16. The most flexible and important tool is a sharp chef's knife. 17. Find out all the different ways to prepare an egg. 18. When poaching an egg, include a teaspoon of white vinegar to simmering water to help keep the yolk from breaking. 19. For a great hardboiled egg each time, bring your pot to a boil and then switch off the heat.
20. Crack eggs on a paper towel on the counter no shells and simple cleanup! 21. Make an ideal sunny-side egg by covering your pan with a lid and letting the steam prepare your egg. No flipping required. 22. Always taste your food prior to spices. 23. Anchor your cutting board to the counter with a moist paper towel to keep things constant and safe.
Hold a knife correctly: pinch the blade rather of grasping the handle. 25. Don't rinse pasta. 26. Substitute half a lemon and half an orange as a replacement for a Meyer lemon. 27. When sauting garlic, use sliced garlic instead of minced to prevent burning. 28. Buy a skilled cast iron skillet.
29. Get rid of tough stems on leafy greens by pinching the stem and carefully managing the leaves with your other hand. 30. If your dish requires buttermilk, you can use regular 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 until it's time to serve.
Keep your spices far from sources of heat like the stove or lights. Herbs and spices can lose their taste when exposed to humidity and heat. 33. Save old, stagnant bread to make breadcrumbs in a food mill; you can freeze them for approximately 6 months. 34. Let steaks concern space temperature level before flavoring and barbecuing.
Shop fresh herbs in a glass of water in your fridge. 36. To prevent tears, cut off the root of the onion prior to 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 wrapping it in tin foil before keeping in the fridge.