When cooking Italian sauce and you cannot have sugar or you don’t want sugar….to reduce the acid content simply put a baking potato into the sauce while cooking.
To reduce the bitterness of your garlic…slice it in half and remove the green center.
Does your rice always seem to stick to the bottom of the pan? To prevent that from happening add a tablespoon of butter to the water before you add the rice.
Got burn or brown “stains” on your glass cookware? Scrub off with a fresh lemon. It should come right off. For those stubborn “stains” soak in lemon water. Five parts fresh lemon juice to one part water. Then try again.
When mixing butter and sugar together, try rinsing the bowl with boiling water first. They’ll mix faster and will be creamier.
A pie crust will be better and more easily made if all the ingredients are cool.
If you want to get all the meat out of a walnut…try soaking them overnight in salt water before you crack them.
Add a little vinegar to the water when an egg cracks during boiling. It will help seal the egg.
If you grow tomatoes in your garden…plant a few sprigs of dill near your plants to prevent tomato worms on your plants.
Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
When cooking in the microwave always use a round dish over a dish with corners. Round dishes heat food more evenly. The corners receive most of the energy, and the food closer to the corners will overcook.
Cook Complete Meals and More in Your Microwave…in 30 Minutes or Less!
If you use fresh herbs when cooking…Keep in mind that they lose their distinctive flavor when cooked for a long time. Add some extra herbs just before you serve. This will bring out the full flavor of your dish.
Tomatoes that are too soft for use in salads can still be useful. Chop them up with some garlic, onion, and Italian seasoning…Cook covered in the microwave for about 3 minutes. Let cool. Freeze. Use later for a quick tomato sauce, stews, soup, etc.
When cooking chicken or turkey that has been cut into pieces…remember that white meat cooks more quickly than dark meat.
If you want to be sure an egg is fresh, put it in a bowl/pan of cool salty water. if the egg is still good it will sink. The egg is no longer fresh if it rises to the surface. Toss it.
To make perfect hard cooked eggs follow these steps:
1- Place a single layer of eggs in sauce pan.
2- Cover with water about one inch above the eggs.
3- Heat to boil.
4- Remove from heat and let stand 18-20 min.
5- Cool with cold water right away to prevent over cooking.
To make shredding cheese easier put it in the freezer for about 30 minutes.
If your brown sugar becomes hard, place it in a bowl with a slice of an apple. Cover with plastic wrap and microwave on high for 30-45 seconds. That should soften it right up!
Or…you can place a slice of soft bread in a closed container with the hardened brown sugar and it should soften up within a couple of hours.
To prevent bacon from curling, dip it into cold water before frying.
If your cookie dough is too dry, stir in a tablespoon or two of milk.
To remove burned bits from baking pans, place pan on the cook top, fill with water, and add 1 teaspoon of baking soda per cup of water; cook until the water boils and the crust begins to loosen.
To thicken a watery mousse, stir in whipped heavy cream.
To plump up dried fruit, cover it with water or other flavored liquid, such as broth or wine, and bring to a boil. Remove the fruit from the heat; cover and let stand 5 minutes.
If your gravy isn’t thick enough, mix 1 tablespoon cornstarch and 2 tablespoons cold water, stock, or wine; stir in this mixture slowly and constantly to thicken the gravy. Bring the gravy back to a full boil once you’ve added the cornstarch and cook until thickened.
Let roasted meat and poultry stand 10 to 15 minutes before carving. Standing allows time for the juices to settle. The slices will hold more juices, rather than the juices pooling on the cutting board.
To soften cream cheese: Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on High 30 to 45 seconds or until slightly softened.
When using glass, dark colored, or non-stick pans instead of light colored metal pans for baking, reduce the oven temperature by 25 degrees.
Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
To keep celery crisp: Wrap celery in aluminum foil and put it in your refrigerator. I should keep for a couple of weeks.
When using vanilla extract you should always use the pure not the imitation for optimim flavor and quality. This is true for all extract flavorings.
Blanch heavily salted bacon in boiling water for a minute before using in recipes to reduce the amount of salt in the bacon.
Brown eggs have thicker shells, which makes them great for boiled eggs – they don’t crack as easily.
Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature
To remove the smell of garlic or onions from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rince under cold water.
When juicing a lemon, lime, orange, or the like hold cot side up and let the juice run down your hands. Any seeds will stay in the fruit.