Sunday

FRUIT AND VEGGIE TIPS

  • If your raisins are stuck together or dried out, soak them in warm water or apple juice for a half an hour.
  • When stuffing mushrooms, crack off the stem and then use a small melon baller to scoop out more of the mushroom for extra stuffing room.
  • To prevent cabbage from turning brown, soak it in cold water, with a little bit of vinegar. Drain it and store it in a plastic bag for no more than two weeks.
  • When buying bags of frozen vegetables, test the quality by shaking the bag. If the contents are stuck together that means they've thawed and been refrozen.
  • Keep bunches of cilantro fresh by standing up in a glass of water and covering with a plastic bag in the refrigerator.
  • Roast a large head of garlic and use for a spread instead of margarine or butter. It's very flavorful and almost fat free.
  • Green onions can easily be substituted for leeks in any recipe.
  • If your cut potatoes are turning brown simmer them in milk for a couple minutes and they will turn white again.
  • Keep juice from canned fruits (except for pineapple) to use when making flavored gelatin. Simply replace some of the cold water for the juice.
  • Frozen peas are much better than canned to use in cooking or baking recipes because canned peas get very mushy after just a few minutes of cooking. They are better to use in salads also because they keep the salad cold while they thaw and they add just the right crispness.

1 comments :

Brianna Young said...

Awesome tips! Thanks for that!