As a housewife and a cook, you have to deal with numerous jobs which sometimes make you overload. Therefore it is extremely helpful if there are some tips for you to perform the job easier with less effort and better result, right? My honest article today will reveal you amazing tips and tricks. Now take a pen a notebook, there might be a lot of useful and practical ideas that you want to jot down. Let’s start!
1. Keep Veggie Fresh For A Longer Time
Simply place some paper towels at the bottom of the crisper drawer in your fridge. These papers will catch the surplus moisture which makes veggies rot.
2. Keep Your Champagne Foamy
Don’t dispose sparkling wine or champagne which has gone flat. Drop one or two raisin into the bottle, the natural sugars from the raisin will work magically to eventually restore the bubbles.
3. Save Lemons
If you only need some drops of lemon juice to make sauce, do not cut the fruit into 2 halves or it will dry out quickly later. Alternatively, use a metal skewer to puncture the fruit and extract the exact amount of juice that you need.
4. Keep Herbs’ Freshness
To make sure that the herbs is always fresh after months of buying. Keep them in the whole bunches, wash, seal them in plastic bags and then put them in the freezer. When you need some of them, pick a proper quantity. They are easy to chop, and will defrost after one minutes being added in a hot pan. Read more “18 Helpful Kitchen Tips And Tricks”
Even though you are familiar with cooking and kitchen jobs, mistakes when performing the jobs are unavoidable, which are often caused unintentionally because you do not understand the matters very clearly. My honest article today will address some most common cooking mistakes that you may make and solutions to them. Keep reading then they will work for you one day in the future.
Use Soap And Water To Clean Iron Pans
You have just finished cooking and you find that the iron pan that you’ve used is stuck-on food and full of oil. So it’s time to give it cleaning. You might know that an iron pan needs a special treatment, but you do not have enough time to give it that. Then, you make a fast scrub, using a sponge, soap and water; a rinsing, using hot water; and make it dry, using a paper towel. Yeah, your pan of course appears clean and safe after that, but in fact, the “seasoning” part on the pan has been destroyed by the hot soapy water which you have used to clean it.
Rather than use soap and water to clean, you should follow Alton Brown’s cleaning method. Once you’ve finished cooking, if there is not oil left, pour some oil into the pan, add a trickle of kosher salt, and then lightly brush the salt within the pan, using an old rag or several padded up paper towels. By this way, the salt will catch the dirty and leave the pan clean. Now, throw the salt, rinse the pan with water and put it aside. This method has been tested and used several times and it really works fine. This is the real beauty of cast iron: You don’t actually have to wash it. Read more “Common Cooking Mistakes And How To Solve Them?”
The International Mass Retail Assn and the National Retail Federation have reported that many consumers in Washington D.C. bought more practical gifts than frivolous gifts during the holidays 1994. Home furnishing stores reported more sales in this area. About 42% of surveyed shoppers were planning to buy bath and bed linens, while other items, such as furniture, were popular as well.
WASHINGTON (FNS)–Forecasts that 1994 would be a “practical” Christmas seem to have come true in the Washington area where several home goods stores experienced heavy traffic and robust sales in the holiday shopping season, which came to a close yesterday.
Gifts of Everyday Life
Last month, both the National Retail Federation and the International Mass Retail Association released surveys predicting that “gifts of everyday life” would top the shopping lists of most Santas in 1994.
The NRF poll found that approximately 42 percent of shoppers intended to purchase bed and bath linens. IMRA counted pasta and breadmakers as products likely to be popular.
Sales since Thanksgiving at the 20 Pier 1 Imports stores in the Washington-Baltimore area have been running 12 percent ahead of last year, according to Joy Purcell, the company’s public relations manager. Read more “Home Furnishing Stores”
The kitchen is likely the most visited and used room at home after the bedroom, a place where we are usually found eating and mingling with friends and family. And for enjoyable home dining, a well-equipped kitchen with appliances for preparing and serving is key. One of the basic tools in any kitchen is the cookware.
Cookware is essential and usually the first kitchen tools a buyer gets after basics like a range or refrigerator. Cookware are about the most-used items in your kitchen. There are many quality sets today at what used to be low-end prices, with plenty of high-end choices for more discerning buyers.
Buying a set costs less than buying pieces one by one. Sets are useful for equipping new kitchens or replacing an entire worn collection. Some items get more use than others, and specialty items like Dutch ovens or roast pans aren’t normally included.
- Cast Iron
Stainless cookware “clad” around an aluminum core heats evenly and is superior at browning, but are more difficult to clean. More oils or fats are needed to keep foods from sticking, needs practice to use well, but most professional and serious home cooks like stainless. Stainless items can get scratched or discolored at hot temperatures beyond 500F, though. Read more “Cookware for Great Home Kitchens”
Chamber vacuum sealer is a type of machine which is provided to vacuum sealing a higher level of oxygen from a bag at a much slower rate. A Chamber vacuum sealer equipment is suitable for sufficiently moving oxygen element to decrease the level of oxygen to the number of 0.02 per cent. Chamber vacuum sealer machine have to be reliably used with to higher level of oxygen things.
In this vacuum sealer reviews, some basic information, practical skills as well as the benefits and drawbacks of this kind of vacuum sealer equipment will be provided to you for an easier access to this machine.
A Chamber vacuum sealer equipment has an accompanied oil tube which leaves the higher area of the air in the chamber and the bag during the process of vacuum sealing. The oil tube does not need a source of compressed air. The most striking difference between a Chamber vacuum sealer machine and a Nozzle vacuum sealer equipment is the method vacuum sealer weight is linked to the bag. In a Nozzle vacuum sealer machine, the process of adjusting in weight begins inside the bags. In a Chamber vacuum sealer equipment, the process of adjusting in weight begins inside the chamber, which indicates the weight differences inside and outside of the bag during the process.
