I have a short list of kitchen tips that have been really helpful to me lately. You probably know them already, but since I learned them not too long ago, I’m going to share them with you here.
Also, see how pretty and orange those egg yolks are? I can’t believe the difference in things that I appreciate now that I’m a grown-up.
Onward to the list:
1. The best time to clean out your fridge is before you go shopping for groceries. (Obvious, yes I know, so I don’t know why I didn’t do this before.)
2. To keep celery fresh, trim it and put it in a container full of water in the fridge. It will last a long time while it’s covered with water.
3. If you make chicken stock (it’s easy, here is how I do it), keep the onion peel on the onion to lend a richer, more appetizing color to the stock.
4. You know not to wash your cast iron skillet with soap, right? Just give it a good rinse with water and make sure it’s dry. You want that seasoning to stay on the skillet so food won’t stick to it.
5. Using a digital food scale makes your baking better and faster. (I use this one.) Cooking can be done with a little of this, a little of that, but baking requires measurements and precision. I never could figure out why my pie crusts were dry until I started measuring flour by weight and realized I had packed too much flour into each cup. With a scale, pies and cakes turn out consistently good every time. Each cup of all-purpose flour weighs 125 grams. A scale also speeds up the process if you want to make your own bread mix.
6. My favorite tip is one I gleaned from the comments: If you want to have dinner leftovers for lunch the next day, set aside your lunch portion first before you serve dinner. There will still be enough for dinner, and you’ll make sure no one eats too much and consumes your lunch.