www.cyber-kitchen.com
LYNX AND BETSIE USERS CLICK HERE
 |
Donate Food FREE
MIMI'S FOOD LINKS
Lots of you have been asking for a way to share those special ideas you use in your kitchen, or looking for answers to your special problems. Now that this page is online, I'm hoping to hear from more of you. If you mail me YOUR hints, I'll include them here.
To get the ball rolling, let me start off with my very favorite kitchen
hint:
- To squeeze juice from a lemon or other citrus fruit, place it in the microwave for a few seconds. I cook a cold lemon (right from the fridge) on high for about 40-45 seconds. You won't believe how much more juice you'll get from it.
- From Andie Paysinger (Lancaster, CA, just up the road from me): I thought I would pass along this hint. I've been using this method for years. I use a lot of spices and herbs and hate to paw through a cabinet looking for them. My solution: Sticky-back velcro strips. I stick the hook part on the bottom of over-the-counter cabinets - Then stick 1 inch pieces onto the tops of spice jars so the jars hang in full view (all the way to the back of the cabinet, next to the wall). Grab and rip loose when you are ready to use the spice. When a jar is empty, I simply save the old cap and switch it to the new jar. I buy Velcro by the yard at a fabric store and have found hundreds of uses for it.
- From Ruth Heiges: Forget the gadgets and techniques for peeling garlic. If you're mashing it using a garlic press, it doesn't have to be peeled at all. Just put the unpeeled clove in the press, squeeze, then remove the papery peel, which is left behind.
- From Cher Cummings: When food is stuck on pans to save elbow grease and pan .Put hot water in pan to cover food that is stuck on,return to burner get going to a low boil and use a Wooden spoon (not to scratch or pan ) and stir into the food stuff and it will come loose and float around pan.What is left will come off with a dishcloth in hot soapy water. Hope this helps.
- Another one from Mimi: Save time, energy and an extra pan to clean by not boiling your lasagna noodles. When ready to assemble, just layer the dried noodles in the same way you would if they were pre-cooked. The moisture from the sauce will be absorbed into the pasta. Just be careful to make sure the sauce contains enough liquid (be sure to check on it from time to time as it bakes, adding small amounts of water, if necessary).
- From Mark A. Maloney Jr. : Using a block of cheese such as 1 lb. or smaller, you can slice the cheese on the flat easily with a potato peeler, and get uniform cheese slices, for making grilled cheese sandwiches. Using the potato slicer on the corners of the block of cheese you can get great shredded cheese for tacos and garnish. Easy cleanup and quick.
- From Kristian Alvin Rodriguez: To avoid crying when peeling onions, put them in the cooler for a while
- From Krisdia@aol.com: I find this tip to be very useful and time-saving. Measuring vegetable shortening into measuring cups can be quite messy. I hated washing the measuring cup afterwards.. But if you place Saran wrap into the measuring cup before, than all you have to do is lift the plastic wrap and shake out the
- From Sir Sidney Weinstein: Corn should never be husked [that is prior to preparation] -- it should be put in the microwave for 4-5 minutes with the husks intact. The results are fantastic -- best corn we have ever eaten. And no pots of water to boil and clean up afterward.
- Here's a long one from Elessar Tetramariner: Many Eastern cooks, unused to pepper cuisine, buy their peppers in jars (especially Nex Mexican/Anaheim and japapeno chilies). Tis the season to buy fresh & roasting adds flavor while softening the chilies.
- From MMTrexler@aol.com: When slicing cinnamon roll dough or sticky bun dough, use a piece of dental floss instead of a knife! Just place a length of dental floss ( doesn't seem to matter if it's unwaxed or waxed, just not flavored!) about 18" crosswise underneath your roll of dough. Bring the back piece all the way forward and take the front piece clear to the back, gently pulling both ends until the floss cuts the dough! I found this works much better than trying to slice with a knife - the filling stays put!
- From MMTrexler@aol.com: After years of rolling pie crusts and doughs out on numerous surfaces and
- From Alexander J Russell: When you open that big jar of Baking powder, DON'T pull off all of the seal (often made of stryofoam, or plastic). Cut it straight across close to the middle then tear HALF of it off. Then you have a convient straight edge to level the measuring spoon with built in.
