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Removing Portobello Mushroom Gills
The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
Making Soft Peaks with Egg Whites
Beat egg whites with an electric hand mixer until they are still soft enough to curl over when beaters are turned...
Making Prune Puree
Substituting prune puree for some or all of the fat in baking cuts saturated and total fat, while adding beneficial...
Thawing Phyllo
Thaw phyllo in its original wrapper overnight in the refrigerator, then let stand at room temperature for 2 hours...
Peeling Peaches
Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon...
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...
Baking with Olive Oil
When using olive oil in baking, be sure to choose a light-colored one. You will get all the benefits of olive oil’s...
Cooking Lentils
Place lentils in a saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for green...
Freezing Muffins
Bake muffins on the weekend and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins...
Drying Fresh Herbs
Herbs with hardier leaves, such as rosemary, thyme, oregano and sage, are best preserved by drying. A dehydrator is the...
Roasting Garlic
Preheat oven to 350°F. Place each head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a...
Ovenproofing a Skillet
If your skillet has a plastic handle, wrap the handle with foil before placing it in the oven.
Freezing Fresh Herbs
Tender herbs, such as basil, chives, cilantro, dill, mint and parsley, are best suited to freezing. Blanching them...
Wilting Greens
Rinse greens, such as spinach, chard, kale or beet greens, thoroughly in cool water. Transfer them to a large microwave...
Shucking Oysters
Scrub them well. Place an oyster, rounded side down, on the work surface. Grip the oyster with a towel to protect your...
Mincing Ginger
A food processor makes quick work of mincing ginger, especially when large quantities are called for in a recipe. If...
Oven-Roasting Peppers
1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast...
Julienning Ginger
We’ve found that the OXO Good Grips Julienne Peeler makes quick work of cutting ingredients into julienne strips (www....
Cleaning & Debearding Mussels
Use a stiff brush to scrub mussels under running water. Discard any with broken shells or any whose shells remain open...
Chopping Cranberries
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the...
Making Your Own Citrus Fruit Salad
Remove the skin and white pith from oranges and grapefruit with a sharp knife. Working over a bowl, cut the segments...
Making Fresh Breadcrumbs
Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form....
Peeling And Cooking Chestnuts
Eight ounces of fresh chestnuts yields about 1 cup peeled and cooked. With a small knife, score a cross on the flat...
Pitting Cherries
Halve it with a paring knife then pry out the pit with the tip of a knife or use a cherry pitter, available at most...
Freezing Peaches
Peel the peaches by immersing them in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of...
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