Archive for the ‘Tuesday’s Tip’ Category

Tuesday’s Tip with The Kitchen Whisperer – Measurements

On this week’s edition of Tuesday’s Tip with The Kitchen Whisperer we’re heading back to elementary school and re-learning our measurement equivalents.

So if you’re like me elementary school was 150 years ago. Back then life was simple – you colored, had recess (OMG kick ball, jax and Chinese jump rope were the best!), you had lunch, snacks, movie days, gym (shout out to Mr. G!) and some schooling. You learned about dinosaurs, Christopher Columbus, multiplication, spelling, geography and science. It wasn’t anything terribly difficult and you certainly didn’t have hours of homework after school. Somewhere in the mix you learned about measurements and fractions.  Now if you would have asked me back then I would have said “No, I will never need to know in my life how many tablespoons are in a cup”. Kind of like how many said “they would never need to know Algebra or Geometry”. Well okay maybe you wouldn’t need to know those today if you weren’t say an engineer or had kids in school learning it but measurements, yeah you need that in most every day life.

Well okay, maybe you don’t if you only eat fast food and never cook a single thing but if that’s the case, um, why are you reading this? Oh I know, cause you love me! *wink*

Now I’ll be honest, I never thought to write a post like this as it’s one of those “assumptions” that folks knew this stuff. But hey, if you don’t, no worries.  I got you covered. And yes for your non-US measuring TKW Family, I got you too.  However for this post I’m only going with US Measurements as that’s what I know off of the top of my head. Metric and the such I have to think about. HOWEVER because I love you guys I set up a full page dedicated to recipe measurement conversions!

Do you know how many Tablespoons and teaspoons make up a 1/3 cup? I do!

Tuesday’s Tip with The Kitchen Whisperer – Making Heavy Cream at Home

Never run out of heavy cream again with this make your own kitchen tip!  It’s seriously one of my top fav tips ever!

OMG people have I got a killer Tuesday’s Tip for you today! So unless you’re well me, most folks never have a quart or so of heavy cream in their fridge at all times. However the other day the unthinkable happened… I ran out AND I needed some. Now there are certain things in my house I should never run out of:

♥ bacon
♥ flour
♥ sugar
♥ salt
♥ milk
♥ heavy cream

Now I’m sure your first thought is ‘what about butter?’ Well have you ever over-whipped cream?  You end up with butter. So the back-end story… as you all know Friday nights are pizza night in my house.  Well I made the “mistake” the one night making one of my creamy strawberry milk shakes. One of the key ingredients in this thing is just a few Tbl of heavy cream.  Oh no, these are not healthy in any way but dear Jesus they are epic. So with his pizza he asked for another shake (healthy, not!). As I was prepping it and went to put some cream in with the milk I saw I was out.  Like my stash fridge was missing some.  You can make it with out buuuuuuuuuut it’s not as creamy.

I made him his without and as he was drinking it he said “this is good it doesn’t taste like your usual ones. It’s not as creamy.” So the next morning I went out shopping and wouldn’t you know it, even though I had heavy cream on my list I forgot to pick it up. Annnnnnnnnd that night for his snack he wanted another shake (why this man does not get fat is beyond me but I seriously am uber jealous over his metabolism!). So I had to think fast.
This is ridiculously awesome!

Tuesday’s Tip with The Kitchen Whisperer – Pressure Cooker tidbits

So you have a new pressure cooker, now what?  On today’s Tuesday’s Tip with The Kitchen Whisperer, I’m sharing with you some of my best pressure cooker tidbits!

Pressure Cooking, while it’s been around for decades, really didn’t come to life again until a few years ago.  I’ve been a PC fanatic for the past 4-5 years and have been preaching about it since then.  I have a bunch of PC recipes and have told you guys that most meal recipes can be converted to the PC.

With that I though I’d put together some tips about your new pressure cooker that will hopefully help you out.

But is it safe???

Yes!  The ones you buy today are NOTHING like what our mothers and grandmothers had.  No lids flying off, food hitting the ceiling and you need to wear a kevlar body suit to use them. Almost all the ones I’ve seen have a double locking mechanism where you cannot remove the lid until the pressure has been released and it’s safe to do so.

Liquid?  How much is too much? How much is not enough?

Pressure cooking requires liquid, at least a cup. You never want to fully submerge your items in the pot – you’re not boiling the items. Since everything is pressure sealed you have very little evaporation. Never, EVER go more than half full with liquid. The less liquid the more concentrated the flavor. But you MUST use enough liquid.  Always follow the recipe people!


I’m BEYOND thrilled that pressure cookers are here in a BIG WAY!

Tuesday’s Tip with The Kitchen Whisperer – Shaping Meatballs

You’ve mixed up the perfect meatball mixture and you go to shape them but they keep sticking to your hands. On today’s Tuesday’s Tip with The Kitchen Whisperer I’m teaching you my trick on how to shape meatballs without them sticking to your hands!

Hey you meatball – not you, I’m talking about the meatball mixture that sticks to your hands every time you go to roll them. Okay fine if you’re frilly and don’t get your hands dirty well then go search my site for more meatball recipes. However if you get your hands in there and mix up that mixture you’re gonna want to stick around while I share with you how to NOT have your meatball mixture stick to your hands. For me I find making meatballs or meatloaf kind of therapeutic. Almost like kneading dough by hand.  It allows me to take out my stress – to a certain degree. I mean you certainly don’t want to overwork the mixture or dough as you’ll end up with super tough meatballs and bread that’s pretty much like a rock.

This trick is one that Mom taught me when I was wee little. Now Mama’s meatballs weren’t exactly good.  Sorry Mom but you used GINORMOUS chunks of bread and onions in yours and that’s just yucky. LOL But what she did teach me was out to keep the mixture from clumping all up on my fingers and hands.

Mama always knows best!

Tuesday’s Tip with The Kitchen Whisperer – Quick Way to Cut Fries

Love French Fries? Here’s an easy trick to cut perfect fries each and every time. On today’s Tuesday’s Tip with The Kitchen Whisperer find out the easy way!

Fries are one of those things that most people love but when you make them at home the biggest pain about making them is making sure when you cut the potato you cut each fry the same size. Trying to cook potatoes that are all the same size can cause some fries to burn and other fries to be undercooked.  So today I’m sharing with you a really easy trick

All you need is one item…and it’s NOT a knife!  Ya I know, no knife!  No I’m not saying you use a chainsaw or a sword either. LOL  nope, all you need is an apple slicer. Yep!

All you need is one item to cut perfect fries…and it’s not a knife!

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