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Top 8 Kitchen Tips

by evh on February 25, 2015

Top Kitchen Tips | LocalSavour.com

Top 8 Kitchen Tips ~ The other day a good friend of mine asked me what my favorite “kitchen tip” would be if I was to share just one. I was kind of taken back by this because it’s not a question that I get often, although tips always seem to creep into my recipes in one form or another, but choosing O-N-E? I don’t have just one I have many, so why not talk about these and share them with you? First and fore most cooking at home should be some what fun and not just looked at as a chore. I know this can be a hard concept to agree with because, let’s face it, we are a B-U-S-Y group of people. So, if (and when) cooking at home I think there are a few things that can be very useful once you get into the groove of it.

First up: stay sharp! Sharp knives are key in any kitchen. A lot of chefs will tell you to sharpen them every time before you use them –– is this realistic in a home kitchen? Probably not? … but I think it is something that should be done at least once a week (or so) if … you are using them daily, that is. I had a hard time narrowing this list down but here are some other tops picks for all things kitchen.

Top Kitchen Tips | LocalSavour.com

When using ginger, fresh is best and bonus, it smells amazing. Use the back of a regular spoon to remove the outer skin. Then, slice, dice, or chop what you need. One of the great things about fresh ginger is that it store easily. Peel it, then cut how you want it, and place in a ziplock, airtight bag in the freezer and your good to go for up to 3 months.

Top Kitchen Tips | LocalSavour.com

I use brown sugar quite often and I really can’t stand when it gets to firm to get out of the container. Solve this by simply placing an end piece of a loaf of bread (you weren’t going to eat it anyway) into the storage container along with the sugar –– you will never have hard brown sugar again.

Top Kitchen Tips | LocalSavour.com

I adore fresh herbs. This trick may make your refrigerator look a bit like a science lab but it keeps your herbs fresher, longer. Wash to herbs well –– such as parsley, cilantro, basil, thyme –– and trim the ends off.

Top Kitchen Tips | LocalSavour.com

Place the cut herbs into a glass with about 1″-2″ of water. Place a plastic bag gently over the top and store in the refrigerator. Use herbs as needed and change water every 3-4 days.

We eat a LOT of Texas citrus –– especially this time of year. This short video explains how to segment it to get maximum fruit minus the peel. A side tip for this: after you segment, squeeze the remaining center of the fruit into a glass and use this juice for an easy salad dressing.

Top Kitchen Tips | LocalSavour.com

Speaking of citrus … lemon is another household favorite. To get the maximum amount to juice extracted from it, place the whole fruit into the microwave for 20 seconds before slicing and juicing.

If you’ve never had roasted garlic you really, I mean, really should. This is one I think everyone should know. Make a large batch and keep it on hand for topping pizzas, flatbreads, pasta dishes, cheeses, and more. SO good.

Top Kitchen Tips | LocalSavour.com

Mushrooms are fun to cook with but stuffing them can be a bit tricky. Use a spoon handle to gently scoop out the stem without cracking the ‘shrooms in half.

Do you have a favorite kitchen tip?

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