Tips to Use in the Kitchen

Posted at: 08/17/2009 4:30 AM | Updated at: 08/17/2009 7:19 AM

Tips to make life easier in the kitchen

 How to store fresh herbs

 Bunches of parsley and cilantro you buy from the grocery store should be stored in a glass of water and covered with the original bag you bought them in. Make sure the bag is tucked in the glass to keep any air out. If storing fresh herbs like basil and thyme from your garden, Place a folded paper towel in a small plastic Ziploc bag and place herbs in with paper towel

 Chop fresh parlsey, place in linen or cotton hand towel and twist chopped parsley in the towel so none can escape. Run under cool water until green color is almost gone and squeeze tightly to drain any of the water out. Place in a airtight container in the fridge for up to one week.

 If you have too much basil or other green fresh herbs freeze rolled in heavy duty aluminum foil. They will become soft, but will retain their color and flavor.

 To clean a large cutting board too big to fit in the dishwasher- squeeze lemon juice and cover with table salt. Let sit overnight and rinse well in the morning.

Here are a few other tips from my book “Cajun Cooking, Making it Easy” Wordware Press, 1999

  • While cooking cauliflower and other cruciferous vegetables, avoid odors by adding a slice of bread. It will pour off with the water.
  • Let bread dough rise in a plastic bag, it can be punched down and kneaded without drying out.
  • Egg whites warmed to room temperature before beating will yield greater volume.
  • For fullest flavors in salad dressings, mix seasoning with vinegar before adding the oil. Oil coats herbs and traps the flavors.
  • Season Cole slaw, deviled eggs, salad dressings with left over pickled jalapeno juice.
  • When a small amount of lemon juice is needed, don’t cut the lemon, just pierce with skewer and squeeze. Refrigerate lemon after finished.
  • Add Maple Syrup to pancake batter for extra flavor..
  • Correct excess amount of salt in cooking with a pinch of sugar. For soups or stews, drop a raw, peeled potato for five minutes and remove.
  • To prevent scratching or damaging pans put paper towels in-between them when storing.
  • To crisp celery, radishes and other vegetable relishes, place in a pan of ice water. Let stand 10 minutes before serving.
  • To soften cold butter, slice thinly into warm bowl or if frozen, grate onto plastic wrap.
  • To dispose easily of bacon grease, form a piece of aluminum foil around a cereal bowl and pour the grease in and let cool. Toss the foil when grease is solid.
  • First in, first out. Write the date on everything you put in the freezer so older items can be used first.
  • A slice of lemon or lime in a bottle of green olives in brine will add a fresh citrus flavor.

 

For more great tips from Chef Arlene, you can visit her website, at:

www.prairiekitchenfoodsafety.com

 

 

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