Tips and Tricks and Helpful Hints

Here are two handy hints for the price of one. Don't say I never gave you anything :)

First off, before you go and buy expensive equipment and gadgets at those great gourmet cooking stores, check out your local ethnic markets. For instance, you can buy a muddler for muddling the limes and lemons for your favorite alcoholic beverage at a gourmet store for a premium price; however, you can go to your local Asian market, where you can find many different-sized pestles for many different-sized mortars. The pestles work perfectly as muddlers and cost a fraction of what you'd pay for a muddler at your gourmet store. It's amazing what you can find at a well-stocked ethnic market. These wonderful stores are a treasure trove for interesting cooking implements at a bargain-basement price.

Second tip, one of a cook's best friends is the waterproof bandage. I'm sure you never cut yourself cooking, but I on the other hand have had some major finger gashes. Regular bandages get really water-logged and then start sliding off your fingers ... yuck, not cool for a cook. Be sure to keep a supply of waterproof bandages in your kitchen drawer. They'll protect your ouchies and stay put, much more protective of your boo-boo and much more hygienic for cooking.

Tips and Tricks and Helpful Hints

Although I only recently discovered my passion for cooking, I've been cooking since I was old enough to hold a spoon. I've spent a great deal of time reading cookbooks, watching cooking TV, and talking with others about cooking, and through the years I've picked up some pretty useful information. I hope you, dear readers, may find some tidbit I share in Tips and Tricks and Helpful Hints useful in your own kitchen endeavors.

Veggie broth freezer bag: When we peel and trim vegetables and herbs, we put the trimmings into a zip-top freezer bag and pop it into the freezer. When the bag is full we simmer the contents in water in a large stockpot. Then strain the liquid through a sieve and refrigerate or freeze the liquid.

We use this as the base for all types of soups, sauces, and to cook veggies. Not only does it add flavor to your soup, sauce, or veggies, it also adds nutrients. Why let all that good stuff go to waste?

When preparing soup you can add beef or chicken bouillon to the veggie broth for a great base.