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FRUIT
& VEGETABLE TIPS
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- To keep potatoes from budding, place an
apple in the bag with the potatoes.
- Try this little trick the next time you
serve onions raw either as a garnish or in a recipe. After chopping
or slicing the onion, place prepared onion in a bowl and fill
with water to cover the onions. Toss in a few ice cubes and allow
to soak for about 15 to 20 minutes, or up to 1 hour. Drain well
before serving. You will have the crispiest, sweetest, best tasting
onion ever.
- There's more than one way to get the most
juice from a lemon or lime. Roll them under the palm of your
hand on the counter, heat for a few seconds in the microwave
are two. The best way I have found is to simply cut the fruit
in half and using the tines of a dinner fork, ream the inside
while squeezing. You will be amazed at the amount of juice you
get with very little work.
- To peel garlic easily, you have several
choices. One is to place a large butcher-type knife (flat side
of blade down) on top of the clove and then whack the flat
surface of blade as hard as you can. Not only does the peel
release but you have partially crushed the clove. You can microwave
the cloves for a few seconds until the peel is loose. Another
method is the rubber tube product that can be purchased almost
anywhere and is very inexpensive. You can put several cloves
of similar size in at one time, roll with the palm of your hand,
and the peels are off. A garlic crusher will remove the peel,
but is messy and you will always lose a bit of the garlic that
becomes trapped in the contraption!
- Store lemon, orange and grapefruit rinds
in the freezer; grate as needed for pies, cakes and cookies.
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Some tips provided courtesy of
the US Food and Drug Administration.
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