1. Over the years I have read many tips on how to peel and chop an onion without tears, and none have worked for me. One day I noticed that when I was cutting up a piece of left-over onion that had been in the refrigerator, there were no tears. So now I cut the ends off the onion and peel it and store it in a plastic bag overnight for easy chopping the next day. I only do this as I need onion for a recipe, one at a time.
2. I often use fresh parsley, and I have found a way to make the job of prepping it for use much easier. Use kitchen shears to remove the leaves from the stems and place the leaves in a lettuce spinner. Rinse under cold water and spin as you would lettuce. When it looks like you have gotten rid of most of the water, place the leaves on a long piece of paper towel, I use 2 pieces, and gently roll up. Gently, but firmly, press to get the last of the water off the leaves. I use a mini chopper, or large knife, to finely chop what I need at the moment and store the rest in a tupperware container made for this purpose. Of course, this also works for other leafy herbs.
3. My last thought is so simple as to seem ridiculous, but I actually read a cookbook author who said to throw out the pineapple juice left over from draining the canned pineapple. Don't do that! Strain the juice and add it to your orange juice container to make pineapple-orange juice for breakfast, or use it in place of the cold water needed for gelatin. I also have used it in sweet and sour dishes. It just takes a little planning ahead, if possible. Of course, you can simply drink the juice, too!
Have a great day...
No comments:
Post a Comment