Stuff to Try If You Aren't Already!

Sometimes kitchen tips appear that may seem new to some but others have been doing them for years.  It is not a bad idea to recap some tips in case they can help someone new to "keeping kitchen".    

 

 

The first one is from marthastewart.com and can make prep time faster and easier. 

 

 

If you need softened butter for a recipe but the butter is solid as a rock, here's how to hurry the process along: Over a mixing bowl, shred the amount of butter you need on a grater. The little pieces will soften faster than a solid stick. In no time, the butter will be bake-worthy.



The second tip is also from marthastewart.com and involves cheese this time.

 

 



Fresh mozzarella is delicious on pasta, gratins, and pizza. But it's difficult to grate — unless you freeze it first. Wrap a block of mozzarella in plastic wrap, and freeze for at least 20 minutes; then grate. Store the grated cheese in a resealable plastic bag in the refrigerator for up to five days.


I am not sure where I found this next tip but thank you to whomever put it in my file.

Run out of flour, but need to thicken your sauce? "Just stir in breadcrumbs and let them cook a few minutes so they release their starches. Strain the sauce, pressing all the liquid out of the crumbs." The result? A thick sauce without the raw-floury taste on your tongue.