Posts filed under Kitchen Tips and Tricks. Show all blog posts.
Part of my spring cleaning routine includes going through, and paring down, my spice collection. If you’re anything like me, you probably have more spices than you actually use, mostly because you’ve been enticed by a pretty package or convinced that if you purchase kefir lime leaf powder, Thai food would start making a regular appearance on your dinner table.
It’s a bit of a sickness, I admit, but at last count I had 76 spices in my cabinet. This doesn’t include the different salts and peppers that I use regularly, nor does it take into consideration the fresh herbs that are dying a slow death in my fridge. It’s not a crazy amount for someone who’s slightly obsessed with food, but probably more than the average household, I’m sure.
The thing is though, I really only use about 15 of them regularly. The ones in heavy rotation are stored in mini glass jars and tin containers within easy reach of my busy hands, and the rest are tucked away for baking, special occasions and rare recipes. I love having them around though, and despite the space they take up in my small urban kitchen, I think my family and dinner guests benefit from my collection.
Here are the 15 most popular spices in my kitchen—the workhorses of almost every meal I cook:
If you plan on giving your spices a little sprucing up, toss anything that’s been around for longer than two years. If stored properly (tins, glass spice jar or small mason jars) and kept away from direct heat and sunlight, they should retain freshness for that long.
Oh, and here’s a tip…if you keep your spices in glass jars, label the bottom of the container with a sharpie. When you wash it, the writing comes off immediately saving you from the fuss of adhesive stickers.
I’m curious…which spices are your favourite? Do you keep your collection to a few or are they taking over your kitchen too? If you could only keep one spice on hand (excluding salt and pepper), which would it be?
Although there is nothing wrong with eating the rind at the end of a Parmesan cheese wedge, you might need iron teeth to work your way through it. The firm texture not only makes it difficult to eat, but grating is also a challenge, although possible with a little effort and elbow grease.
I have another solution for the leftover rinds, though. When I’ve grated the last of my Parmesan, I tuck the rind into a container in my freezer and save it for imparting flavour to most of my slow simmering dishes. The hot liquid softens the rind and releases a burst of flavour and creamy consistency to most soups, stews, stocks and other stovetop dishes.
Here are six ways to use your leftover Parmesan cheese rinds:
Do you have tips for using up your leftover rinds?