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29. Get rid of tough stems on leafy greens by pinching the stem and carefully pulling off the leaves with your other hand. 30. If your recipe requires buttermilk, you can use routine milk with lemon juice. 31. Prepping salad before serving is a substantial time saver. Layer all the ingredients in a bowl and don't add the dressing till it's time to serve.

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Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their taste when exposed to humidity and heat. 33. Conserve old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months. 34. Let steaks concern room temperature before seasoning and barbecuing.

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Shop 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 remove the starch by soaking in water for one hour prior to baking. 38. Celery getting floppy? Attempt covering it in tin foil prior to storing in the refrigerator.

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Soften difficult brown sugar by positioning a piece of dry bread in the bag over night. 40. Roll citrus on the counter utilizing the palm of your hand to help launch all of the juice pockets. 41. 50. Kitchen Pantry Fundamentals: Olive Oil, Flour, Broth, Salt, Brown Rice or Pasta, Beans, Vinegar, Sugar, Eggs and Soy Sauce51.

52. To prevent sliced apples from browning, gently capture lemon or lime juice on the pieces. 53. You can keep 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.

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Mushrooms must be kept dry, as they can quickly soak and save water. 57. Never ever overcrowd your skillet with food. The heat will not disperse uniformly. 58. Use an egg slicer to cut little fruits like kiwis. 59. Dishes are just a standard. Do not hesitate to substitute products that cater to your personal choices.