These kitchen techniques are helpful to everyone who cooks, and appreciates shortcuts to make the job more enjoyable and easier.
Peeling an Apple:
Rinse apple with water and scrub with produce brush. To peel, use a vegetable peeler or paring knife: Start at the stem and circle around to the blossom end. Rolling Pie Dough:
If you don't have a rolling pin, use a wine bottle or a large round glass. Use it to roll out any kind of dough. Pizza, biscuit, cookies, or pie crust. It cleans up easily when you are finished. Softening Butter:
Micro wave on 30% power for 15 seconds. Check and repeat if necessary. You don't want it to melt. Shredding Cheese:
All you need is a box grater, just push the chunk of cheese downward over the surface, taking care not to catch you knuckles. Snipping Herbs:
To cut larger fresh herbs, place herbs in a measuring cup and snip them with kitchen scissors, using short, quick strokes, for herbs with tough stems, snip the leaves from the stem first. Cutting Butter:
Cut cold butter into 1/2 to 1 inch chunks, and then add dry ingredients. Using a pastry blender gently cut and press the butter into smaller and smaller pieces until the mixture looks like course crumbs. Draining Pasta:
Drain cooked pasta in a colander and shake it well to get rid of any excess water. Never let pasta stand in the hot cooking water: The pasta will continue to cook and become soft.
Checking a Roast or Chicken for Doneness:
For a whole bird insert an instant read meat thermometer into the center of the inner thigh muscle in the thickest part of the meat. Don't let it touch the bone. The thermometer should read 180% and juices should run clear. Packing Brown Sugar for Pie:
Spoon brown sugar into measuring cup. Pack it firmly in the cup until it is level. Slicing a Sandwich:
Cut sandwiches in half with a long serrated knife. Use a gentle sawing motion to get a good clean cut.
