Anyone who has cooked has run into the inevitable missing, not enough or spoiled ingredient. I have also over cooked and under cooked more things than I can count. Had I known these tips before I’d have saved many recipes from disaster!
Kitchen Tips and Tricks
- No Heavy Cream – If your recipe calls for heavy cream and you don’t have any don’t panic! You can make your own heavy cream with just two ingredients: Whole Milk and Butter. Simply combine 2/3 Cup whole milk with 1/3 Cup melted (and slightly cooled) unsalted butter and you’ve got 1 Cup of Heavy Cream
- Carrots – To keep them fresh the longest, cut the tops off and store them in a closed plastic bag in the refrigerator. If you leave carrots out too long and they look sad and limp, throw them into an ice bath (ice and cold water in a large bowl or bag) and they’ll perk right up.
- Eggs (Are they still good?) – Fill a pan or a bowl with water and place the eggs you intend to eat in the water how they rest tells you if they are still fresh enough to eat.On the bottom of the bowl: 100% fresh and at peak flavor; One corner lifted: A week or so old. Entirely edible!; Standing on a point: A couple weeks old. Eat as soon as possible; Floating at the top: Super old! Do not eat!
- Run out of eggs in the middle of a recipe? – You can substitute 1/2 of a mashed banana, 1/4 Cup unsweetened applesauce, or 3 TBLS creamy peanut butter for an egg in a pinch. Other substitutions include: I TBLS ground flax combined with 3 TBLS water; 1 TBLS chia seed combined with 1/3 cup water (mix & let stand 15 minutes); or 1 TBLS soy protein powder combined with 3 TBLS water.
- Have ingredients but don’t know what to make with them? – Go to http://www.supercook.com, enter your ingredients and it tells you what you can make and how to make it.
- Tired of crying when you cut onions? – Rub the blade of your knife with canola or olive oil before you start cutting and reduce the tears.
- Are your zucchini noodles too wet/mushy? – Sweat them on a paper towel on a cookie sheet in a 200° F oven for 30 minutes before you cook them.
- Limp Celery – Wrap your celery in foil before placing in the crisper and it will stay fresh for weeks.
- Hard Ice Cream – Put ice cream container in a sealed zip bag and ice cream will stay soft.
- The biggest kitchen error I make is boiling eggs! Inevitably they come out over done (you know, when the yolks are grey- ick). I found a great graphic and list that will make cooking eggs the mindless task it should be!
Step one: Place the eggs in a pot with cold water. Make sure there’s an inch of water above the eggs and don’t crowd them in. (Tip: Add vinegar to the water so eggshells are easier to peel) Place the pot on the stovetop over high heat.
Step two: When the water starts lightly boiling around the eggs, cover the pot and move it to a burner that’s off or onto a potholder on the countertop. Time to set the timer:
Three minutes: Whites are soft and slightly gloopy. Yolks are completely liquid.
Four minutes: Whites are set but soft and floppy. Yolks are still runny but a little more solid.
Six minutes: Whites are soft but firm. Yolks are smooth and pudding-like.
10 minutes: Whites and yolks are totally firm, but yolks are still creamy.
15 minutes: A completely solid, hard-boiled egg.
Remove from the hot water and place them into an ice-water bath for a minute to stop the cooking. Tap ‘em on the edge of the sink to gently crack and peel them open.
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