Wednesday, December 19, 2012

Tip of the Day # 131: Knife Safety

BASIC KNIFE SAFETY





Keep the finger tips of your non-knife hand tucked firmly back and firmly against the food. The knife should be guided by the flat part of your fingers between the second and third knuckles of the non-knife hand. Yes, that’s right – the safest way to use a knife actually involves letting it rest against your other hand. See how my thumb is sticking out in this picture? It’s that way because it’s squeezing the onion layers together, but that positioning is not ideal. A moment of inattention and that thumb could creep forward and could slice the tip of your thumb off!

Tip of the Day # 130: Dicing Onions Properly

 How to Properly Dice an Onion--and quickly!!!

Many people have a problem when it comes to properly dicing or cutting certain vegetables, and the following technique will assist you in cutting veggies, such as an onion, more efficiently!
This tutorial may seem lengthy, but when completely in reality, you will be able to cut like a pro!

1. Get your onion. Peel it, and trim the root end flush but don’t carve it out. The stem will help hold the onion layers together as you cut.

2. Cut your onion in half. We’ll dice one-half at a time. Note the stem, still holding together most of the onion layers.

3.  We’re going to cut radial slices around the onion half without cutting through the stem. Picture the spokes of a bicycle tire. Now picture it’s just half a tire, with all the spokes radiating outward from the center. If you can imagine cutting along imaginary spokes as you slice your onion, this technique will be a cinch.

The first cut will be at a very shallow angle.

4.  The next will be slightly less shallow as you slice your way towards the top of the onion.




5.   Remember not to to cut through the stem – stop your slices 1/2-inch or so shy of the root end.

6.  By the time you are slicing down through the center (apex) of the onion, your knife should be vertical.

7.  Slice your way down the other side of the onion, making increasingly shallow cuts as you approach the cutting board on the other side.

8.  Now, turn your onion 90-degrees so that you can hold the root end firmly in your left (or non-knife) hand while slicing down and perpendicular to the radial slices you just made.

9.  As you slice down, tidy little diced onion pieces will fall from your knife.
The onion will try to splay apart as you cut down. You have to use your non-knife hand to hold the onion together. My thumb and fingers spread out a bit down the sides of the onion to hold all the layers together.


Friday, December 14, 2012

Tip of the Day # 129: Hanging Bath Mats

Hang your bath mat on a pants hanger to prevent stinky mildew.

Tip of the Day # 126: Shining Glassware

To shine glassware, pour 1 cup of white vinegar into your dishwater. Let items sit for 20 minutes, scrub clean, then wipe dry with a soft cloth.

Tips of the Day # 128: The writings on the Mirror!

Don't our best ideas or reminders come to us while in the shower or getting ready for the day?? Keep a dry erase marker in the medicine cabinet so you can write reminder notes or your To-Do list on the mirror!


Tips of the Day # 127: Toilet Leaks

Did you know that a leaky toilet can waste 50 gallons of water a day? To check for leaks, put a few drops of food coloring in your toilet tank, and see if it seeps into the bowl. Use a bold color, because using yellow might make matters confusing...

Tips of the Day # 125: Cleaning Stuffed Animals

If you have children, you know how dirty and musty stuffed animals can become. To freshen, place in a sealable bag with 1-2 teaspoons of cornstarch, shake for 30 seconds, remove animals and brush or beat stuffed animals until all cornstarch is removed!