I’m a huge fan of the Misto, an oil dispenser with a spray nozzle. It’s just like Pam only it’s refillable and you can control the type of oil used. These days I’ve been using grapeseed oil for its neutral flavor and high smoke point. I use it for everything—whether preparing sweet or savory. However, from time to time, it will get clogged. Unscrew the device and place the nozzle in hot water to soak. Rinse and dry and you should be back in working order.
Are you as guilty as me of always having to throw away once fresh herbs well past their prime? I’ve starting drying half the bunch when I buy them since it’s inevitable they’ll end up in the trash. Wash, dry, and chop the herbs. Allow them to sit out and dry overnight in an even layer on the cutting board. Store in an empty spice jar. Speaking of spices, I bought all of mine originally from Target (Archer Farms) for their uniform in size glass jars with labels. I refill them either with bulk spices or self dried spices. They keep my shelves looking pretty and organized.
When whipped cream is on the dessert menu, put your muscles or kids to work, skipping the appliances. Add heavy whipping cream to a mason jar and secure tightly with a lid. Shake what your mama gave you until you reach the desired consistency, about 5-10 minutes. This method yields a soft, fluffy texture.
More often than not, my limes are hard as a rock and yield little juice and a very sore hand. Maybe I should start picking out my own rather than buying the bag? Making dinner the other night, trying to come up with a solution, I remembered a tip my friend Meghan taught me a couple years ago. And it worked like magic. Using the tip of a sharp knife, poke a small slit in the lime and microwave for about 30 seconds. The lime will come out juicy and maleable. Same rule also applies to lemons.
I learned this little gem after reading my King Arthur Flour Whole Grain Baking book from cover to cover in college and use it all the time (as seen in my waffle and pancake recipe). Add two tablespoons of fresh squeezed orange juice when baking with wheat flour. It helps to neutralize the acidic taste wheat can often give off. And more often than not, recipes with wheat flour can afford a little extra liquid.
For the perfect slice of cake, use a long, serrated knife (not a steak knife) and slowly cut straight down, skipping the urge to saw. This works even better on a chilled cake as the icing is firmer and will not drag down the side of the cake as you cut.
The other day, I boiled a pot of brown eggs to make egg salad. They were by far the easiest eggs to peel. So I hopped over to Twitter to see if others had experienced this phenomenon. I quickly learned, it’s the age of the egg that determines the peel-ability, not the color. The older the egg, the easier it is to peel.
Lately I’ve been ditching the chef’s knife and cutting board to mince garlic with a Microplane. It’s quick, a finer mince, and keeps my fingers from smelling like garlic the rest of the day. How do you mince?
