Ever wondered how to ripen fruit, mince garlic, or clean a cast iron pan? How about the best way to zap pet odors, hem pants or troubleshoot appliance issues? You'll find simple solutions to these, and numerous other everyday challenges in Good Housekeeping's Home Skills. This special interest publication puts the trusted brands' all-time best tips and tactics in one place—and right at your fingertips. Numerous charts and checklists round out this easy-to-follow compendium of household know-how
GOOD HOUSEKEEPING HOME SKILLS
Prep & Cook • From measuring to chopping, these must-master basics, plus a few ingenious shortcuts, will help you become an ace in the kitchen. You’ll have your cooking space running like a well-oiled machine in no time. (And delicious meals to show for it as well.)
MASTER YOUR KNIFE TECHNIQUE • Always use a sharp chef’s knife to make your presentation a cut above.
Outfit Your Kitchen • When it comes to cookware and tools, there are so many options. How to choose? You can whip up almost any meal with the following key items.
CLEAN A CAST-IRON PAN • This durable cookware can last a lifetime, but it can’t be soaked, put in the dishwasher or scrubbed with scouring pads. Here’s the best way to care for it.
MAKE YOUR EGGS EGG-CELLENT • Cheap, versatile and packed with 6 grams of protein and 13 essential vitamins, eggs are one of nature’s most perfect foods. Eggshell color is determined by breed — brown hens lay brown eggs; white hens lay white ones — and has no effect on an egg’s flavor or nutrition. Next time you are cooking or baking with eggs, use these clever tricks from the Test Kitchen.
BUTTERFLY A CHICKEN • Removing the backbone from a whole chicken (a.k.a. butterflying or spatchcocking) and then flattening the bird cuts 30 to 40 minutes off the total time. This super-simple method ensures even cooking. Follow these easy step-by-step instructions.
PREPARE BROTH • “Stock” traditionally refers to an unsalted base liquid, while “broth” is seasoned and can be sipped as is. The terms are often used interchangeably. The advantage of making your own broth? You can control the ingredients you add and make sure you’re getting exactly what you want.
Extend the Life of Garlic • Garlic keeps longest when stored at 60°F to 65°F and in moderate humidity. You can store garlic under an unglazed clay flowerpot in a cupboard; this creates a small humidor without cutting off air circulation, which can lead to rot. Alternatively, you can try the following techniques.
SUBSTITUTE WITH EASE • Sometimes you don’t have an ingredient on hand, or you have a guest with certain dietary needs. Here’s how to tweak recipes so they work for you.
KEEP HERBS FRESH • Washing produce, including herbs, helps prevent soil- and insect-borne illness. Storing herbs properly will make it more likely that you’ll use them and cut down on food waste. For tips on growing your own herbs, see page 78.
Frost a Cake Like a Pro
FREEZE EVERYTHING • Move over, ice cream; it’s time for some company. Follow the manufacturer’s instructions or use the following recommended times.
PRESERVE FRESH PRODUCE • If you’ve overbought at the grocery store and you know you won’t be able to use up fruit or vegetables before they start to spoil, a good way to prolong their life is to freeze them.
MEASURE PRECISELY • When it comes to baking, recipes depend on the correct ratio of ingredients—plus chemistry — to work. Follow these guidelines when prepping ingredients to make sure your final product has the right taste and texture.
REDUCE FOOD WASTE • Time for a can-do attitude! It’s easy to reduce your environmental footprint while saving money—here’s how.
PREP A PIE CRUST • Master rolling and shaping for a flawless pie every...
