so if you’re trying out some of these recipes (and i know some of you are) – here are some things that help me in the kitchen.
i’ll continue to post some helpful things on tuesdays, and if you have any – send them over! firstname.lastname@example.org
- to make your greens last longer, loosely wrap them in a damp paper towel and place them in a ziplock bag. this should extend their lives at least two-three more days!
- to get the most juice out of your lemons and limes, roll it hard under your palm before juicing or slicing
- the best way to chop an onion (via food network):
Do not remove the root.
Slice off the pointy stem, then cut the onion in half through the root; peel.
Put each half cut-side down; make horizontal cuts parallel to the board.
Make vertical cuts, starting close to the root end; do not slice through the root.
Holding the root end, slice across the vertical cuts; the diced onion will fall away.
- a tip from friend/reader ann: when an egg floats in water, it has gone bad and should not be eaten.