Ten-Second Tips for the Kitchen | Kitchen Tips
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Anchovies

Many people store anchovies in the refrigerator but I prefer this: When you just need a few anchovies from a can, store the rest in a zippered plastic bag in the freezer.  They freeze beautifully and thaw out quickly.  No more waste!

Artichokes

To steam: To keep artichokes upright in your pan, place the band from canning lids on the bottom and place the artichokes on top.

To maintain the green color of artichokes, add lemon juice to the water before boiling.

Asparagus

To find the tender part of the spear: Gently bend the asparagus spear until it breaks.  The natural breaking point will separate the tough stringy part from the tender end.  If you are concerned about waste, you can also take a vegetable peeler and simply peel down the second half of the spear.

Avocado

To remove the pit from an avocado, slice the avocado in half lengthwise and pull it apart.  Instead of digging out the pit, hold the half with the pit in your left hand and with your right hand stab it lengthwise with a knife.  The pit will stick to the blade and can be pulled out easily without damaging the avocado.

To mash avocados:  Instead of using a fork, use a pastry cutter to mash avocados for guacamole. It works much faster than a fork, and because of the shape of the pastry cutter you can get around the bowl easily.

To keep the color: The next time you make guacamole, reserve the pit of the avocado and place it in the middle of your guacamole dip.  It will slow down the time it takes to turn brown and keep it bright green longer.