You may think you know what's going on in the kitchen, but we bet there are a few tasks that could stand a little tweaking. When you unpack the groceries, do you just leave the bread on the counter? Do you soak your wooden spoons to loosen the food off? If you have answered yes to either of these questions, read on!
1 of 10
You put food in the freezer to make it last longer and prevent it from spoiling, but are you sufficiently protecting your food from the freezer? Here are our tips for everything from how to wrap food properly to how to date and label so things don't fall into the freezer black hole.
2 of 10
If you are going to go through the trouble of actually measuring an ingredient, you might as well do it correctly. If all your baked goods never come out how you expect, this articl is for you!
Included here is a pro tip for measuring sticky substances -- prepare to be amazed!
3 of 10
Fresh mozzarella is delicious on pasta, gratins, and pizza. But it's difficult to grate. The trick? Wrap it in plastic wrap, and freeze for at least 20 minutes first; then grate!
4 of 10
Little known fact: not everything should be stored in the fridge! Some produce -- like potatoes and tomatoes -- can actually change texture when exposed to cold.
Photography: ANNA WILLIAMS5 of 10
Keep the bread in its paper bag and slip that into a larger cloth bag, or wrap it in plastic. Note that fresh Italian or French bread generally does not last longer than one day.
Swipe here for next slide
6 of 10
You pour oil in a pan. And you know it's ready for your food when it starts to smoke, right? Wrong! When cooking oil, or any fat, reaches its smoke point, it begins to break down, releasing smoke in the process. The chemical change can ruin the flavor of the food being cooked!
Keep in mind that different fats have different smoke points. If you're cooking with a lot of heat (deep-frying or stir-frying), choose a fat with a high smoke point, like peanut and soybean oils. Fats with lower smoke points, like olive oil or butter, are great for sauteing, finishing pan sauces, and anything that only requires low to medium heat.
7 of 10
Caring for Wooden Utensils
Don't wash wooden utensils in the dishwasher -- the intense heat could cause the wood to split. Also, never soak wooden utensils -- the wood will warp and split if it becomes waterlogged. Clean your wooden spoons by hand in warm, sudsy water, and dry thoroughly afterward.
Pro Tip: Wood can take on the flavors and odors of strong foods such as onions and garlic, so you may want to label your spoons. Our favorite trick is just to dab a bit of colored nail polish on the bottom of the handle so you can keep track of which spoon is which.
8 of 10
True: Pasta + sauce = how can you go wrong!? But, believe it not, each pasta does have its own saucy soulmate. In general, you can go with one basic rule: the thicker the pasta, the thicker the sauce. For more details ...
9 of 10
You get a pot of water going. (Maybe you heard that vinegar helps something or another so you ad a dash in there.) You get an awesome whilrpool in the pot, crack the egg in a bowl, gently slide the egg into the pot of water and...kaplow! You don't even understand what's happening but your "poached egg" kind of looks like a space experiment gone wrong. We're here to help! Master this technique and there will be fancy brunches in your future we promise!
10 of 10
How hard can it be? You just soak them, don't you? How else would you get the dirt off? Well, there is a better way! All you have to do is brush off the dirt and wipe off the access with a damp towel.
Why not soak? Once mushrooms have been emersed in water, they will never be fully dry again. That means they will never reach their full crispy potential. It also means, that if you put them in a bag and throw them in the fridge for another meal, they will likely turn mushy much quicker than their never-wet friends.
Swipe here for next slide