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Thursday, February 23, 2012

Thursday Tips and Tricks


Utilizing tips and tricks you've learned along the way makes the cooking process infinitely more fun in that "I know something you don't know" way.

In honor of it being Thursday and my eternal devotion and love for alliteration, let's exchange our favorites today.

Suffering from rock hard brown sugar?

Put a chunk of it in a microwave-safe bowl and cover with a damp cloth. Then heat in microwave at 30 second intervals until soft.

So, you had a fabulously chic party weekend and overdid it on the wine purchasing?

Pour leftover wine into an ice cube tray and freeze. Then store for recipes that call for it. You can put the cubes directly into the pan when needed and they'll melt beautifully.

What cooking tips put a little pep in your step?

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2 comments:

  1. ice cube trays are amazing. use for sauces, too, like pesto, marinara, etc. A friend recommended using for lemon zest (or any citrus) - buy a bag of lemons on the cheap, zest to death, spread evenly in ice cube holes, fill til the zest is covered with lemon juice (fresh squeezed from the lemons) or water.

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  2. I'm going to have to try the lemon zest because I use SO much of it and lemons take up way too much fridge space. Brilliant.

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