Cooking and Kitchen Tips
Here are a few cooking tips to help you in the kitchen. Some are pretty basic, some are pretty odd sounding, and some sound just plain weird. If you have any cooking tips to share, e-mail me and I will put them on my list with a credit!
Frozen strawberries, seedless grapes and peeled bananas make great frozen snacks. Freeze on trays, then place in plastic bags for quick treats.
A slice of bread placed into a bag of hardened brown sugar will soften it again in a couple of hours.
When using dried herbs instead of the fresh herbs that a recipe calls for use 1/3 the amount of dried herbs and vice versa.
Potatoes will bake in a hurry if they are boiled in salted water for 10 minutes before popping into a very hot oven.
Make a quick easy herb vinegar: Place a handful of fresh herbs and a nice white or red vinegar in a jar and store in a cool place for two weeks.
Bake your cake as soon as possible after mixing the batter or it will become heavy.
Want an easy salad dressing with the taste of oil and vinegar without the fat and calories of oil and vinegar? Try seasoned rice vinegar.
Ground herbs keep best in containers that shield them from light.
Try grilling corn on the cob for your next outdoor barbeque.
When working with ground beef, wet your hands to prevent sticking.
To prevent soggy picnic salads, place the dressing on the bottom of the bowl. Then cover with plastic wrap. Place the salad on top of the plastic wrap. Right before serving, remove plastic wrap and toss salad.
For more flavor, crush dried herbs between your fingers before adding them to a dish.
Use a muffin tin to serve condiments at a picnic or party to save space.
Use empty plastic bread bags and double-bag store-bought bread before freezing it. The bread freezes without getting freezer burn and thaws out nicer.
Remove silk from corn by using: asoft plastic scrubber, washcloth, baby bottle brush, a bristle brush., or nylon netting.
Soak any red game meat in canned evaporated milk for 30 minutes before cooking. This will tenderize even the toughest cuts. It's great for cookouts.
A leftover baked potato can be re-baked if you dip it in water and bake in a 350 degree F oven for 20 minutes.
To make uniform hamburgers, sausage patties, etc. use an ice cream scoop.
A thin slice from each end of the potato will speed up baking time as well.
When it is hot outside, place plastic cups in your freezer with about an inch of water in them to make instant ice cubes.
Buy a candy thermometer. They only cost a few bucks, and it may mean the difference between candy and a sugary mess.
Use a bundt cake pan as a centerpiece when serving meals outdoors on a table with an umbrella. Pan can be used for flowers, dips, ice, floating candles...whatever.
You'll shed less tears if you cut off the root end of the onion last.
To remove those nasty garlic and onion smells from your hands, rub them with: coffee grounds, toothpaste, white vinegar, or even salt.
No more tears when peeling onions if you place them in the freezer for 4 or 5 minutes first.
When you need both citrus (lemon, lime, orange...) juice and grated peel grate before squeezing the juice. Both jobs will be easier.
Scalding tomatoes, peaches or pears in boiling water before peeling makes it easier on you and the fruit, skins slip right off.
To keep fruit from browning dip into the juice from grapefruit, oranges, lemons or pineapples.
Use your favorite preserves as a glaze for pork or chicken. Try a blend of apricot jam, curry powder, currants or raisins.
To preserve flavor in berries hull after you wash them.
Keep a big salt shaker filled with flour by the stove for use in dusting meats and baking pans.
Almost all fruit tastes better at room temperature.
Put dates and other sticky fruits in the freezer for about an hour before cutting up. It will make it easier.
For an attractive dinner relish, use a melon baller to scoop out a stiff jellied relish and arrange attractively.
To keep meat loaf from coming out greasy, put 2 bread "heels" on the bottom of the pan under the meat before cooking. The bread soaks up the grease and can later be fed to the birds.
To test whether a pineapple is ripe, see if youc an easily pull out a leaf from the crown.
Put butter or margarine wrappers in a zip-lock bag in freezer for later use in buttering cake pans or cookie sheets.
The easiest and tastiest way to frost grapes is to first wash and dry them. Then dip them first into lemon juice and then into granulated sugar.
Always add croutons to a salad at the last possible moment to prevent sogginess.
Store homemade mayonnaise in the warmest part of your refrigerator for better flavor and to prevent separation.
Never place your knives in the dishwasher, always wash them by hand, or the handles will slowly deteriorate and the blades dull and pit.
