The Cooking Mom's Secrets and Tips

Potato Ricer

Don’t like lumps in your mashed potatoes? Try using a  potato ricer for super smooth mashers!

Leftover Wine?

If you manage to have some leftover wine at the end of the evening, freeze it in ice cube trays for easy addition to soups and sauces in the future.

Great Grilled Steaks

When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.

Bright White Cauliflower

If you’re cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white.

Space in the Saute Pan

Don’t overcrowd the pan when you’re sautéing. If you do, your food will steam instead.

Parchment Paper

When baking, invest in parchment paper for lining pans. It makes for easy cleanup!

Colorful Steamed Veggies

Keep steamed vegetables bright and colorful but placing them in ice water for a minute immediately after cooking.

Sharper Is Safer

Want to avoid cutting yourself in the kitchen? Always use sharp knives.

Use the Parmesan Rind

Add the rind of Parmesan cheese to minestrone soup to add great flavor.

Caramelized Onions

Caramelize onions by cooking them in a dry nonstick sauté pan over medium-high heat.

Browning Meat

When you’re browning meat, pat it dry with a paper towel first and sear it in a very hot preheated pan.

Slice Garlic

When you sauté garlic, slice it instead of than mincing it. It’s less likely to burn that way.

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