June 26, 2009

It’s best to freeze dried fruits (such as apricots) for 20 minutes before slicing.  This technique will keep the fruit from adhering to the knife.  The firm pieces will be easier to slice and they will stay put on the cutting board instead of clinging to your chopping utensil.


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4 responses to “Cooking Tip #10”

  1. Ebie says:

    I agree with you!

  2. Dwacon says:

    Have you tried re-hydrading dried fruits in alcohol? Try brandy for dried apricots. They are a great garnish on a pastry or sorbet.
    .-= Dwacon´s last blog ..R.I.P. Michael Jackson =-.

  3. Well fancy that! Dried apricots always stick to the knife when I chop them to add to muesli. Now I will pop them in the freezer first.

  4. Metz says:


    It is the weekend again and am dropping by as always to check out what’s new and to wish a restful weekend 🙂 xoxo
    .-= Metz´s last blog ..Travel Thursday on Empty Streets: Hongkong Disneyland =-.

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