52. To avoid chopped apples from browning, lightly squeeze lemon or lime juice on the pieces. 53. You can store butter in the freezer for as much as six months. 54. Honey is a natural preservative and will never ruin. 55. To last longer, opened flour bags can be stored in the freezer.
Mushrooms ought to be kept dry, as they can easily soak and store water. 57. Never ever overcrowd your skillet with food. The heat will not distribute equally. 58. Use an egg slicer to cut small fruits like kiwis. 59. Dishes are just a standard. Do not hesitate to substitute items that cater to your personal choices.
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 store it at room temperature. 63. Keep knives sharp by using a honing tool regularly.
64. Acquiring and preparing a whole chicken is affordable 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 slice odd-shaped veggies by cutting off both ends for an even surface area. 67. Produce basic syrup by simmering 1 cup of water and 1 cup of sugar in a medium heated pot until the sugar dissolves.
68. Freeze leftover tomato paste in little 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 big groups, ditch the ice cream scoop. Burst the entire container and slice the ice cream into portions.
If you need to grate soft cheeses, freeze the cheese for thirty minutes for a cleaner piece. 72. A cutting tool called a mandolin can be your friend. They allow you to perfectly julienne, slice and dice veggies whenever. Always slice slowly and use the security guard to prevent you from cutting your finger.