Kitchen tools

Choosing Appliance -> Grater

In our opinion, the old fashioned box graters work the best since they are sturdy and offer several different grating sizes.

Choosing Appliance -> Cutting boards

There seems to be little difference between hard wood and plastic cutting boards from a safety standpoint, as long as they are properly washed and sanitized after each use. Personally, I like the feel of solid wood. One piece of advice--buy large cutting boards. Don't bother with these tiny boards that everyone seems to have in his or her kitchen. They are not user friendly. Once you get down to serious cutting or chopping, the small boards are always woefully inadequate and downright maddening!

Kitchen tips -> Onions

When selecting, choose firm onions that have dry paper-like skins and that seem heavy for their size. Avoid onions that are soft or spotty and any that have begun to sprout.
When cutting onions and only half the onion will be used, use the top half and store the root end. The root end will stay fresh for a longer period of time.
Tear saving tips: (Experiment with these tips and see what works best for you!)
- Slice under running water.
- Peel the onion, cut in half and let soak in water for approximately 10 minutes before cutting.
- Store in the refrigerator before cutting so the onion is cold.
- Light one or two candles in the area you are cutting the onion.
- Be sure to use a sharp knife.
- Have a fan blowing the fumes away from you.
- Try holding your breath while you are cutting the onion.
To remove the onion odor from your hands, rub a piece of lemon in salt and then squeeze the juice on your hands, rub the juice in, and then rinse it off.

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