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Kitchen Tips: Hulling Strawberries, Pitting Stone Fruits and More...
Summer is fun, but still very busy until you go on vacation - there is always something overbooking our agenda. The good news is that we love tips, they makes us happy when we hear about them, and we want to try them right way. Here are cool tips that Moms' Buzz thinks you will love:
Kitchen Tip #1: How to hull strawberries
Hold the strawberry one hand, and with the other, insert the tip of a paring knife, slightly angled toward the center, close to the leaves. Gently cut all the way around; pull out the stem end and core.
FYI. A 1 cup serving of fresh strawberries has about 50 calories and more than 140 percent of the vitamin C you need all day!
Kitchen Tip #: How to Tip Stone Fruit
To pit small stone fruit like a plum or peach, cut in half lengthwise, starting at the stem end. With the blade touching the pit, cutting all the way around it. To separate, TWIST halves in opposite directions. Using a melon baller, scoop out the pit. Prep fruit this way for all sort of summer desserts.
Kitchen Tip #3: Separating Eggs
We all know how to do this, but this tip is going to tell you how to avoid getting the undesired bit of yolk into your whites mix. As you know, when even a bit of yolk falls in, whites won't stiffen properly.
1. COLD eggs separate better than warm eggs.
2. Crack in the MIDDLE of the egg, not in either end against a flat surface.
3. Use THREE bowls. Working over ONE bowl, use your thumbs to pull apart, pour the yolk back and forth between the shell cups, letting the white drip into the bowl. Drop the yolk in the SECOND bowl. If you are separating more than one egg, transfer the white to a THIRD bowl. Why? It is best to transfer the white to another bowl because if any yolk lands in a white during separating, you will only need to discard that white, not the whole batch.
FYI. "Love and eggs are best when they are fresh." - Russian Proverb
Practice makes perfection!
- The Moms' Buzz
source: Food Every Day magazine, issues 42, 43 and 44.
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