Sunday, March 11, 2012

Tips for the Kitchen.

So this entry is a bit different. I thought I'd share with you ideas that I always use in the kitchen either for cooking or just in general.

1. PROCESS ALL FRESH VEGETABLES ONCE YOU GET HOME FROM THE SUPERMARKET.

Now many of these tips I get from Rachael Ray because I love her and watch her show, but also because it makes sense to me and is practical. Instead of throwing your vegetables into your fridge drawer, take a minute to thoroughly wash them. Let vegetables dry. Store vegetables in large ziplock bags along with a piece of paper towel. The paper towel keeps the moisture away from the vegetables. Now they are ready to use right out of the fridge. This idea works also for your fresh herbs.

2. USE A GARBAGE BOWL WHILE YOUR PREPPING YOUR MEAL.

I find it a hassle to go back and forth to the garbage can. Set aside a large bowl next to your cutting board and prep area. This makes it easier to throw out your peels, trims and any other unfavorables to all discard later and only ONE TIME!

3. LEMONS!

Whether you use a spritz of lemon juice over your Tilapia fillets or some lemon zest over a bowl of pasta, lemon is a great accent to cooking. Lemon also is a natural cleanser. One part water, two parts lemon juice in a spray bottle and you have safe and organic cleaner for your kitchen countertops. To properly disinfect your wooden cutting boards, cover them with kosher salt, cut a lemon in half, and scrub the board using the cut lemon. Or you can squeeze the fresh lemon on top and use a clean scrub brush. Use hot water to rinse off excess. And dry boards vertically. You'll be cleaning with a natural ingredient and your kitchen will be smelling great.

4. LARGE, WOODEN CUTTING BOARDS.

Speaking of wooden cutting boards, you should have at least one in your kitchen. Not only are they great for all your cutting and prep-work needs, but if you have a small kitchen like me you can use the large, wooden cutting board on any surface like on top of your stove.

5. SALT & PEPPER!

I saved the most important for last. Under-seasoning & over-seasnoning are both big no-no's. Salt, pepper, garlic powder, basil, nutmeg, cayenne powder. These are my top 6 spices that should get you through most of your cooking.

No comments:

Post a Comment