Well, first, you really need to hop over to "Tammy's Recipes" (see my sidebar for link) and check out her awesome cheesecakes! The orange and vanilla one makes me crave a Creamsicle Pop, LOL!
My tip today is silly, I think, but it works. Do you buy coffee in cans? If you do and you are like me, you probably save them. Well, I found they make a great place to store 'crushable' items like donuts or muffins before you put them in the freezer. Just put as many of the item as you can fit, close the lid, then label the top of the can. This is a good way to put aside a few snacks for later use (don't ice your cupcakes, btw), so that when you are in the mood for something sweet--but you don't feel like baking--all you have to do is take one or two from the can (or all of them, LOL!), let them thaw, then ice and enjoy.
Please visit Tammy for links to more tips!
Showing posts with label Kitchen Tip Tuesday. Show all posts
Showing posts with label Kitchen Tip Tuesday. Show all posts
Tuesday, March 16, 2010
Tuesday, March 09, 2010
Kitchen Tip Tuesday
It's Kitchen Tip Tuesday time over at Tammy's Recipes (see my sidebar). Here's my donation this week:
Sometimes, your local supermarket will have a really good deal on rotisserie chickens. I blogged a long time ago that we found one store that sells them half price after about 8 on a Saturday night.
My tip is to use the carcass (lovely word) the same way you'd use leftovers from your own chicken--for stock! Throw the bird into a pot and add some water (plus spices or onions or whatever if you want), bring to a boil and then simmer for about an hour. If you can,break up the chicken so more of the marrow goes into the water. Then strain it into a jar or two. You might only get about 4 cups of broth, but that's four cups you don't have to pay for (and that don't have MSG or whatever in them!)
BTW, the skin and parts that aren't 'pretty' go to the dog and cats. I'm more popular than ever when I've got chicken for them!
Sometimes, your local supermarket will have a really good deal on rotisserie chickens. I blogged a long time ago that we found one store that sells them half price after about 8 on a Saturday night.
My tip is to use the carcass (lovely word) the same way you'd use leftovers from your own chicken--for stock! Throw the bird into a pot and add some water (plus spices or onions or whatever if you want), bring to a boil and then simmer for about an hour. If you can,break up the chicken so more of the marrow goes into the water. Then strain it into a jar or two. You might only get about 4 cups of broth, but that's four cups you don't have to pay for (and that don't have MSG or whatever in them!)
BTW, the skin and parts that aren't 'pretty' go to the dog and cats. I'm more popular than ever when I've got chicken for them!
Tuesday, February 16, 2010
Kitchen Tip Tuesday
I had almost forgotten about Kitchen Tip Tuesday over at Tammy's Recipes! I actually have one today:
To keep your cutting board from slipping on the counter, take a cleaning rag or wash cloth, wet it, then wring it out. Put it under the cutting board and it will stay in place no matter how much slicing and dicing you do.
And the best part is that you can use the cloth to wipe your counter when you are done!
Here's a link to Tammy, where you'll find some other great tips:
http://www.tammysrecipes.com/
To keep your cutting board from slipping on the counter, take a cleaning rag or wash cloth, wet it, then wring it out. Put it under the cutting board and it will stay in place no matter how much slicing and dicing you do.
And the best part is that you can use the cloth to wipe your counter when you are done!
Here's a link to Tammy, where you'll find some other great tips:
http://www.tammysrecipes.com/
Tuesday, March 24, 2009
Kitchen Tip Tuesday: electric knife
Do you have an electric knife? If you do, chances are it sits in a drawer forgotten most of the year. Well, it can be useful for more than carving roasts or turkeys! Use it to prep raw meat, too.
Today, I got a *BOGO deal on top round. This is what we usually put in the pasta sauce my husband makes on Sundays. Life is a lot easier when the meat is already cut up and ready to go.
So, today I took out my electric carving knife and went to work on two nice steaks. I was able to trim them and cut them into bite-sized pieces in half the time it would take for a regular knife. The pieces went into labelled bags and are now in the freezer. Four Sunday's worth of beef for sauce in less than 20 minutes! (BTW, we also add sausage and sometimes meatballs or brasciole. My husband makes a gooooood sauce.)
Hey, speaking of BOGO: whenever you have a deal like that where the items have various prices, be sure to match up the prices as closely as possible for the maximum savings. Remember, they always discount the lowest price, so you want that low price to be as close to the high price as possible.
For more great tips, visit "Tammy's Recipes" for Kitchen Tip Tuesdays. The link is over there on my sidebar!
Today, I got a *BOGO deal on top round. This is what we usually put in the pasta sauce my husband makes on Sundays. Life is a lot easier when the meat is already cut up and ready to go.
So, today I took out my electric carving knife and went to work on two nice steaks. I was able to trim them and cut them into bite-sized pieces in half the time it would take for a regular knife. The pieces went into labelled bags and are now in the freezer. Four Sunday's worth of beef for sauce in less than 20 minutes! (BTW, we also add sausage and sometimes meatballs or brasciole. My husband makes a gooooood sauce.)
Hey, speaking of BOGO: whenever you have a deal like that where the items have various prices, be sure to match up the prices as closely as possible for the maximum savings. Remember, they always discount the lowest price, so you want that low price to be as close to the high price as possible.
