Hey-how bout a thread where we can share all the little tricks, shortcuts etc that we use in the kitchen?
The reason for this inspiration came last week during a cookie baking marathon for the church. I had everything ready to begin, but I realized that the butter was still in the freezer! Remembering (doesn't happen often) something I'd read in a magazine, I got out my trusty box grater, measured the correct amount(s) and grated the frozen butter right into the bowl of the stand mixer-worked like a charm!

I can't take credit for this one, but I can attest to the fact that it "Worked for me"!!

What a great idea Bob!! I've never heard of that but I'll sure remember it.........I hope, because it's happened to me before too. lol

Love the thread and GREAT tip

I'm always looking for cooking tricks and tips... lets do it!

That is a very useful tip. I am always forgetting to take the butter out of the fridge.

Whenever a recipe calls for lemon juice but not the zest, I zest the lemon and put the zest in a ziplock bag that I keep in the freezer that way I always have lemon zest on hand if I want to add it to a recipe.

I'll have to remember that Mama. I didn't know you could freeze zest. I keep it in a container in the fridge for a few days in hopes I can use it.

Another great idea Mama. I have frozen zest before but never thought to do that if I just need the juice from the lemon. Doh! It's one of those things that you think, "Why didn't I think of that?"

Mama, I do the same thing, except I press the lemon zest into a teaspoon measure. Pop em out and freeze them. Each teaspoon equates to the zest of one lemon. I buy the bags of lemons and zest them as I use them. It is a great idea!

FYI... I do the same thing with fresh ginger... if I have it left over from a recipe (ahem... them short ribs recipe), I grate it up, press in to teaspoon and pop out and freeze.

I just freeze the whole arm/finger of ginger. I just grate it as I need it.