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Below you will find all sorts of helpful hints & extra info I find valuable in my kitchen, or in my life. I love to share what I know and if what I know can help your life in the smallest way, it makes my heart sing.
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Use a lemon squeezer
It is so easy and works great! You can find one here… and this is what it looks like:
Store your cilantro like this!
Cilantro is called the devil’s herb by my dear friend Scott. He hates it. But for as much as he hates it, I completely love it! I couldn’t love it more… and I can never get enough of it! Bring it on I say!
This tip comes from my wonderful mother-in-law! She is great in the kitchen and we have spent many, many hours together in her kitchen and mine! She always has some great advice and is a really great cook!
When you buy the cilantro from the store, once home fill a cup with water. Just be sure it is sturdy enough to not tip over. Put the cilantro in the fridge, and then use the plastic bag that it came in to cover it up. It will last FAR longer this way than just keeping it in the plastic.
Here is what it all looks like:
For example – I bought some on a Wednesday, and then didn’t use it before we took a trip to our mountain house for the weekend! When we got back it was still fresh and I cooked it up on Monday in my Cauliflower Rice!
If you are going to use Sea Salt, use this one named Maldon
You can find the salt here… it is the best buy for your money. If you buy it in smaller quantities, you pay A TON more! So, I buy the jug every so often and I put it in a small wood container and it all works perfectly for me!
Put a little curry powder in your scrambled eggs
Don’t put a lot! Just a few sprinkles of some mild curry powder and a dash of water makes for the tastiest eggs!
I find my curry powder here – it is NOT spicy! It is just curry with no heat. If you are a spice lover (which I am not!) then order up the spicy one, but this one is really mild and I just love it. I get a big size and then have a smaller container to dispense it.
Here are some Once the scramble hits the pan, keep those eggs moving and don’t stop moving them with a spatula until they are done. And when I say done, they are probably done before you think they are done. Eggs when a little bit wet are the most creamy and delish! Give it a try!
Brine, Brine, Brine away Baby!
I keep hearing this is going out of “style”, which kind of cracks me up! How does a cooking method that is tried and true end up going out of style? Do Toll House Chocolate Chip Cookies ever go out of style? I’d say NOT! So, in style or not, I don’t care. It works for us and we will keep on brine-ing and having juicy, tender meat!
The first step is to use Kosher Salt – I use Mortons – you can find it here.
The basic ratio of salt to water for a brine is 4 tablespoons of salt per 1 quart (4 cups) of water. The best salt to use is Kosher Salt, as it dissolves very quickly in water.
In a container large enough to hold your meat (and preferably with a lid to avoid sloshing), dissolve the salt in the water. Add your meat. If there’s not quite enough liquid to cover, add a solution of 1 cup of water and 1 tablespoon of salt until the meat is completely submerged. Cover the container and refrigerate.
If you are doing a turkey and working with a larger batch of brine, the ratio is 1 cup of Kosher Salt per gallon.
RINSE the meat off once it is out of the brine… and pat it dry and then carry on with your cooking!