These tips from chefs will make you the envy of all your foodie friends.
Bela Gil / Instagram / Via instagram.com
Greens can last up to two weeks in the refrigerator if you wash, dry, and wrap them in a dishcloth or paper towel before putting them in the fridge.
That way, they're also ready for you to just grab and use.
Instagram / Bela Gil
To adjust the salt, it is best not to put all of it in at once, but rather to add it bit by bit, always tasting, as you prepare your meal.
Bela Gil: "This way, the food incorporates and absorbs the salt and there is less chance of over-salting the food or having it turn out bland. For example, add salt to the pressure cooker to cook the beans, then add salt while sautéing the seasoning for the beans and, if necessary, finish with a bit of salt as you mix the seasoning into the beans."
To loosen the garlic's skin, pound each clove under the flat side of the knife.
Bela Gil: "Doing that makes it break up a little and then the skin comes off with greater ease."
GNT / Divulgação
via BuzzFeed/Food
