When it comes to food and cooking tips, I have to hand it to Twitter. It’s a social platform tailor-made for getting these helpful hints in front of eager eyeballs. As a tweet, the tip stands alone, so it’s easy to consume, without the distraction of a lot of text to clutter the message. And at 140 characters, the information has to be straight to the point and concise.
Labor Day may be history, and the fall school semester has begun, but a bounty of summer produce still fills local markets. Use our Top Ten Food Tip Tweets, below, to grab the gusto before it’s gone!
• The freshest ears of corn feel plump, solid. Each should have a bright green husk, w/a tassel that’s pale, shiny & moist.
• If you love your cooked corn in slabs cut from the cob, lay cob on its side, and cut off the sides, rotating ear.
• Make noodles from zucchini! Use a mandoline to slice into julienne; toss w/salt. Wait 20 minutes; the zucchini will go limp.
• Hate those small chunks of garlic in your pesto? Mince & mash garlic to a paste w/ salt before adding to food processor.
• When working with fresh herbs, use only the leaves−the exception is cilantro, which has tender, flavorful stems.
• Make ice cubes from leftover coffee or tea and use to chill down your iced coffee/iced tea the next day.
• The quickest way to chill wine and beer? Stick it in a bucket or tub of ice, cold water, and a couple handfuls of salt.
• Easiest dessert ever? Affogato! That’s Italian for scoops of good vanilla gelato or ice cream drowned in hot espresso.
• Cooked sliced carrots tossed w/ seasoned rice vinegar, olive oil & torn fresh mint leaves makes a terrific box lunch salad!
• Our new favorite greasy grime cleaner? Rubbing alcohol! A doused rag cleans up your tea kettle in a flash!
Hey, you say, that last tip isn’t about food! You’re right, but let’s face it, cooking involves clean up, and I couldn’t resist sharing this nifty trick. It’s saved me hours of scrubbing in the kitchen. So go on, get cooking!
By the way, we’d love to know your food and cooking tips. Comment below and we’ll post it on our Twitter feed and credit you! Or tweet us directly at @GourmetLive.