Three Kitchen Tips in One!

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!

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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. 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.

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.

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. 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).

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By Sandi from Salem, OR

July 21, 20111 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.

ReplyWas this helpful?Helpful? Yes
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.

ReplyWas this helpful?Helpful? Yes

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