Bill's Tips

April 2, 2000
Use a meat baster to "squeeze" your pancake batter onto the hot griddle perfect shaped pancakes every time.

April 3, 2000
Bacon cooked in the microwave cooks more quickly and evenly than pan-fried. You won't be able to believe you hadn't cooked bacon this way all along! Rule of thumb is one minute per slice depending on microwave wattage and the bacon, itself.

April 5, 2000
For that old fashioned look on a cake,place a paper doily on top and sprinkle with powered sugar, then remove the paper doily.

April 6, 2000
Remember, NEVER add water to the yeast, Always add the yeast to the water. The water is to heavy and can kill those little yeasties.

April 7, 2000
Muffins will slide right out of tin pans if you first place the hot pan on a wet towel.

April 8, 2000
When you wish to measure solid shortening aka Crisco. If you want 1/2 cup of crisco, fill you measuring cup 1/2 full of water then put in the Crisco. When the water reaches the one cup level you have your 1/2 cup of crisco. Likewise if you want 3/4 cup of crisco put 1/4 cup of water in the measuring cup when it comes to the top of the cup you have exactly 3/4 cup crisco

April 10, 2000
A really old trick. If your waffles are sticking to your waffle maker, add a tsp. of white wine to the batter. After a couple (hic) waffles (hic) you won't care (hic) if they stick (hic) or not.

April 12, 2000
If you have difficulty keeping your soft cookies moist. and keeping the moisture in cakes and pancakes, add a tsp. grape jelly to the batter.

April 13, 2000
Spray a small amount of veg. oil on your knife before cutting a pie with soft filling, this will stop the filling from sticking to the knife.

April 14, 2000
Vanilla extract can be used to replace sugar when baking. 5 drops to replace 1/4 cup of sugar.

April 15, 2000
When grilling hot dogs and hamburgers for a crowd keep the plastic bun bags. Place the meat in the buns and put them back into the bag then close it. The meat stays warm longer and the bun is lightly steamed making it handy for everyone to come back for seconds

April 17, 2000
When cooking on the grill, use apple juice in a spray bottle to baste the meat. This enhances the flavor and prevents the meat from drying out

April 18, 2000
Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.

April 19, 2000
Meat loaf will not stick if you place a slice of bacon on the bottom of the pan.

April 20, 2000
Overcooked potatoes can get soggy when milk is added. Sprinkle with dry powdered milk, 0r add some instant potato flakes for the fluffiest mashed potatoes.

April 21, 2000
Just in time: To save money, purchase solid chocolate bunnies after Easter & freeze them until you need to use them. They are usually 1/2 price. Shave them with a potato peeler as needed.

April 22 2000
To stop the skin from forming on your custard, just cover the dish with a piece of waxed paper while it is still hot.

April 24, 2000
Have you ever had the problem of soda pop fizzin up over the top of a glass? To prevent this just place the ice cubes in the glass & rinse them for a few seconds, pour the water out, pour the soda in & no fizzing over.

April 26, 2000
Buy a powder puff to keep in your flour container. It's perfect for dusting cake pans before you pour in batter.

April 27, 2000
If you love using hard cheeses as opposed to the shredded stuff in the store. but you always nick my finger tips when you grate them. Cover two or three of your fingers with metal thimbles. Now, you can grate much faster and closer.

April 28, 2000
A few grains of instant coffee sprinkled into a gravy or soup give a wonderful golden color and a slightly toasty bitterness that no other spice can provide.

April 29, 2000
For a quick, easy and delicious frosting, add maple syrup to confectioners' sugar, and stir until rich and thick. Spread on cakes, cookies, or buns.

