For a satisfyingly thick but dairy-free soup, add some cashew cream. It’s delicious and easy to make: Soak one cup of raw cashews in water for six to eight hours, drain and rinse them, and blend with 3/4 cup water until smooth.
The post Use Cashew Cream for the Soup! appeared first on Do You Bake.
Each time you make a batch of cookies, bake one test cookie first. That way, if the oven is a little off that day, you can adjust the baking time accordingly and the rest of the cookies still come out perfectly.
The post Bake one test cookie first appeared first on Do You Bake.
Add hot sauce to your leftover pizza. It will taste great the next day, plus the chilies have antimicrobial properties that may help leftovers last longer.
The post Leftover pizza? appeared first on Do You Bake.
When a savory dish needs a little oomph, try a squeeze of lemon instead of salt. A hint of citrus can make the whole recipe come to life.
The post Lemon instead of salt appeared first on Do You Bake.
When grilling flank or skirt steak, marinate it for 10 minutes after cooking instead of before. It adds amazing, full flavor in a tenth of the time.
The post Grilling Flank or Skirt Steak? appeared first on Do You Bake.
Don’t throw out those last drips of jam in the jar; shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste.
The post Don’t throw out the last drips of jam appeared first on Do You Bake.
Always crack eggs on a flat surface, never the edge of a bowl. Otherwise, you’ll risk shell shards and possible contamination of your food.
The post Crack Eggs on a Flat Surface appeared first on Do You Bake.
