Food.Fun.Stuff: 10 Tips for a Foodie
10 Tips for a Foodie- In the kitchen there are all kinds of short cuts and tricks that can help make clean up easier, preserve your favorite foods longer or help cut cooking times in half. Below are a list of helpful tricks and tips we’ve picked up along the way that might help you in the kitchen. Check them out and share your tips with us @ johnnaknowsgoodfood@gmail.com.
1. Peppers with 3 bumps on the bottom are sweeter and 4 bumps are firmer and better for cooking.
2. Adding a teaspoon of water when frying ground beef will help pull the grease away from the meat while cooking.
3. Want some rich scrambled eggs or omelets?? Add in a couple tablespoons of sour cream, cream cheese or heavy cream.
4. JKGF loves the taste of garlic and we add it in at the end of our recipes…Add the garlic in at the beginning for a lighter taste of garlic;-)
5. Easy Deviled Eggs-Add the cooked eggs yolks to a zip lock bag, seal and mash until they are all broken up. Add in the remainder ingredients, reseal, mash some more until all ingredients are mixed in thoroughly. Cut the tip of the bag and squeeze the mixture into the eggs. Discard the bag in the trash and there you have the easiest clean up for making deviled eggs.
6. No more sticky messes in your measuring glass! Before you pour sticky substances into a measuring cup, fill with hot water; dump the hot water and don’t dry the cup. Add in the ingredient and watch how easily it comes out.
7. Peel banana’s from the bottom, then you won’t have so many problems with those stringy things…
8. Divide your bananas when you bring them home from the grocery store. When the banana’s are all on the same stem, they ripen faster.
9. Leftover pizza?? Heat up leftover pizza in a nonstick skillet on the stove and set heat to Med.-Low and heat until warm. This will keep the crust crispy and not soggy.
10. Store your opened cheese in aluminum foil…it will stay fresher longer.
*Kitchen tricks are the best…you can preserve a lot of your products just by knowing little tips and tidbits that have been passed along. From our kitchen to yours!
1. Peppers with 3 bumps on the bottom are sweeter and 4 bumps are firmer and better for cooking.
2. Adding a teaspoon of water when frying ground beef will help pull the grease away from the meat while cooking.
3. Want some rich scrambled eggs or omelets?? Add in a couple tablespoons of sour cream, cream cheese or heavy cream.
4. JKGF loves the taste of garlic and we add it in at the end of our recipes…Add the garlic in at the beginning for a lighter taste of garlic;-)
5. Easy Deviled Eggs-Add the cooked eggs yolks to a zip lock bag, seal and mash until they are all broken up. Add in the remainder ingredients, reseal, mash some more until all ingredients are mixed in thoroughly. Cut the tip of the bag and squeeze the mixture into the eggs. Discard the bag in the trash and there you have the easiest clean up for making deviled eggs.
6. No more sticky messes in your measuring glass! Before you pour sticky substances into a measuring cup, fill with hot water; dump the hot water and don’t dry the cup. Add in the ingredient and watch how easily it comes out.
7. Peel banana’s from the bottom, then you won’t have so many problems with those stringy things…
8. Divide your bananas when you bring them home from the grocery store. When the banana’s are all on the same stem, they ripen faster.
9. Leftover pizza?? Heat up leftover pizza in a nonstick skillet on the stove and set heat to Med.-Low and heat until warm. This will keep the crust crispy and not soggy.
10. Store your opened cheese in aluminum foil…it will stay fresher longer.
*Kitchen tricks are the best…you can preserve a lot of your products just by knowing little tips and tidbits that have been passed along. From our kitchen to yours!
Picture source: http://ellisgraphics.net/filesetup.htm
Category: Food.Fun.Stuff.
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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