Category Archives: Kitchen Tips

Zest citrus

If you only need lemon, lime or orange juice for a recipe, first grate the zest with a fine grater and put it in a container to store in your freezer. Then whenever you need zest for a recipe you will have it on hand....
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Tips for Buying and Storing Pumpkin

Because they store well, pumpkins are available all through the fall and winter. The peel of pumpkins should be smooth, firm, but not too hard, with no damage. If the skin is easily dented or is easy to pierce with a fingernail it's considered unripe. The ripe pumpkin has a rich bright shade and the seeds are large. They can...
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Tips for Buying and Storing Rhubarb

Whether at the farmer's market, grocery store or your own backyard look for firm, crisp stalks with a reddish tinge and blemish free. If the stalks have the leaves still on them, look for smaller leaves, which is also an indication of a younger stalk. The leaves should look fresh and not wilted. Also check to be sure the...
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Tips for perfect Sangria

Soak the fruits in wine overnight to allow the flavors to meld. Keep frozen fruit away from the sangria, freshly chopped fruit will bring out the flavors of the wine. Choose seasonal fruits. In the summer, use peaches, plums, nectarines, cherries, strawberries, blueberries, and blackberries. Apples, grapes, pears in the fall; oranges, lemon, and pomegranate seeds in the winter. Let it chill...
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Herbs: selection and storage

Select brightly colored herbs with fresh, fragrant leaves and firm stems. To keep herbs fresh, wash and refrigerate in a resealable plastic bag or plastic, glass container with two paper towels for up to a week. You can also stand a bouquet of herbs in a glass of water and cover loosely with plastic wrap. Refrigerate up to a week, changing...
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Grilling and smoking tips

Use the right temperature, not too high, not too low. Most of the smoke flavor enters the meat in the first two hours, so it's important to have a good supply of wood chips when the meat goes on the grill. Wood adds more flavor to food than any other grilling fuel. Soak wood chips in water and add to charcoal...
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Onions: storage and preparation

Choose firm onions with no soft spots, should not smell strong, without bruises or mold. Store in a cool, dark, well-ventilated spot. Potatoes and onions are not supposed to be stored together. They will produce gases that cause them to spoil both. Don't store in the fridge or plastic bags where moisture can collect; moisture encourages mold as well as sprouting. Chop...
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Some tips for making great Latkes

Latkes are usually made ​​from potatoes and onions, but you can also add zucchini, apples, carrots, sweet potatoes, parsnips and more. Use large yellow-brown potatoes which contain  a lot of starch. It will help the latkes to stay together while cooking. You should squeeze the juice from the grated potatoes really good, remove as much moisture as possible and keep them...
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Sliced bacon in the freezer

Sometimes it's better to store packages of sliced bacon in the freezer. Put packages of sliced bacon or cut into pieces and then freeze it. When you need to use a small amount of bacon for a recipe, just use a serrated knife to cut of as much as you need, and the rest of the bacon put back...
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How to use thyme

Thyme is a terrific supporting herb for many fall dishes, pungent and spicy flavor. Dried thyme makes a convenient aromatic addition to soups and casseroles, but it's best used fresh. Add whole sprigs to slow roasted or dried tomatoes, or your favorite bottled pasta sauce for a homemade touch. Sprinkle on pizza, or leave sprigs...
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