A few things I've learned recently while experimenting in my kitchen:
~Measuring honey is a royal pain in the arse; oil your measuring spoon or cup first (Pam or another type of kitchen spray works great), pour out any excess, and measure your honey. The oil will cause every last drop of sweetness fall right into your bowl without the help of a spatula...or finger!
~Fresh garlic goes a lot farther than its pre-minced, jarred siblings...for easy peeling, place each clove on a cutting board and whack it with the side of your chef's knife. The peel will come right off!
~When baking a chocolate cake, dust your baking pan with cocoa powder instead of flour...yum!
~Along the lines of the honey trick, when measuring peanut butter, fill your measuring cup with hot water and pour it out. Without drying the cup, measure the peanut butter and it'll slide right out!
~Use cold water to remove stubborn starches from pans (rice) and hot water for greasier sauces
~To keep your burgers from "swelling" in the middle, make your patties thinner in the middle and thicker on the edges. They'll even out while grilling...pinky promise!
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