What kitchen tricks save you in the kitchen?
I love little, simple heirloom tricks, like using a citrus zester upside down (https://food52.com/blog...). Do you have any to share?
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I love little, simple heirloom tricks, like using a citrus zester upside down (https://food52.com/blog...). Do you have any to share?
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To peel an entire head of garlic, break up the head into cloves, put the cloves into a medium-large metal bowl. Cover with another metal bowl and shake up and down like crazy for about a minute. All or most of the peels will crack and fall off. Worked like a charm. If you search you can find a video of it.
https://www.youtube.com/watch?v=0d3oc24fD-c
I love using wheat germ, potato flakes, different types of flours, etc., as you can easily see from the bread recipes I've posted. I'd measure all the dry ingredients - for all the loaves I'd be making throughout the week! -- into quart yogurt containers. I labeled the lid with the name of the bread and the wet ingredients, quantities included, necessary to complete that loaf. I had a set of quart yogurt containers I'd re-use, with the name + dry ingredient amounts taped onto the base of the container. I'd fill the containers based on the ingredient list on the container, find the corresponding lid and then I'd be ready to go - no recipes needed. (If the loaf was baked at a temperature other than 350 degrees, I'd note that.)
I usually did this very early on a weekend morning, when the house was quiet.
I use the same technique for the spice blends I regularly make - ingredients typically stated in ratios. ;o)
People think this is weird.
But people were Eeeewwh. That's unsanitary you wash underwear in a clothes washer. Well, you wash raw chicken in a sink...you wash turkey in a sink..you wash babies in a sink. You just clean it out each time.
I wash all of the fruits and veggies that go into bowls on the island as soon as they come home, that way you can grab-n-go when you need to use or just eat one.
Once a dish towel is a bit too dirty to use on hands / counters, throw it on the floor and let it work down there for a while before throwing it in the washer.
Those aren't really heirloom though are they. Hmm.
Use a pastry bag/icing tip as a cherry pitter. I have tried using straws but don't like how flimsy they are. And I certainly don't need a cherry pitter sitting in a drawer just to be pulled out during one (short) season!
And I'm stealing that deli container tip. Brilliant.
I also take this a step further and keep one shelf in the fridge exclusively for leftovers, so that items for lunches and quick weekday dinners are easy for everyone to find.
Freeze leftover coffee in ice cube trays to have for iced coffee!
Also, if I'm making a yeast dough but the house isn't very warm, I'll turn the oven on for 1-2 minutes, turn it off, and place the bowl of dough inside. Perfect proofing--as long as it's not too hot.
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Cooking with wine: Reduce your wine separately while other ingredients are cooking before adding to a sauce or using to deglaze a pan.
Browning or caramel ozone onions: Start them dry with some salt, and don't add butter/oil/other fat until they cook down a little.
Scraps bowl: Keep a bowl or other empty container on your counter for holding scraps and/or trash so you're not running back and forth to the trash can.