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The duh! factor...What did you recently discover that is SO obvious ...

f
fauchon Aug 21, 2006 06:19 PM

you can't believe you didn't think of it years ago?

Me? I just realized that making a few days' worth of basic vinaigrette & keeping it in the fridge in a squeeze bottle would massively simplify dressing salads or applying marinades. Duh!

Am I the only one?

  1. c
    cilohtac3 Aug 22, 2006 08:15 PM

    Reusing oil used for deep frying! I used to just throw it out. Then I read a tip on keeping the oil in a large plastic jug. Separate the oils by what you've fried - potatos, chicken, fish, and keep them in the refrigerator (your second refrigerator I guess, because they take up a lot of room). Now when want to make my favorite fish tacos I just go downstairs and get the jug of oil marked "fish" and use that. Once the oil has cooled, I put a funnel into the top of the plastic jug and a coffee filter in the funnel. I pour the used oil into the coffee filter and it filters out the crumbs and things.

    1 Reply
    1. re: cilohtac3
      c
      cilohtac3 Aug 22, 2006 08:18 PM

      Also read the kitchen tips at http://www.finerkitchens.com/swap/for... Those are full of great duh! factor tips.

    2. ciaobella Aug 22, 2006 07:09 PM

      squeezing a lemon with the cut side up so the seeds don't fall in the bowl or glass you're squeezing the juice into- DUH!

      1. t
        the_best_darn_cook Aug 22, 2006 07:00 PM

        Nope, youre not the only one!!!! I am to!! I have done the exact same thing!

        1. p
          PeteEats Aug 22, 2006 06:55 PM

          Until a few years ago I had tried several times to make lyonaise potatoes -- you know, potatoes and onions. Always lousy. Potatoes weren't cooked, onions burned or both. Never bothered to look up a recipe. I mean, how hard can it be to cook potatoes and onions? Finally decided maybe I'd just sneak a peek in an old French cookbook I have. It says to cook the potatoes and onions separately, and only combine at the last moment. Of course. This way you can get the potatoes perfectly browned and the onions nicely carmelized. Duh.

          1. Karl S Aug 22, 2006 04:12 PM

            I've discovered that using my silicon pastry brush as a table implement is wonderful when I want to brush melted butter or other fat on an hot ear of fresh corn. It's the perfect tool for this purpose.

            1. Candy Aug 22, 2006 04:09 PM

              You mean something like the time the light went on about cutting raw peppers from the inside and not on the slippery outer skin? That was one for me many years ago. I had always cut them as my mother had.

              There was a little book published a number of years ago, Trucs of the Trade. It was filled with little trucs (tips) like that.

              2 Replies
              1. re: Candy
                Katie Nell Aug 22, 2006 04:35 PM

                Yes, I always cut them skin side down! The Pampered Chef lady on Saturday kept saying to do it skin side up and I really had to fight the urge to say something... not that it's wrong, but just so much easier!

                1. re: Katie Nell
                  Candy Aug 22, 2006 06:53 PM

                  Maybe not wrong but a little dangerous, that skin is slippery and that maks it easier to cut yourself. Speak up next time!

                  It is arrogant but I have been tempted at some demos to take the knife away and say "do it this way, it is faster and easier." Only tempted but, I'd sure like to do it especially when they are demoing for a group and clearly are making a process more arduous.

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