May 1, 2000
For those who don't know:
Egg Whites - Whipping
Whipping egg whites is a simple task, but light and fluffy results require the proper equipment and procedure. First, the separation of the eggs is essential: even a drop of yolk will drastically reduce the desired eight-fold volume. A stainless steel (or unlined copper) bowl is necessary - glass, plastic, and aluminum will all cause problems, either in volume or color. You will achieve the best results by hand with a large balloon whisk. A electric mixer with a whisk attachment will do a good job, but there is a greater chance of over whipping and making the whites grainy and unstable. Begin by adding a pinch of salt to the whites which will help break them up. Then start whipping slowly, in a small circular motion. As the whites begins to froth, use more of the bowl by whipping in larger circles. When the whites begin to fluff you can make the foam more stable by adding a pinch of cream of tartar. The whites will then begin to stiffen, and are done if they hold a peak when you pull the whisk from the bowl.
Sugar is usually added for flavor and to enhance stability in dessert recipes. However, it also increases whipping time and reduces lightness and volume. To achieve the best results, add sugar slowly and only after the whites begin to develop peaks.

May 2, 2000
An easy way to thicken with flour and water is to put your water in a fruit jar, then add the amount of flour you want to use. Then tighten the lid and shake well. (no lumps). Very smooth, just slowly add to your dish that you want to thicken.

May 3, 2000
Marinate carrot sticks in pickle juice for a zesty flavor. Or try adding sugar and horseradish to cooked carrots for a nice change of pace.

May 4, 2000
To keep lettuce in fridge, stay away from plastic. Wrap it in either a clean dish towel, or paper towels. It stores well, and if you do keep it a little long, the outside leaves just get dried out not slimy.

May 5, 2000
Avoid Cake Filling "Overflow" with a Frosting Dam
When you make a filled layer cake, the last thing you want is the jam or pudding to squish out the sides and mess up the frosting. So here's what you do. Before you put the filling on the bottom cake layer, pipe a ring of frosting around the top edge of it. This makes a dam to keep the filling in place when you put on the top layer. No more worries about a band of discolored frosting.

May 6, 2000
Put several pieces of celery, with leaves, into the oil when frying chicken.It produces a more beautifully colored and better tasting fried chicken

May 8, 2000
Place an oven roasting bag inside of your crock pot for easier clean up.

May 9, 2000
Leftover corn, peas, green beans, carrots, celery, potatoes, onions? Just store in a container in your freezer and use when making a soup or stew.

May 10, 2000
Cover the top of a fruit pie with an empty pie tin while baking to keep the top crust from browning before the bottom crust is done.

May 11, 2000
Open one end of a can of tomato paste and place it in the freezer. After frozen, remove the other end of the can and push out the frozen paste. Slice frozen paste into sections and wrap each one individually and replace them in freezer to use when recipes call for just a bit of tomato paste.

May 12, 2000
Freeze left over black coffee in ice cube trays and when frozen place the cubes into a plastic bag to have on hand for making gravy. They add a nice brown color and you won't taste the coffee

May 13, 2000
This is a great tip to keep your oil-based salad dressings from pooling at the bottom of the bowl and keeping it on your greens! Take your dressing and heat it in the microwave for ten seconds before using. That's it!

May 15, 2000
Here's a simple little trick everyone know's-----To cream butter and sugar quickly, rinse the bowl with boiling water first.

May 16, 2000
When cooking carrots, peas, beets or corn, add a small amount of sugar to the water to keep the flavor.

May 17, 2000
To degrease cooled meat soups and stews, put a sheet of waxed paper or plastic wrap directly on top of the liquid before refrigerating. When you're ready to reheat, peel off the waxed paper, and the fat will come with it.

May 18, 2000
To hurry up baked potatoes, boil in salted water for 10 minutes. Cut potatoes in half and place them cut side down on a baking sheet. Then place in a very hot oven.

May 19, 2000
Add Flavored Oils (basil, garlic, Asian sesame) or whut ever you have to rice, chicken soup, salad dressings, sautéed chicken, or vegetables. Brush on toasted Italian bread; substitute for 1/4 of the butter in mashed potatoes. Add's a great flavor to whutever you're cooking.

May 20, 2000
Just in case you forget to season a dish, or If a dish lacks flavor, try adding a little mustard, hot pepper sauce, or Worcestershire sauce. An herb or spice such as curry powder can help too.

