In my cooking adventures, I’ve discovered some very useful tricks and substitutions, which I thought I would pass along to you all.
- Buttermilk substitute — how many times have you purchased a giant thing of buttermilk when you only need one cup? Have you started a recipe only to discover that you need buttermilk and you don’t have any? Well save yourself a trip to the store because you need it! Here’s an easy substitute using things you already have in the house: pour 1 T. white vinegar into a measuring cup. Add enough milk to bring it to the 1 C. line. Wait 5 minutes and use as you would buttermilk!
- How to cook the perfect hard boiled egg: place eggs in pot, cover with cold water, put lid on and bring to boil. When boiling, turn off heat and let sit for 15 min. Run under cold water.
- Ever struggle to get the tomato paste out of the can? When a recipe calls for a whole can of tomato paste, try opening both ends of the can. Remove one end and then push the other one through — the entire contents will end up in your pan, mess free. Just remove the second lid!
- When a recipe calls for just a little tomato paste, purchase the tomato paste in a tube. It keeps for at least a month in the fridge is readily available when you just need a little bit.
More to come!