Cooking Tips

Use these tips in a pinch when you're cooking.

PRODUCE

Microwave citrus for a few seconds before juicing -- you'll get more out of it.
When you're done juicing lemons, use them to wipe down your cutting boards.
Pat strawberries dry with paper towels right after rinsing or they'll absorb water and lose flavor.
Crush raspberries and blackberries with sugar for an instant berry sauce.
To know if a pear is ripe, just take a whiff -- it should smell slightly sweet.
Ripen tomatoes by storing them in a paper bag on the counter for a couple of days.
To draw out an eggplant's bitter juices, salt slices generously and let rest for 30 minutes. Then rinse, pat dry and cook.
Bundle your green beans and remove the ends with one quick slice.
Placed halved avocados cut side down on a plate to keep fresh -- no wrapping necessary.
Whack the bottom of a boston, bibb or iceberg lettuce against your kitchen counter to de-stem it.
Spin a paper towel with your salad greens to soak up even more moisture.
Put the snap back into limp celery sticks by soaking them in ice-cold water.
Soak sliced red onions in ice water for 15 minutes to take away the bite.
Wipe mushrooms clean with a damp paper towel just before using them.
No need to peel carrots -- just give them a quick scrub.
Pull a fork down the skin of a cucumber to make decorative ridges.
For a lighter, no-cook pasta substitute, use a peeler to make cucumber "noodles."
No need to prick potatoes before microwaving -- just let them steam inside their skin.
Microwave garlic cloves for 10 seconds -- the skin will slip right off.
Rub off corn silks with a paper towel -- cleanup is a snap.
Season and toast winter squash seeds and sprinkle them onto soups and salads.
Give leftover pumpkin seeds a sweet twist by tossing them with melted butter, cinnamon and sugar before roasting.

MEAT

When you make burgers, indent the center with your thumb -- the patty will stay flat as it cooks.
Freeze raw meat just until firm for easy slicing.
Drag a few ice cubes across a roasting pan to skim the fat off pan juices.
Use a bottle of your favorite salad dressing as an instant marinade.

indent the center with your thumb >>

HERBS AND SPICES

Toast ground spices in a dry pan just before using to make them fragrant.
Mix your favorite spices and dried herbs for a signature seasoning blend.
Use kitchen scissors to snip delicate herbs like chives and tarragon.
Use cilantro, parsley and dill stems -- they're just as flavorful as the leaves.
Use a teaspoon to scrape the skin off fresh ginger.
Snip the corner of an envelope to make a funnel for spices.

FROZEN ASSETS

Stock up on fresh seasonal berries and freeze them for later.
Store freshly grated parmesan in the freezer -- no need to defrost it before using.
Freeze butter to keep it fresh, then grate over toast, popcorn or baked potatoes.
Freeze leftover chopped fresh herbs and water in an ice cube tray and use them later in soups and sauces.
Freeze leftover lemon slices -- when you pull them out, they're good as new.
Freeze leftover parmesan rinds, then toss into soups and stews for extra flavor.
Don't let fresh ingredients go to waste. Double a soup recipe and store it in the freezer for up to two months.
Don't toss overripe bananas. Peel and freeze them for smoothies.
Fold strips of uncooked bacon in layers of wax or parchment paper and freeze for later use.

BAKING

Stop second-guessing the size of your baking pans. Mark the bottoms with permanent ink.
Spritz your rubber spatula with cooking spray so batter won't stick.
If dough sticks to your rolling pin, rub the gummy bits with flour to remove them.
Use a large piece of eggshell to fish out any shell bits that fall into the mixing bowl.
Score a few extra teaspoons of cream: Set the emptied container down to let the last drops settle, then pour.
Chill your bowl and beaters before whipping heavy cream.
Use raw sugar in place of sprinkles on festive cookies and desserts.
Give your guests a surprise! Line your pie shell with toasted nuts or chocolate chips before filling.
Grind leftover walnuts and coat a cake pan with them instead of flour.
Next time you make waffles, warm up your maple syrup -- just heat it in the microwave for 30 seconds.
For fluffier pancakes, make the batter with club soda instead of milk.

GOOD TO KNOW

Make bread crumbs in a blender -- the bread will grind evenly and won't stick to the blades.
To toast 1 cup of fresh breadcrumbs, microwave them on high for 3 minutes.
Use crushed tortilla chips as a substitute for bread crumbs.
Bring day-old rice back to life by reheating it with a little water or broth.
Refresh a stale baguette by sprinkling it with water, then warming it in a 300� oven for 5 minutes.
Cut back on sodium by blending two parts soy sauce with one part water.
Dip a silver spoon into a pot that's boiling over -- the liquid will instantly simmer down.
Refrigerate an open cottage cheese container upside down to create an airtight seal -- the cheese will stay fresh longer.
Stop wrestling with that jar! Just place a thick rubber band around the lid to get a surefire grip.

EASY CLEAN UP

Clean your cast-iron skillet with a paste of coarse salt and pepper.
Give your emptied-out food processor one last whirl to rid the blade of clingy food.
Deodorize food containers with newspaper (then wash before using).
Place a plastic bag over your hand to easily grease a pan without the mess.
Clean your sponges in the dishwasher. Just place them in the silverware bin.
Cover a fine grater with wax paper before grating for quick cleanup.
Keep a coaster under your drippy honey jar so it won't stick to the table.