Kitchen Hint of the Day!

November 25, 2013 at 8:18 AM | Posted in Kitchen Hints | Leave a comment
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Need to quickly peel tomatoes for a recipe  The easiest way is to place them in a pot of boiling water for a minute. The skins will practically fall off.

Kitchen Hint of the Day!

November 17, 2013 at 10:28 AM | Posted in Kitchen Hints | Leave a comment
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You can de-fat soup or gravy even if you don’t have time to refrigerate it. Remove it from the heat for 5-10 minutes. Put four or five ice cubes in a piece of cheesecloth and swirl it around the soup or gravy. Fat is attracted to the cold, and should stick to the cheesecloth. It will also be attracted to lettuce leaves – stir a few leaves into the soup for a few minutes, and then discard them. Another method is to add a slice of white bread on top of the fat for a few seconds. After the bread absorbs the fat, it should be disposed of – if you leave the bread on the soup too long, it will fall apart.

Kitchen Hint of the Day!

November 6, 2013 at 9:54 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a neat trick to save that last bit of wine at the end of the bottle. Freeze it in ice-cube trays, then store the cubes in a freezer bag. Use them in wine coolers and any dish that calls for wine.

Kitchen Hint of the Day!

October 4, 2013 at 9:01 AM | Posted in Kitchen Hints, spices and herbs | Leave a comment
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Fresh herbs are a wonderful addition to any dinner, but they go bad quickly and are hard to freeze. To herbs fresh longer, loosely wrap them in a damp paper towel, store in a plastic bag, and keep in the vegetable crisper of the refrigerator. If you have more fresh herbs that you can use, hang them upside down to dry. (Tie them together and hang them from a peg.) In about a week, you’ll be able to crumble off the leaves. The flavor won’t be quite as wonderful as the fresh herbs, but it will still be much better than commercial dried herbs. Another simple solution is placing chopped, fresh herbs in ice – cube trays. Fill the trays with water then freeze. When it’s time to add herbs to soups and sauces, simply pop as many cubes as you want out of the tray and throw them in the pot.  

Kitchen Hint of the Day!

August 24, 2013 at 9:00 AM | Posted in Kitchen Hints | Leave a comment
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For eggs that last practically forever, separate then into whites and yolks, then freeze them separately in a lightly oiled ice-cube tray. When frozen pop them out and store in separate Hefty Bags in the freezer. These frozen eggs are perfect for baking. and will last longer since they’re separated.


Kitchen Hint of the Day!

August 10, 2013 at 7:39 AM | Posted in Kitchen Hints | 2 Comments
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When we used to clean out our fridge, the thing we’d end up throwing away every time was half empty cans of tomato paste. Even though tomato paste doesn’t cost that much, we still felt like we were throwing away money. So now, when we’ve used a couple of tablespoons of tomato paste, instead of putting the rest of the can in the fridge, we separate out the unused portion into plastic bags – usually about 2 tablespoons per bag – and freeze. When our next recipe calls for tomato paste, we simply turn the bag inside out and plop the frozen paste right into the pot. If you don’t want to use the plastic bags, you can also accomplish this using an ice-cube tray!

Kitchen Hint of the Day!

June 23, 2013 at 10:04 AM | Posted in Kitchen Hints | 2 Comments
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If you want to keep your wine(or other beverages) cool on a hot summer days, use frozen grapes instead of ice cubes. They’ll keep the White Grapesdrink cold and they won’t dilute it or change the taste as they thaw. Just make sure you wash them before freezing!

Kitchen Hint of the Day!

April 21, 2013 at 9:46 AM | Posted in dessert | Leave a comment
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Repurpose a plastic ice-cube tray by making it into a sundae station to talk about. Use the various compartments for nuts, crushed sundaecookies, candy, and other toppings, the serve with ice cream and let the kids make their own sundaes. (Don’t be surprised if they dump everything on top!)

Kitchen Hint of the Day!

December 5, 2012 at 11:11 AM | Posted in cooking, Food | Leave a comment
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Make your own bouillon cubes by freezing leftover chicken broth in ice cube trays. Once frozen, the cubes can be kept in resealable plastic bags until needed. They are easily defrosted in the microwave – or just toss them directly into a soup or sauce, and they’ll melt quickly.

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