Kitchen & Cooking Tips & a Giveaway!
Hello.
Here are some good ideas I have collected from bloggers and readers over the years.
Remember this post?
Look on your aluminum foil or plastic wrap box. There should be 2 tabs on the sides.
Press in the notches, this keeps the roll in tact! Go figure.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7WvZRbdPlyuMaOU-WGLp6aIWhD_ZdH7d0JFKu6zXrh4wFfcBRLkI0IXHd7FLLHDHJO2HlcTs4XOMayqeW8EIxW8o5siU3xP2aTTE9FpeEJavylpD4FzyZBGdT2y6adgZkYzfu_H-zJ0/s400/reynolds_wrap.jpg)
Don't you hate when your brown sugar gets hard? I usually put it in the microwave to soften it up, however, did you know that if you store a slice of bread in the bin with the brown sugar it lasts forever? and the bread never gets moldy, I swear.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl-Oyn5J6ny9i-tIsL6H6JtkXMsGB5MV-sIHa5gPuYyYMNnPjXoZogDLX6jufUhVXGp5dRnK0rcIXRKm0L6G1zXDF0ikT8wSYemIXH07HdI-z3IJQ2UkO8Hpjvs8bpMOogxAoikU6xGc/s400/bread-in-brown-sugar.jpg)
(You can also store a marshmallow in the bag, but I never seem to have marshmallows on hand).
It's always such a pain cutting up strawberries to use in cakes.
How about using a straw to hull strawberries???? Genius!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwshlsgSXskmw4o0Ji8NQr4A0ofaq3NcUzTm89-26U88w3dKAOuGWpva9BoPq95OEBkV8BzTR__Pw9R_XqDEjf9WCIpbEkRUXCMpxNaAq3WihTQ6um5u7nwdcdEFVRxMFrTyPcfXek7_g/s400/clever-4.jpg)
Instead of throwing away that mustard jar, keep adding some oil and vinegar to the jar and shake. You will have homemade salad dressing forever.......
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAtEXeDljU90nRMVmU3Jt8jHhssAIXa_vOAwoAV6TemXjEu-UI_baJmjsE6LD_jvi-NrAEJ6wtuJgL_Ha5xAPIP6-3grd0yO8ubHrdSZXMREubp6gWPIPMJjcpuSOLkmByG1ETqeSvpE/s400/jar2.jpg)
Save your Parmigiano Reggiano cheese rinds (they stay forever too). Throw them into stews and soups that are simmering a long time. The rinds melt and become soft and gooey and make everything more delicious!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUxA8j7rmiGbkj2WGi5PwZtv6u4O1xJ2BcPZ75iqE4YcCOHGkbCEVZ2Ykk8kZElSGPAAMaIGP-tXoIXwzf_p1WqzIJ411m5EdgdmwyrKviuLzKKx8N-q_CuO7c1umUQDdLCVs22z9zp4/s400/parm+rinds.jpg)
and last, MY favorite tip (or rule!) is: if you are having a dinner party or cooking for someone special, whether it's your boss or a date — never try a new recipe or ingredient that you are unfamiliar with. Stick with the tried and true. (been there, done that!).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYGk_gJk0OdUSqKeE_TutBYfUj1MMq9XUkKpLlpoW_j32-0RAu_H3wcQXADgklo-w4uQGc8KmuvAeGX9IxmlNEUdpRiaePaJuPlbzAx-IRNbdfQo6UsxFKgTjpz_hnMMldL-NgXK9Zkc/s320/good+food+to+share+book.jpg)
Tell us your favorite kitchen tip and 2 random winners will win the book Good Food to Share by the author of The Kitchn blog, Sarah Kate Gillingham Ryan (that's a mouthful)......where that yummy Caesar deviled egg recipe came from.
Pin It
Here are some good ideas I have collected from bloggers and readers over the years.
Remember this post?
Look on your aluminum foil or plastic wrap box. There should be 2 tabs on the sides.
