To make buttermilk, add 1 tablespoon of vinegar or lemon juice to regular milk.
To make self-rising flour, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, an 1/4 teaspoon of baking soda.
To minimize the tears, put onions in the freezer for about 15 minutes before chopping.
If you accidentally put too much salt in a recipe, sometimes putting a slice of raw, peeled potato will soak up excess salt.
Store onions and potatoes separately. They both make each other go bad faster.
Separate your bananas as soon as you return from the store. They’ll stay fresh longer.
When reheating bread goods (such as muffins, pancakes, and the like), put a cup of water in the microwave with it. It adds moisture to the air and keeps the bread soft.
To get the most juice out of a lemon or lime, zap it in the microwave for 20 seconds or so, let it sit for a minute, and then roll it around on the counter a few times.
To peel a whole garlic clove, place the flat side of a knife on top of the clove and give it a good whack. The skin should fall right off.
Get the icky smell of garlic or onions off your hands by “washing” them with water and baking soda. Or water with vanilla essence.
To double the amount of your butter used for spreading, simply whip it with a small amount of warm water until it’s light and fluffy. This isn’t ideal for baking recipes that need a specific fat amount, but it’s great for spreading on your bread or corn-on-the-cob. Just keep it in the refrigerator, and it should stay light.
