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Lori Atrops, co-owner of Habitat loves to cook.
She also loves to learn about how to be more green, efficient
and careful in the kitchen. Each month Lori shares tips with us
in our e-newsletter. But, if you've missed our
newsletter they are right here! |
Lemon Storage
The BEST storage(up to 4 weeks!) for fresh, juicy lemons is to seal them in a ziploc bag and refrigerate- with our thanks to Cook's Illustrated March/April 2010.
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"  Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. |
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Ice Cream Overflow The hidden, essential ingredient in all ice cream is air. The higher the quality of the ice cream, the smaller the amount of air. In the ice cream business this air is called overrun. Control overrun by making your own ice cream!
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Brown Sugar Storage
If your brown sugar has become rock hard due to too much air exposure, place the hardened sugar in a bowl with a slice of sandwich bread. Cover with plastic wrap and microwave for 10 to 20 seconds. An ongoing remedy is to store the brown sugar in a sealed glass container with a terra cotta Brown Bear which gets a brief soak in water before being added to the sugar.
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Transporting a Casserole Dish
To secure the lid, use two rubber bands. Wrap the first rubber band
from the lid handle to the side handle and the second rubber band
from the lid handle to the other side handle and Voila the lid is secure!
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Great Grilling Tips
Don't be afraid to grill fish. Press with paper towels prior to grilling, brush grill grate with oil before cooking and use 2 spatulas to flip fish.
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| What to do with Egg Yolks Freeze those extra egg yolks! To prevent ice-crystal formations make a syrup of 2 parts sugar to 1 part water. Add 3/4 tsp syrup to 4 egg yolks prior to freezing. Use within a month. |
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