If you submit a helpful hint we will give you a 10% discount off your next cleaning. If we use your helpful hint we will give you a free upgrade on your next cleaning.
– There’s an easy way to core a head of iceberg lettuce. Hold it with one hand from the top and firmly smash the butt end on a counter top. The core will pop right out, clean as a whistle.
– You throw away the outside and cook the inside. Then you eat the outside and throw away the inside. What did you eat? (answer below)
– If you carve any roast, be it beef, poultry or pork before letting it sit for a few minutes, much of its juiciness will be lost on the cutting board. Resting allows those juices to be reabsorbed into the meat.
– The best way to store fresh celery is to wrap it in aluminum foil. Put it in the refrigerator–it will keep for weeks.
– Store freshly cut basil in a glass of water just covering the stems. Change the water from time to time. This will keep ‘em for weeks.
– If you love garlic (as I do) Minced garlic is fine. But if you really want to get fantastic flavor, try a mortar and pestle. Mash the garlic really well. Magnifico!
– If you’ve mistimed your dinner, the roast is almost ready but the potatoes aren’t baked yet, try inserting a couple of framing nails (that’s right, uncoated, building, framing nails) 2/3rds of the way into each potato. That will conduct exterior heat into the center of the potatoes and cut your baking time almost in half.
– If you like Blue Cheese or Stilton Cheese, try mixing some along with your mayo into tuna fish for sandwiches or salads. Very tasty.
– Keep some unflavored dental floss in kitchen. It’s great for cutting soft cheeses, rolled dough and layered cakes.
– Answer: An ear of corn.
Remember: If you submit a helpful hint we will give you a 10% discount off your next cleaning. If we use your helpful hint we will give you a free upgrade on your next cleaning.