Kitchen Tips - July 2013

  • If you like the flavor of chopped onion in salsa, guacamole, bruschetta, pasta, chicken or tuna salad, etc., but find your onions are a bit too sharp, rinse and drain them thoroughly after chopping them to tame their harsh bite.
  • Make kabobs easier to turn on the grill by using two skewers per kabob. Place the skewers parallel to each other to keep your shrimp, chicken, beef, veggies, etc., from spinning on a single axis.
  • Make breaded fish or chicken fillets or fingers gluten free by substituting cornstarch and gluten-free breadcrumbs for the flour and regular breadcrumbs called for in the recipe. Use a standard 3-step breading process: dredge in cornstarch, dip in egg wash (beaten egg with a splash of water) and coat in crumbs. For best results, place breaded pieces on a wire rack and air dry approximately 20 min. before baking or pan frying to keep the coating from falling off.
  • When a recipe calls for salt “to taste,” start with about 1/8 tsp. of kosher salt per serving to start, and then add more if needed.
  • Add leftover pickle juice to the water when boiling potatoes for potato salad to give it a briny, vinegary kick.

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