Ten-Second Tips for the Kitchen | Kitchen Tips
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Marinate

To reduce clean up: Keep extra large zippered plastic bags on hand for the next time you want to marinate almost anything.  Drop your fish or meat, vegetables and your marinade into the bag and ensure the ingredients are coated with the marinade.  When you are ready to cook, simply throw out the bag – no mess and, of course, less time!

Meatloaf

To mix: The next time you make meatloaf, put all ingredients in a zippered plastic  bag and knead the ingredients in the bag.  No mess!  You can also use your potato masher to mix ingredients and also keep those hands grease free.

To make a meatloaf that cooks faster, don’t use a loaf pan.  Instead, mold your loaf on a cookie sheet or metal pie plate lined with foil or parchment.  The longer and skinnier you make it, the faster it will cook.  As an added bonus, you won’t have a pan to clean and will have more browned crust.

For individual portions:  Divide the meatloaf into muffin tins.  This will not only  cook faster, it’s great for kids too.

To prevent sticking in pan: Meatloaf will not stick if you place a few strips of bacon on the bottom of the pan.

Milk

To reduce sticking when boiling:  When boiling milk it frequently sticks to the pan, to help reduce this milky film, rinse the pot in hot water before using.

Mozzarella

In addition to using an egg slicer to slice fresh mushrooms, it is also perfect for slicing fresh mozzarella.  The soft cheese won’t move around as much, and it is easy to create even-sized slices.

Muffin Tin

To fill: use a traditional ice cream scoop.  You will find that the volume is the perfect size, it will not spill, and of course all your muffins will be the same size and thus will cook at the same rate.