I gathered a few old tips that anyone can use in the kitchen from Real Simple.
+ The old-fashioned Cast-Iron Skillet is one of the most efficient way to cook. I love mine. They are inexpensive and last a long time. The key is to season your new cast-iron skillet. They are a few higher-end brands that sell pre-season but typically, you will need to do it yourself.
+ Rub ice cubes on a day old baguette until the crust is damp and reheat them for 12 minutes at 370° F. Adjust the heating time for a wider bread. You can use the same technique with a frozen bread. You can replace the ice cubes by quickly passing the bread over cold water. Remember that the idea is to humidify the bread.
+ A three-inch-long piece of orange peel in the box of brown sugar is supposed to keep it soft. Keep any sugar in airtight, moisture-proof containers. Since I keep forgetting to use the tricks, I was glad when I discovered an innovative packaging last fall. It is from a French company Saint-Louis. So far, it works perfectly well for me. The texture is different than regular brown sugar.
+ Cleaning and Seasoning a Cast-Iron Skillet: photo by Christopher Baker
+ Revive Stale Bread With Ice Cubes: photo by Beth Galton
+ Orange in Brown sugar: photo by Tria Giovan
+ Healthier eating habits: photo by Con Poulos