Archive for the ‘Tuesday’s Tip’ Category

Tuesday’s Tip with The Kitchen Whisperer – Keeping your cauliflower white during cooking!

Love cauliflower but hate how it loses its beautiful white color during cooking? On today’s Tuesday’s Tip with The Kitchen Whisperer I’m going to share with you how to keep your cauliflower white during cooking!

Growing up if we were served cauliflower, it was a punishment. I hated that funky thing. It looked like a brain and tasted like mush. And it was a yucky, dingy color when cooked. However throughout my travels and cooking experiences I learned a trick along the way that will help you when you’re cooking cauliflower to retain its beautiful white coloring. And with this method you can actually amp up the natural sweetness of it too!

Cauliflower, in the past 3 years, really became popular in the food world. With the rise gluten-free, grain-free and other items cauliflower because the new ‘it’ veggie. It was used in lieu of mashed potatoes, as a pizza crust, as rice, as a puree and about 37 other items. But one thing they all had in common was they all didn’t have that beautiful cauliflower white color any longer when boiled.

Are you a cauliflower fan?

Tuesday’s Tip with The Kitchen Whisperer – How to peel a kiwi

I love kiwis but I HATED trying to peel them. Now that I found this handy little trick to do it, they are super easy!  Find out today’s edition of Tuesday’s Tip with The Kitchen Whisperer on how to easily peel a kiwi!

Oh kiwi how I love your fat little fuzzy self. You’re sweet with a bit of tartness. You’re funky feeling, shaped but quintessential for an epic fruit salad. But dear lord you’re a pain in the butt to peel.  Now if you’re like me when it came to peeling kiwi you’d use a sharp knife, cut of the top and bottom and then attempt to peel it. First you’d try a veggie peeler and nope, doesn’t work. Then you’d use a sharp parry knife only you’d end up cutting off half of the flesh leaving you with a peel kiwi pretty much the size of a large grape.


BUT I have a handy trick for you to peel it easily.  All you need are a knife and spoon!

find out how to peel that fuzzy little thing easily!

Tuesday’s Tip with The Kitchen Whisperer – Reviving Day Old Muffins

Believe it or not, day-old muffins exist. Instead of pitching them, learn this simple kitchen trick to revive them back into deliciousness in seconds!

Yes, there really is a thing as day-old muffins especially if you live in my house where I simply cannot bake 6 muffins or even a dozen. Part of being chef/blogger/whatever is you make your recipes over and over and over to ensure that the recipe is perfected. Now granted a good portion of the food is either eaten by us, donated or given to friends/co-workers but still, there are always lots of foods here to choose from with muffins being no exception. However muffins are one of those things that, after a day or two, they lose their deliciousness as they either start to get stale or hard. Or conversely, they get ‘wet’ if you will.

On today’s tip I’m sharing with you a few tricks that I’ve learned over my years being in the kitchen to help bring them back to life.

Mmmm muffins – almost a cupcake but not quite

Tuesday’s Tip with The Kitchen Whisperer – Natural and Dutch Process Cocoa

If you’re a baker knowing the difference between cocoa powders is crucial. Not all cocoa powders are the same and today I’m sharing with you the differences. 

Dutch-processed and Natural cocoas are both unsweetened cocoa powders and are from cocoa beans. They are fermented, dried and then roasted but that’s where the similarities stop and science comes into play. Yeah I know, science – blech, but if you’re going to bake AND you want stuff to turn out right, you kind of have to pay attention. It’s all about alkalinity and pH levels. I know, stuff that makes your brain hurt (or at least mine).

You see Dutch-processed cocoa powder is washed with a potassium solution to neutralize its acidity. Chocolate is acidic. By neutralizing it, you end up with a darker cocoa powder and one that is typically paired with baking powder. Remember my whole post on the difference between baking powder and baking soda?  Yeah, you need to use baking powder with Dutch-processed cocoa.

So then what’s natural cocoa? Why use it?

Always follow the recipe when using cocoa

Tuesday’s Tip with The Kitchen Whisperer – Seasoning your Grill

With Memorial Day right around the corner grills will be fired up and working overtime. Your food needs to be the star of the cookout. On today’s Tuesday’s tip I’m sharing with you some tips on making sure your grill is seasoned well and ready to go!

Burgers, hotdogs, chicken, chops, veggies, pizzas and even desserts will be aplenty this Memorial day weekend. You have a perfect burger or that prime steak, you slap that puppy on the grill and what happens.. it sticks and ends up looking like it got run over with a mulcher. It’s mangled, deformed and looks like something not edible. Just like being in the kitchen with cast iron pans you need to ensure that your grill is seasoned. Now one thing we need to clear up here is the whole ‘what does it mean to season’ something. When it comes to a grill or say cast iron pan you’re not adding flavor to your dishes but rather you’re ensuring that continually coating the surface with a thin coat of oil to aid in the prevention of rusting and or foods sticking.

Most grills have grates that are not non-stick. By seasoning, cleaning them and then re-seasoning them you’re prolonging the life of the grates, aiding in the prevention of rust forming and building up a surface that mimics a non-stick aspect.

So how do you do this?  Easy!

Let’s fire up the grills and get cooking!

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