Who Knew? Helpful Kitchen Tips #4

Who Knew? Kitchen Tips #4 on TheShiksa.com. Stop ice crystals from forming on the surface of your ice cream by placing a sheet of plastic wrap directly onto the top of the ice cream, then seal with the lid. Voila! No more freezer burn on your favorite summer treat!

In our fourth installment of Who Knew? Helpful Kitchen Tips, here are ten simple fixes for common kitchen dilemmas. I’ve also included a few fabulous tips that readers shared on my last Who Knew? post. Do you have a useful kitchen tip? Please share in the comments below!

1. Stop ice crystals from forming on the surface of your ice cream by placing a sheet of plastic wrap directly onto the top of the ice cream, then seal with the lid. Voila! No more freezer burn on your favorite summer treat!

2. Test your baking powder by mixing a teaspoon into some hot water. If it doesn’t start to bubble and fizz right away, you’ll know it’s time for a new can.

3. Keep champagne, or any carbonated beverage, bubbly by placing the handle of a metal spoon into the bottle. This keeps the air in the top of the bottle cool, which helps to ward off loss of carbonation.

4. If you find yourself without extra long matches the next time your stove won’t light, try using an uncooked piece of spaghetti. This works great for lighting candles, too!

5. For best results, whip egg whites in a stainless steel or copper bowl. Plastic bowls retain fat and oil on the surface, while glass bowls are too slippery,  making it difficult for the whipped whites to grow in volume.

6. Always place clean paper towels or cloth towels between your non-stick pans when storing them. This will help to protect the surface from scratches.

7. A wok makes a great addition to any kitchen and can be used for more than making stir-fries. Try using one for deep-frying. A hidden benefit to this technique is that you will end up with a well-seasoned wok.

8. If your carrots and celery are looking a little limp, freshen them in a bowl of ice water with a slice of potato thrown in.

9. An ice cream scoop is a great tool for removing seeds from summer melons like cantaloupe and honeydew.

10. When cutting a frosted cake, dip your knife in hot water between each cut. This ensures a clean cut and will prevent the frosting from sticking to your knife.

Reader Tips

Here are a few of my favorite tips that were shared by readers on the last installment of Who Knew!

To keep fresh berries from spoiling, immerse them into solution of one part white vinegar to ten parts water. It keeps berries fresh for at least ten days to two weeks. ~ Judy G.

Got this tip from our daughter: Store your fresh ginger in the freezer (in a freezer bag). It doesn’t turn moldy and is much easier to grate when you take it out of the freezer and give it a minute or two to slightly defrost. ~ Muriel H.

A couple of tips: When browning ground beef, use a turkey baster to remove excess fat from the pan. I just use an empty can and then throw it away. Use a pizza cutter to cut pancakes, waffles, rolled cookie dough, etc. Works like a champ! ~ Jean von B.

Do you have a favorite kitchen tip to share? Leave it in the comments below. Your tip might be featured in my next installment of Who Knew!

Comments (45)Post a Comment

    1. I will definitely try this one Doug! Brown bananas are the bane of my existence… unless of course the family’s in the mood for banana bread :)

  1. always puts a layer of plastic wrap or a waxed paper wrap tight down in/over the surface of ice cream.. keeps it away from air and moisture…NEVER put a scoop in water.. it makes ice crystals form and it will go through the WHOLE container in just a small amount of time.. ruining it all…. learned this while managing a Brusters.

    1. I’ve found it works pretty well. I put mine in a plastic sandwich bag with the pit still in, and make sure there’s no air in the bag (which may be the key because without the pit, there’s a sunken area), and it will keep for up to 4 days in the fridge after I use the first half. I used to have a quarter avocado every day for breakfast and this kept the rest fresh.

  2. We put our ice cream in Ziploc Freezer Bags. We buy Breyers and the Ziploc Gallon Size works well. The Hefty Gallon Size are not as wide and the Ice Cream does not fit(This is Hefty with the Sliders).

  3. To keep fresh berries from spoiling, immerse them into solution of one part white vinegar to ten parts water. It keeps berries fresh for at least ten days to two weeks. ~ Judy G.

    Does “immerse” mean to just soak for a few seconds, a few minutes, or do I just leave them in the solution?

    1. I swish the berries around in the solution for a minute and then drain. Don’t rinse again. You won’t taste the vinegar and it really works

  4. My favorite tips:

    use an egg slicer to cut any soft food into pretty slices – works great for strawberries, mushrooms & olives.

    store extra avocado in a container with a cut red onion to prevent browning.

    use a spoon to peel ginger root – it works just as well as a knife or peeler, the tip of the spoon can get into the nooks & crannies, and you don’t risk cutting yourself.

    store bread in the freezer to make it last longer, and skip the defrost step: just throw it frozen into the toaster.

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