It’s hard to balance quick summer cooking with homemade (semi) time-intensive recipes like homemade burger buns. Problem solved. Make a huge batch. Then individually wrap in foil or plastic wrap and place in a freezer safe bag, making sure all the air is out. When you’re ready to use, take them straight from the freezer, remove foil, and wrap in a damp paper towel. Using the defrost setting on your microwave, defrost for no more than 5 minutes. They will be soft, warm, and ready to eat. Slice, drizzle with olive oil, and toast on the grill.
For better or worse, I put down my fair share of lattes. The other day I found myself without simple syrup. (I like a tiny touch of sweetness.) I opened the fridge, stared, and my eyes landed on maple syrup. Why hadn’t I thought of this before? Now I put down my fair share of maple sweetened lattes. A little goes a long way.
Cooling melted butter seems to take years when I’m in a hurry. To cut corners, reserve a tablespoon or so of chilled butter, and stir it into the melted butter. But why cool melted butter in the first place? Adding ingredients of a different temperature often yields a lumpy batter as they quickly try to reach a common temperature. Butter turns back into its solid state, eggs cook, etc.
Need room temperature butter? Check out this tip.
It’s nearly summer vacation time. There’s nothing worse than leaving a kitchen full of fresh food only to come back and find it…not fresh. Will you join in on this tip? What do you do to prep your pantry before heading out of town? Leave a comment; save a strawberry.
Here’s what we do: make banana curd with ripe bananas | make ice cream with cream and milk | wash, cut, and freeze fresh fruit | roast your veggie drawer to eat before or freeze | make pesto with leafy greens | make a greenhouse for the herbs
