Amazing idea to keep your bubbly cold at a summer soiree - rose ice cubes!!!

Champagne and rose ice cubes. cute idea with the roses in the ice cubes - for use in any drink.

Useful kitchen life hacks and tips that food geeks would love.

Great food preservation tips! Useful kitchen life hacks and tips that food geeks would love.

Basted eggs: the easier, just-as-delicious and just as healthy version of poached eggs.

23 Tips That'll Trick Others Into Thinking You're A Chef

Basted eggs are like steamed fried eggs. You cook them by cracking them into the pan as if you’re going to fry them, but instead, you add some water, cover the pan, and you end up with perfectly runny and scrumptious eggs.

Amazing Kitchen Tips and Tricks - I had no idea about some of these

Amazing Kitchen Tips and Tricks - cutting pancakes with pizza cutter, baking eggs to make hard boiled, etc

The Butcher's Beef Chart. Great wall art for your favorite cook's kitchen or dining room.

The butcher shop's beef chart diagram of beef cuts cooking and kitchen information unique art print

For making sure you’re using the right kitchen appliance.

27 Diagrams That Make Cooking So Much Easier

Yes, It Matters What Kind Of Kitchen Mixer You Use. Immersion Blender -- I learn something new everyday!

Don't you hate it when you get recipes that say marinate for between so and so and you don't know how long so and so is best? There are several factors to take into account with marinade time: type of meat, size of meat chunks, and acidity of the marinade. For dark proteins — beef, lamb, pork — longer is always better. BUT, if the food is delicate — shrimp, flaky fish — stop marinating after 15 or 30 minutes or the acid will start to break down the protein too much. Chicken is somewhere in…

Marinating Times: "A longer marinade isn't always better — but it usually is. For dark proteins — beef, lamb, pork — longer is always better.

They can feel like life's greatest mysteries: Is that chicken breast at the bottom of the freezer still safe to eat? Or is that mustard jar in the back of the cupboard still any good?

How Long You Can Store (Almost) Anything in the Fridge, Freezer and Pantry

It’s sometimes hard to know when food needs to be tossed, or when it’s perfectly safe to salvage. Real Simple Magazine de-mystified the process with this handy chart, which incorporates advice from the USDA, food scientists, and food manufacturers.

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Today is Meal Prep Sunday! Here’s a Eat Clean Grocery List that will make your shopping life easier and your week healthier :)


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