Have to pre-prep potatoes, but don’t want them to start browning or turning grey on you? Cut your potatoes as desired and submerge into cool water. Keep in the refrigerator for up to a day.
To prevent cool, dried out turkey after slicing, have some hot chicken or turkey broth on hand. Once finished slicing, pour broth over meat to rehydrate and warm up. Serve immediately.
Freeze cookie dough to have on hand when a craving strikes. Line cookie sheets with parchment paper. Scoop pre-made dough into equal size portions onto the sheet. Put sheet into freezer for thirty minutes. Place balls into ziplock bag. Remove from freezer and bake immediately as desired.
To steam fish without a basket, fill a skillet with a 1/2″ of water and set a heatproof plate down inside the skillet. Bring to a simmer. Place fish onto plate, cover and cook till they turn opaque.
If you’re short on time during the week, make a big batch of rice. Cool and portion out into the sizes you would need for meals, freezing in an airtight container. Add 1-2 tablespoons of water and microwave on high for 1-2 minutes, fluffing and repeating if necessary.
Have a super dirty pan? Fill to the rim with water and add about 1/4 cup of baking soda. Let simmer until there is all but a thick paste left. Remove from heat and the mess should just wipe away!
Revive wilted produce and herbs by immersing into a bowl of cold water for fifteen to twenty minutes. Remove and dry thoroughly and your rubbery carrots or wilted lettuce should be as good as new!
Semisoft cheeses can be super ‘hard’ to grate. Instead, freeze your desired cheese for thirty minutes and you’ll find it’s a cinch to grate!
To make skewering anything bound for the grill easier to flip, double thread your veggies, meat and fruits. The extra stability will ensure you don’t lose your precious goods between the grill grates.
When grilling meats and using any sauces which contain sugar, wait till the last 2-3 minutes before you’re done cooking. Baste one side of the meat, let char, baste another side and repeat until you have saucy charred meat without the burns.