Useful Kitchen Tips I’ve Collected
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10 Useful Kitchen Tips
- Always pour oil into a pan that has already been preheated, this will prevent sticking later on, not the other way around.
- Don’t have any buttermilk for that recipe? Then for each cup of milk add a tablespoon of distilled vinegar. Let sit for 10 minutes to sour and slightly curdle the milk.
- Keep your onions in the refrigerator. A chilled onion is easier to chop, and keeps the tears to a minimum.
- Never refrigerate tomatoes and citrus fruits. Refrigeration kills their flavors, nutrients, and textures. I only refrigerate berries, unless the fruit or vegetable are to be eaten right away or you want to stop the ripening process.
- Use fresh herbs whenever possible over dried, keep wrapped in a wet paper towel. It’s not hard and really makes a difference!
- To remove the skin off almonds easily, soak them in hot water for 15-20 minutes.
- When adding flour to any liquid to thicken it, first mix the flour in a little liquid to make a smooth paste and then add it to the rest of the liquid, stir well. This will prevent lumps from forming. If making a Roux or gravy, add the flour to the fat then add the liquid (stock) to the pan – no lumps!
- I found that by dusting raisins, berries, or chocolate chips with flour it will prevent them from sinking in while baking in a cake.
- Also, it will be easier to chop dried fruit if you sprinkle some flour over them so that they do not stick.
- Keep it simple in the utensil sector. My go to’s for sautéing and frying are tongs, chop sticks and a wooden spoon. The dexterity of these makes it easy to flip and turn your food. Now there is always a right utensil for the right job, but these are favorites.