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When it comes to kitchen gadgets, recipes, and expiration dates, there can be a lot of confusion. Here I’m answering 7 of he most recent kitchen questions I’ve heard and debunking any myths or unsure thoughts about them.
How do you sharpen your blender blades?
Step 1: Lift the glass or plastic jug, also called the jar, off the blender’s unplugged base and twist off the cap at the base. Slide out the gear, gasket and blades.
Step 2: Slide each blade along a sharpening stone at a 10- to 15-degree angle under cool, running water for five or six long strokes on each side. Wear thick gloves to protect your hands from the sharpened blades. Natural and artificial sharpening stones are hard, abrasive surfaces available in most cooking, kitchen specialty and restaurant supply stores. Remember to sharpen both sides of all of the blades.
Step 3: Clean the sharpened blender blades with hot, soapy water and a sponge to remove the resulting metal fragments.
Step 4: Place the blades, gasket, gears and cap back onto the blender jug in the order they were taken off.
How do you keep herbs fresh?
You should store your herbs at room temperature, with cut ends in water (like cut flowers in a vase), and a baggie lightly covering it.
How do you keep brown sugar from clumping?
If you don’t want to buy a terra cotta disk, you can put a slice of bread or a slice of an apple or even a damp paper towel in with the brown sugar to keep it soft. (What is quite amazing is that neither the apple nor the bread gets moldy or rancid.
Does liquor go bad?
If it’s unopened, it’s probably fine sitting on the shelf. If it’s been opened, you’ll want to finish off the bottle within 8-12 months after opening it. Want more info on this one? Click here.
How do you tell if an egg is hard boiled or raw?
I don’t know if this is completely scientific, but my dad always taught me that if you have eggs in the fridge (mostly around Easter time) and you’re not sure if they’re boiled or not, spin it. If it spins faster, it’s boiled. If it spins in a slow, wobbly manner, then it’s raw.
Which part of the green onion do you use?
Both! The dark green part has a more mild onion flavor and provides nice color, while the white part is more onion-y.
Why did my cookies come out too thin?
When making cookies, butter must be softened at room temperature. Using the microwave to warm up the butter will ruin cookies every time. Leaving the butter out for 30 minutes should do the trick. If you need to speed up this process, just cut up the butter into smaller pieces. Of course, this is only one reason why. To see more reasons why your cookies might be too thin, check out Betty Crocker’s article here.
Good luck in your future cooking and feel free to ask me if you have any more kitchen-y questions!
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