Quick tips for the kitchen.
I have a pile of old and tattered Cook's Illustrated---all the way from 1995. A neighbor had put them on their 'free' pile on their front curb and I couldn't resist stashing them on my front porch. I have been leafing through them recently, especially enjoying the 'Quick Tips' section. I thought it would be fun to share a few---maybe you will enjoy them too!
- slicing a tomato. Need delicate slices of tomato? Knife not cutting through the skin? Cut out the tomato stem, then remove a strip of skin from the stem end to the blossom end. Cut tomato slices along the skinned strip.
- need to invert food from your skillet? Use a tart-pan bottom (the removable, circular metal bottom of a tart pan) to help you flip and slide the food back into the pan---or onto a plate.
- no rolling pin? Toss some saran wrap/parchment on top of dough and use an unopened wine bottle to roll out your dough.
- removing charred skin from roasted peppers? Skip the brown bag; put the still-hot peppers in a pan with a lid for a few minutes, then slide the skins off. Works just like the brown bag.
- baking stuffed apples or peppers? Skip the cookie sheet and use a muffin tin instead---it will stabilize the peppers/apples.
- no-mess homemade guacamole. Cut avocado in half, remove pit and press each half through a wire cooling rack into a bowl.