Cooking tips

Did you know you can slice mushrooms with an egg slicer? You don’t even have to carefully push each one through when the wires don’t cut all the way to the top – just reload the next ‘shroom and it’ll push the previous one out through the slicey bit before it. And the best thing is, the slices are all uniform widths so they cook more evenly. (Boy, was I ever glad to have an egg slicer handy last night when slicing a pound and a half of tiny cremini mushrooms for Ina Garten’s Portobello Lasagne.)

I think I’d like to share a bunch of my favorite cooking tips with y’all, even though most of the people who read this and would be interested, already know way more than I have to offer (Hi Kathleen!). Well, meh. That’s what I get for having food geek friends. -grin-

Someone out there might find these useful, though, so I think I’ll keep it up for as long as I have anything to share… try not to get too bored in the mean time!

2 Responses to “Cooking tips”

  1. Songspinr Says:

    works for tomatoes too–or a tomato slicer can be used for eggs..(.hard-boiled only)

  2. diana Says:

    And my friend Kori said she uses hers for strawberries!

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

:mrgreen: :neutral: :twisted: :shock: :smile: :???: :cool: :evil: :grin: :oops: :razz: :roll: :wink: :cry: :eek: :lol: :mad: :sad: