Tips & Techniques

Thanks to your contributions, did you know…
  • To dry herbs before chopping them, give them a few spins in your salad spinner.
  • Using a pizza cutter on a cutting board, is an easy and safe alternative way to chopping herbs; one your kids can participate in too.
  • Egg whites are the glue portion of the egg used for dipping chicken/fish prior to breading; toss the yolks to avoid the cholesterol.
  • A little cooking spray in measuring spoons/cups enables sticky ingredients like honey, to slide right out.
  • Rice Salad Wrappers- just fold’em like an envelope gals and they stretch when you need them to (just like our jeans)!
  • Sticky Rice- Steam it like regular rice; but leaving the lid slightly ajar to let the excess steam escape- the longer it sits, the sticker it gets.
  • Julienned Carrots- cut carrot to about pinky length; making sure to cut a flat edge off the carrot, giving you a solid base to slice from; thinly slicing into that matchstick width.
  • Grilling Trout- place filleted halves on a wire rack (cookie cooling racks work well), cook until fish pulls away from skin (about 10-12 minutes), no need to flip fish; simply lifts right off the skin minus the bones.
  • To cook rice sticks/vermicelli- boil water first, drop noodles in for just a flash; remove from heat and strain (no need to boil noodles).
  • Softly roll lemons and limes before cutting into them; it helps bring out the juices.
  • A few soup spoon sized scoops of mayo/sour cream equals about a half a cup- eliminating where appropriate, the need to measure everything!
  • Using your kitchen scissors and a bowl is an easy alternative to chopping cilantro/parsley