QUICK KITCHEN TIPS

• Published by Chef Gregg on Feb. 1, 2009 in coooking and menu planning

Toast for a Crowd:  Most electric toasters only accommodate 2 to 4 slices of bread –  a problem if you’re hosting a large group for breakfast or brunch.  To make large batches of toast, place an oven rack in the middle position and place a second rack in the lower-middle position with a baking sheet.  Heat oven to 450 degrees then arrange bread slices between every other bar on the upper rack, resting on the baking sheet.  Toast the bread until top sides are lightly browned, about 6 minutes.  Using tongs, flip the slices and continue toasting the second side, about 6 minutes longer.

Splash-Free Pouring:  To avoid splashes that happen when transferring tomato sauce, soup or stew from a pot to a storage container, use the backside of a large wooden or metal spoon under the pouring stream to deflect the liquid into the container.

Snipping Green Beans:  To save time when trimming green beans, gather 3 or 4 beans with the stem ends together in one hand.  Use kitchen sheers to trim all ends simultaneously.

Seeding Cucumbers:  Removing seeds from cucumbers is important to avoid soggy salad.  To easily remove seeds, use the curved blade of a swivel-style peeler (which you likely just used to peel the cucumber).  Cut the cucumber in half lengthwise and use the tip of the peeler blade to gently scrape out the seeds.

Fresh Herbs Fast:  Carefully plucking leaves from a bunch of parsley or cilantro can be tedious.  To make this job easier — hold a bunch of clean, dry parsley or cilantro by the stems in one hand and use the tines of a dinner fork to comb through the herbs and pull off the leaves.  Pick through the leaves to remove remaining stems.

One Response to “QUICK KITCHEN TIPS”

1. ywimyni Says:
   September 24th, 2009 at 7:26 am

   ywimyni…

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