A trio of smart strategies

This has been a week when some clever tips came my way–things to help improve my life in the kitchen. So, of course, I want to share them:

cimg07761. Peel and cube raw beets before you roast them. Melissa Clark shares that nugget in this week’s Dining & Wine section of The New York Times. The smaller pieces roast quickly and caramelize beautifully–without the mess of peeling and chopping whole roasted beets (especially if you’re dealing with the red variety). I’m mad for roasted beets and can’t wait to try this strategy in her recipe for Beet and Radicchio Salad with Goat Cheese and Pistachios.

2. Use a small measuring cup instead of a coffee scoop to measure coffee. This one comes from professional organizer Krista Colvin, of the whole shebang: “After scooping coffee into the pot for the umpteenth thousand time I measured out those scoops and replaced the lil’ scoop with a larger full serve-1 timer scoop.”


(Dreamstime photo)

(Dreamstime photo)

3. Make a perfect cup of green tea. Green tea is more delicate than black tea, so you should never pour boiling water over green tea leaves. That will make it bitter. Instead, use water just before the boiling point, says Rona Tison, of the Japanese tea producer Ito En. And allow the leaves to steep only a minute or two before sipping.

3 thoughts on “A trio of smart strategies

  1. Pingback: Roasted vegetable medley « Eat Cheap, Eat Well, Eat Up!

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