More Kitchen Tips

Turn on some music, pour yourself a beverage, and take your time when preparing food. That’s how we do things around here at Now That’s Vegan! We try not to rush, by giving ample amount of time to make our meals and snacks. And we often make extra, so to have leftovers for the next couple of days, because much of our week we’re way too busy to be this leisurely. Maybe you can relate. If so, you might like these kitchen tips, some of which are time-saving. And though the ones for better results may require a few extra steps, they just might spare you the grief of having wasted your time in preparing food that no one wants to eat.

• Add Zing to Salad: Rub a clove of garlic on the inside of a large serving bowl, add the salad ingredients and a light vinaigrette, then toss and serve. This will add just enough garlic flavor to your salad to give it a little zing.
• Apples for Cooking: Soft apples might turn into mush when cooked, which might be okay for applesauce but not for apple pie or apple crisp. For these recipes you might try Golden Delicious apples, and also Granny Smith, which are tart. A combination of the two is what we like to use here at Now That’s Vegan! And for applesauce, we use McIntosh apples, which are soft and sweet.
• Better Broiling: Broiling requires cooking food in an oven at a very high temperature. Gas ovens broil food better, but an electric oven can broil nearly as good by preheating the oven and using a rack placed on the highest level. Broiling cooks quickly, so watch it carefully, unless you like your food burnt to a crisp.
• Blanching for Success: Blanching, also known as parboiling, partially cooks the food in boiling water for a minute or two. Blanching vegetables before grilling helps to cook them fully without burning the outside, and can loosen the skin of tomatoes to make peeling easier.
• Easily Aerate Flour: Formally known as sifting (passing through a sifter or fine mesh), aerating removes any lumps in dry ingredients. Aerating flour for fine pastries may still require sifting. Otherwise, using a whisk is easier and does the job just as well.
• Effortless Stir-frying: Because the cooking process when stir-frying is quick, make sure to prepare all the ingredients in advance, and have them measured to the amounts called for in the recipe you’re using. Also, set them out in order of use, so to be easily at hand as needed.
• Emulsify Dressings: Some combined ingredients easily separate, such as oil and vinegar. Emulsifying helps them to stay together, which can be done simply by combining the ingredients in a blender or using a whisk. Eventually they will still separate, so your best bet is to blend or whisk just prior to serving.
• Grind Flax Seeds: Flax seeds offer omega-3 fats and fiber. Whole seeds can simply pass through your body, however, so either buy pre-ground seeds or grind them yourself. Just know that it’s less expensive to purchase whole seeds, and that whole seeds don’t spoil as quickly as pre-ground. You can use a spice mill or coffee grinder to do the job. Grind them to a fine powder when adding them to smoothies or making  Flax Seed ‘Eggs’ for baking, and grind them less for coarsely ground seeds to sprinkle on oatmeal and salads.
• Meal Planning: The day before you go grocery shopping look at recipes, plan your meals for the week, and make a list of the ingredients you’ll need. It will make your grocery shopping and meal preparation a breeze! And to make it even breezier, plan three or four days of meals and snacks, and plan to make extra, so to have leftovers. If you plan it right, you’ll have three or four days of not having to cook, which is helpful when you’ve got a busy schedule.
• Melted Coconut Oil: Coconut oil is a liquid when warm and a solid when cold. Some recipes call for melted coconut oil. You can melt solid coconut oil in a pan on the stovetop, on low heat for 1 minute or until melted, or an alternative way would be to place the solid coconut oil in a ramekin, and place a little hot water in a larger heat resistant bowl, then place the ramekin in the bowl with the water for 1 minute or until melted. And be careful not to mix melted coconut oil with cold ingredients, such as cold almond milk or other cold liquids. Because, introducing cold ingredients may cause the coconut oil to again solidify, and not blend well with the other ingredients.
• Melting Carob Chips: Melting carob chips in a double boiler over simmering water takes time. Using a microwave is easier. Know that most carob chips are made with milk, but SunSpire makes vegan carob chips that are dairy-free and gluten-free.
• Mise en Place: The French term mise en place (pronounced meeze on plause) is often used in professional kitchens to say “everything in place.” For ease, have all the ingredients prepped and equipment on hand, then say, “Voi·là! Mise en place!” simply because it’s fun to say.
• Mincing by Hand: Mincing cuts food into tiny pieces. It’s often easier to mince by hand with a knife than to use a food processor, especially when it’s a small amount of food, such as a clove of garlic. To mince, keep fingers free of the knife’s sharp edge as you cut off the ends and thinly slice the long way then crosswise. Next, lay one hand flat across the dull side of the knife near the tip and use a rocking motion to chop back and forth until the pieces are tiny or minced.
• No Cheesecloth? If you’ve run out of cheesecloth, you can line a small colander with a coffee filter to strain liquid. Do this in several batches, if necessary, and discard the filter after each use.
