Kitchen Tips - October 2013

  • Keep lunchbox sandwiches from getting soggy by choosing sturdier bread. Bagged "sandwich" breads tend to deteriorate more quickly than sturdy, artisan-style seeded whole grain, baguette, ciabatta and focaccia breads. Also try pretzel rolls, flatbreads and wraps.
  • Packing a salad for lunch? Ensure it's the best it can be by washing your greens in ice-cold water and spinning them thoroughly dry before packing them separately from other salad ingredients and dressing.
  • Turn dinner into a meal occasion with a super-simple glaze/sauce for your main dish meats. Whisk 4 parts of your favorite jam with 1 part rice vinegar. Warm and spoon over your cooked protein. Try cherry with lamb, apricot with pork and orange with chicken.
  • Save that last bit of boxed stock or wine by freezing it in an ice cube tray. Put frozen cubes in a storage bag for long-term storage; add them as needed to sauces, soups, stews and gravies all winter long.
  • Not only is a lattice-top crust pretty on an apple pie, it helps moisture evaporate, creating a naturally thicker filling. It also makes it easy to see when the filling is bubbly in the middle, and thus perfectly "done."

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