Don’t you hate it when you’re getting ready in a hurry and you notice some ugly white marks all over your clothes? Use panty hose to remove deodorant marks from clothing! All you have to do is wad up your pantyhose and use it like a sponge to rub out the streaks.
Archive for category: DYB Tips
Easily scoop out squash seeds. Remove seeds from vegetables such as squash and pumpkin with an ice cream scoop. Because the edge of the scoop is sharp, it cuts through the fibery, gooey stuff inside the squash easier than your hand or a regular spoon can.
Picking out your favorite fun wrapping paper and laying it across the table at your next gathering adds color and festive flare. It also makes for perfectly simply clean up.
Remove icky cooking smells from your hands. Neutralize garlic- or onion-scented hands by rubbing them with lemon juice, baking soda, or stainless steel. Why stainless steel? When you touch the material, the molecules in the steel bind with the stinky-stanky causing molecules (such as sulfur from garlic).
How to preserve lemon juice? When you have excess lemons, freeze lemon juice in ice cube trays and use it whenever needed in your recipes. It stays good for 15-20 days!
We all freeze food! Let’s face it …With the New Year upon us, everyone is looking for ways to stay healthier, drop a few pounds and that usually starts in the kitchen. We all look for great strategies to eat smarter and make our prep easier. One of the easiest ways to shed a few […]
Cook a whole bird evenly! When cooking an entire turkey or chicken, ice the breast of the bird. Since the dark thigh meat needs more time to cook than the white breast meat, chilling the breasts will promote even cooking.
Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It’s really important […]
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
Over the sink cutting board! Preserve precious counter space with an over the sink cutting board which are just really just long cutting boards that are meant to fit over your sink. Not only do you save on either counter or cabinet space, but with these boards you can prevent vegetable and fruit peels or […]
Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it’s metal) in the oil first. That way the egg won’t stick to it. Add the egg and fry it quickly, until it gets “puntillitas,” or slightly browned edges. Then, remove with the […]
Cutting cherry tomatoes or grapes? Cut cherry tomatoes easily and quickly by placing them between two plates, holding down firmly, and running a sharp knife through the middle of them.
Add 1 teaspoon of white vinegar or lemon juice to 1 cup of whole milk when you don’t have buttermilk. When you need buttermilk but don’t have any on hand, use vinegar and whole milk instead. Let the vinegar-milk solution stand 2-3 minutes before using.
Do you want to rid of containers odors? Because plastic food containers are porous, they frequently retain odors even after washing. Store them with crumpled-up black-and-white newspaper inside to absorb odors. Then give containers a rinse before using again.
Is your garbage disposal smelling? Run lemons rinds through your garbage disposal to remove odors.
Don’t throw away sparkling wine or champagne that’s gone flat. Keep champagne bubbly by dropping a raisin or two into the bottle. The natural sugars will work magic.
Use good oil when cooking. Smell and taste it: If it doesn’t taste good alone, it won’t taste good in your food.
Save the schmaltz. Chicken fat is amazing stuff, whether you’re frying onions in it, sautéing greens in it or spreading it on toast. So after eating your roast chicken dinner, drain the now-cooled liquid fat into a plastic container and store it in your freezer. (Pro tip: This also holds true for bacon fat)
To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they’ll be easier to chop, and they’ll defrost the minute they hit a hot pan.
Stop crowding your pans. Food that’s crowded into a cast-iron skillet or sheet tray gets steamed—and soggy—instead of crisp.
A simple trick: Get more juice out of citrus by microwaving the fruit for 10-15 seconds before squeezing. The fruit will be easier to squeeze and the process will reap more juice for whatever you’re cooking up. A lemon or lime taken straight from the refrigerator is harder to juice than one left at room […]
Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
Peel garlic on the easy way! Remove all cloves from the bulb, then whack each clove with the side of a chef’s knife. The skin will fall right off.
Replace your non-stick skillet. Do your scrambled eggs slide off the pan even if you don’t use oil or butter? They should. If not, might be time for an upgrade.