Kitchen Tricks

Whether dicing, slicing mincing, or shredding we all have our idea of what the “right way” of cutting our favorite foods is. I have always had my own clever technique for getting just the right cut until Chad showed me a safer and more efficient method. The most important thing to remember is keep the tip on the table. What I mean by that is always to keep the tip of the blade of the knife on the cutting board. Not only will you have better control over the knife, but you won’t hear huge hacking noises when the blade cuts through. It took me a good week to not only remember to keep doing it this way but to also get comfortable enough that I could cut quickly again. My cutting is more uniform, a total breeze, and much safer for this clutzy mama. 

We have all been there. We find that perfect recipe and our baking dreams are shattered when we see that it calls for just the yolk or just the white of an egg. For years I avoided recipes that required this because not only was I unsure how to remove the white from a yolk, but I was also a little embarrassed to ask in my mid-twenties how to do something that seems so simple and yet is not? Well I found it! The EASY way to remove a yoke from a white.

Directions:

1. Take a small glass with a wide mouth and crack the egg into it. Be careful not to break the yolk.

2. Take a clean disposable empty plastic water bottle and squeeze out all of the air. 

3. Place the mouth of the water bottle gently on top of the yolk and slowly expand the bottle pulling just the yolk into the bottle. 

4. You may have to tilt the bottle slightly while pulling the yolk in as it may want to come back out.