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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Mon April 04, 2016 11:13 pm
Thread Killer
Joined: Thu January 03, 2013 3:57 am Posts: 1300
Trim the top and bottom of the celery (cut it off of the root if it is still attached) and drop the stalks upright into a pitcher or jar of ice-cold water to re-crisp. You can also store celery like this. The ice water trick also works on tired broccoli, cauliflower, asparagus, lettuce, and spinach.
and for strawberries, instead of cutting off the whole top to get the stem off, just poke a straw through the bottom and out the top, whole thing pops right off clean
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Mon April 04, 2016 11:57 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47127 Location: In the oatmeal aisle wearing a Shellac shirt
Dpup, that strawberry trick is pretty rad. Your celery one made me think of this:
Keep leafy herbs like parsley and cilnatro waaaaaaaay longer in just two simple steps:
1. When you get them, wash them immediately. Dry the bunch in a salad spinner, then spread the herbs out on top of a clean, folded dish towel. Allow them to dry completely.
2. Arrange the dried herbs in a loose bunch, and wrap the bunch in dry paper towels. Put the towel-wrapped herbs in a plastic container, then put that in your crisper. Your parsley will keep for nearly a month.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue April 05, 2016 2:40 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47127 Location: In the oatmeal aisle wearing a Shellac shirt
dpupenya wrote:
I'm skeptical that this would keep your ice cream "soft" -- the ambient temp of the freezer is going to make its way through a ziplock bag. What it will do is keep excess moisture out of your ice cream, and the constant opening of the freezer door would then not make your ice cream turn icy.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue April 05, 2016 2:42 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47127 Location: In the oatmeal aisle wearing a Shellac shirt
So I'm driving to Seattle tomorrow to meet with a co-packer. And then I'm going to have a look at this lil' cutie:
The idea is that I could fix 'er up and trick 'er out, and have a mobile soda fountain with homemade sodas, sundaes, etc. Very limited menu of 4-6 ice cream flavors, and a daily featured float, a sundae, maybe an ice cream sandwich.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue April 05, 2016 2:45 pm
Fake NYC Setlist Relayer
Joined: Wed January 02, 2013 3:15 pm Posts: 7041
tragabigzanda wrote:
dpupenya wrote:
I'm skeptical that this would keep your ice cream "soft" -- the ambient temp of the freezer is going to make its way through a ziplock bag. What it will do is keep excess moisture out of your ice cream, and the constant opening of the freezer door would then not make your ice cream turn icy.
It really does work. Been using this method for months.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue April 05, 2016 7:06 pm
Poster of the Year
Joined: Tue January 01, 2013 2:04 pm Posts: 37156 Location: September 2020 Poster of the Month
tragabigzanda wrote:
dpupenya wrote:
I'm skeptical that this would keep your ice cream "soft" -- the ambient temp of the freezer is going to make its way through a ziplock bag. What it will do is keep excess moisture out of your ice cream, and the constant opening of the freezer door would then not make your ice cream turn icy.
You know how I get my ice cream soft enough? I leave it on the counter and go do something else for a few minutes and then come back to it.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue April 05, 2016 7:08 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47127 Location: In the oatmeal aisle wearing a Shellac shirt
cutuphalfdead wrote:
tragabigzanda wrote:
dpupenya wrote:
I'm skeptical that this would keep your ice cream "soft" -- the ambient temp of the freezer is going to make its way through a ziplock bag. What it will do is keep excess moisture out of your ice cream, and the constant opening of the freezer door would then not make your ice cream turn icy.
You know how I get my ice cream soft enough? I leave it on the counter and go do something else for a few minutes and then come back to it.
As do most people. But eventually this degrades the quality of your ice cream, as the water molecules that are emulsified in the ice cream, plus any ambient humidity, start to create ice crystals.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue April 05, 2016 7:10 pm
Poster of the Year
Joined: Tue January 01, 2013 2:04 pm Posts: 37156 Location: September 2020 Poster of the Month
tragabigzanda wrote:
cutuphalfdead wrote:
tragabigzanda wrote:
dpupenya wrote:
I'm skeptical that this would keep your ice cream "soft" -- the ambient temp of the freezer is going to make its way through a ziplock bag. What it will do is keep excess moisture out of your ice cream, and the constant opening of the freezer door would then not make your ice cream turn icy.
You know how I get my ice cream soft enough? I leave it on the counter and go do something else for a few minutes and then come back to it.
As do most people. But eventually this degrades the quality of your ice cream, as the water molecules that are emulsified in the ice cream, plus any ambient humidity, start to create ice crystals.
I don't know I usually go through a quart and a half of ice cream quickly enough that I don't notice any degradation in quality.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Tue April 05, 2016 7:10 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47127 Location: In the oatmeal aisle wearing a Shellac shirt
cutuphalfdead wrote:
tragabigzanda wrote:
cutuphalfdead wrote:
tragabigzanda wrote:
dpupenya wrote:
I'm skeptical that this would keep your ice cream "soft" -- the ambient temp of the freezer is going to make its way through a ziplock bag. What it will do is keep excess moisture out of your ice cream, and the constant opening of the freezer door would then not make your ice cream turn icy.
You know how I get my ice cream soft enough? I leave it on the counter and go do something else for a few minutes and then come back to it.
As do most people. But eventually this degrades the quality of your ice cream, as the water molecules that are emulsified in the ice cream, plus any ambient humidity, start to create ice crystals.
I don't know I usually go through a quart and a half of ice cream quickly enough that I don't notice any degradation in quality.
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Wed April 06, 2016 3:37 pm
Thread Killer
Joined: Thu January 03, 2013 3:57 am Posts: 1300
dpupenya wrote:
Trim the top and bottom of the celery (cut it off of the root if it is still attached) and drop the stalks upright into a pitcher or jar of ice-cold water to re-crisp. You can also store celery like this. The ice water trick also works on tired broccoli, cauliflower, asparagus, lettuce, and spinach.
and for strawberries, instead of cutting off the whole top to get the stem off, just poke a straw through the bottom and out the top, whole thing pops right off clean
After trying the strawberry trick I found that I prefer a single chop stick. Pokes through the bottom easy and doesn't clog shut like a straw
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Wed April 06, 2016 3:56 pm
what on earth am I talking about
Joined: Wed January 02, 2013 12:35 am Posts: 35480
We got a new oven today. It's all shiney and clean and I want to keep it that way. Cos invarably I always get stuck having to clean it and that's a tough job.
Any ideas to keep it from getting all greasy n gunked up?
Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Wed April 06, 2016 4:08 pm
Guys, I am not a moderator! I swear to God! Why does everyone think I'm a moderator?
Joined: Tue January 01, 2013 2:48 pm Posts: 47323
wipe it down after each use. You let stuff build up in there then it bakes and gets harder to remove. 1 minute of wiping down after each use saves 1 hour of cleaning later.
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Post subject: Re: Kitchen Hacks & Cooking Tips: An Ideas Thread
Posted: Wed April 06, 2016 4:23 pm
what on earth am I talking about
Joined: Wed January 02, 2013 12:35 am Posts: 35480
E.H. Ruddock wrote:
wipe it down after each use. You let stuff build up in there then it bakes and gets harder to remove. 1 minute of wiping down after each use saves 1 hour of cleaning later.
Yeah I was thinking that would be the only way. We cover everything in tinfoil usually anyways. Still gets all greasy though somehow.
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