- From Regina: Here are some hints using Tupperware:
- The Farmers Almanac offers these hints:
- Here's one from me: Don't throw out the excess fat when cooking chicken (either roasting or pan frying). Combine it with enough flour to let you roll into small balls about the size of half a walnut. Place these on a pan or plate in the freezer and when frozen solid, transfer to a plastic bag and store frozen. The next time you need to make a chicken gravy but don't have time to go through the whole process, these make an excellent start. They're also good if you're making your gravy from scratch and need a little extra thickening.
- A spice chart and suggestions for their use is free by writing to: Consumer Affairs, PO Box 208, Hunt Valley, MD 21030
- From Cheryl Mosca: My mother-in-law was always so good at keeping her lettuce fresh, sometimes
- Linda Reynolds Place a damp dishcloth under your bowl when beating something, which not only cuts down on the noise but also keeps the bowl from bouncing around.
- From me: There are two exceptional methods for measuring solid shortening or peanut butter:
- Here are some great hints I found in the September/October '97 issue of Cook's magazine:
- From Lei Devries: To make an extract, simply combine ingredients in a 1/2-pint Mason jar and set aside to steep for at least 3 days. Each recipe yields 3/4 cup extract, which can be stored anywhere and should keep for up to a year. If you want to give a gift of an extract, strain a portion (for aesthetics), transfer it to a little apothecary bottle, and add a piece of vanilla bean, or a spiral of lemon or orange peel.
- Make your own buttermilk: Start with a sterilized pint-size jar. Pour in a half cup of store-bought buttermilk and fill to the top with plain skim milk. Add a pinch of salt, stir to mix, and cover. Leave out on the counter overnight. In the morning, you will have 2 cups of homemade buttermilk. Save a half cup of this to make more, then use the rest for whatever you need...salad dressings, cakes, pancakes, waffles, biscuits...whatever. Be sure to refrigerate any you don't use right away.
- From Peg Shambo: About 10 years (or more?) years ago, I got a good tip for cleaning my Revere copper pots...but you do need to be a bit careful when doing it.
- From Kara Baldwin: I managed to get the members of my family to eat rice as a side dish by boiling the rice not in water, but in chicken broth or vegetable broth. It makes it extremely flavorful and allows us to cut dow on the salt intake. I do the same thing with vegetables like brocolli, cauliflower, and carrots.
- From Anja Ibsen: When I use raw onion i e.g. tomato-salad, or other cold dishes, I always shake a little salt on the onion-rings, and wait for for 20 - 30 min. Then I rinse or wipe the salt and excess juice off, and voilá, the onion taste very mild and sweet.
- From KnucklesST: Get rid of all the messy, sticky syrup. Instead of making unsweetned pancakes and put syrup on them, and get all messy, and have to clean the dishes extra hard, what I do is take honey and mix it with the pancake batter. It makes pancakes that taste just like sweet pancakes with maple syrup on top,
- From Renee D. Mikula: When measuring liquids for recipes that require oil and water (such as for a cake mix), measure the water FIRST in the glass cup, and add the correct amount of oil on TOP of the water measurement. Everything pours right out of the cup.
- From IG (Slim) Simpson: When freezing fresh herbs or things like cut up green peppers or corn add a little oil (I use olive) to the plastic freezing bag and mix well. The oil helps keep the spaces fresh and foodstuffs frozen this way separate very easily when you wish to use some. No more huge chunk of ice to try and break up.
- From Chef Jeff: I'm one of the few I guess that knows very little about Martha Stewart. Someone told me that the following is one of her tips on how not to cry when chopping onions. It works better than anything I've ever tried. Put your cutting board on top of one of the burners of a GAS cooktop. Turn the burner
- Here's another one from me: A little hint about dividing into equal portions. If recipe calls for 12 portions, press the mixture into a flat square or rectangle and using a knife, cut through (twice in one direction, three times in the other direction) to create 12 equal blocks, as in
- Another one from me: Ever had a problem with bacon going bad in the refrigerator because you forgot it was there? Here are two possible solutions:
- From Debe: Use an apple corer to core tomatoes.
