Useful Kitchen Tips I’ve Collected

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melted chocolate pouring into pastry shell

10 Useful Kitchen Tips

  1. Always pour oil into a pan that has already been preheated, this will prevent sticking later on, not the other way around.
  2. 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.
  3. Keep your onions in the refrigerator. A chilled onion is easier to chop, and keeps the tears to a minimum.
  4. 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.
  5. Use fresh herbs whenever possible over dried, keep wrapped in a wet paper towel. It’s not hard and really makes a difference!
  6. To remove the skin off almonds easily, soak them in hot water for 15-20 minutes.
  7. 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!
  8. I found that by dusting raisins, berries, or chocolate chips with flour it will prevent them from sinking in while baking in a cake.
  9. Also, it will be easier to chop dried fruit if you sprinkle some flour over them so that they do not stick.
  10. 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.

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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