Always grind your pepper fresh.
Ripen green fruits by placing them in a perforated plastic bag - the holes allow air movement, yet retain the odorless gas the fruits produce to promote ripening.
Do not soak wooden salad bowls or use dish soap on them. Because of this never put raw meat or juices into either a salad or dressing.
To hasten the ripening of garden tomatoes or avocados, put them in a brown paper bag, close the bag and leave at room temperature for a few days.
Don't toss out the tougher outer leaves of lettuces, they are especially rich in vitamins. Either cut into smaller pieces for your salad or save for making broth or soup.
When pan frying, heat the pan before adding butter or oil.
When washing greens. it is bets to use luke warm water, not freezing cold.
Do not let thermometers touch the bottom of the pan when cooking. This will distort the reading.
Measure liquids at eye level on a flat surface in a liquid measuring cup.
During humid weather, cook candy 3 degrees higher than on a normal day.
The easiest way to measure shortening is to partially fill a glass measuring cup with water, leaving space for the amount of shortening to be added. Add shortening until the water moves up to the correct point.
To keep meat loaf from coming out greasy, put 2 bread "heels" on the bottom of the pan under the meat before cooking. The bread soaks up the grease and can later be fed to the birds.
Always pack brown sugar when measuring.
Put butter or margarine wrappers in a zip-lock bag in freezer for later use in buttering cake pans or cookie sheets.
For most accurate measuring, use the least amount of steps. For example, when measuring 3/4 cup, do not use the 1/4 cup three times. It is more accurate to use the 1/4 cupa and the 1/2 cup.
Always read through a recipe a few times before preparing your dish.
Do not refrigerate cooked stuffed poultry. Remove the stuffing first and store separately.
Use a potato peeler to cut cheese in strips for garnish.
Don't store soft cookies with crisp cookies or else you will have a lot of kinda-crisp, kinda-soft cookies.
A little salt sprinkled into the frying pan will prevent spattering.
For healthier bacon, bake on a rack in your oven for 10 minutes at 400 degrees.
If you double a vegetable recipe, increase the liquids, herbs, and spices by less than one-half.
To prevent apples from cracking when baking, peel a 1 inch band around the middle or top.
Cook vegetables without a cover and more of the color will be retained.
When frosting cupcakes, just dip into bowl of frosting and twist.
You can slice a round vegetable easily if you first cut a thin, flat lengthwise slice and hold it cut-side down against the cutting board as you slice. This will keep the vegetable from slipping around.
To prevent spilling custard pies when you are placing them into the oven, put the last cup of custard into the shell when the pie is already in the oven, right before you shut the door.
Meat loaf will not stick if you place a slice of bacon on the bottom of the pan.
To save room in your freezer, when freezing casseroles wrap casserole dish with extra thick layers of aluminum foil. Once frozen, remove casserole dish. When you want to heat and serve the casserole, just put it back into the dish it was originally stoired in.
Do not store onions and potatoes together as onions give of a gas that makes potatoes spoil faster.
The key to the flakiest pie crust is keeping it *cold*.
Grind leftover beef, turkey or pork and combine with minced onion and enough leftover gravy to form a paste. Spread the mixture over rolled-out biscuit dough, roll like a jelly roll and slice. Bake and serve with additional gravy.
For easy tart shells, form around an inverted muffin tin.
Put leftover scalloped potatoes in blender with some milk. Heating this mixture makes a delicious potato soup.
When making stock, use either whole vegetables or very large chunks to prevent clouding of the stock.
Vinegar brought to a boil in a new frying pan will prevent foods from sticking.
Instead of tartar sauce with fish, try a spicy dipping sauce made with marmalade or peach jam and prepared hot mustard.
Store shelled nuts in either the freezer or refrigerator to keep fresh.
To get a lovely dark color when making stock, add onion skins.
Muffins will slide right out of tin pans if you first place the hot pan on a wet towel.
Scalded milk will not stick to the pan if you first rinse the pan with cold water.
For fuller color and flavor when making stock, roast bones and vegetables in a 400 degree oven for 30 minutes before adding to liquid.
A cup of water added to the bottom portion of a broiler pan will absorb smoke and grease.
When storing beets or carrots, cut off the leafy tops to prevent spoilage.
