I’ve been flipping through this book and while some of these ideas may not seem very novel (smash garlic under your knife blade; use room-temperature eggs in baking – meh), others really do have me saying “Aha! What a great idea!”
A sprinkling of those gems:
* After you are finished processing herbs in the food processor and have removed most of the bits, toss a slice of bread in there and pulse a few times. Voila! Herbed bread crumbs.
* Chopping sticky things like crystallized ginger? Coat the knife with a light layer of flavorless oil.
* For parties where you will be scooping lots of ice cream, line a baking sheet with wax paper ahead of time, place ice cream scoops on wax paper and put the whole tray in the freezer. When it comes time, all you’ll have to do it pluck the scoop off the wax paper and put it on the cake.
* Out of cooking twine? Use unflavored dental floss. Just don’t tie the meat too tightly or you might cut it with the floss and lose juices during cooking.
* If you are out of tea bags but have loose tea, line your mug with a coffee filter, then put in the desired amount of loose tea, fill with hot water, let steep and carefully remove the filter, which will collect the loose tea.
* Finally, if you are worried about pesticides on store vegetables, here is a list of the “dirty dozen,” or the 12 veggie types that had the highest amounts of pesticides on them when tested. It might be good to buy these particular vegetables in the organic section. On the other hand, the second list is of vegetables that do not tend to be sprayed much, so you can feel good about saving money buy skipping those in organic.
The “Dirty Dozen:”
Peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, lettuce, imported grapes, pears, spinach and potatoes.
Safer to buy conventional:
Onions, avocados, frozen sweet corn, pineapples, mangoes, frozen sweet peas, asparagus, kiwifruit, bananas, cabbage, broccoli and eggplants.