tips in the kitchen

when you cut the onions, just keep rinsing the knife with the cold water. As well, when you chew a gum, you wont cry!

originally posted by: JustAnotherHologram
Does anyone have a sercret to lessen onion fumes? Onions make me cry like a baby!

My secret tip for kitchen: drink wine


-JAH

It's easy. Put a water bowl next to you: dip your knife into water while you cutting onion also help

a reply to: JustAnotherHologram

The 2 main secrets to cutting onions are, 1. Try not to breathe through your nose when you are cutting them, the irritation stems in the nasal passage which bothers your eyes. So try to breathe through your mouth. and 2. Make sure you have a sharp knife, when you have a dull knife you are forced to put a lot of pressure on the onion, which causes the cells to almost squirt the nasal irritant around in the air. A sharper knife drastically cuts down on this. I hope this helps

What you know about multi cooker? Multi-cookers have the potential to replace other cookery items as users can both pressure cook as well as slow cook with just one pot. It therefore becomes a space saver. As a person who comes home for lunch every day, I put a bean soup on in the morning and it is ready and wonderful when I get home for lunch. I bought REDMOND on . A great thing for those who are not keen on cooking.

a reply to: dreamlandmafia

you just blew my mind....this is genius

originally posted by: eldemie
a reply to: dreamlandmafia

you just blew my mind....this is genius

You must have cats.

Thank you all for the tips. I appreciate it

Cut onions With the grain...
Look at how the veins run... cut with and in between them..
Knife sharp and cutting board ready,
No tears!

Use red and spring onions when in season.... as in now.
Hit the Farmers Market.

The can opener and sauté skillet are my best friends ...it’s frisking hot
this summer

LC

When cleaning the tile, you can use the toilet paper to cover the tile, then spray a certain amount of detergent to make the toilet paper stick to the tile. After a while, most of the oil will float up. After 10 minutes, the toilet paper will be torn off and then wiped with cloth. Wipe it.

a reply to: ConnieHea

How many you need for a thread these days?

originally posted by: thethrall_nb

For all types of Great kitchen tips, watch "Good Eats" with Alton Brown on the the Food Network, the guy is funny as hell, and has all sorts of Mcguyver like tricks..

Good Eats! is the best cooking show ever.... I can't wait for the reloaded episodes starting Oct 15th!

At any rate, OP, what I would suggest that you do is to plan out what you want to eat in the next week or so. Then pick a day to do one big meal prep for the week and just freeze what you make. That way, when you're ready to cook a certain dish, all you have to do is thaw it out and pop it in the oven or cook it on the stove.

a reply to: NotTooHappy

I heard about the bread thing but was told to keep the bread on the roof of my mouth, it works sometimes I guess. Id just rather get the chopping done fast and wash my hands right after.

a reply to: Thisisfun2015

This thread is a little old, but helpful nonetheless.

Couple of things that are good to know. When making things with flour lots of folks can't fathom why clean-up is such a pain. Use cold water for washing up and your first wipes of your counters/cutting boards. Hot water will cook the flour onto surfaces and make much more work.

The second is get an oven thermometer.
Most home ovens are out of calibration an despite your best efforts at following a recipe it can be ruined by unknowingly over-cooking or under cooking. My home oven is & has been off by 25 degree's on the high side but it's ok since I know that 325 is actually 350. Get one for your refrigerator as well. Both are fairly inexpensive, food poisoning isn't cheap or fun.

The last one is "when in doubt, throw it out".
Sure plenty of times you can tell when something has spoiled, but not always so it's better to be safe than sorry.

While I have usually no problem with the "5 second rule"
LOL!!!

I DO have issues with noodles, flour an other products like dried pet food.. After purchase I dump new product into glass jars an keep them out of high humidity & light. While the Govt has no problem with manufacturers levels of "acceptable" bugs & bug parts, I have a massive issue with bringing them into the home. By getting things out of the original packaging an contained until I need to use them it's kept me from getting harmless but annoying critters.

If anything hatches it is contained and not spread into every dry product in your cupboards, or into your cupboards themselves. Eggs from critters travel home in the packaging as well, so get it out of the house ASAP. Brown paper bags are notorious for this.

Not trying to be scary, but learnt this in the military where the commissaries got food shipments from suppliers all over the place an it was standard rule of thumb to do this.

Besides, grated cheese, green onions, lettuce, celery, salad mixes last MUCH longer when repackaged the minute you get them home. Saves you $$$ in spoilage.

a reply to: JustAnotherHologram

Breath through your mouth when you cut onions. Other than that just cut lots of onions it will stop bothering you. I had to cut 25lbs of onions a day shaved on a slicer. After a week no more tears.

Put a peeled whole onion in your homemade tomato sauce. It pulls out the acidity of the tomatoes. Makes it smooth and tasty no heartburn.

a reply to: MaskedAvatar

I just read your reply and it is hilarious! More, please more whitty remarks.

Can anyone tell me the secret for a sponge and moist cake?
I have tried many times to make it spongy but my experiments are always a disaster in the kitchen. Please share some ideas so that I can try.