A few teaspoons of sugar and cinnamon slowly burned on top of the stove will hide unpleasant cooking odors.
To get calcium out of the bones of meat when cooking, add acidic ingredients to the dish (a splash of vinegar, tomatoes, or lemon juice)
A lump of butter or a few teaspoons of cooking oil added to water when boiling rice, noodles or spaghetti will prevent boiling over.
Rubbing the inside of the cooking vessel with vegetable oil will also prevent noodles, spaghetti and similar starches from boiling over.
When making a cream sauce, use low fat milk and flour instead of heavy cream.
When slivering nuts, cut them immediately after removing the skins after blanching as this is when the nut is the softest.
Do not use a food processor or blender to grind nuts. They tend to crush the nuts which releases the oils, causing lumping. Buy an inexpensive nut grinder.
To convert Farenheit temperature to Celsius Temperature, subtract 32, multiply by 5 and divide by 9. To convert Celsius to Farenheit, multiply by 9, divide by 5, and add 32.
Try cooking/simmering shrimp (with the shell on) in a little beer for a very interesting flavor.
To thicken soups and sauces in a low calorie/low fat flavorful manner, puree cooked peppers, onions, cauliflower, or potatoes and add them in.
When you lift the lid of a cooking pot, open it outward to prevent a blast of steam from hitting your face.
A few drops of lemon juice added to simmering rice will keep the grains separate.
When you run out of maple syrup, try warm raspberry or strawberry preserves with fresh berries stirred in.
Grating a stick of butter softens it quickly.
Try using blended cottage cheese with herbs on your pasta instead of a heavy alfredo sauce.
Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
Leftover pancake batter? Add grated potatoes and onions and fry until golden on both sides. Serve with applesauce.
When cooking beans, cook with either beef, chicken, vegetable, or fish stock instead of water.
Dice leftover french fries and add to scrambled eggs or omelets.
A dip of the spoon or cup into hot water before measuring shortening or butter will cause the fat to slip out easily without sticking to the spoon.
Try adding toasted seeds or nuts to bean dishes to add flavor and crunch.
Before measuring honey or other syrup, oil the cup with cooking oil and rinse in hot water.
For a more flavorful pasta salad, cook the pasta in chicken broth rather than water with oil and salt.
When making cold bean salads, make sure to marinate the beans overnight in the dressing for great flavor.
Catsup will flow evenly out of the bottle if you first insert a drinking straw to the bottom of the bottle and remove.
Never flip a pancake more than once, it toughens it when you do.
Whenever you handle hot peppers, make sure to use rubber gloves.
Pancakes freeze very well, separated with wax paper. Reheat in a 350F oven.
Don't touch any objects, people, or pets with hands that have been handling hot peppers. The oil is very irritating and will stick around until you wash it well with soap and water.
It is easy to open an oyster by using a beer can opener. Just wedge the point under the hinge at the top of the oyster, then push down hard.
Examine mussels carefully before using. If you hear a slushing sound or if an oyster is heavier than it should be, then discard it. It is probably filled with sand and dirt, and one mussel like this can ruin an entire dish.
Wash your knives and cutting boards well with soapy water after chopping hot peppers.
When you fill muffin pans with batter, fill one of the cups with water and the other muffins won't scorch during baking.
Never cut anything that is placed in your hand. Place the object on the cutting board and use the proper sized knife for the job.
If you wet the dish on which the gelatin is to be unmolded, it can be moved around until centered.
Add some chopped banana to your next batch of pancakes for a very tasty treat.
If you have eaten a too hot pepper and want to cool your mouth, don't drink water. The heat is from an oil, so milk products, rice, and bread are the most effective.
Never soak wooden handled knives (or other wooden handled utensils). Wash and dry them quickly. Soaking swells the handle and can warp and separate it from the metal.
Do not use food from a can that is leaking, bulging, or severely dented.
Stir together a half cup of low-fat sour cream and a quarter cup preserves for an easy fruity dressing.
Peel garlic cloves quickly and easily by placing on a cutting board and hitting firmly with the flat side of a large knife. Do not smash the clove.
The hottest part of a chile pepper are is the ribs and seeds, so discard them if you want to avoid the strongest heat.
Butterfly shrimp by peeling and deveing them, slice down the back of shrimp, almost completely through, then spread and flatten to form butterfly shape.
Never wash eggs before storing them. They will spoil much quicker.
