These perfect ideas gathered over years spent in the kitchen show you how to save time, money and effort when it comes to cooking!
#1 MAKE WINE CUBES
If you have wine you didn’t finish, don’t waste the leftovers. Pour the wine into ice-cube trays and freeze into cubes. When you need a little wine for a spritzer or pan sauce, just toss in a cube and you are set. ** Try this with leftover tomato paste and extra homemade pesto.
#2 EASY PEAZY EGG PEELING
Boil the eggs using the traditional method, boiling for 8 minutes. When done, immediately drain and rinse the eggs for a few minutes under cold water. While still very warm, tap the eggs against a counter or other hard surface until the shell is completely cracked. Then place the egg on its side on a counter and roll it back and forth under your hand while applying gentle pressure to the egg. Start to peel and the shell should come right off.
#3 QUICK COOLING
Toss in an ice cube to quickly cool down the hot pan when sauteing vegetables that are starting to brown. The water will evaporate and the veggies will be saved.
#4 START THE ROASTED VEGGIES OFF RIGHT
Place the baking sheet in the oven as it preheats. When the vegetables hit the hot pan surface, it will start the browning process quickly.
#5 CREATE A HOME-MADE BRUSH
If you don’t have a pastry or basting brush – or want one that is disposable – make your own. Just take a piece of parchment paper, fold it into a small rectangle, and use scissors to cut fringe or bristles. Great for BBQ Picnics and camping.
#6 MAKE POWDERED SUGAR
Out of powdered sugar when you need it, use a spice grinder to pulverize granulated sugar to make your own.
#7 SOFTEN BANANAS IN A FLASH
Making Banana Muffins but the bananas are not ripe enough? Place unpeeled bananas on a plate or lined pan and pop in the microwave or oven for a few minutes until the skins are blackened. Your bananas are now ready!
#8 BUTTERMILK SUBSTITUTE
For an alternative that has the same consistency of buttermilk, mix 3/4 cup Greek yogurt with 1/4 cup milk or water t0 make 1 cup.
Keep produce department cut herbs fresh for weeks at a time in your refrigerator. When you get home, cut the ends of the stems like you would fresh flowers. Place in a glass with an inch of water in the bottom. Cover the top greens with a storage bag and place in the refrigerator. Change the water every other day to keep the herbs fresh.
#10 HEAT THINGS UP
This is a Pro move. Serve your food on warmed plates keep the food hot longer and keep grains like rice and risotto loose on the plate.
#11 MAKE DOUBLE, THEN FREEZE HALF
When making pie dough, meat sauce, or toasted nuts, double the amount you are making so you have another batch to freeze. This will save many steps down the road.
#12 SAVE TIME AND SAVE YOUR PANS
When baking or using cooking spray on a sheet pan, line the pan with foil for easy cleanup and to prevent residue stains due to the cooking spray.
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