Tips & Tricks
These are my top 5 favorite time/energy savers in the kitchen. I will periodically update the list so be sure to check back again. If you have an awesome tip or trick, please let me know in the comments below or send me an email. With your permission, I’ll induct your idea into the Kitchen Trick Hall of Fame!
The Zippy Emulsion
If making an emulsion with a “slow and steady” stream of oil infuriates one arm and exhausts the other, try pouring the oil into a ziplock bag and cutting a tiny whole in one of the corners. You can hold the bag against the side of the bowl with one hand and the whisk with the other hand. Good-bye spinning bowl. Good-bye soupy mayonnaise!
I don’t own a juicer so when a recipe calls for freshly squeezed juice from 25 lemons, I’m like “EXCUSE ME?!” And then I commence a series of hand stretches to get ready. Or at least I did before learning this great trick. First, roll the lemon against the counter top to get it nice and juicy. Then, cut it in half and use a set of tongs the same way you would use a nutcracker to squeeze the fruit with minimal effort. Not only does it give you a better grip and more leverage, but it also gets more juice from the fruit so you may only need to squeeze 24 of them. Pour the juice through a fine mesh strainer to get rid of the seeds and pulp. This works great on limes, oranges, and grapefruits as well.
Have you ever accidentally purchased a bag of whole coffee beans, but don’t own a grinder? Don’t let that bag o’ beans languish in your cupboard any longer. Simply pour the beans into your blender and let it do the work. I have a high powered blender and it only takes about 15-20 seconds. Keep an eye on the grounds so you don’t end up with coffee flour. It isn’t perfect, but it’ll do in a pinch!
It’s Hip To Be Square
Cutting biscuits, sugar cookies, scones, and the like into circles leaves you with a lot of wasted dough. Sure, you can moosh the scraps together and make Franken-pastries, but they aren’t as pretty and more importantly, they aren’t as tasty. Try forming the dough into a large rectangle and then cutting it into squares. The end products will all look and taste the same and there will be no waste!
If your “stainless” steel cookware is burned, scorched, and anything but stainless, give this a try. After the pan has been cleaned and dried, add about 1/4 cup baking soda and 1/4 cup cooking oil to the pan. Rub the oily baking soda all over the inside of the pan and let it set for at least 4 hours or overnight. After the resting period, the grime should come right out with a gentle scouring pad. The baking soda works as an abrasive while the oil works as a lubricant.