Tip Tuesday

Holding a cutting board in place: A board that slides around the counter while you’re chopping is an accident waiting to happen. Keep yours anchored with a cut-to-fit piece of rug pad or shelf liner. (The added cushioning also helps stabilize a slightly warmed board.) Wash in the top rack of the dishwasher as necessary. 

Keep herbs tasting fresh: You can keep herbs tasting fresh for up to a month by storing them in whole bunches washed and sealed in plastic bags in the freezer. When you need them, they’ll be easier to chop, and they’ll defrost the minute they hit a hot pan. You can also freeze fresh cut herbs in ice cube trays in olive oil. They are perfect for adding to sauces, stews, and even sautéing vegetables and meats.

Chopped bacon: Freeze bacon to make it chop easier for some recipes. (Or, buy the bags of precooked chopped bacon…not expensive and saves a lot of mess and time.)

Saving a scorched pan: sprinkle the burned bottom with baking soda or cream of tartar, then add four to five tablespoons salt, plus enough water to cover, and let stand overnight. Scrape out charred remains with a rubber spatula. 

Keep cheese from molding: Dip a large piece of cheesecloth in vinegar, ring out and wrap blocks of cheese to keep mold from forming.