• Open a Coconut: A bag of shredded coconut is easier to open then a young Thai coconut, but if you want fresh coconut water and meat from a Thai coconut, you’ll need a sharp cleaver or chef’s knife, and a large cutting board on a flat surface. Place a fresh (bright white and blemish free) Thai coconut on its side, and with the wrapper still on, keep your fingers away from the knife to carefully cut through the wrapper and trim away the top point and removing the area around it. Next, sit the coconut upright, and to be safe place your free hand behind your back as you use the knife to come down on the top of the trimmed area four times, to make four cuts that create a 2-inch square shape. If necessary, repeat to make the cuts deep. Slide the knife into one of the cuts to pry open and remove the square piece. Pour the water through a fine mesh strainer into a jar, and scrape out the meat with a spoon. Use the water and meat right away, or store refrigerated for a day or two.
• Orange Pith: The spongy white lining just beneath the rind of citrus fruits is called the pith. The pith of an orange is believed to contain just as much vitamin C as the fruit itself, and it gives a little froth to blended juices. To keep the pith, don’t peal the fruit. Instead, place the orange on a cutting board, and with a sharp chef’s knife slice it down the center. Next, place the two halves flat side down and carefully cut away the rind, leaving as much of the pith as possible.
• Pit Removal: Removing the pit from an olive, cherry or grape can be tricky. If you don’t have an olive or cherry pitter gadget to do the job, gently smash the food with the flat side of a wide knife before pulling the pit out by hand.
• Prepare and Cook Dry Beans: To prepare dry beans for cooking, sort them to remove any stones, rinse in a large colander under running water, soak overnight in more than enough cold water to cover them, drain, then transfer to a large pot. To cook dry beans, add more than enough water to cover them, bring water to a boil, reduce heat to low, cover with a lid and simmer, stirring occasionally until tender. The cooking time can be anywhere between 1 and 3 hours, depending on the type and size of beans. Drain, rinse, and either serve immediately with a little pure maple syrup or Himalayan salt to taste, or store refrigerated in an airtight container for up to seven days. If they smell foul, it’s likely that you’ve stored them too long. Know that 1/2 cup of dried beans equals close to 1 (15oz) can of beans.
• Prevent Flat Cookies. If you want taller cookies, place the dough in the freezer while the oven is preheating, line the baking sheet with parchment paper instead of using baking spray, and let the baking sheet cool between batches.
• Prevent Over Browning: To prevent bread from over browning while baking, cover it with an aluminum foil tent. To do so, fold in half a large sheet of aluminum foil then partly open it to create a tent. Before baking, place the tent over the top of the bread. Be sure to leave at least 1 inch of space between the bread and the foil. This will give the bread room to rise. You can use this same method when baking cakes, cupcakes, and muffins.
• Pureeing Hot Food: Blenders make smooth purees. If the food being blended is hot, however, only fill the container half way. This will give enough room for the steam to release, which is necessary if you don’t want the top to blow off.
• Ready-Made Dry Beans: When short on time canned beans are ideal, but if you prefer dried beans over canned you can cook them ahead of time to use  in a variety of recipes throughout the week. There’s a tip above that shares how to prepare and cook dry beans. Know, however, that black beans can stain the food they are mixed with, leaving you with a muddy looking dish, but you can avoid this by triple rinsing before adding them in.
• Remove Corn Kernels: To remove kernels from an ear of corn, pull of the husks and silks, rinse the ear, then use a sharp chef’s knife to cut off the stem. Place the ear on a cutting board, cut side down. Hold the top of the ear, then starting at the top with your knife and working downward in a sawing motion, cut away the kernels. The season for sweet corn is in the summer months, and at its best in July and August. However, frozen that thawed corn kernels can be used whenever fresh corn is not available.
• Rolling Dough: There are many kinds of rolling pins. Generally they are wood, but you can easily find them made of ceramic, glass, metal and marble. Some have handles on both ends, some are rod shaped and rolled with the palm of your hand. For best results, chill the dough before rolling. If the dough is sticky, dust both sides with flour. Roll between two pieces of wax paper, parchment paper, or even plastic wrap, then use the sheet to help flip the dough into the tart pan, pie plate or onto a pizza stone.
• Roast Peppers: To roast peppers, cut the top and bottom off the peppers and discard, slice down one side, and remove and discard the seeds. Also cut away and discard any ribs or light areas, to prevent a bitter taste. Flatten the peppers on a parchment paper lined baking sheet. Place on the top rack, in a 500º F preheated oven. Using long handled cooking tongs, turn the peppers once or twice while roasting for 35 minutes, or until the skins are wrinkled and the peppers charred in spots. Remove from oven, let cool to touch, then remove and discard the skins. Cut into strips or dice, or cut according to the recipe at hand.
• Seasoning a Cast-Iron Skillet:  This is to seal the surface of a skillet with oil to create a nearly nonstick surface and prevent rusting. Place a baking sheet on the bottom rack in an oven set to 350º F and the skillet on the top rack. After 5 minutes, use an oven mitt to place the skillet on the stovetop. Using paper towels, carefully rub the skillet with a tablespoon of vegetable shortening. Return the skillet to the top rack for one hour, upside down, then turn off the oven. After 10 minutes, use the oven mitt to remove the skillet, and use clean paper towels to wipe away any excess oil. Let cool. Re-season yearly, and never scour with soap. Instead, soak the skillet until food can easily wipe away with a cloth, and dry immediately to prevent rusting.
