Tools into your Kitchen

0
70
  1. Spatula Smarts: Tongs can tear and break delicate fish flesh. A spatula will help fish stay together better.
  2. Glass Or Metal: You can bake cakes in glass or metal pans. However, when using glass, lower the oven temperature 25 degrees.
  3. Handle Helper: If you have a metal pan lid, slide a couple of corks under the handle to help avoid burning your hand.
  4. Tape It Up: Have an important recipe you can’t lose? Print or write it out and tape it inside a cabinet.
  5. Don’t Go-Go Gadget: Fancy kitchen gadgets can be a waste of time and money. Invest in a set of good knives, skillets, and spatulas and you’ve got a good start. Quality is most important.
  6. First Aid Alert: Keep a first aid kit in the kitchen pantry. When you have a minor emergency like a cut or burn, you’ll appreciate the convenience and close proximity.
  7. Goofy Goggles: Keep a pair of swim or safety goggles in the kitchen drawer. Wear them when cutting onions to avoid tears.
  8. Chopstick Cleaners: Save the chopsticks from Chinese takeout. Use them after cooking to scrape hard-to-reach spills from stove and countertop edges without scratching.
  9. Gross But Great: If you want a handy, finger-protecting grater, purchase a heel callus and bunion remover with a receptacle to hold scrapings. Ginger, citrus zest, and chocolate can be easily granted and held in the receptacle. Label FOR KITCHEN USE ONLY.
  10. Know Your Knives: Knives have specific uses. In general, knives with serrated edges cut soft foods with hard crusts. Knives with straight blades are used for cutting and slicing meats and veggies.
  11. The Sharper The Better: When purchasing kitchen knives, choose the sharpest. It’s actually safer and quicker to cut using very sharp knives.
  12. Not Just For Eggs: Use an egg slicer to slice other tender foods, such as mushrooms, avocados, and kiwis.
  13. Best Burner: Make sure to choose the best burner for the pan size and meal you are cooking. Your food will cook more efficiently and you’ll save energy too.
  14. Pan Particulars: When cooking large meats in the oven, be careful to choose a sturdy pan with handles. A flimsy pan may mean a meal on the floor rather than on the dinner table.
  15. Cast Iron Seasoning: To season a cast iron pan, first wash it with hot, soapy water. Scrub using a stiff brush, rinse and dry completely. With a folded paper towel, put a light, even coating of oil around the inside and outside of the pan. Heat the pan on the top oven rack at 350 degrees F for an hour. Allow it to cool inside the oven.Place aluminum foil on the bottom rack for oily drips.
  16. Clean Can Openers: Can opener blades can get dirty and harbor germs. Scrub blades often using an old toothbrush.
  17. Under Pressure: For best nutrient retention, the best cooking method is pressure cooking (about 90% of them). Boiling retains the fewest nutrients (about 40%).
  18. Hold The Water: Pressure cookers need very little water. About one cup of water or liquid should be enough, but check your recipe or manual to be certain.
  19. Nice & Warm: Want warm plates for a dinner party? Sprinkle with just a little water and place them in the microwave for about 30 seconds. They’ll come out slightly warm for serving.
  20. Safer Mixing: Place a damp, folded kitchen towel in the mixing bowl. This will reduce sliding and improve safety and efficiency.
  21. Clean Grater: To clean your grate easily, rub a small amount of cooking oil on it before use. Cheeses and other sticky ingredients will wash right off.

SHARE
Previous articleSome Tips to Frying
Next articleAppetizers for All