Press in the notches, this keeps the roll in tact! Go figure.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7WvZRbdPlyuMaOU-WGLp6aIWhD_ZdH7d0JFKu6zXrh4wFfcBRLkI0IXHd7FLLHDHJO2HlcTs4XOMayqeW8EIxW8o5siU3xP2aTTE9FpeEJavylpD4FzyZBGdT2y6adgZkYzfu_H-zJ0/s400/reynolds_wrap.jpg)
Don't you hate when your brown sugar gets hard? I usually put it in the microwave to soften it up, however, did you know that if you store a slice of bread in the bin with the brown sugar it lasts forever? and the bread never gets moldy, I swear.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl-Oyn5J6ny9i-tIsL6H6JtkXMsGB5MV-sIHa5gPuYyYMNnPjXoZogDLX6jufUhVXGp5dRnK0rcIXRKm0L6G1zXDF0ikT8wSYemIXH07HdI-z3IJQ2UkO8Hpjvs8bpMOogxAoikU6xGc/s400/bread-in-brown-sugar.jpg)
(You can also store a marshmallow in the bag, but I never seem to have marshmallows on hand).
It's always such a pain cutting up strawberries to use in cakes.
How about using a straw to hull strawberries???? Genius!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwshlsgSXskmw4o0Ji8NQr4A0ofaq3NcUzTm89-26U88w3dKAOuGWpva9BoPq95OEBkV8BzTR__Pw9R_XqDEjf9WCIpbEkRUXCMpxNaAq3WihTQ6um5u7nwdcdEFVRxMFrTyPcfXek7_g/s400/clever-4.jpg)
Instead of throwing away that mustard jar, keep adding some oil and vinegar to the jar and shake. You will have homemade salad dressing forever.......
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAtEXeDljU90nRMVmU3Jt8jHhssAIXa_vOAwoAV6TemXjEu-UI_baJmjsE6LD_jvi-NrAEJ6wtuJgL_Ha5xAPIP6-3grd0yO8ubHrdSZXMREubp6gWPIPMJjcpuSOLkmByG1ETqeSvpE/s400/jar2.jpg)
Save your Parmigiano Reggiano cheese rinds (they stay forever too). Throw them into stews and soups that are simmering a long time. The rinds melt and become soft and gooey and make everything more delicious!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUxA8j7rmiGbkj2WGi5PwZtv6u4O1xJ2BcPZ75iqE4YcCOHGkbCEVZ2Ykk8kZElSGPAAMaIGP-tXoIXwzf_p1WqzIJ411m5EdgdmwyrKviuLzKKx8N-q_CuO7c1umUQDdLCVs22z9zp4/s400/parm+rinds.jpg)
and last, MY favorite tip (or rule!) is: if you are having a dinner party or cooking for someone special, whether it's your boss or a date — never try a new recipe or ingredient that you are unfamiliar with. Stick with the tried and true. (been there, done that!).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYGk_gJk0OdUSqKeE_TutBYfUj1MMq9XUkKpLlpoW_j32-0RAu_H3wcQXADgklo-w4uQGc8KmuvAeGX9IxmlNEUdpRiaePaJuPlbzAx-IRNbdfQo6UsxFKgTjpz_hnMMldL-NgXK9Zkc/s320/good+food+to+share+book.jpg)
Tell us your favorite kitchen tip and 2 random winners will win the book Good Food to Share by the author of The Kitchn blog, Sarah Kate Gillingham Ryan (that's a mouthful)......where that yummy Caesar deviled egg recipe came from.
Pin It
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
Comments
Cut them into 4 sections. Now you have wonton wraps.
All of those are great tips.
Strawberries and blueberries that come in the plastic clamshells will stay mold-free in the fridge if you fold a half sheet of paper toweling (or a whole sheet if it is a large clamshell) and place it in the top before closing the lid. Put the whole thing in a slightly open plastic bag, the kind they have in the produce department. Pull out the ripest strawberries as you go along, and remove any that look iffy. Once in a while a blueberry will show up with a tiny bit of mold at the stem end. Discard it!
This seems fussy but both avocados and berries can be pricey. I buy larger quantities when they are on sale and these storage methods keep them in good condition.
thebombbalm@gmail.com
Susan
Kathy ~ knitchick777@aol.com
The new plastic bag packs seem to keep brown sugar soft for a longer time than the old wax paper-lined boxes did.
Bebe
Also - when storing guacamole, always press the saran wrap down onto the surface to minimize oxidation.
Take used lemons and toss them down the garbage disposal for a a fresh smelling disposal
Rebecca
Drliebes@bex.net
Lisa from Sag Harbor
Love all the tips!
psrrn@aol.com