Cooking Tips
Always
crack an egg on a flat surface:- Do not
crack an egg on the edge of a bowl. Otherwise you'll risk shell shards and
possible contamination of your food.
Don't
throw out those last drips of jam in the jar:- shake up a fruity vinaigrette
instead. Add equal parts oil and vinegar to the jar, give it a good shake, and
season with salt and pepper to taste.
Cooking
doesn't have to be entirely from scratch every single meal:- Making easy homemade sauce
for store-bought pasta still counts!
Soak bitter greens:- like arugula or
kale, in a bowl of ice water in the fridge for about an hour to cut their
bitterness. Run the leaves through your salad spinner several times with a
paper towel to get them nice and dry and crisp.
For a satisfyingly thick but dairy-free soup,
add some cashew cream:- It's delicious and easy to make: Soak one cup of raw
cashews in water for six to eight hours, drain and rinse them, and blend with
3/4 cup water until smooth.
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