Cooking Tips
Tomatoes tasting a little out of season: Put the tomatoes on a foil-lined baking sheet and sprinkle with salt and fresh herbs and roast at 200° F oven for about 2 hours. Large tomatoes should be cut into several thick slices, Romas should be halved lengthwise or thickly sliced crosswise, and cherry or grape tomatoes should be left whole. Before serving, drizzle with olive oil.
Potatoes: I use the microwave to make cooking potatoes quicker. I bake and boil potoatoes in the microwave. For baked potatoes prick the potatoes all over with a fork, wrap in a paper towel and cook for 4 to 6 minutes depending on how large the potato. Again depending on the amount but I boil all of potatoes to be mashed. I just chop into small pieces, placing in a bowl of water, cover and microwave for 4 to 7 mintues depending on the amount of potatoes.
Get More Juice from Citrus Fruits: If your lemon or lime is taken straight from the refrigerator, it is harder to juice than one left at room temperature or warmed slightly. To get the most juice, microwave for for 20 seconds before squeezing.
Make your own breadcrumbs: Take all those ends or slightly stale bread and place in a freezer bag. Then every so often take them and run them through your food process. Place back in a freezer bag and pull out as needed.
Potatoes: I use the microwave to make cooking potatoes quicker. I bake and boil potoatoes in the microwave. For baked potatoes prick the potatoes all over with a fork, wrap in a paper towel and cook for 4 to 6 minutes depending on how large the potato. Again depending on the amount but I boil all of potatoes to be mashed. I just chop into small pieces, placing in a bowl of water, cover and microwave for 4 to 7 mintues depending on the amount of potatoes.
Get More Juice from Citrus Fruits: If your lemon or lime is taken straight from the refrigerator, it is harder to juice than one left at room temperature or warmed slightly. To get the most juice, microwave for for 20 seconds before squeezing.
Make your own breadcrumbs: Take all those ends or slightly stale bread and place in a freezer bag. Then every so often take them and run them through your food process. Place back in a freezer bag and pull out as needed.
