photo credit: slightly everything via photopin cc
When I’m not reading, blogging or doing homework, I’m cooking. Cooking is a lot like reading and writing: it brings ingredients together to create a single dish that tells a story of flavors, family, friends and experiences. And just like with books, you don’t have to be the creator. Sometimes we’re all just looking for a little eye candy. So here’s a little food for thought!
I don’t know if you all know this, but I’m a total foodie. A foodie is “someone who has an ardent or refined interest in food.” Cooking is all about discovery for me – seeing which ingredients work well together, what flavors can be created, and what new foods can be tried. So now I’m bringing this discovery to TGR!
Every Monday I’ll be sharing a new food find, recipe, and of course, some eye candy.
This week: cooking tips
Cooking tips don’t always pertain to the actual cooking of things. Sometimes tips are also essential for prep work. Here are two quick tips to make your cooking experiences just a little bit better.
Ever go to cut an onion, only to be reduced to tears and burning eyes? (It’s all right. It happens to all of us.)
Did you know there’s a way to prevent that, though? That’s right. You don’t have to cry!
Here’s what you can do:
1. Put the onion in the fridge or freezer at least 20-30 minutes before planning to cut it.
2. Quickly rinse the onion (peeled) in water, then chop.
Garlic is amazing, but if you don’t know what you’re doing, you’re going to smell like it for quite some time.
Here’s how to get the potent smell off your hands:
1. After chopping the garlic, rub your hands on a stainless steel utensil.
2. After chopping the garlic, wash your hands with lemon soap or lemon juice.