|
Cooking Tips and TricksPopular cooking tips and tricks discovered over the years... * Eliminate Fried Food Odors by placing a small cup of bleach nearby while frying foods. The bleach absorbs much of the "fried" odor. * Don't want Greasy Gravy? Add a small amount of baking soda to gravy to eliminate excess grease. * A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker. * For a juicer hamburger add cold water to the beef before grilling. * To keep cauliflower white while cooking - add a little milk to the water. * Let raw potatoes stand in cold water for at least half an hourbefore frying to improve the crispness of french-fried potatoes. * Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh. * Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use. * Do not use metal bowls when mixing salads. Use wooden, glass or china. * A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter. * If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of the pan. * Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil. * To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months. * It's important to let a roast (beef, pork, lamb or poultry) sit a little while before carving. That allows the juices to retreat back into the meat. That way you are not spilling out all the good juices onto the cutting board! * Microwave a lemon for 15 seconds and double the juice you get before squeezing. * Microwave garlic cloves for 15 seconds and the skins slip right off. * When slicing a hard boiled egg, try wetting the knife just before cutting. * Rescue stale or soggy chips and crackers: Preheat the oven to 300°F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container. * The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator-it will keep for weeks. * Bacon - keep it from curling by dipping it into cold water before frying. * When working with dough, don't flour your hands; coat them with olive oil to prevent sticking. * Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! * A dampened paper towel or cloth brushed downward on a cob of corn will remove every strand of corn silk. * Use a gentle touch when shaping ground beef patties . Over handling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking. * Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake cookies. * When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board. Secret Recipes From The World's Finest Restaurants-Cook Like a 5-Star Chef Click Here! Frugal Mom's Guide to once a month Cooking Click Here!
Favorite Soup Recipes Favorite casserole recipes
|