Save leftover parsley stems, celery leaves, asparagus and broccoli stalks or other vegetable trimmings. Collect them in reclosable storage bags and freeze. Add to soups, stews, and sauces for a boost in flavor and nutrients.
Do not acidic ingredients, molasses, or salt to bean dishes until the beans are at least half cooked or else it will take longer to cook.
Cook up a storm on weekends and "thaw and heat" weekday dinners. Freeze Soups, stocks, meat loaf and baked goods. Then simply defrost and heat for a speedy supper.
Cleanup is easier if you coat the grill top with vegetable cooking spray before barbecuing.
Generally, the smaller the pepper, the hotter the pepper.
Reheat leftovers until they reach 165F.
To remove the bitterness from chile peppers, roast and remove the skins.
Cook fresh fish within two days.
For a great roast, place small slivers of hot chile peppers into slits cut into the roast.
When using a recipe that calls for uncooked whole eggs, use egg substitutes instead. They are pasteurized.
Never refreeze previously frozen seafood.
The safest knife is a sharp knife. With a sharp knife, you have control and can easily cut through food. With a dull knife, you'll struggle, forcing the knife through the food, loose control and cut yourself.
If you use a charcoal grill, remember that a fire is ready for cooking when the coals are covered with grey ash--about 20 to 30 minutes after lighting.
For light omelets or frittatas, just use egg whites. You can add a little mustard to get a nice yellow color.
To peel pearl onions easily, boil for one minute. Drain, then cuta thin slice off of the bottom of the onion and slide off the peel.
For best flavor, leave garlic at room temperature.
Toss damp hickory chunks, outer onion layers or garlic halves on hot coals for flavorful meats, poultry and fish. Grated orange and lemon peel also add a light touch to fruits and vegetables.
Bury whole onions wrapped in foil into coals for one hour for a delightful accompaniment to grilled meats.
Use the tough green leaves of leeks in vegetable stocks for a lovely flavor.
When cooking beans add up to 1/8 teaspoon baking soda per cup of beans to the pot. It will cut your cooking time by a quarter, but it is imnportant not to add more than the 1/8 teaspoon per cup which can make them mushy.
Fresh melon, pineapple, apples, pears or peaches are great barbecued.
Prepare fresh fish for cooking by washing it with cold running water and then patting dry with paper towels.
For fresh off the vine, tree, bush, etc. flavor, microwave fruit until barely warm for wonderful flavor.
Always marinate seafood in the refrigerator, not on the countertop.
Spread pineapple jam or mixed -fruit jelly on squash halves, before baking.
When making a roast, grate carrots over it rather than adding whole carrots. The carrots will melt into the gravy which thickens and flavors it.
If you have any doubt as to the freshness of seafood, do not buy it.
Pick mangoes that are orange-yellow to red in color and which give slightly with pressure. Green mangoes are hard, and have to ripen before you can eat them.
To keep peeled potatoes fresh and white, add lemon juice to the water you keep them in.
When buying celery, pick out the greenest bunches, they have the most flavor.
When using dried beans, pick through them for rocks and foreign objects that may have been included when packaged.
It is always best to heat your oven for a few minutes before baking your cookies.
Don't store spice bottles on the counter, or above the stove. They will quickly lose their flavor. They are best stored in a cool dark place.
For more even baking of cookies, do not let the cookie sheet touch the sides of the oven.
When buying live lobsters or crabs, be sure to pick the most active of the group.
Eggs store better in the carton that they are sold in that in the egg tray in your refrigerator.
Fresh shrimp and scallops should be firm and dry.
If a knife should fall, don't try to catch it. Step back and let it hit the floor.
Unless otherwise specified, bake on the middle rack in your oven.
If you've over-salted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
To keep cut cheese from drying out, rub edges with butter and wrap well.
A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedy the salty situation.
Eggs freeze very well if they are separated. Freeze egg yolks by stirring in either 1 teaspoon sugar for each six egg yolks or 1/2 teaspoon salt to keep yolks from coagulating. Egg white freeze easily in a bowl or in an ice cube tray. 1 egg cube is approximately 1 egg white.
If you've over-sweetened a dish, add salt.
Do not buy a cooked lobster from the store if you plan on using it hot. Cooking it further will make it tough. Store bought cooked lobsters are great for cold salads and dishes though.
