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re: Kitchen / Cooking tips that you learned late or that you want to share?
Posted on 1/30/24 at 1:03 pm to gerald65
Posted on 1/30/24 at 1:03 pm to gerald65
quote:
If you separate about 1/2 of a garlic head, I "zap" them about 12 seconds. Get the cloves kind of warm, but not so hot where you can't hold them.
It takes less time to just slice off the tiny hard end of the clove and then whack it with the flat side of the knife. Slides right out of the skin that way.
Sorry, ETA... Place the clove on the cutting board and lay the flat side of the knife on it. Hit the knife with your palm.
This post was edited on 1/30/24 at 1:07 pm
1
Posted on 1/30/24 at 2:05 pm to HouseMom
quote:
It takes less time to just slice off the tiny hard end of the clove and then whack it with the flat side of the knife.
If doing lots of garlic, shake it in a metal bowl or pot.
youtube - fastest way to peel garlic
Posted on 1/31/24 at 11:28 am to Irregardless
Bump because I was enjoying the suggestions here.
Posted on 2/14/24 at 5:00 pm to Irregardless
When planning a fish fry for a large group, plan for a half pound of fish per person.
Posted on 2/14/24 at 5:04 pm to BhamTigah
quote:
have the same lid regardless of size.
I lost my temper a few years ago trying to find the right lid for a container and threw them all in the trash and went and got a different set that had one lid that fits all the volume sizes. It has changed my life.
Posted on 2/14/24 at 6:25 pm to BhamTigah
quote:
If doing lots of garlic, shake it in a metal bowl or pot.
Not sure if this is just the asian market I go to or what, but they sell large plastic containers of peeled. Makes it really easy to chop a bunch.
Posted on 2/15/24 at 9:13 am to SpotCheckBilly
they are called deli containers. i buy them on amazon usually.
Posted on 2/15/24 at 1:53 pm to Irregardless
99% of store bought already shredded cheese sucks compared to shredding yourself.
Posted on 2/16/24 at 9:42 am to Irregardless
I use creole mustard a lot. Any chicken, tuna or potato salad with mayo. A dressing with creole mustard, white wine vinegar and lemon can go on just about anything. Also use it to flavor pot roasts.
Posted on 2/16/24 at 10:17 am to Hobie101
quote:
I use creole mustard a lot.
I use Dijon much more than Creole.
Posted on 2/19/24 at 7:58 am to indytiger
quote:
If you grate all your cheese instead of buying bags of it, buy one of these cheese grater
I got the idea from someone's post here recently and it has changed my life.
Ordered one after I saw this post. Used it the first time last night. Less then 5 minutes to put together, shred a pound of cheese, take apart and clean. I am sold! If you shred cheese get one!
Box grater is retired!
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