Tip #1: Massively salt your steaks 1 hour before cooking for every inch of thickness.
This sounded strange but the article makes sense to me.
All of you who season JUST before grilling – this is what you are really doing to the meat. Did you know that? All the water comes to the surface and if you don’t pat super-dry, you’re basically STEAMING the meat. Plus, your salt just sits on the surface of the steak, leaving the interior tasteless.
Now – note that only a little of the salt gets to go back into the meat. Don’t worry – you aren’t going to be eating all that salt!
Bourbon does that to me too.
I can hear it now..BUT!!! What of all the water that stayed on the surface of the meat? Aren’t you drawing all the moisture out of the meat? Will it taste like a salt lick? (*%!*%!@#!#!!! I DON’T UNDERSTAND THIS STEAK RECIPE!!!
Pull your pants back on and keep reading…
Tip #2: Keep herbs fresher by placing them in the freezer
To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer.
We do this with rosemary or when we have an abundance of sage or basil. My mother keeps basil cubes that are amazing in pastas or in sauces.
Tip #3: Spend less time at a grocery checkout line.
Today at Zellers, someone in front of us had an application for a credit card (while in line).
Has anyone been to a Zellers recently that had more than 1 cashier working?
Blogger and math teacher Dan Meyer drops a little science on this common dilemma. He comes up with his formula on determining what lane is fastest! I will test this out because the more time you spend at the store – the more you spend at the store!
Tip #4: Substitutes for Baking Ingredients
If you don’t have an ingredient – substitute it!
1 teaspoon baking powder = 1/4 teaspoon baking soda + ½ teaspoon cream of tartar
Tip #5: Store Apples Separately to Protect Other Produce from Over-Ripening
We usually don’t run into too many problems with this (usually bananas more). Apples accelerate the ripening of many other types of produce; sequester them to extend produce shelf life.
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