TIP TUESDAY

You don't need culinary school, expensive equipment or even that much experience to be a great cook.  All you need to be a better cook is a little bit of knowledge and a trick or two up your sleeve.  Here are some great kitchen tips and tricks to get you on your way...

Zesting a lemon: Before using a lemon, lime or orange, zest it with a micro grater and freeze it for future use. Citrus zests better when cool. If only using a small amount of lemon, poke a hole with a skewer and squeeze. Use your citrus at room temperature or microwave it for 10 to 15 seconds then roll for maximum juice. No juicer or juice reamer? Use the back of a spoon to juice the half. 

Zipping leaves off kale or Swiss chard: Holding stem and pinch leaves between index and thumb, then pull.

Keep potatoes from budding: Place an apple in the bag with the potatoes. 

Easy potato peeling: Clean and wash potato, then lightly score with a knife around the middle of the potato. Boil as needed. Once cooked, place in a bowl of ice water. Wait a few seconds, then taking the potato in both hands, twist gently in opposite directions at the score line. The skin will come right off and the potato will be ready to use. 

Slicing a potato or a round fruit or vegetable: Cut a small slice off one side to give a flat side for safer cutting.