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Our Favorite Kitchen Tips &Tricks

ELECTROLYTE WATER

Don’t sleep on quality cheese! It can make or break your recipe. Any time I need shredded cheese, I purchase a whole block and shred it myself using the shredding disc on my food processor. You can use a box or plane grater, or even just dice it with a knife. Many pre-shredded cheeses are coated to prevent clumping, which can sometimes affect the flavor and meltiness. – Kacie Galtier, Designer & Illustrator

My mom is an excellent cook — I love her green gumbo, her smothered squash and zucchini, and her red beans and rice. Any time I ask for a recipe, she tells me she just adds a pinch of this and a pinch of that — in other words, no real recipe. But every dish has a pinch of brown sugar. It’s her magic trick! – Eliza Schulze, Art Director

Nothing is worse than a big clump of uncombined flour in the middle of your pancake breakfast. Whenever I need to use dry ingredients in a recipe, I like to run them through a sifter before combining them with the wet ingredients. My mom is an amazing baker and she swears it makes all your batters smooth, airy and, of course, clump-free. – McNally Sislo, Creative Manager

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