Our best grilled cheese sandwich

Our best grilled cheese sandwich

Technique to make a superior grilled cheese: - melt the butter in the pan and place the bread in, don’t butter the bread first. - assemble the sandwich in the pan, not beforehand. - use grated cheese, not sliced; it will melt better and more evenly. - cover the pan to trap heat and ensure consistent cheese melting. This will result in a well-melted grilled cheese, with bread evenly golden brown on both sides. These are the basic techniques...

 
Berry Preservation

Berry Preservation

Tired of berries molding before you get a chance to eat? When you bring your berries home from the farmer’s market dunk them in hot water, or a vinegar and water mixture, for 20 seconds.  The hot water or the acid water will destroy the bacteria that causes berries to go bad so quickly.

 
Use your leftover parmesan rind in soup

Use your leftover parmesan rind in soup

Once you are done with your parmesan, keep your rind encased in plastic wrap in your fridge. Then, boil the rind in the broth or stock for 20 to 30 minutes for an added punch of flavor!

 
Edible Fish Tails

Edible Fish Tails

When cooking a fish filet in the oven, to avoid overcooked tail, tuck it under! This creates an even thickness and a uniformly cooked fish.

 

Baking Cookies? Save Yourself Some Time!

When preparing cookie dough or pie pastry, make double, or triple the amount and freeze the extra! This way, next time you’re in the mood for homemade cookies, all you need to do is take the dough out in the morning and enjoy them after dinner!

 

Bottom Pie Crust Soggy?

To keep the bottom crust from getting soggy, try brushing it with egg white and chilling before adding the filling. You can also smear butter on a pre-baked shell to create a barrier between the fillings moisture and the crust.

 

Salsa too Hot?

If you are looking for an easy way to tame too hot salsa just add a few drops of good vanilla extract.