Did You Know… Essential Kitchen Tips and Tricks
Microwave citrus for a few seconds before juicing. You’ll get more out of it.
When you’re done juicing lemons, use them to wipe down your cutting boards.
Pat strawberries dry after rinsing, or they’ll absorb water and lose flavor.
Crush raspberries and blackberries with sugar for an instant berry sauce.
Ripen tomatoes by storing them in a paper bag on the counter for a couple days.
Put the crisp back into celery sticks by soaking them in ice-cold water.
Place halved avocados cut side down on a plate to keep them fresh.
No need to peel carrots. Just give them a quick scrub.
Pull a fork down the skin of a cucumber to make decorative ridges.
Microwave garlic cloves for 10 seconds, and the skin will slip right off.
Season and toast winter squash seeds, and sprinkle them on soups or salads.
Store freshly-grated parmesan in the freezer. There’s no need to defrost it before using.
Stock up on fresh, seasonal berries, and freeze them for use later on.
Freeze leftover chopped fresh herbs and water in an ice cube tray, and use them later.
Freeze butter to keep it fresh, and grate it over toast, popcorn or baked potatoes.
Fold strips of uncooked bacon in parchment paper and freeze for later use.
Freeze leftover lemon slices. When you pull them out they’re good as new.
Clean your sponges by placing them in your dishwasher’s silverware bin.
Clean your cast-iron skillet with a paste of coarse salt and pepper.