When grilling fish, make sure the grill is very hot and brush oil on the fish before placing on the grill.
Barbecue your chicken with the skin on, then remove it when you are eating it. This will result in juicier chicken.
A teaspoon of cider vinegar will take care of too-sweet main dishes or vegetables.
Pale gravy may be browned by adding a bit of instant coffee straight from the jar. No bitter taste, either.
Give iced tea a fruit or mint flavor by stirring in 1 to 2 teaspoons jelly.
If you will brown the flour well before adding to the liquid when making gravy, you will avoid pale or lumpy gravy.
If time allows, the best method of removing fat is refrigeration until the fat hardens. If you put a piece of waxed paper over the top of the meal, it can be peeled right off, along with the hardened fat. Ice cubes will also eliminate the fat from soup and stew. Just drop a few into the pot and stir; the fat will cling to the cubes; discard the cubes before they melt. Or, wrap ice cubes in paper towel or cheesecloth and skim over the top.
Do not store cheese in the butter box. Butter should be in the coldest part of your refrigerator, while cheese should be stored in the warmest section.
A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the surface, throw it away.
Make sure you always have ice in the freezer, and plenty on hand for barbecues and get togethers. Not only for your food & drink, but for use in icing injuries.
Use separate utensils when dealing with raw meat and other food.
Rinse seafood in cold water to remove surface bacteria.
Quickly discard marinade that was used for raw meat. You don't want someone dipping into the marinade after it's been used!
Do not store apples and carrots together, apples give off an ethylene gas that give carrots a bitter taste.
Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
Only grease pans when stated in a cookie recipe, otherwise the cookies may come out improperly baked.
Cookies should be baked in the center rack of the oven. Avoid placing one sheet above another one as this can cause uneven baking.
Warm cookies should never be stacked on top of each other. They can stick together, lose their shape, or break apart.
Sift powdered sugar for frosting when using a pastry bag. Clumps in the sugar can clog a pastry tip, and cause problems.
If frosting is too thin, but you have already put it in a pasty bag, then refrigerate for awhile. It will thicken up a bit.
To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.
Always safely store a knife in a knife holder not loose in a drawer with other tools. It would be very easy to cut yourself looking for other tools and it damages the blade to be exposed to other items.
Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.
No "curly" bacon for breakfast when you dip it into cold water before frying.
Shrimp are easier to peel and devein when they are raw.
Choose clams that are tightly closed when you're at the market. Discard clams that do not open after being cooked.
Corn bread won't stick to the baking pan if you grease it well, then sprinkle with cornmeal.
Keep bacon slices from sticking together; roll the package into a tube shape and secure with rubber bands.
When cutting chicken breasts for stir-fry or cooking in chunks, lay the breast out like a hand, palm down, and cut diagonally, across the "fingers" for more tender and flavor absorbing meat.
Slice carrots, celery and other veggies on the diagonal for stir-frying; the larger the cut surface, the faster the cooking.
When slicing fresh fish freeze the fish partially and you can slice thinner without fragmenting it.
Buy meats in bulk and freeze on a cookie sheet. After they are thoroughly frozen, remove from the cookie sheet and place in plastic bags. They will not be frozen together and you can remove them from the bags in whatever quantities you need without defrosting the whole bag.
Use a strand of raw spaghetti to light all the candles on a birthday cake without burning your fingers.
A hunk of bread sitting in the bottom of the broiler pan will soak up grease and prevent flare-ups from scorching a steak or chop.
Scrub your wood chopping block well after each use, and then wipe dry. Leaving water on it can lead to cracking. Also, every six months, wipe it with vegetable oil and leave overnight.
Use a potato peeler to slice cheese for garnishing.
Wash berries just before eating. Washing too far ahead of time will soften them up.
Spray a grater with non-stick vegetable spray before grating foods like cheese and citrus rind and cleanup will be a snap.
If you don't like getting your hands messy when mixing meatloaf, (meatballs, sausage, etc.)put the ingredients in a large, zip-closure plastic bag, seal, then squish the contents together until well mixed.
Draw your design with a toothpick before decorating a cake. Then you can just follow the stenciling as a guide.
If you are working cookie dough with your hands, such as rolling into balls, wet your hands first. This will keep the dough from sticking.
Cake flour is usually too tender for cookies, use all-purpose flour unless otherwise instructed.