- From Jeanette Logan in Australia:
- From Sandy: If you have not-quite-enough overripe banana for banana bread (or whatever) add drained, crushed pineapple to fill in the required amount. Keeps the recipe "in balance" and some people like the taste even better.
- From Marjorie Clausen: To always have fresh ginger on hand, I peel it, chop it in the Cuisinart, place it in a small jar and cover with Sherry wine. I keep this jar in my freezer and always have fresh ginger available.
- From Colleen Haass: Keep a vanilla bean in the bottom of your sugar cannister for wonderful flavoring. Not only is it great for baking, but those who love sugar in their coffee rave about this. I learned this from my mother, who is scandinavian, and they call it Vanilla Sugar.
- From Marideth:
- From Leeann:
- From the Gourmet Connection:
- From Chef Jeff: I'm one of the few I guess that knows very little about Martha Stewart. Someone told me that the following is one of her tips on how not to cry when chopping onions. It works better than anything I've ever tried. Put your cutting board on top of one of the burners of a GAS cooktop. Turn the burner
- From Mimi:
- From 1001 Food Facts and Chef's Secrets:
- From Ron Parker: A helpful hint on dewaxing candlesticks
- From Mary:
- From Jacquie Brooks:
- From Linda Reynolds:
- From Lyn Wheeler:
- From: tustinj@pacbell.net:
- From Mimi:
- From Mimi:
- From NukeCity:
- From the Recipe Archive list:
- QUICK TIPS FROM USA RICE
- Make your own faux play dough for your children at a fraction of the price of the commercial stuff:
- And while you're at it, try making some silly putty-like goop:
- To make bubble liquid:
- From Mimi: From time to time, I hear from people about problems with baked goods not working. It happens often enough that it bears mentioning here because 9 times out of 10, the problem is simple to resolve.
- From Mimi: How to grill perfect chicken!
- What's the origin of the word "barbecue"? It's derived from French-speaking pirates, who called this Caribbean pork feast "de barbe et queue," which translates "from beard to tail." In other words, the pig roast reflected the fact that the hog was an eminently versatile animal that could be consumed from head to toe.
- Cover your recipe cards with clear contact paper. If they get dirty or food spills on them, just wipe them off.
- If you need room-temperature eggs, put them in warm water for 10 minutes before breaking the shells.
[Note from Mimi: This is an excellent idea...I believe the patent
on Velcro ran out within the last 2 or 3 years, so you can now by the "generic"
stuff, and it's really inexpensive...and of course, with this idea, a little
goes a long way.]
[Note from Mimi: For really resistant stuck-on food, sprinkle a nice
layer of baking soda over the bottom of the pan and add enough water to
moisten (but not enough to dissolve...you basically want a paste). Cover
and allow to sit overnight. In the morning, it should all come off with
the wipe of a sponge (in most cases...of course, there are some pans that
will never come clean because we were paying too much attention to our
computer games or emails and not enough to our stoves. :-)]
or put them in ice water.
shortening! And the best part is you don't have a dirty measuring cup!
If you have a lot (20 or more) lay them under a broiler on an ungreased cookie sheet until skins turn brownish-black, turning once. If you have just a handful, you can scorch them right on your (gas) stove top. Tongs are for the non-nimble! When the peppers are scorched, toss them in one of those brown paper bags that always seem to come home from the market & leave them there 20 minutes while occupying yourself elsewhere.
When the skins have softened away from the flesh, start your cold tap in the sink on "drizzle", put a strainer in the bottom of the sink, and peel away the shreds of charred skin, running your fingers under the water to discard the shards as they accumulate on your hands.
For dicing, slicing or mincing, simply cut off the stems, open the pepper & rinse away seeds, while removing the inner membranes with your hands (the membranes are the hottest part of any pepper; seeds are next). For stuffing, make a slit with a sharp knife then pull loose the membranes as gingerly as possible, then flush the seeds ut with a stronger drizzle of water [this technique is key for chiles rellenos, stuffed anchos, etc.]
If you can work from inside rubber gloves, fine--I can't. Hospital latex examination gloves are great, though! Otherwise, just don't stick your fingers near your eyes, mouth or anywhere delicate for a number of hours. Clamping them firmly on glassware filled with your favorite cooling beverage is much more fun.
