today is Mar 25, 2023
52. To avoid sliced apples from browning, lightly capture lemon or lime juice on the pieces. 53. You can save butter in the freezer for approximately six months. 54. Honey is a natural preservative and will never ruin. 55. To last longer, opened flour bags can be saved in the freezer.
Mushrooms should be kept dry, as they can quickly soak and store water. 57. Never overcrowd your skillet with food. The heat will not distribute evenly. 58. Use an egg slicer to cut little fruits like kiwis. 59. Recipes are just a guideline. Feel free to substitute products that deal with your individual preferences.
To rehydrate sun-dried tomatoes, soak them in hot water or stock for about 20 minutes. 61. The fundamental ratio to make a traditional vinaigrette is 3 parts oil to 1 part vinegar. 62. To keep garlic from going rancid, constantly keep it at room temperature. 63. Keep knives sharp by utilizing a honing tool regularly.
64. Buying and preparing an entire chicken is cost-effective and resourceful. 65. Honey stuck in a jam? Place the container in hot water for about 5 minutes to relax the sticky residue. 66. Safely slice odd-shaped vegetables by cutting off both ends for an even surface area. 67. Develop basic syrup by simmering 1 cup of water and 1 cup of sugar in a medium heated pot till the sugar liquifies.
68. Freeze remaining tomato paste in little ice containers. 69. To soften butter, cut pieces into a bowl and let sit at room temperature level for 1015 minutes. 70. When serving ice cream to big groups, ditch the ice cream scoop. Burst the entire container and slice the ice cream into portions.
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 friend. They permit you to completely julienne, slice and dice veggies each time. Always slice gradually and use the safety guard to avoid you from cutting your finger.