Oatmeal cookies will taste better if you toast the oatmeal first. Sprinkle over a pan and heat in an oven on low heat for about 10 minutes.
It's easier to perfectly center a gelatin-based mold if you first rinse the plate it's to be turned out on with cold water.
Ham will slip out of its can more easily if you immerse it in hot water 1 to 2 minutes before opening.
The safest way to defrost seafood is in the refrigerator, not at room temperature.
Make sure that butter is well wrapped and store in an isolated part of your refrigerator because it absorbs flavors easily.
For a different twist, stir in 1/4 cup of apricot, peach or pineapple preserves before serving cooked vegetables, like carrots or sweet potatoes.
Dried fruit will be easier to chop if you place it in the freezer an hour before chopping.
Always beat eggs at room temperature to achieve maximum volume.
Never leave a knife in soapy dishwater. When a hand is placed in soapy water, a cut could easily occur. Always wash, dry and put away your knife when you are finished using it.
You can avoid some of the strong odors caused by cooking cabbage, cauliflower, and turnips by cooking them in an uncovered pot and by not overcooking them.
Lightly spray non-stick vegetable spray in whatever container you use to melt chocolate and the melted chocolate will slip right out.
Add some fresh mint to your fresh spinach the next time you prepare it for a wonderful flavor combination.
Warm in a low oven all dishes and platters that will be used for hot food. This helps keep the food warm while being served.
Before measuring syrupy sweeteners such as honey and corn syrup, lightly coat a measuring spoon or liquid measuring cup with vegetable oil.
Don't put papery onion skins in the garbage disposal or you could clog the works.
If you intend to cook meat in wine, then be sure to sear the meat first before adding the wine. This helps prevent the meat from becoming wine soaked.
A little lemon juice added to the water you cook green vegetables in will help them retain their color.
1 tbsp of flour will thicken the consistency of 1 cup thin liquid to that similar of medium cream.
To keep meringue from ``weeping'' (exuding moisture), blend 1 teaspoon cornstarch with the sugar before beating it into the egg whites.
Quickest way to reseal bag: Twist the top of the bag once, then turn the excess inside out and fold down over the rest of the bag.
For better flavor, don't use a garlic press. Mince the garlic by hand which retains more of the flavorful oils.
Make ice cubes of leftover tea, coffee and soda to put in cool drinks without watering them down.
Store recipes by slipping them into pages of a photo album. Pages are easy to remove for reference, splatters wipe off.
Keep bugs out of flour or cereal by putting bay leaves or a stick of spearmint gum on the shelf.
To peel an orange or grapefruit to use the sections in a salad, immerse the whole fruit in a pot of boiling-hot water and let stand 4 minutes. Remove fruit from the water and cool until it's easy to handle. When you peel away the skin, the pith should come with it. Any remnants can be pulled off with a grapefruit knife.
One or 2 teaspoons instant coffee or unsweetened cocoa adds color and a rich flavor to sauces and gravies.
For extra-crisp sausage patties, dip them in flour before frying.
When cooking white vegetables, add cream of tartar to prevent them from yellowing.
If at first you don't succeed, try reading the directions.
When blending hot mixtures in an electric blender, always begin at low speed and gradually increase to high. Starting at high speed can force the hot liquid up and scald your hands or face.
Meat will brown better if you blot any moisture off the surface with a paper towel. Dusting the meat with flour also will contribute to browning.
Toasting nuts before using in recipes intensifies their flavor and adds crunch. Another bonus -- toasted nuts aren't as likely to sink in cakes, breads and other batter-based foods.
Toast nuts or seeds in an ungreased skillet over medium heat, stirring frequently, until golden brown. Or toast in a 350-degree oven, stirring occasionally, for 10 to 15 minutes.
You can make confectioners' sugar from granulated sugar by processing in a blender until it is pulverized. Stir occassionally for even processing.
Use elephant garlic when cooking. It is milder than normal garlic and is great sliced thinly in sandwiches.
Do not dust moist cakes with confectioners' sugar, or wait until just before serving. Otherwise the sugar will turn grey in color.
If you are making a chilled soup that calls for chicken stock, make sure you chill the stock and skim off as much of the fat as possible. You do not want to have traces of congealed fat in the chilled soup you serve.
For the most volume beat egg white in a copper bowl. Never beat egg white in aluminum (tinges teh egg grey) or plastic (does not clean well and little particles of fat will keep the eggs from beating well).
