16. The most versatile and crucial tool is a sharp chef's knife. 17. Discover all the various methods to cook an egg. 18. When poaching an egg, add a teaspoon of white vinegar to simmering water to help keep the yolk from breaking. 19. For a terrific hardboiled egg every time, bring your pot to a boil and then switch off the heat.
20. Split eggs on a paper towel on the counter no shells and simple cleanup! 21. Make a perfect sunny-side egg by covering your pan with a cover and letting the steam cook your egg. No flipping required. 22. Constantly taste your food prior to flavoring. 23. Anchor your cutting board to the counter with a damp paper towel to keep things stable and safe.
Hold a knife effectively: pinch the blade rather of grasping the deal with. 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, usage sliced garlic instead of minced to avoid burning. 28. Purchase a seasoned cast iron frying pan.
29. Eliminate difficult stems on leafy greens by pinching the stem and gently pulling off the leaves with your other hand. 30. If your dish requires buttermilk, you can utilize routine milk with lemon juice. 31. Prepping salad before serving is a big convenience. Layer all the ingredients in a bowl and do not add the dressing till it's time to serve.
Keep your spices away from sources of heat like the range or lights. Herbs and spices can lose their flavor when exposed to humidity and heat. 33. Save old, stale bread to make breadcrumbs in a food mill; you can freeze them for as much as 6 months. 34. Let steaks come to room temperature before flavoring and barbecuing.
Store fresh herbs in a glass of water in your fridge. 36. To avoid tears, cut off the root of the onion prior to you slice. 37. For crispy french fries or chips: slice the potato, then eliminate the starch by soaking in water for one hour before baking. 38. Celery getting floppy? Try covering it in tin foil prior to saving in the fridge.