9 times

9 tools no kitchen should be without
1. high-quality chef’s knife
2. heavy 10-inch non-stick skillet

3. cutting board
4. vegetable peeler
5. oven thermometer
6. box grater
7. colander
8. whisk
9. pepper mill
9 surefire shortcuts
1. Chop fresh herbs in a measuring cup using scissors
2. Use an egg slicer to cut mushrooms and strawberries
3. Use bottled minced garlic in place of fresh
4. Freeze extra chopped onion and bell pepper for future use; they keep up to two months
5. Buy precut vegetables at a salad bar
6. Quick-drain yogurt on paper towels
7. To peel ginger quickly, use the side of a square wooden chopstick or a spoon
8. Use a mini food processor or electric food chopper to chop vegetables
9. Use your microwave
9 all-time great
substitutes
1. 1 T balsamic or red wine vinegar for 1/4 cup red wine
2. Parmesan cheese for asiago
3. plain low-fat yogurt for sour cream or buttermilk
4. cottage cheese for ricotta
5. angel-hair pasta or linguine for asian noodles
6. Worcestershire sauce for fish sauce
7. 3 T egg substitute for 1 large egg white
8. 1/2 t turmeric for 1/8 t saffron
9. 3 T cocoa plus 1 T butter for 1 ounce semisweet chocolate
Cool kitchen secrets
• When sauteing get your pan good and hot
• Toast nuts to bring out their flavor
• If you over-brown garlic, throw it out and start over
• Pat chicken breasts dry before sauteing to help them brown
• Ue your hands
• Cut bread, bagels, and tomatoes using a serrated knife
• Use zip-top bags to marinate, dredge, and store foods; and as a substitute for a pastry bag.

Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.

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