…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!
For those of you who don’t know, parchment paper is a grease and water-resistant paper that has been treated with some sort of coating to give it its non-stick properties (usually silicone). Contrary to what you may have heard, parchment paper is not wax paper. Wax paper is coated with wax (duh) and, though it’s a good parchment substitute for tasks like letting chocolate-covered strawberries set or covering a work space for easy cleanup, it doesn’t do so well in the oven, as the wax can melt or even catch on fire (which is usually frowned upon).
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.
The real problem (if you can really call it a problem) is figuring out the best way to eat [pizza] after Day 1. There are of course those that believe that reheating pizza in any fashion constitutes true sacrilege — that one should always eat their leftovers cold. Certainly, cold pizza can be a delicious and easy option.
But sometimes you want something warm in your belly and wish to bring back the original flavors and get the hot grease flowing again. How should you go about doing so? Do you pop it in the microwave? Throw it on the grill? Luckily for you, we decided to test out the best ways to reheat your pizza. Our findings may surprise you (as they did me), and may in fact lead to a slice of pie that was even better than the original.