Hi friends! I can’t believe it’s Thanksgiving week! Thanksgiving is one of my favorite holidays. I love watching the parade in the morning, the food (hello, stuffing!), and spending time with both of our families. I love to cook and bake and I am most at home in the kitchen sooo I thought I would continue my kitchen tips this week since a lot of time is spent in the kitchen on Thanksgiving!
Cook Harder Veggies First
This is a classic mistake. You’ve chopped all your veggies and are ready to saute them. But WAIT! You can’t just put them all in at the same time or the softer veggies will burn before the harder ones have a chance to cook. You want to make sure you start sauteing your harder veggies first so they have a chance to soften before adding any veggies like onions, that soften a lot quicker. Any vegetables like squash, carrots, or potatoes need to start cooking first, then add in vegetables like celery and onions later on. If what you’re cooking involves garlic, add it at the last minute so it doesn’t burn and get bitter.
Keep Your Rolling Pin in the Refrigerator
This is the best baking hack. When you’re rolling anything out that needs to be kept cold (i.e. pie crust, sugar cookie dough, etc.), having a super cold rolling pin will help it stay that way until baking. I have a marble rolling pin ( like this one) and I use it alllll the time. I store it in my refrigerator so it’s always cold when I need it. Because my rolling pin is marble, it’s super cold but it would totally work with a wooden rolling pin, it just wouldn’t be as cold. You’ll have perfect dough every time!
Crack Eggs on a Hard, Flat Surface
Most people crack their eggs on the edge of a bowl BUT that’s an easy way to get egg shells all in your mix. The best way to avoid getting egg shells in whatever you’re cooking is to crack your egg on a hard flat surface like your countertop. It doesn’t force the shell to crumble and flake into your dish. Just a soft tap on a hard surface will do. You’ll have a lot less egg shells ending up in your food!
Use a Mason Jar Lid as a Cookie Cutter
I can’t count how many times I have needed to cut dough into a round disk but didn’t have a round cookie cutter or biscuit cutter. That’s when I got resourceful and started using my mason jar lids as cookie cutters. They are the perfect size for scones, cookies, biscuits, hand pies, you name it! Perfectly round and you didn’t have to spend a penny!
Happy Thanksgiving Everybody!
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