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	<title>tips from the smitten kitchen &#187; Storing</title>
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		<title>how to make an overly obsessive spice rack</title>
		<link>http://smittenkitchen.com/tips/how-to-make-an-overly-obsessive-spice-rack/</link>
		<comments>http://smittenkitchen.com/tips/how-to-make-an-overly-obsessive-spice-rack/#comments</comments>
		<pubDate>Sun, 07 Feb 2010 12:52:58 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Storing]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=85</guid>
		<description><![CDATA[
Five years ago, I moved into an apartment with a skylight over the kitchen and built-in spice shelves along a wall and decided to overhaul my mess of spice bottles and bags to make them fitting for such a pretty display. I looked for containers that would be uniform, have a wide mouth (to easily [...]]]></description>
			<content:encoded><![CDATA[<p><a href="http://smittenkitchen.com/tips/how-to-make-an-overly-obsessive-spice-rack/" title="new, improved"><img src="http://farm5.static.flickr.com/4006/4335454466_a9cd4465ca.jpg" width="500" height="332" alt="new, improved" /></a></p>
<p>Five years ago, I moved into an apartment with a skylight over the kitchen and <a href="http://www.flickr.com/photos/smitten/2927618849/">built-in spice shelves along a wall</a> and decided to overhaul my mess of spice bottles and bags to make them fitting for such a pretty display. I looked for containers that would be uniform, have a wide mouth (to easily dip measuring spoons or fingers for a &#8220;pinch&#8221; in), were opaque (so that the sunlight wouldn&#8217;t damage the spices over time) and wouldn&#8217;t cost a fortune to buy in the quantity I needed.</p>
<p><span id="more-85"></span></p>
<p><a href="http://www.flickr.com/photos/smitten/4334710103/" title="old tins"><img src="http://farm5.static.flickr.com/4029/4334710103_6bfa67ba90.jpg" width="500" height="332" alt="old tins" /></a></p>
<p>I ended up with <a href="http://www.mcmaster.com/#4332t53/=5pfng1">4 ounce tins</a> and affixed them with <a href="http://www.amazon.com/gp/product/B00006B8FZ?ie=UTF8&#038;tag=smitten-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=B00006B8FZ">Avery 5160 Mailing Labels</a> that I&#8217;d printed from a Microsoft Word document and all was right and pretty in my orderly, well-spiced world. Until it wasn&#8217;t. Four and a half years later, there were <b>problems</b>. Paper labels were peeling at corners, many were smudged but that was the least of the problems&#8230; after five years of catching kitchen grease and bits of powders in their rims, a few were <i>grimed shut</i> leading to many expletives when I needed ginger, stat for a recipe and the bleeping lid wouldn&#8217;t come off. Some tins had rusted slightly over repeated washings without wiping them dry.</p>
<p>I was not pleased, as I&#8217;d hoped those tins would be a once-in-a-lifetime investment, and begrudgingly began seeking out a new solution. Many months later, I found one in <a href="http://www.amazon.com/gp/product/B000UZPFZ0?ie=UTF8&#038;tag=smitten-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=B000UZPFZ0">these wee bottles</a>.</p>
<p><a href="http://www.flickr.com/photos/smitten/4334713567/" title="new spice bottles"><img src="http://farm5.static.flickr.com/4011/4334713567_1e62b08505_m.jpg" width="240" height="159" alt="new spice bottles" /></a><a href="http://www.flickr.com/photos/smitten/4334712879/" title="my little apothecary"><img src="http://farm3.static.flickr.com/2711/4334712879_7c9e1d26d1_m.jpg" width="240" height="160" alt="my little apothecary" /></a><a href="http://www.flickr.com/photos/smitten/4335457772/" title="spice bottles, from the top"><img src="http://farm3.static.flickr.com/2786/4335457772_bbeba1ae49_m.jpg" width="240" height="159" alt="spice bottles, from the top" /></a><a href="http://www.flickr.com/photos/smitten/4334714077/" title="new spice bottles, bubbled labels"><img src="http://farm5.static.flickr.com/4064/4334714077_e3cb3eccb4_m.jpg" width="240" height="159" alt="new spice bottles, bubbled labels" /></a></p>
<p><strong>Pros:</strong> Yes, they&#8217;re very pretty. They&#8217;re also 4.5 ounces each (which means that they will hold the contents of most spice bottles), have a wide mouth and although the pictures don&#8217;t make this clear, they are <i>completely airtight</i> (the tins were not). There is a silicon rim along the inside of the lid that snaps shut when completely closed, so wonderfully tight that I&#8217;d recommend you open a full bottle of powder over the sink, just in case the vacuum created makes a mess. Because they&#8217;re glass, they&#8217;ll never warp or rust and will always wash up shiny, which will please me immensely. They&#8217;re made by a company named Libbey Vibe, and sold through <a href="http://www.amazon.com/gp/product/B000UZPFZ0?ie=UTF8&#038;tag=smitten-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=B000UZPFZ0">Amazon</a> and Target (and Crate and Barrel, but they charge more). I&#8217;ve affixed them with <a href="http://www.amazon.com/gp/product/B001HAZU16?ie=UTF8&#038;tag=smitten-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=B001HAZU16">Avery 18695 Clear Return Address Labels</a> (font: Bell Gothic, Size 16) that are remarkably smudge proof, easy to remove (with no residual grime) and re-affix should they land crooked, which all of mine did. For extra &#8220;smudge protection&#8221; you could cover them with a second blank clear label. </p>
<p><strong>A Tangentially Related Pro:</strong> These jars also <a href="http://www.wasserstrom.com/restaurant-supplies-equipment/foodservice_Libbey+Vibe?gclid=CJLU8cCg4J8CFWEO5Qod8HbMHQ">come in different sizes</a>, all the way up to 82 ounces if you&#8217;re looking to pretty up your whole pantry, not just your spices.</p>
