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KITCHEN TIPS & TECHNIQUES


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From the EatingWell Test Kitchen




Baking | Fruits & Vegetables | Dairy & Eggs | Grilling | Meat, Fish & Seafood | Pantry | Misc. | Tips for Two

Baking

Cakes, Cookies, Etc.
Cake Baking Guide
Cutting Brownies
Cutting Creamy Pies
Decorating Cookies
Freezing Muffins
Making a Streusel Topping
Making Yeast Bread
Making Your Own Paper Piping Cones
Mixing Cake Batter
Moving Decorated Cakes
Preventing Cheesecake from Cracking
Preventing Log Cookies from Flattening
Thinly Slice Angel Food Cake

Chocolate
Drizzling Melted Chocolate
Melting Chocolate
Making Chocolate Shavings

Other Ingredients
Baking with Butter
Baking with Olive Oil
Making Prune Puree
Making Vanilla Sugar
Properly Measuring Flour
Substituting with Splenda (Sucralose)
Thawing Phyllo
Toasting Coconut



Fruits & Vegetables

Fruit
Apple Buyer's Guide
Chopping Cranberries
Cutting a Mango
Cutting a Pineapple
Freezing Fresh Berries
Freezing Peaches
Juicing Citrus Fruits
Julienning a Mango
Julienning Citrus Zest
Making Your Own Citrus Fruit Salad
Peeling Peaches
Pitting Cherries
Pitting Dates
Removing Strips of Citrus Zest
Ripening a Green Papaya
Seeding Kumquats
Segmenting Citrus
Selecting a Ripe Papaya

Vegetables
Adding Chile Peppers To Your Salsa
Cleaning Leeks
Cooking Pumpkin
Crisping Raw Onion
Essential Greens Cooking Guide
Guide to Cooking 20 Vegetables
Making "Ribbon-Thin" Zucchini
Making Squash Bowls
Oven-Roasting Peppers
Peeling & Seeding Tomatoes
Peeling Fresh Pearl Onions
Peeling Winter Squash
Preparing Parsnips for Cooking
Pureeing Winter Squash
Removing Corn From The Cob
Removing Portobello Mushroom Gills
Ripening Plantains
Roasting, Peeling, & Storing Peppers
Seeding Tomatoes
Soyfoods Guide
Stuffing Artichokes
Trimming Sugar Snap Peas
Wilting Greens

Spices, Herbs, Seasonings
Drying Fresh Herbs
Freezing Fresh Herbs
Julienning Ginger
Mincing Ginger
Pitting Olives
Roasting Garlic

 

Dairy & Eggs

Dairy
Grating Fresh Mozzarella
Ice Cream Making Guide
Making Cheese Curls
Making Yogurt Cheese
Making Yogurt Cream
Softening Ice Cream
Substituting for Buttermilk

Eggs
Bringing an Egg to Room Temperature
Egg Buyer's Guide
Hard-Boiling Eggs
Making an Omelet
Making Soft Peaks with Egg Whites
Making Stiff Peaks with Egg Whites
Poaching Eggs
Separating Eggs Safely
Using Dried Egg Whites

Grilling

Cleaning the Grill Rack
Essential Grill Guide
Gas Grill Smoking
Glazing Food on the Grill

Grilling Fish in a Basket
Grilling Pizza
Grilling Successfully
Grilling with Wooden Skewers
Making Foil Cooking Packets for the Grill
Making Grill Marks
Oiling a Grill Rack

Meat, Fish & Seafood

Buying Trout
Cleaning & Debearding Mussels
Crab Buyer's Guide
Deveining Shrimp
Essential EatingWell Seafood Guide
Forming Burger Patties
Poaching Chicken Breasts
Pork Buyer's Guide
Roasting Meat
Shelling a Lobster
Shopping for Fish
Shopping for Meat
Skinning Fish Fillets
Shucking Oysters
Thawing Frozen Lobster Tails or Crab Legs
Thawing Frozen Shrimp
Thinly Slicing Meat
Trussing a Roast
Turkey Carving Guide

Pantry

Alcohol Substitution Guide
Bean Cooking Guide
Cooking Brown Rice
Cooking Lentils
Cooking Oils Guide
Cooking Quinoa
Cracking Whole Spices
Grain Cooking Guide
Grating Whole Nutmeg
Grinding Whole Spices
Guide to Stocking Your Pantry
Indian Spice Guide
Making Fresh Breadcrumbs
Making Garlic-flavored Vinegar
Making Herbes de Provence
Making Toasted Breadcrumbs
Making Wafer Crumbs
Storing Leftover Coconut Milk

Nuts
Grinding Nuts
Peeling and Cooking Chestnuts
Toasting Chopped Nuts & Seeds
Toasting Whole Nuts

Miscellaneous

Cooking with Acidic Foods
Crushing Ice Cubes
Food Safety Guide
Guide to Eating the Mediterranean Way
Heating Tortillas
Homemade Pizza Guide
Improvising a Double Boiler
Make Your Own Sushi Rolls
Making Baked Tortilla Chips
Making Pizza With a Pizza Stone and Pizza Peel
Making Simple Syrup
Making Your Own Baked Taco Shells
Ovenproofing a Skillet
Pureeing Hot Liquids
Tamales: Step-by-Step Instructions
Toasting Tortillas
Using Nonstick Cookware

 

Tips for Two

Guide to Cooking for Two
Tips for Two: Apricot Nectar
Tips for Two: Avocado
Tips for Two: Broth
Tips for Two: Cabbage
Tips for Two: Canned Beans
Tips for Two: Coconut Milk
Tips for Two: Diced, Canned Tomatoes
Tips for Two: Fresh Herbs
Tips for Two: Italian Turkey Sausage Links
Tips for Two: Kale
Tips for Two: Mango Chutney
Tips for Two: Marinara Sauce
Tips for Two: Olives
Tips for Two: Pork Tenderloin
Tips for Two: Tofu
Tips for Two: Tomato Paste
Tips for Two: Water Chestnuts

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USER COMMENTS — Add Your Comment
Try a new twist on peanut butter cookies. Substitute cashew butter for the peanut butter. You can also add 1/2 cup-1 cup chopped unsalted roasted cashews. You may have add scant amount of milk as the cashews may dry dough some.

Laurie Keick, San Lorenzo, CA
This is my first visit to this site. It is wonderful, very helpful, and free, unlike some magazine sites. Thanks so much!

Susan Leonard, Freeland, MI
When I cook hamburgers, I sprinkle a little salt in frying pan, it doesn't splatter grease as bad.

Erna Burkett, Custer, KY
Cooking potatoes with the eggs for potato salad cuts in half the time. Then when they are cooking, you can dice up the onions and celery.

Erna Burkett, Custer, KY


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