Good luck & eat those chilies!
[Note from Mimi: Dental floss is also an excellent way to slice cake,
especially when you have a lot of it!]
having problems with sticking, I stumbled across a wonderful product. It is called the No-Mess Dough Disk and is available thru QVC. It is not expensive - less than $20. and makes rolling all types of dough a dream!
It is a food service quality plastic disc with little gripper feet. It comes with two covers that are lint free and machine washable. You just lightly dust the board and cover with flour and away you go! I have refrained from rolling sugar cookie dough for years just because of the hassle, and this invention makes it a breeze!
Check out the QVC web-site.
You can look any item up that you are interested in! I liked my Dough
Disc so well, I bought two more for Christmas presents and both the recipients
are wild about them!
If you have trouble closing seals, run them under hot water for approximately 20 seconds and snap close!
Stains - Use a baking soda paste to prevent stains. Also, let gravies and/or sauces cool before adding to Tupperware.
Use Modular Mate Containers for storage. Saves time and money
and keeps those little critters out!
Salt, pepper or flour? Put flour in a large salt shaker and keep it in the freezer. When you need to flour a pan or make homemade gravy give it a shake. It helps prevent lumpy gravy and messy counters.
Lettuce loves fat: Fat can be removed from hot soup by floating a large lettuce leaf on the surface. Remove and add more leaves if necessary.
Onion breath? To reduce the strong taste of onions in a salad, dice them and put in refrigerator overnight.
Spice secret: Keep paprika in the refrigerator to assure freshness.
Garlic piercing: When cooking with garlic cloves, pierce each one with a toothpick. This makes them easy to retrieve especially in a sauce.
Fresh nuts: Keep nuts in airtight containers in the refrigerator. They'll stay fresher longer.
Tuna pumpkin casserole?! Large tuna fish cans can be used to bake small pumpkin breads for gifts. Great size, great shape.
Has the family outgrown baby spoons? Use them for jellies, jams and other condiments.
Hard butter? Place it in the microwave. A stick of butter will soften when microwaved at 20% power for one minute.
Stale chips? Try refreshing chips and crackers by putting them on a plate and microwaving them for 30 to 45 seconds. Let stand one minute to crisp.
Strawberry aspirin? Next time you have a headache try eating some strawberries. They contain natural salicylates, an ingredient that's found in aspirin.
Spicier pizza sauce: add some spice to your homemade pizza sauce
by adding medium or hot salsa to it. Easy and tasty.
Fragrant towels: Place a spiced tea bag in a dish towel drawer.
It adds a good smell.
Better than counting sheep: Can't sleep? Try some honey and warm milk or chamomile tea before bedtime.
Inexpensive meat tenderizer: Add lemon juice or vinegar to liquid in which meat is being cooked.
Aromatic Barbecuing: Don't throw away peelings from onions. When using a grill, toss peels on hot coals while cooking. Wonderful smell.
Rice cleaner: To clean small-neck bottles or vases, place a little rice and warm soapy water inside and shake well. Rinse out and let drip dry.
It's in the bag: To remove grease spots from wallpaper, place a small
piece of brown paper bag against the stain on the wall and iron with iron
setting on warm. Iron in a circular motion. Keep replacing pieces of paper
bag until spot is gone.
it lasted over a month! One day she told me her secret: As soon as she gets her lettuce home, she immediately wraps it in a couple paper towels, turns the plastic bag inside- out (making sure that all the
moisture is out) and puts it in the frig.
1) Using a 2-cup glass liquid measuring cup, put one cup of ice-cold water in and start scooping in the solid shortening. When the water reaches the 2-cup mark, carefully drain off all the liquid and you have exactly one cup of shortening.
2) Using a 1-cup dry measure, lightly oil the entire inside surface.
Fill the cup a tablespoon or two at a time, pressing each addition down
to eliminate any air pockets.
Make your own shaker jar for sprinkling flour or powdered sugar: Select a pint-size canning jar with a lid and lid insert. Fill the jar with flour or sugar and cover the mouth of the jar with a single layer of clean cheesecloth, leaving a couple inches to overhang all around. Use the lid and insert to close tightly. When ready to use, remove insert and replace lid over cheesecloth and shake. (The magazine directs you to use a rubber band for this last step, but why bother.) This is especially useful when flouring baking pans or when you need to dust a cake with powdered sugar.