<p><strong>Cons:</strong> I&#8217;m having a hard time getting the labels around the curve of the bottle exactly flat, there are bubbles. The difference between now and five years ago? It barely bothers me. A bigger issue is that clear jars don&#8217;t protect the spices from sunlight, which I will either decide to live with, keep them in the cabinet, or put them out on shelves with a kind of makeshift curtain draped over them. Finally, they&#8217;re a little less space efficient as I wouldn&#8217;t advise stacking them more than two high (I&#8217;d stack the tins in threes, sometimes fours) as it gets too wobbly. </p>
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		<slash:comments>96</slash:comments>
		</item>
		<item>
		<title>too many egg whites?</title>
		<link>http://smittenkitchen.com/tips/too-many-egg-whites/</link>
		<comments>http://smittenkitchen.com/tips/too-many-egg-whites/#comments</comments>
		<pubDate>Sun, 10 Jan 2010 15:30:19 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Resources]]></category>
		<category><![CDATA[Storing]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=78</guid>
		<description><![CDATA[Don&#8217;t you hate it when a recipe calls for egg yolks by the half-dozen but doesn&#8217;t help you find a home for all of those extra egg whites? One thing you can do with them is to freeze them until you find yourself making an egg white-demanding recipe, but if you&#8217;re more impatient than that, [...]]]></description>
			<content:encoded><![CDATA[<p>Don&#8217;t you hate it when a recipe calls for egg yolks by the half-dozen but doesn&#8217;t help you find a home for all of those extra egg whites? One thing you can do with them is to freeze them until you find yourself making an egg white-demanding recipe, but if you&#8217;re more impatient than that, here are some Smitten Kitchen recipes that call for whites, not yolks: <a href="http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/">Spingy Fluffy Marshmallows</a>, <a href="http://smittenkitchen.com/2007/02/two-fops-and-a-fix-it/">Mom&#8217;s Chocolate Chip Meringues</a>, <a href="http://smittenkitchen.com/2007/04/a-ballet-of-sorts/">Mixed Berry Pavlova</a>, <a href="http://smittenkitchen.com/2007/09/layered-lemon-love/">7-Minute Frosting</a>, <a href="http://smittenkitchen.com/2009/04/chewy-amaretti-cookies/">Chewy Amaretti Cookies</a>, <a href="http://smittenkitchen.com/2008/12/sugar-and-spice-candied-nuts/">Sugar and Spice Candied Nuts</a>, <a href="http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/">Hazelnut Brown Butter Cake</a>, <a href="http://smittenkitchen.com/2008/10/pink-lady-cake/">Pink Lady Cake</a>, <a href="http://smittenkitchen.com/2009/05/almond-raspberry-layer-cake/">Almond Raspberry Layer Cake</a> and, of course, in droves, <a href="http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/">Swiss Meringue Buttercream</a>. [I'll update this post as we produce more egg white focused recipes.]</p>
<p>Need even more inspiration? Check out <a href="http://www.davidlebovitz.com/archives/2007/09/recipes_to_use.html">David Lebovitz&#8217;s suggested uses for extra egg whites</a>. Now get whisking!</p>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>how to flash freeze</title>
		<link>http://smittenkitchen.com/tips/how-to-flash-freeze/</link>
		<comments>http://smittenkitchen.com/tips/how-to-flash-freeze/#comments</comments>
		<pubDate>Fri, 21 Aug 2009 03:05:00 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Storing]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=39</guid>
		<description><![CDATA[Flash freezing &#8212; the process of spacing items out on a tray, freezing them until they are firm and then storing them in more space-efficient freezer bags &#8212; is the single most revolutionizing concept I have adapted into my cooking repertoire, because it allows us to freeze uncooked dumplings, gnocchi, biscuits, scones and even scooped [...]]]></description>
			<content:encoded><![CDATA[<p>Flash freezing &#8212; the process of spacing items out on a tray, freezing them until they are firm and then storing them in more space-efficient freezer bags &#8212; is the single most revolutionizing concept I have adapted into my cooking repertoire, because it allows us to freeze uncooked <a href="http://smittenkitchen.com/2007/11/elsewhere-dumplings-and-cake/">dumplings</a>, <a href="http://smittenkitchen.com/2007/04/saved-by-a-grater/">gnocchi</a>, <a href="http://smittenkitchen.com/2007/05/my-bacon-is-always-crisp/">biscuits</a>, <a href="http://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/">scones</a> and even scooped <a href="http://smittenkitchen.com/category/cookie/">cookies</a>  without them become one doughy mass. </p>
]]></content:encoded>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>storing carrots</title>
		<link>http://smittenkitchen.com/tips/storing-carrots/</link>
		<comments>http://smittenkitchen.com/tips/storing-carrots/#comments</comments>
		<pubDate>Thu, 20 Aug 2009 15:56:29 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Storing]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=18</guid>
		<description><![CDATA[Do your carrots get soft and bendy in the fridge? Mine always have, and it drove me bonkers until I realized (yesterday, actually) that they were drying out. To store them so they&#8217;ll last longer, remove their green tops, rinse and drain them before storing in a plastic bag in the coldest and most humid [...]]]></description>
			<content:encoded><![CDATA[<p>Do your carrots get <a href="http://www.flickr.com/photos/smitten/301458371/">soft and bendy in the fridge</a>? Mine always have, and it drove me bonkers until I realized (yesterday, actually) that they were drying out. To store them so they&#8217;ll last longer, remove their green tops, rinse and drain them before storing in a plastic bag in the coldest and most humid part of the fridge. Firm up limp carrots by cutting off one end and sticking them in ice water, cut side down. </p>
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		<slash:comments>8</slash:comments>
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