• Soak Nuts and Seeds: Soaking nuts and seeds in water is said to increase their nutritional value, and will also soften them for blending in a blender, to make nut milk or for use in other recipes. To soak nuts or seeds, place them in a glass or ceramic bowl, add a little sea salt* to warm filtered water, then pour the water over the nuts or seeds, using enough water to cover. Since nuts and seeds expand when soaked, a ratio of 2:1 is your best bet, with two parts water to one part nuts or seeds. Cover the bowl with a clean cloth and let sit for a specified time. In general, hard nuts need to soak longer than soft nuts. Visit our Nuts and Seeds Soaking Chart for soaking times. Rinse with filtered water then drain in a colander.
• Sterilize a Mason Jar: To sterilize a mason jar for pickling or culturing, check to be sure that it doesn’t have any cracks, chips, or breakage. Wash the jar in very hot, sudsy water, along with the screw band and lid. Rinse well. Do the same with the tongs and any utensils that you’ll be using, and also the surface area that you’ll be working on. If using a Pickle Pipe or other airlock system, wash it according to the manufacturer’s instructions. Next, fill a large stockpot half-way with water, then submerge the jar so that it fills with water. This should prevent the jar from floating. Add more water to cover the jar if needed. At your own risk, bring water to a simmer over medium heat. The Bottle Store suggests bringing the water to a boil, in an article that shares How to Sterilize Glass Bottles and Jars at Home, but check with the manufacturer of the jar you are using to see if they instruct otherwise. Simmer the jar for 10 minutes. Use sterilized stainless steel tongs to remove the jar from the water and place it on a clean towel. Do not let the jar touch anything else. Let air dry.
• Sterilize Tools and Equipment: The above kitchen tip shares how to sterilize a mason jar, but when culturing or pickling foods you need to also sterilize your kitchen tools, such as the stainless steel tongs and utensils that you’ll be using. The simplest way to sterilize these tools is to boil them for 10 minutes then place them on a clean dish cloth to air-dry. And be sure to contact the manufacturer of other types of utensils and equipment that you may use, to have them recommend the best way to sterilize these things — things like your cutting board, blender container, food processor bowl, or anything else that will touch the ingredients that you use.
• Sweating Eggplant: Eggplant can be a little bitter and chewy. To make it less so, there’s what is called “sweating.” Just slice or chop the eggplant, depending on the recipe you are using, then place the slices or pieces in a large bowl. Sprinkle 1 teaspoon of kosher salt or Himalayan salt over the top, and gently flip or toss to coat. Let sit for 20 minutes or until you notice some sweating (droplets of moisture being extracted by the salt). Transfer the eggplant to a colander and rinse, then place the slices or pieces on a paper towel. Blot with a second paper towel, until much of the moisture if removed. Now you’re ready to continue with the directions in your recipes.
• Toasting Nuts and Seeds: Use a dry skillet to toast small amounts of nuts and seeds for better flavor, such as pine nuts used in making pesto.You can also toast them in the oven, but that’s only necessary if you have a large amount that needs toasting. For example, when you want to toast all the seeds scooped out of a pumpkin.
• Twist Lid: When cooking rice in a pot, don’t lift the lid. To check if it’s time to remove from heat, without lifting the lid, simply twist the lid. If the lid spins easily, it’s not done, and you can add 2 or more minutes to the cooking time. If the lid doesn’t spin easily, it’s done. When done, remove from heat and let sit 8 to 10 minutes before lifting the lid. To learn more about cooking rice, look to our Perfect Brown Rice recipe, and our Grains Cooking Chart.
• Use Ground Vanilla: You can use ground vanilla in baked goods, coffee, tea, smoothies, and more. It can also be used as a substitute in recipes that call for vanilla extract. Look for brands that are gluten-free and contains no preservatives or additives. You might try Lafaza Pure Madagascar Bourbon Ground Vanilla. Ground vanilla adds more flavor than ordinary vanilla extract, and doesn’t contain alcohol. Simply substitute 1/2 teaspoon vanilla powder for each teaspoon vanilla extract called for in a recipe.
• Wash Fruits and Vegetables: Fill a clean spray bottle with one part vinegar and three parts filtered or distilled water. Spray the fruit or vegetable with the solution, or soak in the solution for 2 minutes any fruit or vegetable that has crevasses or pockets where dirt and bacteria can collect. Cut off tips and ends if applicable, rinse and pat dry with a clean cloth, or dry with a salad spinner if washing leafy greens.
• Zesting: Using a zester to remove the outer layer of a lemon or lime works great. The zest is then used to add flavor or make a garnish. If you haven’t got a zester, you can either get one or use a sharp vegetable peeler, then use scissors to cut the long strands into thin slivers.

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