For more great tips, visit "Tammy's Recipes" for Kitchen Tip Tuesdays. The link is over there on my sidebar!
Tuesday, February 24, 2009
Kitchen Tip Tuesday: Recipe Notebook
It's time for Kitchen Tip Tuesday at Tammy's Recipes. Take a trip over there for some great tips and recipes from our fellow bloggers! http://www.tammysrecipes.com/node/1755
I don't have a recipe today, but a tip to keep track of the ones you find on line and would like to try. I used to either bookmark them, which takes up room on my toolbar, or print them out--which is more paperwork in a house already inundated with the stuff.
Solution: a cute little notepad. I bought mine when Target had their dollar deals on sale 75% off, so it cost me a quarter. It's got a chocolate lab puppy on the front.
Inside, I jot down the names of recipes and where to find them on line. The notepad is no bigger than my hand, so it takes up very little space. I plan to keep it right here on my desk, next to the laptop.
After I make a recipe, if I like it, I'll make a nicer copy to put into my recipe folder. In the meantime, having this little recipe notebook helps reduce all the papers around here!
I don't have a recipe today, but a tip to keep track of the ones you find on line and would like to try. I used to either bookmark them, which takes up room on my toolbar, or print them out--which is more paperwork in a house already inundated with the stuff.
Solution: a cute little notepad. I bought mine when Target had their dollar deals on sale 75% off, so it cost me a quarter. It's got a chocolate lab puppy on the front.
Inside, I jot down the names of recipes and where to find them on line. The notepad is no bigger than my hand, so it takes up very little space. I plan to keep it right here on my desk, next to the laptop.
After I make a recipe, if I like it, I'll make a nicer copy to put into my recipe folder. In the meantime, having this little recipe notebook helps reduce all the papers around here!
Tuesday, November 04, 2008
Kitchen Tip Tuesday
I actually have a kitchen tip today for "Kitchen Tip Tuesday" over at Tammy's recipes. http://www.tammysrecipes.com/node/3082It's a little silly, but it worked. I was making breaded chicken tenders. You're supposed to let them sit for a bit to let the egg/flour/bread crumbs 'set up' before frying. All my dishes were in the dishwasher. But I'd just finished an 18-count egg carton, so I decided to use that! What do you know...six tenders fit perfectly on this. It keeps them 'up' a bit so the bottoms dry out, too.
Of course, I threw out the egg carton when I was done. But now I think I'll have to remember to save these, LOL!
Tuesday, March 04, 2008
Kitchen Tip Tuesday
http://www.tammysrecipes.com/node/2508#comment-7703
It's Kitchen Tip Tuesday time at Tammy's Recipes! There are 20 great tips there, so far. Go check it out.
Here's my humble donation:
When you measure flour, always mound the flour higher than your measuring cup. Then take a knife or spatula and poke down into the cup a few times. This will help break up the clumps that occur in flour. Then take the knife and skim the side of it across the top of the cup, from side to side, so that the 'mound' falls back into the flour container. Extra flour will fall into the cup and fill any air pockets.
While we're on the subject of flour: it's a good idea to premeasure flour and dry ingredients for several recipes at a time. If you enjoy making bread, for example, the next time you measure out flour for one recipe, measure out some for a few others, too! Just put the pre-measured flour and other dry ingredients into a plastic bag and label it. This way, you get the mess out of the way all at once. And next time you want to bake, your dry ingredients are ready and waiting for you!
Hope these tips are helpful!
It's Kitchen Tip Tuesday time at Tammy's Recipes! There are 20 great tips there, so far. Go check it out.
Here's my humble donation:
When you measure flour, always mound the flour higher than your measuring cup. Then take a knife or spatula and poke down into the cup a few times. This will help break up the clumps that occur in flour. Then take the knife and skim the side of it across the top of the cup, from side to side, so that the 'mound' falls back into the flour container. Extra flour will fall into the cup and fill any air pockets.
While we're on the subject of flour: it's a good idea to premeasure flour and dry ingredients for several recipes at a time. If you enjoy making bread, for example, the next time you measure out flour for one recipe, measure out some for a few others, too! Just put the pre-measured flour and other dry ingredients into a plastic bag and label it. This way, you get the mess out of the way all at once. And next time you want to bake, your dry ingredients are ready and waiting for you!
Hope these tips are helpful!
Tuesday, February 19, 2008
Kitchen Tip Tuesday
There are some wonderful kitchen tips over at Tammy's Recipes. http://www.tammysrecipes.com/taxonomy/term/53
Here is my tip for Kitchen Tip Tuesday:
Got an old magazine rack you don't want any more? Use it to store cutting boards! I have one in my kitchen. It's an old brass one and holds my cutting boards perfectly.
BTW, I color code my boards for food safety: red or pink is for meat, all other colors for bread or vegetables.
You could also use a permanent marker to write "MEAT" or "NON-MEAT" on the handle, to help prevent cross-contamination!
Here is my tip for Kitchen Tip Tuesday:
Got an old magazine rack you don't want any more? Use it to store cutting boards! I have one in my kitchen. It's an old brass one and holds my cutting boards perfectly.
BTW, I color code my boards for food safety: red or pink is for meat, all other colors for bread or vegetables.
You could also use a permanent marker to write "MEAT" or "NON-MEAT" on the handle, to help prevent cross-contamination!
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