…during the holiday season, no matter how vigilant you are about following these commandments, sometimes you still need a little help, some extra assurance, a few aces up your sleeve.
So we gathered 52 of our smartest tips—the tricks and techniques picked up from years of experience and experiments but that don’t necessarily fall under the Great Baking Laws—and put them in one place.
I had a similar problem with a recipe not too long ago, incredibly sticky. Instead of wasting a ton of dough into the kitchen sink I thought I’d try nitrile gloves, clean hands to do clean stuff and doughy hands to do doughy stuff. Turns out… the dough won’t stick to nitrile gloves!
Pepperoni chips are some of the best, but the amount of oil is insane so I suggest putting them on a rack on the pan and not covering with another pan to ensure best crispiness. Zero carbs and 900% flavor.
If you click that link, it will only make you hungry. You’ve been warned 😉
…there are plenty of recipes out there for “Nutella-stuffed pancakes,” which consist of sandwiching Nutella between two pancakes. But this recipe includes a life-changing trick for getting perfect portions of Nutella into one pancake.
Opening a jar of tomato paste can feel a bit like a Chopped-style challenge. How many uses for this tomato paste can I think of before it goes moldy and I have to throw it away? I tend to pay a little more for my tomato paste, opting for a glass jar over a can, so that there are no BPA lining worries. Granted, it’s not an enormous expense, but it’s still enough that I’d rather not waste food. I’ll add the paste to marinades, soups, and chili, but most of the time in the battle of the tomato paste, I lose. The glass is recycled and the tomato paste goes down the drain…
You could put the paste in a ziplock bag, squeeze all the air out (if you don’t have a vacuum packing setup), and freeze it flat. Save a lot of space in the freezer, and when you’re ready to use it – just break off what you need. This also melts much faster in soups and sauces than a ball would.
Fresh ravioli tastes so much better, but take a lot of effort to make from scratch. Mario Batali has a shortcut to get the same deliciousness with less effort: use store-bought wonton wrappers instead of spending all day making pasta dough.