We use oil and butter almost everyday of our lives and cooking or sauteing without it, you think is a little bit tricky. Oil has 120 calories per tablespoon and is 100% fat. When sauteing vegetables for a crispy, flavorful, and less fattening result simply replace the oil you normally use with water or vegetable […]
Archive for category: DYB Tips
Make a Holiday schedule! Plan a cooking schedule for yourself. Take note of dishes that can be made a day or two ahead, those that can be frozen, and those that need to be cooked at the last minute.
De-kernel a cob of corn without your teeth! Use a bundt pan to slice corn kernels off the cob. Place the pointy end of the cob on the center hole of the pan (with the open part of the pan facing up) and gently slice downward. The pan acts double duty as both a stand […]
If you need to use boiled eggs the next day, and you are thinking of keeping them already boiled in the refrigerator, you need to read this first! Always peel hard-boiled eggs when they’re freshly cooked.If you refrigerate them with the shell and then you try to remove it, they are almost impossible to peel!
Don’t let your salt harden! Put rice in your saltshaker to stop the salt from hardening. The rice absorbs condensation that can cause clumps.
Read the recipe thoroughly, and then wing it. Use your senses—taste, touch, smell—pay attention, and play with the ingredients. You might make a few mistakes, but you’ll learn so much more.
Air dry your chickens. After you’ve unwrapped and rinsed your bird, pat it dry, salt it generously, and let it stand in the refrigerator, uncovered, for a few hours before roasting. The bone-dry skin will cook up to a crackly, crunchy, golden brown.
We’ve all been there. You go to start a recipe for your favorite chili or bean soup or from-scratch hummus and then it hits you: you forgot to soak the beans! Of course you can reach for canned beans at this point, but if freshly cooked beans are what you really want, then this tip […]
For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Mashed bananas are added to several kinds of recipes and is essential to some of your favorite dish. There are many ways to mashed bananas, but do you know how to do it in a quick and easy way? Simple, squish bananas inside their peel for an easy and clean way to get mashed bananas […]
Skip vegetable casseroles and whip up a rich sauce instead. Top a cooked vegetable — boiled, roasted or grilled, as they all work — with a rich flavorful sauce, and do away with any elaborate or multistep prep previously required for decadent vegetable sides.
Bake pies in glass pie pans. It heats more evenly than tin, and when your pie is perfectly golden-brown everywhere, you’ll know it.
If you’re cooking cauliflower, add a bit of milk to the water with salt to keep cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
Keep your vegetables scraps. Toss fennel fronds, carrot ends and other vegetable scraps into a resealable plastic bag you keep in the freezer. When you reach critical mass, make vegetable stock.
Do you throw your old toothbrushes? Use them! Keep old toothbrushes for cleaning a variety of things like grout, faucets or jewelry.
Dust plants with mayo. Take a tip from professional florists: Clean dusty potted plants with some mild soap and water, then use a paper towel to rub a drop of mayo into the tops of leaves, to shine ’em up.
Do you want to save space in your freezer and at the same time, defrost those leftovers quickly? When freezing leftovers or extras, freeze in bags as flat as possible to make defrosting more efficient and even.
Scoop up pet hair with a rubber glove. After you’re through washing dishes, don’t remove your damp gloves. Take a detour through the living room and quickly pick up errant fur.
Don’t Go Inside. Trick-or-treaters always seem to run across a house or two where someone invites them to “come in”. Remind your little ones that they should never go inside anybody’s home while trick-or-treating. They can easily get the candy they seek from the porch or if the homeowner is persistent, inform them to simply […]
Cover sharp edges. When storing knifes in a drawer, pop a wine cork on the tip. It’ll keep the knife from jabbing wandering hands, plus keep it from jostling around when a drawer is yanked open. The safest knife storage option is a block (which will also stave off blade dulling).
Recycling is very important for our planet! Use empty cardboard paper towel and toilet paper rolls to store cords, plugs, Christmas lights and keep untangled.
De-skin potatoes without a peeler! Time to ditch the peeler again! Peel a potato in a snap by boiling it and then giving it an ice bath. The skin will separate from the potato center and you can pick it right off.
Do you have leftover waffles or pancakes from breakfast? Package extra waffles or pancakes as single servings in airtight plastic bags and freeze. When you need a quick breakfast, just reheat the frozen treats in your toaster.