by Yvonne Maffei | Feb 20, 2015 | Cooking Techniques & Kitchen Tips
Have you ever cooked eggs one day, washed the dishes and then realized that they still had a funny egg smell to them? You re-wash and wash again, but it always comes back? I have one answer that could help:

Vinegar. Use white vinegar to get that smell out. Simply pour a generous amount into the pan and leave it overnight. The next day, add dish soap and clean as usual.
Alternatively, you could do the same thing with baking soda, as baking soda is a natural odor absorber and it’s especially good to combine the two when you have stubborn food stains that don’t want to come off. More on that tip here.
Do you have a tip you’d like to share? Leave yours in the comment section below.
by Yvonne Maffei | Jun 26, 2014 | Cooking Techniques & Kitchen Tips, Natural Living
This is how I remove stubborn food remnants from my pans (aluminum or stainless steel): 1) sprinkle the area with baking soda; 2) spray or pour vinegar on top, then watch it fizzle (my favorite part); 3) Let sit 5 min., or more for really tough stains); 4) Scrub off w/ a little water + sponge. Repeat if you don’t get it all the first time. Et voila!
by Yvonne | May 17, 2013 | Condiments & Sauces, Salads

When you make a nice batch of eggs or meat in olive oil or butter, but don’t use up all the oil then it’s a really good thing to use up quickly in salad. You can deglaze the pan with some vinegar or something acidic like lemon juice and then pour the warm combo over salad greens. This is a common practice in French cooking and makes for one of the simplest, most delicious salad dressings. The dressing is most likely already flavored and salted so there really isn’t much else to do but sit back and enjoy those greens. Worried about wilting the fresh greens? Simply do any deglazing or pouring of warm oil just before eating.
by Yvonne | Feb 9, 2010 | Cooking Techniques & Kitchen Tips
Years ago, I was turned on to vinegar as a non-toxic alternative to harsh cleaners. I had to stay away from products with heavy fragrance or else I would suffer allergic reactions. I was also concerned about environmental pollution and inhaling toxic fumes or touching products with too many chemicals.
The following tips are just some of the most valuable ways I’ve learned to use vinegar in my kitchen. I hope it will turn you on to the easy and economical ways you can do the same.
Unless stated otherwise, use white vinegar for the applications mentioned.
- Soak messy pots and pans in a mixture of vinegar, baking soda, water and dish soap (optional). Let soak for a few minutes or overnight. You should then be able to remove stubborn food stains without a problem. Also works to remove stubborn stains on the stove and inside the oven.
- Spraying vinegar in floor creases or doorways where ants like to come from should stop them from passing by again. This also helps when sprayed on countertops.
- Pour hot vinegar down slow or clogged kitchen drains to get things running more smoothly.
- To get the most out of soup stocks, add about 1 Tb. of white vinegar to help extract the calcium from chicken, lamb, and beef bones, making your homemade soups more calcium-rich.
- Clean and sanitize wooden cutting boards by spraying full-strength white vinegar onto the surface and using a sponge to wipe after a few minutes. Just be sure to wipe in the direction of the wood grain, otherwise the dirt and debris may get stuck, causing bacteria build-up. Also works to sanitize plastic and glass cutting boards.
- Add vinegar to nearly-empty bottles of tomato sauce, ketchup, mustard, or chutney and shake. The liquid will not only pour out easily, but can also turn into quick marinade for meats and fish.
- To reduce the gas-producing effect of beans. Add about ¼ cup of apple cider vinegar to a pot of bean soaking in water overnight. Rinse thoroughly before boiling and add about 1 Tb. of apple cider vinegar to the cooking water.
- Adding white vinegar to the rinse bin of the dishwasher helps keep spots off glassware, as well as keeps the dishwasher running smoothly.
- If you’re out of eggs when baking, add 1 tablespoon of white vinegar per egg called for in the recipe. This is especially useful for vegans and those with food allergies who can’t eat eggs.
- To prevent mold from building up on melons like cantaloupe, rub the skin with white vinegar.
- To prevent rice grains from sticking together, add 1 tsp. of vinegar for every cup of rice being cooked. Add the vinegar at the beginning of the cooking process.
- To disinfect kitchen counters and appliance surfaces from things like mold, mildew, salmonella and e-coli, spray with undiluted white vinegar.
- For an all-purpose cleaner, fill a spray bottle with half water, half vinegar and use to clean just about any surface.
- To keep kitchen linens bright and colorful, add ½ cup of white vinegar to the washing machine when laundering.
- To keep sour cream from spoiling, add 1 teaspoon white vinegar for every 8 oz. container.
- Spray fruits and vegetables with white vinegar and let sit for about 15 minutes to remove any bacteria that may be on the skin or surface. Rinse with cold water and process as normal.
- Saturate your dish sponge with vinegar and pop in the microwave for 30 seconds to one minute to kill any bacteria that may be lingering. Do this every day or every other day.
- Mop ceramic tile floors with white vinegar and water. You won’t have to rinse and the grout color should stay bright and clean. If it’s dull, scrub with a toothbrush while still wet with the vinegar.
- Clean copper pans of any stains by spraying a thin layer of pure vinegar then covering with salt. The stain should rub right off.
- To remove coffee and tea stains on mugs and coffee pots, soak in vinegar for about a few minutes then wash as usual.
- After frying fish, boil vinegar in the same frying pan to remove the fish odor.
- If you do dishes by hand, glasses sometimes have a funny smell. A little vinegar to your rinse water and it should get rid of it.
- Hard water deposits on sink faucets are stubborn and seem hard to get rid of. Just soak a paper towel or cotton towel with vinegar and cover the faucet area that needs to be cleaned. Leave overnight and in the morning, rinse it off. The deposits should be gone.
- Splash some apple cider vinegar on your next batch of homemade French fries or oven-baked potato wedges. It reduces the starchiness of the potatoes.
- Freshly cut flowers are so lovely on a window sill, but not so much when they wilt. Add 2 Tb. of vinegar and 1 Tb. sugar to each quart of water to keep your flowers fresher longer or perk up the ones who are on their way out.
- Add a few drops of vinegar to pasta as it boils. It reduces the starch and makes the pasta less sticky.
- If you have a recipe that calls for buttermilk but you don’t have it, add a little vinegar to regular milk as a substitute.
- Are your cooking aprons full of hard-to-remove stains? Soak overnight in full-strength vinegar for a non-toxic stain remover. Launder as usual.
- Does washing dishes leave your hands dry and cracked? Spray your hands with a mist of vinegar after heavy dishwashing to keep them feeling soft.
- Poaching eggs can be a challenge because it’s sometimes difficult to help them keep their shape. Add a little vinegar to the eggs while cooking to firm them up. You won’t end up tasting the vinegar in your eggs, either.
- Set a shallow container of vinegar throughout the house to absorb unpleasant odors, especially if you’ve burned something.
- For a very economical and simple salad dressing, add vinegar to olive oil with the ratio of ½ cup vinegar for every 1 cup of oil.
- Add ½ cup vinegar to a gallon of water to keep your vinyl no wax floors clean and shining when you mop.
- When cooking meat for stews, add 1 Tb. of vinegar to the pot to tenderize the meat.
- Clean your kitchen windows with a 50-50 solution of white vinegar and water.
Some of these tips were adapted from About.com
by Yvonne | Apr 10, 2009 | Fish & Seafood, Summer
It’s hard to imagine being in the mood for whole fish, but if you live as close as I do to some spectacular indoor fish markets, it just might happen.

