I ♥ Food Tip Things
#1: Freeze Your Bread*
The ♥: This simple trick has saved us dozens of dollars on bread since we discovered it a few months ago. Plus, it's also nice to get to eat toasty warm, fresh-baked bread twice in the same loaf.
To Use:
To Use:
- Cut off as much bread as you know you'll use and store it in a paper bag (plastic bags encourage trapped moisture and thus bacteria and mold growth)
- Wrap the rest once in tin foil and again in plastic wrap (we use press-and-seal)
- Store the wrapped bread in the freezer for up to a month
- When needed, heat up your oven to about 400 degrees, unwrap the bread, and let it come back to life in the oven for 10 – 20 minutes, depending on how big/dense the bread is
The ♥: Apparently, according to America's Test Kitchen, you WANT to pull your cookies out when they're a bit underdone and let the residual heat on the baking sheet and within the cookies themselves finish them off. Using this little trick I've been able to pull off perfectly-baked cookies every time!
To Use:
To Use:
- As soon as you see the cookie edges browning even a little, the cookies are likely almost done
- Pull the baking sheet out of the oven and – with a dry finger – attempt to lift just the edge of a cookie or three, dropping it back down on the sheet immediately; the edge should lift easily and keep its shape while the middle of the cookie stays on the sheet
#3: Rest Your Meat*
The ♥: Marcos actually discovered this one, but it has made a big difference in the kinds of meals we're able to make successfully. All it takes is patience!
To Use:
To Use:
- Once your meat is cooked as you'd like it, let it rest untouched on a cutting board or plate
- We sometimes cover the meat with tin foil, but this is purely up to you
- After 10 – 15 minutes you can cut into it like usual without spilling out the accumulated moisture you've worked so hard to retain
* All of these fantabulous suggestions come from Cooks Illustrated (America's Test Kichen, Cook's Country, etc.) and while I could provide links to corroborate them, you'd need a membership to open and view the pages, so just take my word on it this time.
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