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FRUITS & NUTS:
Juice From Citrus Fruits: To get more juice form citrus fruits, roll and knead them once before slicing them open. Tip from the "Splendid Table" via Gene Ha.
More Juice from Lemons: Microwave lemons for fifteen seconds and double the juice yield when squeezing.
Opening A Coconut: To open a coconut, puncture the eye with an ice pick and drain out the milk. Place the coconut in a shallow pan and bake at 350 degrees F for 45 minutes to an hour or until the shell begins to crack. Let cool, then tap with a hammer and the shell will open easily.
Peeling Fruit: Put thin-skinned fruits in a bowl, and cover with boiling water. Let stand for about one minute, and then peel easily with a paring knife.
Section a Grapefruit: Use a small, sharp knife to cut the peel and white pith. Working over a bowl, cut between the membranes to release segments and juice into the bowl. Use a slotted spoon to drain and transfer the segments; save the juice for breakfast or use it in place of lemon juice in vinaigrettes. Tip from Bon Appetit Magazine.
Shelling Nuts: To crack open a lot of nuts, put them in a paper bag and gently hammer until all of the nuts are open. Remove the nut meats with a pick.
Shelling Walnuts: To shell walnuts, soak overnight in salt water before cracking gently. This will remove the nut meat intact.
Storing Nuts & Seeds: Store nuts and seeds in the freezer; they will keep longer.
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