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 6 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 must be kept dry, as they can easily soak and keep water. 57. Never ever overcrowd your skillet with food. The heat will not disperse equally. 58. Use an egg slicer to cut little fruits like kiwis. 59. Recipes are only a standard. Feel free to replace products that accommodate your personal preferences.
To rehydrate sun-dried tomatoes, soak them in hot water or stock for about 20 minutes. 61. The standard 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 sharpening tool frequently.
64. Acquiring and preparing a whole chicken is cost-efficient and resourceful. 65. Honey stuck in a jam? Place the container in hot water for about 5 minutes to loosen up the sticky residue. 66. Securely slice odd-shaped vegetables 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 until the sugar dissolves.
68. Freeze remaining tomato paste in small ice cube containers. 69. To soften butter, cut pieces into a bowl and let sit at space temperature for 1015 minutes. 70. When serving ice cream to large groups, ditch the ice cream scoop. Break open the entire container and slice the ice cream into parts.
If you need to grate soft cheeses, freeze the cheese for 30 minutes for a cleaner slice. 72. A cutting tool called a mandolin can be your best pal. They permit you to perfectly julienne, slice and dice vegetables every time. Always piece gradually and utilize the security guard to avoid you from cutting your finger.