…by slicing it in half, then submerging it in a bowl of water. The seeds will sink while the pith floats, making them easy to separate. —Julie Fagan, of Peanut Butter Fingers https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Make your own Greek yogurt at home!
Earlier this week I published an article highlighting 10 probiotic rich foods and why to eat them. Yogurt is definitely one of those fabulous foods, and YOU can make your own! I’ve been experimenting a lot lately with traditional cooking techniques and fermentation, including fermented dairy. I’ve dabbled with piima milk, sour cream, and kefir.… Read More
When making dough, freeze the butter…
…and grate it into the dry ingredients. You’ll handle the cold dough less, resulting in more tender and flaky pie crusts, biscuits, or scones. — Adrianna Adarme, of A Cozy Kitchen https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Don’t throw out those last drips of jam in the jar;
…shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste. —Marisa McClellan, of Food in Jars https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Soak bitter greens…
like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp. —Dina Avila, of Leek Soup https://www.womenshealthmag.com/food/a19982068/cooking-tips/
When sautéing onions…
…add a pinch of baking soda. It speeds browning and cuts cooking time practically in half. —Susan Voisin, of FatFree Vegan Kitchen https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Add acid to perk up a dish.
Don’t be afraid of acid! If a dish is missing something and you just can’t put your finger on it, chances are it could use a touch more acid, such as wine, lemon juice or orange juice. https://www.tasteofhome.com/article/culinary-school-cooking-tips/
Toast nuts and spices.
This may seem to be an unnecessary step, but it actually perks up the essential oils and boosts a recipe’s flavor tremendously. https://www.tasteofhome.com/article/culinary-school-cooking-tips/
43 Surprising Everyday Uses for Whey That Will Blow Your Mind
I’ve been taking cooking classes with the Traditional Cooking School by Gnowfglins. So, along with delicious sourdough, I’m making my own cheese and yogurt, which leaves me with wonderful liquid whey, as seen below. Isn’t it gorgeous? So today, I looked for things to do with this liquid gold, as I now have 3 quarts.… Read More
Let meat rest.
It’s important to let meat rest for a while before slicing into it. The longer you can let it rest the better; otherwise, the juices run onto the cutting board instead of staying in the food https://www.tasteofhome.com/article/culinary-school-cooking-tips/