FEMME ROUGE is here to answer your toughest culinary dilemmas and provide some helpful tips to guide you in the kitchen.
“I love to use fresh herbs in my cooking, but I hate wasting them when they go brown a day or two later. How can I keep them fresher longer?”
You can preserve your herbs for several more days by rolling them in a damp paper towel and sealing them into a zip-top bag.
Place pot and pan handles facing inward on the stove. It’s just too easy to catch your clothing or arm on a stray handle and send your pot sailing to the floor!
“How do I get rid of dark spots on my stainless steel pots?”
It’s easy! Put some rubbing alcohol on a cotton ball and wipe the spots right off.
“Help! I need to make guacamole this weekend and the grocery store only has unripe avocados. Is there anything I can do to get them ready faster?”
Yes, you can easily speed up any fruit’s ripening process by putting it in a paper bag with an apple. The ethylene gas released by the apple will have your avocados ready in one to two days, depending on how firm they are now.
Fresh meat can be hard to slice, especially for thin preparations like stir-fry. Wrap it and put it in the freezer for 15-20 minutes to firm it up before cutting.
“My family and I are trying to eat healthier, so I’m making lots of recipes with our new favorite grain: quinoa. The only problem I have is how to wash it. Every time I rinse the quinoa and then try to pour out the water, the little grains go right through my fine mesh sieve! Is there another way to clean it, so that I don’t lose half of the grains in the process?”
This one’s actually so simple, it’s amazing! Thanks to the physics of water tension, if you run water over the sieve before pouring in the quinoa, that water will create a barrier between the grains and the mesh, preventing anything from escaping out the bottom.