My favorite tip today has to be "print out Kate's post" because these are all genius. No kidding: The pie umbrella and freezing the parmesan rinds (I have been storing them in the fridge, duh). My only contribution has to be preserving rhubarb, corn kernels, and end-of-season herbs by simply spreading (separately of course!) on sheet pans for a couple of hours, uncovered, then bagging them for the freezer. My frozen rhubarb makes a quick compote as well as pies, the freezer corn is always handy and better than commercial, sliced bell peppers ditto, and my chives have become a fantastic out of season substitute for scallions in most recipes. Oh, and while I'm here: If you find the chicken or beef fajita portions too big at Mexican restaurants, stash half in a takeout box, and next day add to chicken broth to make a great soup--can also add more sauteed veg and fresh cilantro, but not necessary.
I have not doubt it is brilliant, but for the life of me I can't picture how it works. How does the knife touch the tomatoes if they are contained top and bottom by two matching lids? All I can picture is a neat little tomato sandwich with plastic "bread". What am I missing?
I "clean up as I go," which is what my Mom did. It works for me, and makes the clean up process much easier. I like the "sunbrella" idea and will definitely try it! ❤️
Measure your oil first, then use the same container for molasses. The molasses slides right out. Has anyone tried the tomato slicing trick? I assume they would all need to be a similar size
I love the photo of the vintage kitchen, Kate--the light is incredible. And, though I have not become a baker of pies to date, I will keep that sunbrella tip in my back pocket.
I'm sure neither of these avocado tips are new to anyone but just in case:
1. Slice fruit into two halves--leave pit in one and store that half, or remove pit if using both. Slice avocado in the skin--gently to preserve skin as "bowl" (not for beautiful, thin slices, more like chunks), invert over surface and push chunks out.
2. Slice fruit into two halves, as above, rake with fork inside skin, mashing to desired consistency for spreading on toast, making guacamole, etc. Easy to scoop with a spoon.
I'm embarrassed to admit that it has taken me this long to figure out, but it is much easier to peel a banana from the end than the stem, especially when not overripe--at which point the stems just fall off anyway. ;-)
My favorite kitchen tip: never have more food in your kitchen than you know you can cook and eat. Wasting food breaks my heart!
Mine too! Great tip!
My favorite tip today has to be "print out Kate's post" because these are all genius. No kidding: The pie umbrella and freezing the parmesan rinds (I have been storing them in the fridge, duh). My only contribution has to be preserving rhubarb, corn kernels, and end-of-season herbs by simply spreading (separately of course!) on sheet pans for a couple of hours, uncovered, then bagging them for the freezer. My frozen rhubarb makes a quick compote as well as pies, the freezer corn is always handy and better than commercial, sliced bell peppers ditto, and my chives have become a fantastic out of season substitute for scallions in most recipes. Oh, and while I'm here: If you find the chicken or beef fajita portions too big at Mexican restaurants, stash half in a takeout box, and next day add to chicken broth to make a great soup--can also add more sauteed veg and fresh cilantro, but not necessary.
Lots of good ones here, Annette, and I do sometimes stash the parm in the fridge, too. 😉
I use an egg slicer to slice mushrooms. The slices are uniform and perfect for sautéing.
Smaller, firm mushrooms like baby Bellas work the best.
I’ll try that! Thanks, Kelly!
Cherry tomatoes - sheer brilliance!
I think so, too.
I have not doubt it is brilliant, but for the life of me I can't picture how it works. How does the knife touch the tomatoes if they are contained top and bottom by two matching lids? All I can picture is a neat little tomato sandwich with plastic "bread". What am I missing?
The cherry tomatoes need to be tall.
Ahhhhhhh....got it. 😆 Thank you.
I "clean up as I go," which is what my Mom did. It works for me, and makes the clean up process much easier. I like the "sunbrella" idea and will definitely try it! ❤️
I haven’t always been “clean as I go” but I sure am now. Makes such a difference.
I learned the sunbrella trick from my son who used it when some pies were getting too brown in a commercial oven during a travel class.
Yes, clean as you go was definitely my Nana's method.
Loved the tips, Kate, especially the one about cherry tomatoes! And yes, a parmesan rind does wonders for soups.
I’ll never look at a bunch of cherry tomatoes in the same way again!
Measure your oil first, then use the same container for molasses. The molasses slides right out. Has anyone tried the tomato slicing trick? I assume they would all need to be a similar size
Excellent tip! Thank you, Rabecca.
The cherry tomatoes should be a similar size for best results.
Excellent tips!
I love the photo of the vintage kitchen, Kate--the light is incredible. And, though I have not become a baker of pies to date, I will keep that sunbrella tip in my back pocket.
I'm sure neither of these avocado tips are new to anyone but just in case:
1. Slice fruit into two halves--leave pit in one and store that half, or remove pit if using both. Slice avocado in the skin--gently to preserve skin as "bowl" (not for beautiful, thin slices, more like chunks), invert over surface and push chunks out.
2. Slice fruit into two halves, as above, rake with fork inside skin, mashing to desired consistency for spreading on toast, making guacamole, etc. Easy to scoop with a spoon.
I'm embarrassed to admit that it has taken me this long to figure out, but it is much easier to peel a banana from the end than the stem, especially when not overripe--at which point the stems just fall off anyway. ;-)