrowd your skillet with food. The heat will not distribute uniformly. 58. Use an egg slicer to cut little fruits like kiwis. 59. Dishes are just a guideline. Do not hesitate to substitute products that deal with your individual preferences.

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To rehydrate sun-dried tomatoes, soak them in hot water or stock for about 20 minutes. 61. The basic ratio to make a classic vinaigrette is 3 parts oil to 1 part vinegar. 62. To keep garlic from going rancid, always keep it at room temperature. 63. Keep knives sharp by using a sharpening tool regularly.

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64. Buying and preparing an entire chicken is cost-efficient and resourceful. 65. Honey stuck in a jam? Location the container in hot water for about 5 minutes to relax the sticky residue. 66. Securely chop odd-shaped veggies by cutting off both ends for an even surface. 67. Develop basic syrup by simmering 1 cup of water and 1 cup of sugar in a medium heated pot till the sugar dissolves.

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68. Freeze remaining tomato paste in small ice cube containers. 69. To soften butter, cut slices into a bowl and let sit at space temperature level for 1015 minutes. 70. When serving ice cream to large groups, ditch the ice cream scoop. Burst the entire container and slice the ice cream into parts.

If you require to grate soft cheeses, freeze the cheese for 30 minutes for a cleaner piece. 72. A cutting tool called a mandolin can be your finest pal. They allow you to completely julienne, slice and dice veggies whenever. Constantly slice slowly and use the safety guard to avoid you from cutting your finger.