Pinch of baking soda
When sautéing onions, add a pinch of baking soda. It speeds browning and cuts cooking time practically in half.
When sautéing onions, add a pinch of baking soda. It speeds browning and cuts cooking time practically in half.
A good soup is made a day in advance.Let it sit in the fridge overnight, then warm it gently and all the flavors will marry beautifully.
For a satisfyingly thick but dairy-free soup, add some cashew cream. It’s delicious and easy to make: Soak one cup of raw cashews in water for six to eight hours, drain and rinse them, and blend with 3/4 cup water until smooth.
When making a whole roast chicken, salt it, then chill it, uncovered, in the fridge for the day. This helps season the bird and dries out the skin so it crisps perfectly when cooked. Remove it from the fridge an hour before you plan to put it in the oven, and add herbs and aromatics like …
Ugh, the worst: You go make cookies, only to find your brown sugar hardened into crusty nuggets (or a single rock-hard candy mountain). Help brown sugar stay soft and scoopable by tossing an orange peel or a slice of apple along with the sugar into an airtight container. Or, for a quick fix, microwave brown …
Be a total magician and morph a banana from green to yellow (or a peach from crunchy to juicy) with the help of a paper bag. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster.
Store tomato’s stem ends down to keep them from spoiling as quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine.