Just finished writing an essay for class, decided to take a “blogging” break. Here are some cool food and/or kitchen tips.
- Tomato sauce – If your homemade tomato sauce turns out to be too sour, add a pinch of baking soda to neutralize it (a trick used by Italian grandmothers).
- Storing sour cream – Ever notice how once you open a container of sour cream it collects “liquid” at the top? This happens when the cream separates. To prevent the liquid from pooling, store the container upside down.
- Cutting onions – If you’ve cut onions before than you know that most of the time they make you cry. The trick is to put a few pieces of white bread close to the cutting board, so that the vapors are absorbed when you are cutting the onions.
- Storing bread – Store your bread in the freezer to give it a longer shelf life. To defrost, place it in the microwave (turned off) overnight. This will prevent it from drying out when just left sitting out on the counter.
- Leftover herbs – If you have leftover herbs, chop them finely add to an ice cube tray, pour olive oil on top of each, freeze. Use whenever a recipe calls for fresh herbs. Or cover them with stock and add to soups and stews.
- Storing fresh ginger – Keep ginger in the freezer to make it last longer. Ginger dries out quickly if left on the counter or refrigerated.
- Storing ice cream – After you opened a container of ice cream it runs the risk of freezer burn. Place a piece of plastic wrap so that it touches the top of the ice cream before putting on the lid. This will ensure that ice crystals do not form.
- Wilted vegetables – If your carrots and celery have set in the fridge for too long, “wake” them up by placing them in ice water.
- Freshness of eggs – To test the freshness of your eggs, simply place them in couple of inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage.
- Over-salted soup – If you over-salt a pot of soup, just drop in a peeled potato, the potato will absorb the excess salt.
Do you have any kitchen/food tips? Share below!