A WATCHED BANANA NEVER RIPENS
Super moist banana bread is heavenly. It would be great to be able to eat it any time, even if your bananas haven’t reached optimal mushiness—and you can! Use this quick fix that you won’t believe. Just pop those unpeeled bananas into the oven on a baking sheet, then bake at 350° for about 15 minutes (or until skins have blackened.) Slice skins open and scoop out the banana. Presto, you just saved yourself a week of waiting. And you can make this delicious Best Ever Banana Bread recipe anytime.
MAKE FLUFFIER EGGS
It’s always good to go back to the basics. The “perfect scrambled egg” is one of the first dishes you learn to make. It’s fundamental for great cooking. Once you master this, you can do just about anything.
So, you want to make eggs fluffier than clouds and lighter than air? Repeat this, “I Can’t Believe It’s Not Butter!” Yes, you read correctly. And you better believe it. This one ingredient can transform your breakfast. Just beat one tablespoon of “I Can’t Believe It’s not Butter” and four eggs with a wire whisk or a fork for two minutes. Then, add the eggs to a heated skillet with another tablespoon of “I Can’t Believe It’s Not Butter” and stir frequently for about two minutes. You’ll have to hold those eggs down from floating right off your plate. Get the full recipe for Fluffy Scrambled Eggs.
HAVE YOUR CAKE AND SLICE IT TOO
Ever bake an amazing cake, get the frosting just right, and then accidentally slice it into a crumbly mess? To avoid a pile of cake, just fill a glass with the hottest water you can. Next, submerge your cutting knife in the water for 10 seconds. Remove the knife and wipe quickly with a dry towel. Now get to work on those flawless slices. It’s the perfect tip to try with this drool-worthy Yellow Layer Cake With Vanilla Buttercream Frosting.
GRATE CHEESE WITHOUT THE MESS
You know when you’re grating a softer cheese and it just kind of melts into a film over your grater? Frustrating, right? Not only does doing the dishes get a lot harder, but it’s also a total waste of cheese. Well, would you believe that by just popping a block cheese in into the freezer for 15 minutes, you can ensure a great grate and a cleaner sink? The freezer hardens the cheese for you, so you’ll be able to grate a softer cheddar as well as a perfect pepper jack. It’s easy, and perfect for these melty Veggie Quesadillas.
SAVE COOKING WINE FOR LATER
Cheese always leads to wine, another cooking ingredient that can give you a headache. Ever open a bottle of wine to add body to a savory dish, just to have to open another a week later? Well, here’s another way your freezer can save you. Fill up an empty ice tray with leftover wine and pop it in the freezer. Now you’ve got wine to cook with any time. Try this Citrus Vegetable Risotto, with a bit of dry white wine.
A LEMON THAT’S NEVER A LEMON
It’s important to keep lemons and limes on hand to add pop to almost any dish. But if you find your citrus is less than crisp, try leaving your whole lemons and limes submerged in a pitcher of water in your fridge. Double whammy. Not only will you have spa water after a long day of work, your lemons and limes will last longer and be fresher when you need them.
YOU SAY POTATO…
Another way to use the preservation power of water is with some Buttery Fresh Herb Potatoes. You can have these ready to pop in the pan anytime, by pre-cutting them and submerging in water with a tablespoon of vinegar. You won’t believe how fresh those spuds stay, or how perfectly they’ll melt in your mouth.
Now you’ve got all the tricks you need to cook up delicious meals on the fly. And the great thing is, once you have your fridge stocked with, “I Can’t Believe It’s Not Butter,” you can use all these tips with just the tools in your kitchen.
