Its not about making cooking harder, but easier! Dont create more work for yourself; create less. Easy ideas for leftovers.
- Package extra pancakes and waffles as single servings in airtight plastic bags and freeze. When you need a quick breakfast, just reheat the frozen treats in your toaster.
- Turn leftover mashed potatoes into croquettes: Form cold mashed potatoes into little balls, dip in beaten egg, coat in bread crumbs, and saute or deep-fry. You can also mix in a crabmeat or salmon.
- If you’ve cooked more rice than you can eat, make rice pudding y adding butter, cinnamon, sugar, and milk. Or create fried rice by sauteing with a beaten egg, soy sauce, and sliced green onions. Or toss rice with silvered almonds and raisins for a Middle Eastern- inspired pilaf.
- Because plastic food containers are porous, they frequently retain odors even after washing. Store them with crumpled up black and white newspaper inside to absorb odors. Then give containers a rinse before using again.
- To revive day old muffins, sprinkle them with water, place in a paper bag, and pop in a hot oven for five to 10 minutes. The steam created by the water wiill restore moisture.
- Marinate inexpensive cuts of meat in at least one of the following: beef; vinegar; or citrus, papaya, tomato, or pineapple juices. These liquids contain enzymes or acids that will combat the meats toughness.
- And if all else fails, tenderize tough meat by gently scoring the surface with a pizza cutter for better results, go against the grain of the meat.
- Stop cheese from drying out by spreading butter or margarine on the cut sides to seal in moisture. This is most effective with hard cheeses sealed in wax.
- When radishes, celery, or carrots have lost their crunch, simply pop them in a bowl of iced water along with a slice of raw potato and watch the limp vegetables freshen up right before your eyes.
- Store crispy and chewy cookies in separate containers. If you combine them, the moisture from the chewy cookies will make the crispy ones lose their crunch.
- If you burn gravy and dont have enough time or pan drippings to start from scratch, stir in a teaspoon of smooth peanut butter for each cup of gravy. This should eliminate any burrned taste.
- Avoid separating bananas until you plan to eat them they spoil less quickly in a bunch.
- Theres nothing more frustrating than over salting a soup or stew you’ve spent countless hours and countless dollars in ingredients making. Try adding wedges of raw potato or apple to absorb the salt. Simmer for 10 minutes or so, then remove the wedges. If your soup is still too salty, sprinkle in a spoonful of sugar. If that doesnt work, a dash of apple cider vinegar may do the trick. Finally. try diluting with water or low sodium broth.
- Add dont despair about soup thats too fatty it can be fixed. If you have time, put the pot of soup in the refrigerator, wait 30 minutes, then skim the grease from the top and reheat. If you’re short on time, add a few ice cubes and remove them as soon as you see grease sticking to them. Or try tossing a large lettuce leaf into the pot to absorb any extra oil. Discard the leaf once it looks limp.
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