Hi Reader,

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Today I wanted to give you some really great tips and tricks you can use around the kitchen. Some of them you may already be aware of, and some maybe not so much.

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But all are useful. So without further ado:
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1. A wet towel. Place a wet towel down when you chop your onions. I can’t take credit for this one. I got it from Edgy Veg’s YT Channel. She has some great tips here so check her out.

Basically, onions contain sulfur and the sulfur is attracted to moisture and usually the thing with the most moisture around are your eyes! SOOO….your eyes burn and you cry. BUT, if you have something else lying around with moisture (hence the moist towel) your eyes will thank you.

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1. Once again, a wet towel. This one’s also mentioned in the video linked above (along with many other great tips) but I knew about it from experience and that’s to put a damp towel under your cutting board so it doesn’t move around when you are trying to cut or chop things. The towel causes friction that keeps the board in place.

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1. A sharp knife. A dull knife will actually hurt you because it slips, but a sharp knife cuts through smoothly so get those sharpening stones or electric blade sharpeners ready.

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1. A hot pan. Look, I can also be impatient and just want to get it done, but a hot pan will give your food that nice crust and seal in flavor. So while you’re chopping and prepping your ingredients, prep your pan as well. Don’t crank the heat too high, you don’t need smoke, just a low/med heat to get the party started.

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1. A wooden spoon. This one is an old grandma’s trick. Place a wooden spoon over your pot so it doesn’t boil over. The wood spoon has a rugged texture and enough surface area to absorb the bubbles to keep them from spilling over the rim of the pot.

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1. A stainless steel spoon. Wash your hands with a stainless steel spoon after you chop garlic/onions. The steel takes the scent off your hands because the sulfur bonds to the spoon and lifts it off your hands so you don’t have to walk around stinky. I love eating garlic, I don't want to walk into the room smelling like it though.

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1. Wash your hands. Speaking of washing your hands…I hope this one goes without saying but I’ll say it as a Public Service Announcement. Make sure whatever you do, you start with clean hands and clean your hands in-between. We touch so many things in the kitchen and you want to make sure you are avoiding any cross-contamination that could make you or someone else sick.
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2. A grater. Is the vegan butter hard but you want to use it now to bake something? Grate it. Yup, the grater makes the pieces smaller and easier to distribute into your dry ingredients AND you don’t have to get in there with a pastry cutter.
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3. Make a list. Keep a shopping list handy so that as you run low or out of an item you can easily log it before your next shopping trip. You’ll know what you need and in what quantity.

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1. Keep it clean. It’s so much easier to maneuver a clean kitchen. You’ll know where everything is to get to it easily, you’ll know if something is about to expire so you can use it up next, know if you’re running low on stock, and you’ll keep those dust bunnies at bay.

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Ok, I hope you’ve found these tips and tricks useful and practical and that they make your kitchen journey more enjoyable and efficient.

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​Question: Do you have any handy kitchen tricks you’d like to share with the class? If so, just reply to this email.

Until next time.

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Thanks again,

Hugs and chocolate kisses! Kadae

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