Welcome to the inaugural edition of my new blog series: Tip Tuesday (not to be confused with Tipsy Tuesday, which *should* be a blog series sometime in the future).
Why the new series? Well, let’s see. (Any given) Monday came and went, and I faced one of the following conundrums:
- I had absolutely nothing to write about.
- I had plenty to write about, but no photos to go along with.
- I had an entire post written, but deleted it in a fit of dramatic self-loathing because it was boring, pretentious, redundant, or all of the above.
Tip Tuesday solves the no-post problem, and creates a purposeful arena to briefly share some of my favorite kitchen tricks. I have at least five of them, and I’m sharing two today, so that means I can use this series for roughly three more Tuesdays.
We’ll see if I can come up with a few more, just enough to make it worth this shabby introduction.
Tip #1: Freeze those bananas (alt title: Tell me something I don’t already know, Katy)
Got a pile of over-ripe bananas creating a cozy b&b for your rapidly-reproducing family of fruit flies? Don’t change your afternoon plans in order to whip out a half-dozen loaves of banana bread. Just peel them, cut in half cross-wise, and pop them in a quart-sized freezer bag. When it’s smoothie time, grab a frozen banana instead of a fresh one — it will add thickness and chill to your smoothie, and you’ll never have to starve a smoothie craving because you’re out of bananas.
Tip #2: Freeze the skins of your juiced citrus for future zesting.
Need the juice of a half-lemon for a recipe, but no zest? Rinse off the leftover peel, dry it quickly with a towel, and pop it in a freezer bag kept for this purpose. When you need lemon, lime, or orange zest for a recipe, you can reach for a peel and zest it frozen (it’s actually easier to zest this way). If thick frost has accumulated on the peel, just give it a quick rinse under water first. You can do this with any citrus — I mostly freeze oranges, since that’s a fruit we rarely have on-hand. (Note: this isn’t ideal for zest used as garnish — but in any cooked recipe it works great.)