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10 Kitchen Tricks

by Leanne Ely


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Who doesn't want to save a bit of time in the kitchen or a bit of money on the grocery bill?

The following ten kitchen tricks will make your life a little bit easier. And they're so simple that you'll wonder why you hadn't thought of them yourself!

Save the tears. Cut onions without crying by lighting a candle beside you as you're chopping. You might also find that holding a toothpick between your front teeth helps to stop those onion tears.

Split up the bunch. You can get twice as much life out of your bananas by separating the bananas from the bunch when you get them home!

Prevent cheese hardening. If you want to prevent your block cheese from getting hard around the edges, rub some butter on the cut edge and wrap the block in paper towel before wrapping in plastic or storing in a reusable container.

Kitchen Tricks

Extend lettuce life. Store a piece of paper towel in your lettuce container. It will absorb the moisture that causes lettuce to wilt.

Enlist the help of your shells. When you get a bit of egg shell in with your egg yolks and whites, instead of chasing it around the bowl with a spoon, use another piece of egg shell to help scoop it out. The bit of run-away shell will be attracted to the shell you're scooping with.

Slice a potato in no time. Use that apple slicer in your drawer for making short work of turning a potato into wedges!

Peel with a spoon. Ginger is very difficult to peel. Use a spoon to gently remove the peeling from fresh ginger.

Take the TDS Pantry Challenge.
Clean out that pantry, fridge and freezer and see how much extra cash you can free up this month!

Sample your meat. When you're making a sauce, you can taste for seasoning as you go, but not so much with meatloaf or meatballs. If you're trying a new recipe with your ground meat, fry a little bit on top of the stove so you can see if it suits your taste. Adjust seasoning if necessary!

Keep your rinds. Don't throw away your parmesan rinds. Save them in a bag in the freezer and add them to soups and stews for a great cheesy flavor. Simply add the rind 20-30 minutes before your dish is finished.

Pre-freeze your meat. Make it easy on yourself when you're slicing chicken, pork or beef for your stir-fry. Simply freeze the meat for a half hour or so before you cut it. Your knife will go through the meat more easily when it's slightly frozen.

For a bonus tip, if your bananas have gone overripe on you, peel them, pop them in a freezer bag, and freeze them. Use your frozen bananas to thicken and sweeten up your smoothies!

Reviewed May 2017


Leanne Ely is a New York Times best selling author of Body Clutter and the popular Saving Dinner cookbook series. According to Woman's Day Magazine, she is the expert on family cooking.

Leanne's syndicated newspaper column, The Dinner Diva can be found in 250 newspapers nationwide and in Canada. Her vast broadcast experience includes media satellite tours, QVC several times as well as guesting on several national television shows, including HGTV's Simple Solutions, ABC Family's Living the Life, Ivanhoe's Smart Woman, Small Talk for Parents and Talk of the Town. She has guest chef-ed on the cooking show, Carolina Cooks and has taught cooking classes all over the country for Bloomingdale's.

In addition, she is a seasoned radio personality. Leanne's own radio show, Heart of A Woman aired during drive time in two major California markets, Los Angeles and San Diego. Her current show, The Dinner Diva is one of the top Blog Talk Radio shows on the Internet.

On the Internet, she pens the Food for Thought column for the immensely popular, FlyLady.net, with over half a million readers weekly. She has been featured in Woman's Day magazine, the Chicago Tribune, St. Petersburg Times, Orange County Register - to name a few. Additionally, she is a sought after speaker and has spoken all over the country, with keynote addresses to corporate and non-profit entities. SavingDinner.com. Visit Leanne Ely on Google+.

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