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Three Kitchen Tips in One!


Gold Post Medal for All Time! 969 Posts

These might be well known to some of us "sage" cooks, but here's hoping they help those new to the wonderful world of cooking!

Tip #1: I buy eggs by the 60 packs. Sometimes, as the end of the month, I have a few left. I take those out of my container, and hit them with a felt tip marker.

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Then, put them back in the container and I know they need to be used first. I used to put them in a seperate bowl, but now I can save the room.Eggs with marks to show the oldest ones.
 

Tip #2: When I chop off the ends of celery, I freeze them. They stay good for about 3 months. I then pop them in a soup or stew stock, just to flavor the liquid. It's especially nice if I don't have celery that week. Once the end is used up, I just spoon it out and toss it away.The end cut off a bunch of celery.

 

Tip #3: I have almost no counter space in my kitchen. Recently, I got the idea that I would put things in a drawer that I seldom use, you know the stuff. Then, set a cutting board on it.

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It's easy to remove, clean, and get things out of the drawer, but there when you need the extra space. I use it just for breads, fruits and veggies, so it doesn't run "afoul" (he he).Place a cutting board on top of a seldom used drawer.
 

By Sandi/Poor But Proud from Salem, OR

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July 21, 20112 found this helpful

I also like the idea of putting the eggs in the plastic "shoe box". Never would have thought of the celery idea either. Thanks.

 
July 22, 20110 found this helpful

Because egg shells are porous, I don't think I would like to use a marker on them. I just hard boil and shell the older eggs and use them that way. I have some recipes that use hard boiled eggs and although it takes time, I finely chop the tops of the celery, especially the leaves, put them in a zip lock bag and use them in soups and stews straight from the freezer.

 
January 9, 20171 found this helpful

Often when I am using celery, I am also using onions and carrots. I stuff all of the usually discarded peels and end pieces of the vegetables into a zippered freezer bag to use to make stock. I add to the bag until I feel I have enough then haul it out for vegetable stock.

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For chicken stock, simply add chicken parts such as wing tips, neck, skin, etc. and beef stock only needs bones. I strain out all the used vegetables and bones when the stock is cooked down enough and have my own delicious broth for any recipe that calls for it.

 

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