Wednesday, April 20, 2011

Weekly Wednesday Tips

Let's get straight to the point.

1. Make sure the handle of your saute pan is turned away from you so you don't knock it off the stove.

2. To optimize the juice from a lime or lemon, roll it hard under your palm for a minute before juicing.

3. When making mashed potatoes, after you drain the potatoes return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to e beautiful texture and soak up the butter and cream more easily. 

4. When baking, use parchment paper to line your baking sheets. It makes them easier to remove and cleanup a dream. 

5. ALWAYS let your meat rest before cutting. This way the juices settle and don't run all over your cutting board. 

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