When I’m in the mood for fish of any sort, I head out to the Super H Market, an Asian mega store that has become my favorite spot for locating exotic fruits, vegetables and herbs, fresh sushi and live fish from all over the world. They sell exotic seafare like live conch, snails and even eel. It’s no surprise that people of all ethnicities shop there for the freshest fish in town, and probably for miles.
Last week I had a fish craving, but wasn’t sure exactly what type I needed to satisfy my yearning to eat healthy and light. I decided it would be whatever looked fresh at the market, which turned out to be the bright-eyed red snapper. Nearly every one of its kind was clear-eyed, didn’t smell ‘fishy’, and its skin bounced back to the touch- all of the key elements to selecting fresh, quality fish. I decided to take only two small ones and head back to the produce department to find what I needed for the herb stuffing, remembering a recipe taught by an old friend years ago. The taste of that fish dinner was coming back to me and I couldn’t wait to get home to re-create it all these years later.
I asked the fishmonger to remove the fins, gills and anything sharp that I didn’t know about or couldn’t remove myself. I wanted an open cavity in the belly of my fish for the stuffing. My fishmonger wouldn’t de-bone this fish, so I knew eating was going to be a challenge, so make sure yours if he will do this for you– and then go back to him frequently, as you won’t find too many who will take the time to do this!
To make the stuffing, you will need:
- Approximately 1/2 bunch of flat parsley
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- salt, to taste
Next, you have two options:
You can either sauté the onions in olive oil, then add the garlic and parsley, or you can simply leave it uncooked. I have tried it both ways and can tell you that my personal preference is to fry the mixture. It simply has more taste done this way, but some people prefer not to fry because they know the fish is going to be fried and it’s also a semi-oily fish itself. If you decide to fry the mixture, just be sure to let it cool for a few minutes before stuffing.
Finishing:
When you’re ready to stuff the cavity of the fish, have your cooking twine measured and scissors ready to do the task of tying up the fish in preparation for frying. Once you’re ready to fry, be sure the fish is dry. Good quality paper towels patting both sides well should do the trick.
Using about 1-2 tablespoons
olive oil per fish, place fish flat into the oil. If you like, you can add lemon rounds to the top of your fish, sliding them right under the twine.
Let the fish fry on a medium-high flame for anywhere from 4-6 minutes. DO NOT FLIP! Remember this well: “If you flip (too early, that is), you will rip (the fish)!”
Cover and place the fish in a 350° oven for approximately 10-15 minutes, watching carefully that it is not drying out.
When done, remove but leave the lid on for a couple of minutes to retain moisture.
I was in the mood for a light dinner, so I served my fish with a simple salad of butter lettuce and radish sprouts that I got from the Asian market. They were delicious! My homemade dressing was light and simple and because of the vinegar, it helped to cut the ‘grease’, so to speak, of my oily fish.
Simple Salad Dressing:
- 1 part olive oil
- 2 parts apple cider vinegar
- kosher or sea salt
- black pepper or dry parsley flakes, but not both
Mix, shake and serve.
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