What things have you found out that were helpful to you,
that you hadn't thought of before?
I love this one for peeling kiwi, will try it next time!
http://img-9gag-lol.9cache.com/photo...O_460sa_v1.gif
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What things have you found out that were helpful to you,
that you hadn't thought of before?
I love this one for peeling kiwi, will try it next time!
http://img-9gag-lol.9cache.com/photo...O_460sa_v1.gif
someone on the Q thread (jester) mentioned keeping a lemon in the freezer. when you need a little lemon zest, you can use the frozen lemon.
so handy!
For orange and lemon zest, I zest them to a paper towel, let them dry out a bit, then put them each in a small container and keep in the freezer. When I need zest for baking, I can just shake out what I need, and crush the pieces in my palm, which releases the oils.
That potato vid is cool!
http://loki.lifetricks.com/images/49...-and-chewy.jpg
Lots of people know this, but I'm always surprized to know many don't...
I have done this since I was a kid - my son still thinks I'm nuts
http://lifehacksdaily.com/wp-content...om-600x358.png
http://kidsactivitiesblog.com/wp-con...ities-Blog.jpg
I learned this just last year. Do it over a container so you can collect and use any juice that comes out.
Wow, great idea for a thread. I do the freezing zest thing.
One trick I use is for my lettuce (romaine in particular), which is wash it, dry it really well, preferably using a salad spinner. Wrap it in paper towel, put the wrapped lettuce in a plastic bag, leaving the bag open, stick it in the crisper. I've stored lettuce that way for over 2 weeks. This is good for overnight prep for the next day too. Put your clean and dried lettuce in a container or bowl, put a napkin or paper towel in it and cover with a lid or wrap. It helps draw out the moisture to avoid browning and keeps the lettuce crisp.
I'm going to try this next time, instead of trying to cut or scrape it off.
http://loki.lifetricks.com/images/12...h-a-grater.jpg