Need unsalted nuts but all you have are the salted kind? Easy to fix. Blanch the nuts in boiling water for a minute, then drain. Roast on a dry baking sheet at 350F till dry to the touch.
Store a tongue depressor in your sugar and flour canisters for a quick means of levelling off your dry measures.
Did you make a change to a cookbook recipe and want to remember it for the future? Make your notes on a Post-It note and stick it right on that page.
Use plastic covers, such as those from coffee cans or the mismatched Tupperware lids which no longer have matching containers, to protect the coating on non-stick pans when stacking them..
And in their November/December 1997 issue:
You know how you bake lots of stuff around the holidays and your counters get messy and cluttered? Then out come the baking pans from the oven...and where do you put them?
Set up your ironing board in or near the kitchen, spread foil over
the surface and you've just created another 4 feet of space...like to hold
ingredients or to let cookies/cakes cool, etc.
For Vanilla Extract, combine 2 vanilla beans, cut in half lengthwise and then chopped (about 1 Tbsp), 1/2 cup brandy, and 1/4 cup water.
For Lemon Extract, thinly peel 1 lemon with a vegetable peeler, taking care not to include any pith. Dice the peel (about 2 Tbsp) and combine it with 1/2 cup vodka and 1/4 cup water.
For Orange Extract, thinly peel 1/2 navel orange (as above), and cut the peel into chunks (about 1 1/2 Tbsp). Combine with 1/4 cup vodka and 1/2 cup water.
Kettle Mettle: To remove hard-water and lime build-up in a teakettle, pour in two cups of vinegar and bring to a boil. Let simmer for about 10 minutes, then rinse well.
Great Jar: After you open a jar for the first time, spray the threads and inside the lid with nonstick cooking spray so you won't have trouble reopening it.
Say Cheese: To keep cheese fresh and mold free, place two sugar cookies in a plastic bag with a zipper lock, then add the cheese.
Pop Secret: Before putting a bag of microwave popcorn into the oven, knead it until the lumps are broken. This way, all the kernels will pop.
Bye-Bye Bug: To keep bugs and worms away from outdoor and house plants,
add a clove of garlic to the soil.
Get a big plastic bag and dump some household ammonia in it.
Put your pans in it.
Let set for a couple of hours.
Open the bag *OUTDOORS* - the fumes will knock you for a loop!
Wash pans.
without the syrup part!( Or else that is what MY tastebuds tell me!)
that is next to it, on a lowish flame. This small flame absorbs the vapors that eminate from the onion. You can chop for days, and no tears!
-------------
! ! ! !
-------------
! ! ! !
-------------
! ! ! !
-------------
! ! ! !
-------------
This method works well for forming meatballs or dividing up cookie
dough.
1) Divide the package into individual portions (usually 2 or 3 strips) and wrap tightly in plastic wrap and freeze them.
2) I can't vouch for this, so be careful, but someone told me you
can cook the entire package and store it in the refrigerator. Supposedly,
it lasts 3-4 months without spoiling. (You'll probably want to verify
this with the manufacturer of the bacon to be safe.)
If herbs etc are a shortage, or you have to buy a whole bundle when you only want a small amount, use what you require for recipe then wash and place the remaining in water and freeze as ice blocks. Then when required all you have to do is thaw out required amount.
If weavels are a problem in your kitchen cupboards, place bay leaves around your shelves, works wonders.
Refrigerator has an unpleasant odor, use charcoal or heat beads to
absorb odors. Heat beads are the same as charcoal, by the way, but
I like that phrase...very descriptive.
[Note from Mimi: I do the same thing, but I slice up fresh ginger into quarter-sized slices rather than chopping it. I'm going to use Marjorie's method, too, next time I buy some.]
And another hint from Marjorie:
There are times when I have to slice a cake into tiers and have difficulty matching up the layers. I have solved this problem by using differnt colored toothpicks. Choose four different colors and place matching colors in each layer. BEFORE you remove the layers you have sliced, place the picks around the cake by dividing in quarters. Match up the colors and there will be no more guessing as to where the layers should be placed.
