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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
What is one kitchen "trick" you know?
I was thinking about this last night, when I was making my fried zucchini (thanks, ookies!). I just read this recently and had a "duh-"like reaction:
When prepping food to be deep-friend, keep one hand for the "wet" (egg, milk) and one hand for the "dry," (flour) so a bunch of gunk doesn't build up on either, or both, hand.
What's a kitchen trick you know - no matter how simple it may seem?
Re: What is one kitchen "trick" you know?
Won't one hand still get gunked up though, after picking up the item from the dry coating?
I just read a good idea recently - I love to have sandwiches on baguettes but the bread obviously dries out and goes bad quickly. If you freeze the bread and prep all of the sandwiches on the frozen bread in the morning, it will thaw by lunchtime into an awesome, non-soggy baguette sandwich.
Dammit, Sarah, you are always raining on my parade!
Just kidding. It gunks up a teeny bit, but not even close to just diving in, all over the place, with both hands.
Good tip on the baguettes! And obviously, we're the only brilliant ones here as 50 others have checked out this post but contributed NOTHING.
When I make roast, I only use about half the carton of beef broth. The rest gets frozen in ice cube trays for the next roast.
To do a chocolate drizzle on top of a dessert, add a little bit of shortening to the melted chocolate chips. It thins it out enough to be "drizzleable".
Parchment paper is AWESOME - I use it under homemade sweet potato fries or carrot fries, in the bottom of my springform pan, etc.
Good idea with the bread! My tip is probably well known, I buy cheese on sale and freeze it until I need it, it works best with shredded or block cheese but sliced it ok too. I notice that some brands of sliced cheese breaks apart after being frozen. I also freeze bread products, like buns if I know I won't use them all right away.
I used Ziploc bags as pastry bags, when making deviled eggs for example.
I add a tiny dollop of sour cream to my homemade guacamole, gives it the perfect amount of creaminess without taking away from the chunkiness of guacamole.
The little bags of pasta (with dry sauce), don't really need butter. If you're trying to cut back, you can skip it and it still taste just as good with whatever milk and water it calls for.
if you rub your hands on stainless steel it gets rid of onion smell
Buy ground beef in bulk when it is on sale (ok so I don't personally buy beef at all) break it down into 1 - 2 pound packages when you get home and also set a few pounds off to the side for burgers. Season it and patty it up. I use a patty press to get them all about the same size. Freeze on a cookie sheet for a few hours to harden and then transfer to freezer bags. This will keep the patties from sticking together and it MUCH cheaper than buying pre-pattied meat. You can throw the frozen burgers directly on the grill. Just make sure that you let them fully cook on one side before trying to turn them or they will fall apart.
Make guac go farther and even creamier by putting a bag of thawed frozen peas in the food processer and blending until smooth. After you make your guac stir the pea mixture in. There isn't a pea flaver to the dish at all.
If your cookies aren't very soft, put a piece of bread in the container with them. The cookies will be soft and the bread will get hard.
Married the love of my life 6/3/06
Became a family of three 8/25/09
To keep the take out menus near the phone. I'm kidding!
If a dish is too salty put a potato in it to soak up the saltiness.
Carrots in bean soup or chili will soak up the "gassiness". (this one might be an old wives tale).
Mine is along these lines....
Marry a man who had a fab farm wife as a mother. Cook what you know how to cook and personally enjoy for about 2 years. After a couple of years he'll get sick of your meatloaf and lameass stuff and he'll decide to do all of the cooking! :-)
I honestly cannot think of 1 kitchen trick. How sad is that?
I have always put just a tinch of peanutbutter on one side of my grilled cheese sandwiches. You don't put enough on to really taste the peanutbutter, but it gives it a richer flavor and is muy bueno! So good!
Velveeta is the ONLY cheese suitable for mac~n~cheese.
When you need juice from a citrus fruit just cut the tip off the top - you get more juice and less of a mess.
To bake potatoes quickly, place them in salt water for 15 minutes before baking.
So you dont cry like a fool when cutting onions, cut the onion into two parts and place them in water for 15 minutes before chopping them.
OH! I thought of one.
Chewing gum while chopping onions helps reduce the eye burn.
Tomatoes cut easier with a serrated blade.
It's better to cut peppers from the inside out, the skin (outside part) can dull your knife blades.
In school we made some fancy dessert with strawberries, and we removed the top & little core by pushing a drinking straw through the bottom to the stem part.