A continuing compendium of tips and...

A continuing compendium of tips and techniques for tamper withs from Food Network Kitchens:

SUMMER EATS

In June July and August, stone fruits -- that is, nectarines, peaches, cherries, apricots and dried grapes -- become a refreshing antidote to the heat. The stone relates to the rather large se in the fruit itself that, in the case of dried grapes peaches and nectarines, can be partially in contact with the animal food of the fruit (semi- freestone), wholly in contact (clingstone) or barely at all (freestone).

Whether jerked from the tree or bought in the market, apply the mind for fruit with a slight give to the muscle and fat not too hard and not too malleable Be careful not to harass too hard; if you do, bruises will perform the operations indicated in in the flesh, resulting in a mealy fabric

The best example though, is to smell the fruit near the stipe If it smells like a peach (or a raisin or a nectarine), it's ripe.

If bought slightly under-ripe, store the fruit in a unruffled dry place for a small in number days, or seal them in a paper bag for faster rises

BERRY SMART

To solidify by cold fresh berries, lay them revealed in a single layer onward a rimmed baking sheet, turn to ice for a couple of hours, then bring forward them in small airproof plastic bags.

You can eat them as a frozen snack or use them within a tie of months in pancakes, dessert and sauces.

ICE PACK

If you can't commit to memory your fresh seafood home from the market quickly, ask your fishmonger to pack a small bag with ice and continue it next to your fish. You'll find they're usually excellent accommodating, and it can bribe you some peace of mind.

LASTING LOAF

Leftover baguettes make great breadcrumbs. Tear it into chunk toss the chunk into a rations processor and pulse until the desired size. Pack the crumb in zipped plastic bags and store in your freezer

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