May 22, 2000
When roasting chicken or turkey, lay celery stalks crosswise, not lengthwise in bottom of roaster, to keep bird from sticking. It adds flavor to your gravy too. Place the bird breast side down. This helps keep white meat from drying out.

May 23, 2000
When makng pies or cakes always use eggs at room temperature. Never let them set out too long because they may spoil. The best way to quickly warm eggs is to place them (unbroken) in a dish of warm water for a few minutes.

May24, 2000
BAKING POWDER should always be fresh and used as the recipe specifies. Almost all modern recipes call for double acting baking powder. However, if you are using a very old recipe, single acting baking powder is best. Make it yourself by sifting together: 2 tablespoons cream of tartar, 1 tablespoon baking soda and 1 tablespoon corn starch. Use exactly what you need and keep the rest stored in a tightly sealed container.

May 25, 2000
When bread gets stale, just break it all up into little pieces into a bowl and put celery salt, oregano, basil, sage, pepper, paprika. Place the pieces of bread on a cookie sheet in the oven about 375 for a bit, until dried out and not quite lightly browned. Take it out of the oven and let it cool so it dries out even more. Then place in a bowl and pour in some melted butter til it's nice and soft and add some chopped celery and VOILA! You have dressing for dinner! It's a nice change from potatoes, rice or pasta. You can add cooked chopped mushrooms, chopped apple, chopped onion, - any of these make it really tasty!

May 26, 2000
Chocolate Sauce: Melt chocolate chips and a little whipping cream together in your microwave or over a hot water bath. Add enough cream to thin the melted chocolate just enough to pour. Remove from the heat and gently stir in an egg yolk to make the mixture have a glossy finish. If the mixture is too thick add whipping cream a little at a time until it is right. The egg yolk must be at room temperature before adding or else it will cause the chocolate to set.

May 28, 2000
Try adding a little soy sauce and curry powder to mayonnaise for turkey or chicken salad. Adds zest for those who like a spicy salad.

May 29, 2000
To absorb the acidic taste that you get with tomato sauce, drop a whole carrot into the sauce while it simmers. Just remove the carrot before serving the sauce! Circa 1942.

May 30, 2000
For pie's or crust that are baked, choose a glass pie plate or dull metal pie pan. Shiny metal pans keep crusts from browning properly, use shiny ones for crumb crusts that are not baked.

May 31, 2000
Arrowroot, Using much like with cornstarch or other thickeners, mix arrowroot with cold water until completely dissolved. Then add mixture to sauce or liquid to be thickened, stirring constantly with a wire whisk (if adding to liquid only) or a wooden spoon (if adding to liquid with chunks) until it reaches desired consistency. Generally speaking, the real thickening happens when boiling temperatures are reached. Keep in mind it will continue to thicken slightly even after removed from heat, so keep stirring for a couple of minutes to be safe.

June 1, 2000
Beans -
Dried beans are nutritious, flavorful, and versatile, and they are a key ingredient in soups, stews, salads, and many other dishes. Except for lentils and split peas, all dried beans must be soaked before cooking. Soaking lets the beans absorb water and softens their tough skins, and this results in a more even cooking and a shorter cooking time.
As a rule, first rinse the beans in cold water to remove dust and any debris or wrinkled beans that float to the surface. Then place the beans in a bowl or container and cover them with two inches of cold water. Soak them overnight, at least 6-8 hours, and even longer for some varieties.
If you cannot soak the beans in advance, a "quick" method can be used. Place the beans in a large pot and cover them with two inches of water. After bringing the beans to a boil, turn off the heat, cover them, and let them soak for one hour. Quick soaked beans will take longer to cook.
In both cases, the beans are ready to be cooked as directed, or you can drain and store them in the refrigerator for a number of days.

June 2, 2000
If you happen to burn yourself. After putting ice on it for awhile, put vanilla extract on it. Apply a few times. Once the extract has dried the pain is gone and you smell yummy!

June 3, 2000
Mix cocoa with melted butter or margarine to make a thick, smooth paste. Use this paste to change white buttercream into chocolate buttercream frosting. Sometimes just adding cocoa to white buttercream will cause lumps of cocoa that will not mix out.

