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All About Cooking Tips & Advice -

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

Soften tough brown sugar by placing a piece of dry bread in the bag over night. 40. Roll citrus on the counter using the palm of your hand to help release all of the juice pockets. 41. 50. Kitchen Area Kitchen Basics: Olive Oil, Flour, Broth, Salt, Wild Rice or Pasta, Beans, Vinegar, Sugar, Eggs and Soy Sauce51.

52. To avoid sliced up apples from browning, lightly squeeze lemon or lime juice on the pieces. 53. You can store 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 kept in the freezer.

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Mushrooms must be kept dry, as they can easily soak and save water. 57. Never ever overcrowd your skillet with food. The heat will not disperse evenly. 58. Use an egg slicer to cut small fruits like kiwis. 59. Dishes are just a guideline. Do not hesitate to substitute items that deal with your personal 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 store it at room temperature. 63. Keep knives sharp by utilizing a sharpening tool often.

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64. Acquiring and preparing an entire chicken is economical and resourceful. 65. Honey stuck in a jam? Place 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. Produce easy syrup by simmering 1 cup of water and 1 cup of sugar in a medium heated pot until the sugar dissolves.