•Always crack an egg on a flat surface, never the edge of a bowl. Otherwise you’ll risk shell shards and possible contamination of your food.
•Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp.
•To cut an avocado more easily, slice it while it’s still in the skin. Not using the whole thing? Leave the pit in the remaining avocado to prevent browning.
•The secret to making a great cocktail is all in the ice. Use filtered water so the ice doesn’t impart any off flavors to the drink, and go big—the larger the ice chunk, the less you’ll water down your drink.
•A good soup is made a day in advance. Let it sit in the fridge overnight, then warm it gently and all the flavors will marry beautifully.
•Freeze fresh ginger and grate as needed. It will stay fresh for months.
•Want a more flavourful salad? Make sure the lettuce is completely dry — it helps the dressing stick.
•Add about three tablespoons of milk to oatmeal when you reheat it and it will be as creamy as ever.
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