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Kitchen Tips & Techniques

Featured Tips & Techniques

Making "Ribbon-Thin" Zucchini

Ribbon-thin zucchini is a pretty addition to summer vegetable salads or can serve as zucchini “pasta” when tossed with marinara sauce. To make them, remove thin slices lengthwise from zucchini with a vegetable peeler or on a mandoline slicer. Pictured Recipe: Gnocchi with...

» Making "Ribbon-Thin" Zucchini

How to Trim Sugar Snap Peas

Sugar snaps have a fibrous seam on the inside curve. Remove it by grasping the stem protruding from one end and pulling it down the inside curve as if you were unzipping the pea.

» How to Trim Sugar Snap Peas

Cleaning & Debearding Mussels

Use a stiff brush to scrub mussels under running water. Discard any with broken shells or any whose shells remain open after you tap them lightly. Scrape off any barnacles; pull off the black fibrous “beard”.

» Cleaning & Debearding Mussels

Making Stiff Peaks with Egg Whites

Beat egg whites with an electric hand mixer until they remain stiff and upright when beaters are turned upside down.

» Making Stiff Peaks with Egg Whites

Oiling a Grill Rack

Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

» Oiling a Grill Rack

Forming Burger Patties

Combine any seasonings with your ground meat, making sure not to overwork the mixture. When shaping into patties, make them thinner at the center to prevent them from steaming as they cook.

» Forming Burger Patties

Freezing Fresh Berries

Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack the frozen fruit into sealable plastic bags, taking care to remove air from the bags. Freeze for up to 1 year.

» Freezing Fresh Berries


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