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Share your cooking tips I've been getting back into cooking recently. I'm currently making a soup that with cauliflower, potatoes, celery root, turnips, parsnips and mushrooms. Now that I'm typing that out, it doesn't seem so massive, when I was chopping the vegetables, I felt like it was the biggest soup evah! Anyway, I have two cooking tips for y'alls: - If you refrigerate onions, you won't cry at all when you cut them. - You know how a receipe calls for one teaspoon of a fresh herb, and you have to buy an entire bush from the grocery store? And then you stick the rest in the fridge and plan to use it, but you don't, and they go bad? And then you're annoyed because herbs are so expensive and they always go to waste? Well, you can freeze most herbs! Just put them in a ziploc, label them and stick 'em in the freezer. This week, I used some thyme and rosemary that I've been storing for a YEAR, and they both still smelled really strong! Okay, your turn! :D |
Ooh, just thought of another: want the benefit of whole grains, but hate how long they take to cook? You can stick them in the fridge in a container with some water, and they will soften up. It cuts cooking time by 75%! I do this with steel cut oats, brown rice, and whole barley. You have to use them within two weeks. |
Heres mine: -A rice cooker makes perfect rice every time, and costs $20 at walmart. No more soggy or crunchy rice. :p And instead of water, you can use broth or stock for more flavor or nutrients. -Fresh steamed veggies keep their nutrients better than boiling. |
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