Tuesday, January 17, 2012

Some Tips For Around the Kitchen

I thought you might want some kitchen tips that I found over at E-Books.  I hope you find some of them helpful.  

 * To slice meat into thin strips, as for Chinese dishes -
    partially freeze and it will slice easily.

 * 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
    (1/2 cup to 1 pound of meat).

 * 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 hour
    before 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.

 * 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. If you carve a roast too soon,
      much of its goodness will spill out onto the carving 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. If that doesn't do the trick, try applying a bit of
   cooking spray to the edge.

 * Rescue stale or soggy chips and crackers: Preheat the oven to
   300F. 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.

 * 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! Basil hates to be cold, so NEVER put
   it in the refrigerator. Also, regular cutting encourages
   new growth and healthier plants. 

 * A dampened paper towel or terry cloth brushed downward on a cob of
   corn will remove every strand of corn silk. 

 * Fresh eggs' shells are rough and chalky; old eggs are smooth and

 * No "curly" bacon for breakfast when you dip it into cold water
   before frying. 


  1. Kathy sent this tip to me:

    Kathy Perkins-Manning
    Just wanted to give you a kitchen/cooking hint that I found out about last year and tried this year. When baking tomato based items that require covering, cover with plastic wrap then foil. Make sure the foil completely covers the plastic. It keeps the tomato from eating through the foil. I don't know if you're aware of this or not, but it's a GREAT trick!

  2. If you soak those potatoes in salted water instead of plain water before frying, they'll be even crispier. Salt the water as for pasta, so it's rather like seawater.

  3. Thank you for the tip :-D


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