Last week, I shared some of my favorite kitchen tips with you. And this week, I’m going to share some of YOUR favorite kitchen tips!!
- The first tip is actually one that I already did! If you’ve ever bought fresh ginger at the grocery store, you know that the pieces are always huge. And the recipes never call for that much. So what do you do with the leftover ginger so that it doesn’t go bad? Peel it, and freeze it. Then, when you have a recipe that calls for fresh ginger, just take it out of the freezer and grate it – you don’t even have to wait for it to thaw. And I’ll add to that – peel your ginger with a spoon. It might sound strange, but sometimes because of all the nubs on the ginger, it’s hard to peel with a vegetable peeler. But the skin is so thin that you can just scrape it off with a spoon!
- Want an easy way to make your own chicken stock? Next time you buy a rotisserie chicken from the grocery store, don’t throw those bones away. Take the skin, bones, and all the juices that are left and throw them in a crockpot, fill it with water and leave it on low for the day. Strain it and put it in the fridge, and then the fat can be skimmed off the top. I’m totally doing this next time I have a rotisserie chicken!
- Speaking of chicken, next time you need to shred cooked chicken, throw it in a bowl and use beaters, or use a standing mixer, and the chicken is quickly shredded!
- Mash an freeze bananas in ice cube trays. That way, next time you make a smoothie, you can just pop it right in.
- Save some time on those busy days! Double batches of food when you are cooking, then freeze one batch. That way, when you have a busy day, you can just stick a frozen meal in the oven.
- And this one sounds really cool – when a recipe calls for green onions, use only the green tops. Then stick the bottoms in a jar of water, and the greens will regrow in a couple of weeks!
Thanks so much for your tips! I’ll be doing this one more time, so if you have a tip you want to share, please comment!
Tips given by:
Sweet and Savory
Lovin’ From the Oven
Bumpkin on a Swing
Allison’s Recipes
susteph
Be sure to leave about an inch of green, most every shoot will grow, but some will not. Also the shoots on the bottom of the white bulbs will grow, so trim every couple of days, so they don’t get tangled.
I learned this from Ryan @ This Is Reverb.
The green onion trick really works. I saw it on Reverb, and I have some on my counter going crazy right now.
Very cool tips! I love the chicken shredding idea, and the “grow an onion” is a great project for the kids! Thanks!
Just thought of one! When basil is fresh, I make tons of pesto, and then freeze them in ice cube trays or little tupperware. Then, just throw the frozen cubes in your pasta or soup, and it’s ready to go!