Everyone has a kitchen secret or two. There's the aunt who won't share her meatball recipe for fear that someone will make it better than her. There's the grandmother who gives her apple pie recipe but omits the apples. Then, there's the friend who makes it all look so effortless, masterfully balancing it all while putting out a jaw-dropping spread.
Well, lucky for y'all, we here at Bite Me More can't keep a secret. Not only are we spilling the beans on all the tricks that'll make you look good in the kitchen and sharing tips that'll save you time, money and last minute trips to the grocery store, but we're also dishing up some of our favourite foolproof recipes.
Kitchen Tips & Tricks You're Going to Want to Share
To check for ripeness, flick off the stem - if it flicks off easily and the flesh is green underneath, it's ripe.
Bake it big batch style and mess-free like restaurants do. For crispy bacon, line a baking sheet with foil or parchment paper and place a wire rack on the pan so the bacon doesn't sit in fat. Place a single layer of bacon on the rack and bake at 375ºF for approximately 15-20 minutes, rotating the tray halfway through cooking time.
Dust raisins, chocolate chips and blueberries with flour to keep them from sinking in cake batter.
To soften butter quickly, put very hot water in a water glass. Empty it out and turn it upside down over butter to soften without melting.
Make your own buttermilk by combining 1 tablespoon lemon juice or white vinegar with 1 cup of milk. Let sit 5 minutes then whisk.
Soak cut potatoes for at least 30 minutes before cooking them to leach out starch and get a crisp exterior and soft/creamy interior. You can soak them up to 12 hours before cooking.
Remove the thin peel on the ginger by scraping it with a small spoon - it's easier than a knife around bumpy parts.
You'll get more juice from your lemon if you microwave it for 30 seconds and then roll it on the counter before squeezing. One lemon should give you 3-4 tablespoons of juice.
Stay healthy by scrubbing melons, avocados, pineapples and kiwis before cutting them - bugs and bacteria can be on the skin and in crevices, and fruit is frequently handled.
Keep your nuts in the cold - stored in the refrigerator, they will last up to 9 months and in the freezer, up to 2 years.
When slicing onions, either wear onion goggles or chill the onion for 30 minutes before cutting - the fumes in onions that makes you cry won't react with the air as quickly when cold.
Buy frozen shrimp - most shrimp is frozen soon after being caught so you're better off buying frozen than thawed at market - you don't know how long it has been sitting thawed and shrimp is a highly perishable item.
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