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Simple Kitchen Tips We Can All Use

Flickr photo of remodeled kitchen

I am proud to admit I’m a pretty good cook. I acquired my skills, (I believe for the most part), from osmosis. My Italian father was an excellent cook, but did no baking; my Irish mother was a so-so cook, but an amazing baker! They both had adventurous palates, trying almost any world cuisine they encountered and expected their daughters to, at least, try everything once.

Both of my sisters are also incredible chefs and bakers, but it wasn’t always so. My sister Carolyn- – yes; my sister Carmela- -no. Carmie was your typical working woman early in her life. Her job was the important thing. She would turn up her nose at all things domestic, especially cooking and cleaning- – until she had a family.

Now we share recipes and cooking/baking tips all the time. Becoming a good cook is also an ongoing educational process. The more you learn, the more at ease you are in your kitchen and anyone else’s. With that in mind, I found a great article on cooking tips and thought I would pass some of these along.

  1. If you love avocados, but wonder how to keep the half you put back in the fridge fresh, forget the wive’s tale about leaving the pit in. It does not stop browning, but covering it with citrus juice, (lemon or lime), does.
  2. I love fresh rosemary, sage & cilantro, so to keep it fresh, store it wrapped in paper towels in a plastic bag. I find this works with lettuce too, whether it is leaf lettuce or a head of iceberg.
  3. Crack eggs for baking on a flat surface, not the rim of your mixing bowl, this creates less pieces of shell that may end up in your recipe.
  4. Salt brings out the flavor of food, so taste and salt your food while preparing it rather than waiting until the end when you’ve missed the opportunity to flavor your dishes adequately.
  5. My dad used to insist on bringing meat to room temperature before cooking or grilling it. This is why; if you begin cooking food when its cold, the outside will cook more quickly than the inside and you could end up with raw meat in the middle, charred on the outside and a case of salmonella to boot!

There are a million great tips out there. So lets all share!

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