When cooking dried beans, if you want a firm texture, cook them uncovered. Covering the pot produces softer beans.
When making a creamy acid based dish (i.e. cream of tomato soup) add the acidic ingredient to the creamy ingredient to prevent curdling.
Unsalted water will reach a boil faster than salted water, so add salt to rapidly boiling water just before adding pasta (or other foods).
When cooking corn on the cob, adding salt to the boiling water will toughen the corn. Add it after cooking.
Use two separate cutting boards, one for chicken only and the other for everything else.
The easiest way to drain cooked hamburger is to use your colander.
When chopping vegetables, don't forget the celery leaves and broccoli stems. They are healthy and good for you.
Label all freezer bags or containers with the name of the contents and the date.
Always allow food to cool a short while before placing it in the freezer. This saves your freezer from working too hard and keeps the already frozen foods from thawing.
Remove as much air as possible from freezer bags as this allows for more space.
Save any leftover meats or vegetables from all your preparations for soups later. Just throw it in a bag and label it and freeze it. You can later add tomatoes, water or boullion and extra ingredients to finish your soup.
When whipping cream with an electric mixer, minimize splattering by starting out at medium speed, gradually increasing the speed as the cream thickens.
Saltwater fish (such as cod and flounder) have thicker bones than freshwater fish (such as catfish and trout), which have hundreds of filament-thin bones. If you don't like fighting those tiny bones, choose saltwater species when buying whole fish.
If you're sensitive to monosodium glutamate, you should know that MSG is hidden in many foods under other names. The FDA doesn't require a separate MSG listing when any of the following MSG-laden ingredients are present: hydrolyzed vegetable protein, hydrolyzed plant protein, Kombu extract, and natural flavoring or seasoning.
Do not wash veggies before storing, they will spoil faster.
The entire green onion is edible. The white portion has a slightly stronger flavor than the green stems.
Confused by the term ``dash''? For all intents and purposes, a dash is about 1/16th of a teaspoon. Many measuring spoon sets have an 1/8-teaspoon measure, so fill it about half full.
Cook green vegetables in an uncovered pot to retain bright green color.
When cooking cauliflower, add 1/2 tsp of sugar to the water to keep the cauliflower white.
Instead of greasing and flouring pans when baking sweet breads, cakes, muffins, etc., grease and sugar them for extra sweetness and crunch. At holidays, use colored sugar to give extra sparkle.
The coffee measure that often comes with ground coffee equals 2 tablespoons (1/8 cup).
If you don't have a flour sifter, spoon the flour into a fine sieve, then shake or tap it over a measuring cup set on a piece of waxed paper. This also works with confectioners' sugar. If necessary, use a wooden spoon to stir the flour or sugar so it goes through easier.
Expiration dates on milk are purposefully conservative -- properly stored, most milk will be fine to use a week after the carton's date.
When you buy shrimp, select the ones that have the shell closely fit to the body. Loose shells are a sign of shrinkage, and they are probably not fresh.
Scallions are excellent for tying food together, such as stuffed sole or vegetables. They make a wonderful presentation when used in this way.
For wonderful garlic bread, roast unpeeled garlic cloves at 350 degrees for 15-30 minutes and use as a spread. Yum Yum.
Olive oil can lower overall blood cholesterol levels by reducing levels of dangerous LDL's (low density lipoproteins). It also acts at a mild laxative and can help remove stored toxins from the body.
Mustard can be stored at least 2 years; refrigerate after opening.
Beer can lose flavor with temperature fluctuations so don't move it in and out of the refrigerator.
Unpopped popcorn can be stored at room temperature for about a year, but it retains its natural moisture better in an airtight container in the refrigerator or freezer. Popcorn that keeps its moisture produces larger popped kernels.
If you buy oil in large jugs, fill a screw-top pint bottle with it. Store the pint at room temperature for ready use and refrigerate the large container.
When whipping cream, chill the beaters and the bowl well.
Storing plastic wrap in the freezer will keep it from sticking to itself.
If marshmallows have gotten hard, seal them in a plastic bag with 2 to 3 slices fresh white bread (not French or Italian) and let stand three days.
