Terri's Top 10 Kitchen Tips
1. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon. 2. Coat your cheese grater with nonstick spray for delightfully clean, easy shredding. 3. Microwave lemons and limes to get more juice out. Then roll them around on the counter under your palm to soften them. 4. Use an apple slicer to quickly cut potatoes into perfect wedges. I know, I can't believe it took me so long to figure it out too. No need to peel potatoes before boiling them; the skin will just slide off once they're cooked. Transfer them to an ice bath when they're done cooking, then twist the peel off with your hands. This works best with Russet potatoes.
5. Keep your vegetable scraps. Toss fennel fronds, carrot ends and other vegetable scraps into a resealable plastic bag you keep in the freezer. When you reach critical mass, make vegetable stock. 6. Treat your herbs like flowers. There’s nothing worse than limp herbs. Next time, trim the stems and put the parsley in a glass of water, fit a plastic bag over it, and stash it in the refrigerator. 7. Avoid evil glass cutting boards. And they’re all evil. Glass cutting boards send shivers down your spine when you use them. They dull your knives. They’re slippery. And they’re hard to use. Use wood, bamboo or plastic instead. 8. Always keep lemons in the fridge. They’ll keep longer that way, so you’ll always be able to add fresh lemon juice to everything from dressings to cocktails. Plus, you can use the squeezed rinds to clean and deodorize your wooden cutting boards. 9. Store salad greens in a resealable plastic bag with a paper towel. The towel is there to absorb moisture, which keeps your greens crisper, longer. 10. Bake pies in glass pie pans. It heats more evenly than tin, and when your pie is perfectly golden-brown everywhere, you’ll know it.
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