I enjoyed the video. Hope you had a wonderful Thanksgiving. Love you, too. ;)
1. Salt-free cooking is so wrong. Why do you let people brainwash you into believing that salt is bad? Sodium is a necessary nutrient for strong muscles. And it also makes food taste great.
2. Don't waste food. There are children starving in Palestine. Use a rubber spatula to scrape every bit of your dressing, mashed potatoes, and other such foods from your mixing bowls into your cooking/serving dishes. Result: More food on the table (om nom), and less food in the sink/dishwasher (yuck).
3. I never slice un-peeled onions. If you do, the hard skin gets everywhere. Take a sharp knife and cut off the curlycue at the top. Use the knife blade to tease and lift the hard skin away from where you cut it, and it will easily peel down to the root. Rip all of it off at the bottom, then cut off the root. Cut the onion in half, lengthwise (from the top area to the root area). Now each half has a flat side. Place the flat sides down, and cut each half in half, again lengthwise. Now slice each quarter onion in a crosswise direction at intervals of about a quarter inch. BANG. Chopped onions. Easy.
4. Cutting celery - You're doing it right. Never separate the individual stalks, but cut them all at once. Then if you don't use the whole plant, just wrap up what's left for next time.
5. You can boil potatoes. You don't have to steam them. The water will absorb much of the unnecessary starch. Also, they will cook quicker cut up than whole. After peeling them, slice each of them in half. Then slice each half in half again, crosswise, then slice each resultant quarter in half, crosswise. After boiling, drain the water off completely. If you dont want to mash them, just add some softened butter, and seasoning to taste, and serve the chunks.
6. Secret ingredient for delicious mashed potatoes - Add about 1/2 to 1 cup of sour cream to what you already put in the mixer with the cooked potatoes, adjusting the amount of milk you use so they arent too runny.
Message too long. Click here
to view the full text.