A cycle of a Chamber vacuum sealer machine will have the following steps: An arm of water driving would open the top of the chamber vacuum sealer. At that time, the consumer would put the bag inside the chamber sealer, with the direct piece of the bag on the cover of the fixed bar. The consumer would then go on to shut the top of the Chamber vacuum sealer equipment, and the cycle of vacuum sealing would begin. The vacuum sealer pipe would activate and would clear all the air in the chamber and the bag during the process. Read more “Chamber vacuum sealer equipment”
The present life is making people busier and more stressed. We have to handle so many problems at work and when we come home. Therefore, we often use types of drink to reduce more stress, typically alcohol and coffee. However, drinking coffee is much healthier than drinking alcohol if we know how to take advantage of the drink.
According to some best keurig coffee maker reviews for an automatic coffee maker, we can absolutely create the unique flavor for our coffee with a good machine. Today, I will share with you some tips and my experience to select a coffee maker for your home.
Reasons for buying a coffee maker
Firstly, it is very interesting to know about reasons for buying a coffee maker. These are some most common reasons brought out.
- The machine is able to arouse the natural flavor of the coffee beans
- You could add milk or something to create your own flavor
- The coffee beans are stored safely thanks to the large coffee bean tank
- The pressure is high and the grinding blade is very sharp, which makes the beans grinded smoothly and perfectly by dint of the latest technology integrated
- It is very easy to adjust the amount of coffee going out
- The machine also has additionalfunction: giving boiled water for you to make tea
- The operation is very effective and quick
- The machine has an automatic inspecting system which helps clean the machine
These are the most reasons from customers who buy coffee makers. These are also the best functions of this machine. In the next part, I will tell you more about how to choose it. Read more “Experience For Choosing a Coffee Maker”
Some cooks make the mistake of buying a higher-quality cut of meat or vegetable than is necessary. This is wasteful and can actually ruin the dish being cooked. Appropriate trade-offs for health-conscious individuals are also discussed.
It used to be money, now it’s fat grams, and it has always been time — the ground for the “just as good” syndrome. Thirty years ago the commercials were for margarine (“Tastes just like butter, for half the price”) and for store-bought pastries (“Just like homemade”). Now they’re for everything from fat-free pretzels (which always were fat-free, only now they can boast about it) to fat-free potato chips to (an oxymoron if ever there was one) fat-free sour cream, and for microwavable dinners (“Gourmet meals in minutes”). James Burnham –philosopher, polemicist, NR founding editor, and occasional cook –made the answer one of his laws: “Just as good, isn’t.” Read more “Just as Good?”
I recently went to what looked like one of those novelty classes: “Fall for Italy,” given by Sally Kofke at The Cookingstudio, a well-equipped teaching kitchen at King’s Supermarket in Short Hills, New Jersey.
- Kofke is one of many teachers around the country who have studied with famous cooksin situ (New York, France, Italy) and returned to spread the word in a more complete way than those stars passing through ever could.
- Kofke has taken several courses from the Hazans. Having recently spent a month going to classes in Florence, Venice, and Bologna, I didn’t expect to learn anything, but of course I did.
- Kofke has a cooking school in her house, in Montclair, New Jersey, where she teaches basic courses, and she knows how to pack a lot of techniques into one class. She ordered quail that hadn’t been cleaned, for instance, and made students learn what to snip off and what to leave on (it was a participation class).
Many had never seen a quail or used dried porcini mushrooms, and they came away wanting to experiment with both. I looked at The Cookingstudio’s list of classes, assembled by Joanna Pruess, the school’s director, with new interest. Even if a teacher is not a foreigner or classically trained, he or she can bring students far forward and pass on valuable advice. Read more “What Cooking Classes Teach (Part 3)”
Most cooks who do demonstrations know that their primary job is to keep an audience amused for however long it takes to get through the recipes. For instance, people come to watch Sheryl Julian, who gives demonstrations at the Hotel Meridien in Boston, not because she trained at the Cordon Bleu (she did) but because she gets a crowd going. “Make sure your butcher is afraid of you,” she’ll say in the middle of boning a leg of lamb. “You’ll get the best meat.” She interrupts with little quizzes–What two foods were always served on white napkins in Victorian England? Asparagus and ice cream–and gives almost as many tricks as Wolfert does. Put plates in the freezer so that ice cream will stick to them. She has an unerring sense of when her audience is restless or hungry. “I’m passing around these cookies now, even though I haven’t shown you how to make them yet,” she said at one demonstration. “You all look like you need a pick-me-up.”
As Much Fun as Watching a Showman Can Be
A participation class is where what you learn really takes, because it enters your sensory memory and not just your notebook. Being warned by a teacher at a demonstration not to incorporate flour into bread dough too fast is different from being shown how to turn a lumpy mess in front of you into satiny dough. At a participation class the teacher can rescue you by adding more liquid (which makes the dough look like it belongs in a cement mixer) and then pummeling it until it looks like something you’d consider eating once it was baked. Read more “What Cooking Classes Teach (Part 2)”
I used to think that learning to cook was a matter of being able to read. I made sure that a half-teaspoon of salt was perfectly level and that I took out the pot roast after two and a half hours exactly. If the veal stew called for Chardonnay and I could find only Chablis in the cabinet, I looked for another recipe. I took the same pleasure in cooking that I did in making bookshelves in shop class. I was excellent at following directions, the longer and more specific the better.
I considered myself pretty much the equal of the authors of Mastering the Art of French Cooking, still unsurpassed as a teaching cookbook, and of Marcella Hazan, whose Classic Italian Cooking is another fundamental text. After all, I could make any of their recipes with precision. Read more “What Cooking Classes Teach (Part 1)”