What cooking tips do you have that most people probably don't know

[Anonymous]

Anonymous wrote:

Anonymous wrote:Never put your knives in the dishwasher.

I can't believe how many people I've seen do this.

Why can't you put knives in the dishwasher?

The head dulls the blades, renders them not very useful. It's not the knives that are crap - it's that most people don't know how to take care of their knives.

[Anonymous]

HEAT not head!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Never put your knives in the dishwasher.

I can't believe how many people I've seen do this.

Why can't you put knives in the dishwasher?

Apparently dishwashing makes the blade dull

And obviously a dull blade is an irreversible problem. My knives are staying in the dishwasher.

[Anonymous]

Anonymous wrote:Never put your knives in the dishwasher.

I can't believe how many people I've seen do this.

why not?

[Anonymous]

Anonymous wrote:Do you have tips for peeling onions and not crying? How about cracking an egg without getting the shell in it? What can be done with veggies that are starting to go bad?

The only one I have is to clean your oven, heat a cup of vinegar at the highest temp for 45 minutes.

What do you put the cup in? Metal measuring cup?

[Anonymous]

Anonymous wrote:To separate eggs, use the empty soda bottle method. Google it. So worth it.

To clean your microwave with dried on food bits, put a cup of water in and microwave for 2-3 minutes (depending on how strong your microwave is), the steam will soften the food which will clean right off.

Getting a good dice/mince of onions, peel, cut in half. Then slice thin cuts like a comb through all but the last 1/2 inch on the root end. Make one or two cuts parallel to the cutting board/surface. Then Cut across the comb teeth. Easiest way to get a quick dince/mince of an onion.

Fastest way to peel minced garlic. Take the clove, paper and all, smash it with the side of a chef's knife, The paper will crack and peel right off. The smashed clove will actually be easier to mince then cutting slices off the whole clove to mince.

Fastest way to peel potatoes, boil the potato for about 2-3 minutes, dunk in cold water just enough to make the potato easy to handle, and the whole skin will slide off in your hand as you rub the potato.

Thank you for this! DH is forever microwaving food that splatters and I don't see it until it's hard and impossible to get off without scrubbing, which I hate doing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Never put your knives in the dishwasher.

I can't believe how many people I've seen do this.

Why can't you put knives in the dishwasher?

The head dulls the blades, renders them not very useful. It's not the knives that are crap - it's that most people don't know how to take care of their knives.

NP here.

I sharpen my knives on the regs. They'd get dull anyway just from doing their job. No reason not to toss them in the dishwasher.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Never put your knives in the dishwasher.

I can't believe how many people I've seen do this.

Why can't you put knives in the dishwasher?

Apparently dishwashing makes the blade dull

Oh big deal

[Anonymous]

Only crack egg on a sharp edge.

Too peel hard boiled eggs, stick them in a bowl of ice water and place in freezer for 15 minutes

[Anonymous]

Veggies starting to get limp: make veggie stew out of them. Sauté onion, chop everything else up and add it along with a bit of Italian herb mix or herbes de Provence or Moroccan seasoning, add a can of tomatoes or a little bit of stock, add a can of chickpeas. Cook on low, covered, for a while until chickpeas are soft. Serve with couscous or rice.

[Anonymous]

Chew gum while cutting an onion

[Anonymous]

To peel a lot of garlic at once, put it in a plastic container or glass jar and shake it really hard. All the papers fall off.

[Anonymous]

Anonymous wrote:Only crack egg on a sharp edge.

Too peel hard boiled eggs, stick them in a bowl of ice water and place in freezer for 15 minutes

Never crack on a sharp edge. That's how shell bits get in. Rap against a flat surface.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Do you have tips for peeling onions and not crying? How about cracking an egg without getting the shell in it? What can be done with veggies that are starting to go bad?

The only one I have is to clean your oven, heat a cup of vinegar at the highest temp for 45 minutes.

What do you put the cup in? Metal measuring cup?

One of those white glass dishes I forget what they are called but it does a great job. You can cook again without whatever spilled and burnt to the bottom of the oven smelling up the entire house.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Never put your knives in the dishwasher.

I can't believe how many people I've seen do this.

Why can't you put knives in the dishwasher?

Apparently dishwashing makes the blade dull

And obviously a dull blade is an irreversible problem. My knives are staying in the dishwasher.

It's the dishwasher or hand washing raw meat off serrated blades, then microwaving the sponge...no thanks. Thanks for the tip (I really didn't know this), but I'll stick to the dishwasher!