1. Lay newspaper over counter before prepping food. Roll up and throw away after. Saves lots and lots of crumbing and wiping.
2. Keep potatoes from turning green by keeping them out of the cold.
3. Slip recipe cards or the recipe page into a transparent sheet protector, and clip to the fridge.
4. Make notes in cookbooks: date recipe was cooked, occasion, rating, substitutions made, reception, ideas for variations.
5. Buy rice from Thailand. This was a tip I got from a Chinese friend. Thai rice tastes so good it needs no butter or seasoning.
6. Breadcrumbs can take the place of parmesan.
7. Keep whole-wheat flour and grits in the fridge to prevent their turning rancid.
8. Dried beans kept too long dry up so fiercely they will never cook through.
9. Keep salt in a baggie rather than a cardboard container which will get wet & mushy & cake up your salt supply.
10. Favorite kitchen tool: immersion blender (or "stick" blender) which removes 90 percent of the need for a blender.
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