Monday, January 4, 2010

Ten Tips for 2010

Happy New Year everyone! It seems like many people had a rough here's to a fun, fresh, and fabulous 2010! To kick off the new decade right, here are 10 helpful tips to use next time you're in the kitchen:

  1. When baking, a sifter should be your new best friend! Sifting flour can make all the difference between a dense, heavy cake or a light and fluffy cake with the perfect crumb.
  2. Baking something that requires softened or room-temperature butter and you forgot to let it sit out ahead of time? Toss a stick of butter in the microwave for 10 seconds and it'll be good to go.
  3. Recipe calls for chopped nuts? Instead of running your knife through whole nuts, put them in a gallon sized zip top bag and roll over them with a rolling pin. This breaks up the nuts so you don't dull out your knife.
  4. To extend the life of green onions, gently wrap them in a paper towel after washing and then into a zip top bag. They'll keep 3-4 days longer in the fridge.
  5. Frying something and don't know if the oil is hot enough? Simply sprinkle in a few breadcrumbs or panko into the oil - if they sink to the bottom, the oil's still too cold. If they fry up and float to the top, the oil is ready for frying!
  6. Need to thinly slice beef (or any other protein)? Toss the meat in your freezer for about 30 minutes to firm it up and slicing should be a breeze.
  7. When cutting anything sticky (brownies, rice krispie treats, etc.) use a plastic knife instead of a metal one...the food won't stick!
  8. Unless a recipe says otherwise, ALWAYS preheat your oven! Cooking foods at temperatures lower than required causes uneven cooking and longer cooking times.
  9. To see if an egg is hard boiled or raw without cracking it, spin it on a flat surface. If it spins quickly, it is hard boiled. If it wobbles, it's still raw!
  10. Lastly, never cook with a wine that you wouldn't drink - it will make all the difference in your end product!

Happy cooking :)

No comments:

Post a Comment