Cooking tips
Practical kitchen wisdom — 183 tips and counting.
Making tomato shells (for stuffed tomatoes)
Cut the top off of the tomato (about 1/3 of an inch) and using a spoon scoop out the pulp.
Seeding tomatoes
Cut tomatoes in half crosswise. Gently squeeze each half to remove seeds. To keep the tomato juice, squeeze in...
Easy tomato peeling
Put tomatoes in hot water for 30 seconds. Remove from hot water and cool under cold water. Remove stems and pe...
Storing tomatoes
Store tomatoes at room temperature. For full flavoured tomatoes, let them ripen as much as possible. To speed...
Preparing pumkin for making pies
Cut the top of the pumpkin off and using a spoon or an ice cream scoop empty the seeds and strings. Cut it int...
Freezing pastry dough
Roll the dough in a ball, wrap it tightly in plastic wrap and put it in the freezer. To use the dough, thaw it...
Keeping pesto from blackening
Basil leaves when cut are exposed to oxygen and eventually turn black. Pesto turns black as well. To keep this...
Freezing pesto sauce
Prepare pesto according to instructions. Put pesto in an airtight container, filling the jar just below the to...
Picking fresh basil leaves
Water the plant a few hours before picking basil to perk up the leaves. Pick basil from plants that have not s...