Cooking School

Essential Test Kitchen tips

By: The Canadian Living Test Kitchen

Photography by David Wile Author: Canadian Living Credits: Photography by David Wile

Cooking School

Essential Test Kitchen tips

By: The Canadian Living Test Kitchen

Neat trick to stay level
When opening a new container of baking powder, cut down the middle of the seal, beneath the lid, and remove only half. The remainder can be used to level off your measuring spoon. Always purchase baking powder and baking soda in the smallest containers available so you're more likely to finish them before they lose potency.
Amanda Barnier

Whip it
When you're making meringue, take care not to overwhip the egg whites—or the granulated sugar won't incorporate.
Chef Lynn Crawford

Same saver: Grate on demand
Did you know that fresh ginger freezes well? You don't even have to peel it. Freeze the whole root in an airtight container and grate it while still frozen, as needed.
Jennifer Bartoli

Peach perfect
The type of peach you use makes all the difference when it comes to pitting. Clingstone peaches are just as they sound—clingy—so save them for eating out of hand. Easier-to-pit freestone peaches are much better for preserving, baking and cooking because the stone pops out easily. Both are equally delicious, though.
Annabelle Waugh

For more essential cooking tips, visit our Cooking School channel.

This story was originally part of "Test Kitchen Tips" in the September 2015 issue.

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Cooking School

Essential Test Kitchen tips

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