June 5, 2000
Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, and we all know fruit is good for you, so eat as many as you want.

June 6, 2000
Use green peppers (with the tops cut off and seeds removed) as dip "dishes." This leaves fewer dishes to wash later, plus you can eat the "dish".

June 8, 2000
To add a little zip in your meals, try adding a little mustard: Add your favorite kind of mustard to give food a sophisticated edge. Mix with store-bought salad dressings; heat with heavy cream for a sauce for chicken or pork; add to macaroni and cheese, potato, egg, or tuna salad. The choice is endless.

June 9, 2000
For jellies and jams, transfer them to a squeeze bottle (like the kind used to hold syrup or ketsup). Snip the end of the tip to make a slightly larger hole, and no more messy jars! Then just label.

June 10, 2000
If juice from fruit pies overflows while baking, sprinkle salt into it. The juice will then burn to a crisp, rendering it easily removable.

June 12, 2000
Everyone knows about flour as a thickener for sauces, but arrowroot and cornstarch are good alternatives. Cornstarch has twice the thickening power of flour, and arrowroot has much the same power. They also make for clearer sauces than flour and require less cooking. Stir cold liquid into the cornstarch or arrowroot until the mixture is completely smooth. Then stir it into the hot cooking liquid and continue to stir gently. If you stir too vigorously, the sauce may break down. Not enough stirring and you could have lumps. The sauce does need to come to a full boil, but shouldn't cook much longer after that. Overcooking may cause a sauce to break down, thin out, or weep.

June 13, 2000
Never salt the water you cook corn in. It will only toughen the corn. If anything, add a little sugar.

June 14, 2000
For perfect noodles, add them to boiling water, then turn off the heat and let stand for 20 minutes. Noodles won't stick to the pan, won't overcook and there's no need to stir the pot.

June 15, 2000
The best way to thaw fish is in milk. The milk draws out the frozen taste and gives the fish a fresh flavor, you can also soak fresh fish in milk for a sweeter taste.

June 16, 2000
Put a layer of marshmallows in the bottom of a pumpkin pie, then add the filling. You will have a nice topping as the marshmallows will come to the top.

June 17, 2000
Sesame seeds gain wonderful nut-like flavor when toasted. Just sprinkle a thin layer of seeds in a skillet and shake or stir over low heat until they are a toasty golden color. Great when added to banana bread or cake.

June 19, 2000
When baking fruit pies, cut holes in the upper crust with a thimble, place crust on pie. The holes will become larger, then place the little round circles back in place. Makes pies very decorative and serves for the steam and juice openings.

June 20, 2000
To keep freshly baked cookies nice and moist, seal them in a container with a slice of bread.

June 21, 2000
Use powdered sugar instead of flour when rolling out cookies, they will be crisper and tastier.

June 24, 2000
Never put a delicate glass in hot water bottom side first. It will crack from sudden expansion. The most delicate glassware will be safe if it is slipped in edgewise.

June 26, 2000
If you want to slice hard boiled eggs perfectly for deviled eggs, dip the knife in water first. The slice will be smooth and no yolk will stick to the blade.

June 27, 2000
To improve the flavor of inexpensive tomato juice, pour the can into a refrigerator jar and add one chopped green onion and a cut-up stalk of celery.

June 28, 2000
Cutting Cake Layers

If you have a hard time cutting cakes into even layers (I also don't have a big enough knife), use dental floss instead. Stick toothpicks exactly halfway up the side of a cake layer. Wrap dental floss around cake so floss is snug against the cake and each toothpick. Make sure the floss alternates over the top and the bottom of each toothpick. Cross ends of floss in front of the cake and pull them away from each other to cut cake into even layers. Carefully separate layers.

June 29, 2000
To keep frying food from spattering, invert a metal colander over the pan, allowing the steam to escape.

June 30, 2000
Wrap cheese in a vinegar-soaked cloth to prevent drying out.

Bill's Tips of the Day

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