Every bite of food should be a sweet bite
This is a cool neat trick to get those distinct ridges on gnocchi. It’s customary to give each little morsel their ridges by using a butter paddle or the tines of a fork. But you can achieve the same thing using a whisk. Line up the gnocchi pieces on a work surface, and then roll the whisk over them to create deep, even ridges.
And if you are making the sauce for those gnocchi’s or a yummy
Need to measure a solid fat like lard or shortening for that pie? But, you hate cleaning the measuring cup afterwards? Here is something that may help you with that. Line the measuring cup with plastic wrap before adding the fat. Push the fat into the cup with a spatula or wooden spoon to be sure the cup is completely full. Then when you are ready, all you have to do is simply pull the hanging wrapping and the cup stays clean. You can even go one step further and chill the fat in the plastic wrap before cutting it into the flour for the pie dough.
And if you are using butter…
… you know that using your fingertips to cut the butter into the flour can heat it and melt it pretty quick. The food processor is the best method to avoid this, but if you don’t have one, or you don’t want to use it, try this: Rub a frozen stick of butter against the large holes of a regular box grater over the flour. Then use a pastry blender to work the butter into the flour. You want to make it even easier? Press the cold butter through a potato ricer.
How many of us has their way of seperating our eggs yolks from the whites? Show of hands? yep. You could doit the old fashion way, crack, cup your hand and gently let the whites run thru your fingers. Done it, broken more yolks that I can count. Then there is the using the shell - done, and broken more yolks than I can count. When I finally thought of buying one of those egg dividers I realized that I can make my own with the a slotted spoon