You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Baking fails
    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
  • Baking fails
    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
  • Recipes
Advertisement

Some help in the kitchen

•Freeze soup in a muffin tin for easy-to-use servings that won’t take up much space. Place the pan in an inch of hot water to loosen the frozen rounds and use a paring knife to pry them out. Store them in a resealable freezer bag.

•The only way to truly know if a jar of spices or dried herbs is fresh is by tasting the contents. If it’s not appetizing, it’s not worth adding to your dish.

•Stop tossing out leftover tomato paste. Use a can opener to open the can on both ends, and then push the paste out in a roll. Freeze the roll in a resealable plastic bag.

•Use the cut end of a halved lemon to clean a cutting board. For tougher stains, sprinkle with some coarse salt to scrub the board clean.

•Sign up for your local farmers’-market newsletter to learn about upcoming farm stands and what’s in season. Use the information to plan meals and draw up a shopping list.

•Eliminate static cling in plastic wrap by storing the wrap in the freezer. Even a few minutes will help before tackling a pile of leftovers.

•When you need minced garlic, run a big batch through the food processor so that you can freeze the extras in ice-cube trays. Just pop them out once frozen and store them in a freezer bag or container.

– Food Network Kitchens

Advertisement