One of the best things about blogging is getting to learn new things. Sometimes I learn by trial and error or by researching. Or sometimes I learn from my readers. I asked my Facebook and Twitter fans to share their best kitchen tips. And just like that – I learned at ton of new things! [Boom!] I rounded up all the tips [and added a few product recommendations] so that I can share what they shared with me with everyone. [Makes sense, right?] Here are some of the best kitchen tips around!
- When it comes to citrus fruit, they’re easier to zest when cold, and easier to juice when room temperature. Recommended: Micro plane Zester
- Figure out your oven’s hot spots. I burned half of everything I baked until I figured out the front of the oven was much hotter and I need to turn everything halfway through.
- When measuring sticky stuff like peanut butter or honey spray measuring cups with a non stick spray or coat with a little oil. It will slide right out. Recommended: Stainless Steel Nesting Cups
- I reuse the rubber band around asparagus (usually a wider band) to help open jars. You put it around the lid for extra grip!
- I dip bananas or peaches or any other fruit (not avocados) in Sprite or 7-Up instead of lemon juice. It has no after taste and the fruit tastes fruit instead of fruit dipped in lemon.
- Get a chart of all common conversions and substitutions, and use it as a poster. Recommended: Grab your free printables here.
- Use cookie scoops to fill muffin cups, less mess and they are more uniform in size. Recommended: OXO Cookie Scoop
- Instead of throwing away cheese rinds such as Parmesan, wrap them up and freeze them and use them to flavor soups. When the soup is simmering, throw in the cheese rind. The rind will soften and impart the flavor of the cheese into the soup.
- Organize your spices and condiments by alphabetical order. Recommended: 3 Tier Spice Organizer
- Invest in a good set of knives and a good set of wooden spoons. If you take care of them they’ll outlast most everything in your kitchen. Recommended: Chicago Cutlery
- I use my silicone baster for spreading Crisco inside muffin tins. No paper towel waste, or cooking sprays needed. Recommended: OXO Silicone Pastry Brush
- Use a meat thermometer to see if your meat is done. If you cut it to check all the juices escape which makes the meat dry. Recommended: Classic Meat Thermometer
- Always keep your best cookie recipe handy. There is nothing worse than not being able to find it when you need it.
Aren’t those all amazing tips?! I’m totally keep the rubber bands from the asparagus, but never thought to use them as a grip. So smart!
A few of my favorite tips are:
- Use prep bowls to make sure you have all your ingredients before you start.
- Clean the dishes as you go.
- Use hot water from the tap when boiling to cut down boil time.
What tip would you add to the list? If you leave a comment below, I can add it!
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