11 Kitchen Tips for The Chefs at Heart
1 .Never add water to a pan that has hot oil in it. It could make the oil spatter and burn someone. Throw baking soda or flour on a grease fire.
2. If you are cleaning smelly hands after chopping onions or garlic: Just rub them on a stainless steel spoon. The steel is supposed to absorb the odor.
3. When boiling eggs: Add a pinch of salt to keep the shells from cracking.
4. Never put citrus fruits or tomatoes in the fridge: The low temperatures degrade the aroma and flavor of these persnickety fruits.
5. Burned a pot of rice: Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.
6. If you aren’t sure how fresh your eggs are: Place them in about four inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage.
7. When defrosting meat from the freezer: Pour some vinegar over it. Not only does it tenderize the meat; it will also bring down the freezing temperature of the meat and cause it to thaw quicker.
8. Baking soda isn’t as effective a deodorizer for the fridge as that baking soda company would like you to believe. Activated charcoal is much better at absorbing fridge and freezer odors.
9.To keep potatoes from budding in the bag: Put an apple in with them.
10. If your milk always goes bad before you can finish it: Add a pinch of salt to the carton when you first open it, It’ll stay fresh days longer.
11. Making soup, sauce, or a casserole that is too fatty or greasy: Drop in an ice cube. The ice will attract the fat, which you can then scoop out. Or, sweep a piece of bread over the top of the liquid – the oil will be attracted to the bread!