Everyone wants to cook like grandma, and now you can make soups and salads like a pro by following these simple and helpful kitchen hints.
Fresh lemon juice will remove onion scent from hands.
To save money, pour all left over vegetables and water in which they are cooked into a freezer container. When full, ad tomato juice and seasoning to create a soup.
Instant potatoes are a good stew or soup thickener.
Three large stalks of celery, chopped and added to about two cups of beans, (navy, brown, pinto, etc), will make them easier to digest.
When cooking vegetables that grow above the ground, the rule of thumb is to boil them without a cover.
A lump of sugar added to water when cooking greens helps vegetables retain their fresh colors.
Never soak vegetables after slicing; they will lose much of their nutritional value.
Fresh vegetables require little seasoning or cooking. If the vegetable is old, dress it up with sauces or seasonings.
To cut down on odors when cooking cabbage, cauliflower, etc, add a little bit of vinegar to the cooking water.
To avoid tears when cutting onions, try cutting them under cold running water or briefly placing them in the freezer before cutting.
Perk up soggy lettuce by soaking it in a mixture of lemon juice and cold water.
Vinegar can remove spots caused by tomatoes. Soak the spot with vinegar and wash as usual.
Egg shells can be easily removed from hard-boiled eggs if they are quickly rinsed on cold water after they are boiled. Also, add a drop of food coloring to help the cooked eggs apart from the raw ones in your refrigerator.
Keep bean sprouts and jicama fresh and crisp up to five days by submerging them in a container of water and refrigerating them.
Your fruit salads will look amazing when you use an egg slicer to make perfect slices of strawberries, kiwis,and bananas.
And there you go, all the secrets you need for perfect soups and salads, enjoy!