Take your cooking up notch with these shortcuts, tips and tricks. They are simple yet savvy and our culinary experts swear by them.
Using a sharp knife on cold onions significantly reduce onion’s tear-inducing fumes. Or, set up your cutting board on the stove top with the hood fan turned on. This will suck up the onion gas and let you chop without the tears.
Microplane – the culinary magic wand
Effortlessly and delicately shred hard cheeses, coconut, nutmeg, chocolate, garlic, ginger, and citrus zests. Just be sure to rinse it directly after use for easy clean up.
Whip it real good.
Whipped cream whips thicker and faster if the cream, bowl, and whisks are well chilled. Whip to stiff peaks and be careful not to over-whip or you might churn that cream into butter.
Always add liquids to your blender first before the solid ingredient for smoother blends and a happier blender.
Don’t have a rolling pin? Use a wine bottle that’s been cleaned, dried, and label removed. Extra points if you chill the bottle to keep your dough from getting too warm.
Save the ginger! Peel ginger with the edge of a spoon to prevent cutting off (wasting) so much.
Put a spoon on it. Set a wooden spoon over the top of your pot while cooking pasta to keep from boiling over.
Forgot to buy buttermilk? Mmmm…pancakes. Make your own by using milk or cream with a splash of lemon juice or white vinegar. For every cup of milk, use a tablespoon of acid.