Always check the date on the carton of eggs to be sure you're getting the freshest available eggs. Some eggs have a Julian date (1 through 365) displayed on their carton to indicate the day they were packed. With the Julian system, Jan. 1 is No. 1 and Dec. 31 is No. 365. Some producers stamp their cartons with a date 30 days past the pack date. According to the American Egg Board, fresh eggs in the shell can be stored in their carton in the refrigerator 4 to 5 weeks beyond the pack date without significant quality loss.
Butter your knife before cutting a meringue pie - you'll get a clean cut without damaging the meringue.
For extra-crispy fried chicken, dip the chicken pieces in buttermilk, then flour. The buttermilk holds more flour on the chicken for a thicker coating.
Do not cut veggies ahead of time or soak in water before cooking as this will cause a decrease in vitamin content.
To keep ripened cheese longer, dampen a sheet of paper towel with cider vinegar and wrap it around the cheese, then put inside a plastic bag and seal. Recheck the towel every couple of days and remoisten, if necessary. The vinegar will inhibit the growth of mold.
Do not store potatoes in the refrigerator. The starch in the potatoes will change to sugar.
Rice cooks better in low wide pots than high narrow ones.
Unless a recipe calls for all-purpose flour, don't substitute it for cake flour. It is made from harder wheat and you will get a heavier texured cake.
Be very careful when sauteing garlic, it turns very bitter when overcooked which it does easily.
If you add cocoa to a cake recipe which does not call for cocoa, decrease the amount of flour by 2 tablespoons for each 1/4 cup of cocoa.
If you are going to substitute oil for solid shortening in a cake batter, use about 1/3 less than the amount of solid shortening suggested.
Want to give your house that homey smell? Combine 1 teaspoon ground cinnamon, or one cinnamon stick (broken into several pieces), with 6 cups water and heat to a boil. Then reduce to a simmer, and let it fill your house with the scent of nostalgia.
Rub coffee or tea stains on china with a paste of baking soda and water.
When making an omelet do not add cheese to the batter, add it at the last second before folding to prevent the omelet from sticking to the pan.
To clean the inside of your microwave, place a bowl of water inside and heat on high for a few minutes to start the water boiling. The steam softens dried splatters, and you can simply wipe them clean.
To bake potatoes in half the usual time, let them stand in boiling water for 15 minutes before popping them into a very hot oven.
If your kitchen sponge is getting smelly, soak it overnight in a mixture of 2 cups warm water and 2 tablespoons baking soda. Rinse thoroughly before using.
If you love fruit juice but are counting calories, dilute it with sparkling water.
Cream soups with pureed cooked potato, not cream for an interesting and low fat change.
A low fat alternative for sauteed vegetables; use vegetable broth instead of oil or butter. Freeze the vegetable broth in ice cube trays and use one cube of broth in place of one tablespoon of oil.
Before juicing citrus fruits, firmly roll on a table or counter for a few seconds to help brake the cell walls.
To ensure the flavor of your freezer dishes always add extra spice.
For great soup flavor, place an unpeeled onion studded with cloves into a cheesecloth sack and then into the soup. Remove before serving.
When peeling vegetables, use a vegetable peeler since the thinner the peel, the more vitamins will remain in the vegetable.
To peel a lot of garlic at one time, parboil cloves for 3 to 4 minutes, drain, and cool slightly. The skins should slip off easily.
Remember, you can make a dish spicier much easier than you can make a dish less spicy.
If you need eggs at room temperature, but have forgotten to take them out of the refrigerator, put them in slightly warm water for 10 minutes.
When you add eggs to cake batter, separate the yolks from the whites and mix the yolks in first. After the batter has been mixed and all the other ingredients incorporated, beat the whites until stiff peaks form and then fold them in. This will give you a lighter, softer cake.
If you are mixing batter by hand, use a wire whisk and you'll avoid lumps.
For salt-free cooking when the recipe is tomato-based, try adding a pinch or two of sugar instead of salt to the recipe. Also, increase the herbs, especially if using dried ones, by about one-fourth to one-half. Lemon juice also adds an extra dimension to salt-free cooking.
Wrap your washed lettuce in paper towel when storing it in the refrigerator to prevent "rust".
Your egg slicer is great for slicing mushrooms too.
Before eating or juicing citrus fruit, microwave it for 15-45 seconds until slightly warm to the touch and it will be much more juicy.
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This page created and maintained by Wen Zientek kaleidos@ultranet.com.
Last updated on 10/11/96.