[Note from Mimi: I know a lot of people who use toothpicks as guides
to help them slice the layer evenly. What a great way to solve two
problems at once!]
If your hands smell like onions, garlic, fish or whatever, put a few shakes of salt on your palms and rub briskly. They'll wash up fresh.
Recipe calls for fresh ginger, minced? Cut coins of ginger (no need to peel) and drop in your garlic press. Squeeze hard--be careful, this will squirt! Throw away the tough fibers left behind in the press.
[Note from Mimi: Wow! You guys are great!]
I dice up onion and keep in ice cube trays, which later once frozen, can be put into bags for future use in soups and sauces. You can also use ice cube trays to grind up leftover vegetables and meats for your infants dinners. If you have something that child can't eat, you always have your choice foods from the trays. Just put on plate and heat in microwave until desired temperature.
My old Zip-Lock bags that have small holes in them from re-use, I
re-use as protectors when pounding out meats. Simply put meats in bag and
pound. This means that your both counter and mallot stay clean. Hope
this helps.
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 lift the lid of a cooking pot, open it outward to prevent a blast of steam from hitting your face.
Do not use food from a can that is leaking, bulging, or severely dented.
Wash meat thermometers well with hot soapy water after each insertion into the meat you're testing.
Reheat leftovers until they reach 165F.
To preserve your recipe cards, cover with clear contact paper. Makes them easy to clean and wipe off in case of spills.
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.
You can make confectioners' sugar from granulated sugar by processing in a blender until it is pulverized. Stir occassionally for even processing.
[Note from Mimi: Commercially produced confectioners' sugar also contains 3% cornstarch, which helps give it that powdery texture]
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.
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.
Rice cooks better in low wide pots than high narrow ones.
For a wonderful flavor, add a teaspoon of sherry to your next batch of scrambled eggs.
To help prevent color loss, do not cover vegetables when cooking them.
Save the liquid you use to poach fish in for use as a base in a sauce or chowder.
Make your own flavored vinegars by adding fruit preserves or jams to a jar of red or white vinegar. Let stand for a few days.
To thicken a pot of soup, take 2-3 cupfuls with plenty of solids in it, and blend in a food processor. Return to the pot of soup and stir in.
To soften up a hard (almost unbreakable) clump of brown sugar, heat for 20 seconds in the microwave.
If you're dipping vegetables into batter before sauteing, make sure you pat the vegetable dry before dipping. This will prevent sogginess.
Cut out a piece of an old rubber glove and drape over a really tight jar lid for easier opening.
Stirring rice while it's cooking makes it pasty and gummy
Ground herbs keep best in containers that shield them from light.
When working with ground beef, wet your hands to prevent sticking.
For more flavor, crush dried herbs between your fingers before adding them to a dish.
Keep a big salt shaker filled with flour by the stove for use in dusting meats and baking pans.
Put dates and other sticky fruits in the freezer for about an hour before cutting up. It will make it easier.
Always add croutons to a salad at the last possible moment to prevent sogginess.
Freeze skim milk in your ice cube trays for a refreshing glass of milk "on the rocks." This way, the milk cubes won't dilute your drink! You can even make yourself a refreshing low-fat milkshake by blending 5 ice cubes with a teaspoon of chocolate syrup.
[Note from Mimi: It's a good idea to make ice cubes from a variety of beverages so that when they melt, they won't dilute your drink. This is especially a good idea for punch. Try making an ice ring from the punch mixture and float that in the bowl.]
Cook instant oatmeal and hot cereals with milk instead of water. Sprinkle with a little brown sugar.
Instead of having a little milk with your coffee, have a little coffee with your milk! Cut down on the caffeine, and enjoy the flavor of coffee with ice cold milk. You can even microwave some skim milk, and add coffee to that.
The word "torta" is Italian for cake. Tortas consist of layers of Mascarpone and Provolone cheeses, and fillings such as salmon/leek or basil/pinenut.
Before serving cheese, allow it to come to room temperature first. Cold tends to retard the cheeses' full flavor.
When pairing cheese and fruit, use fruits such as apples, grapes, melons, pears, or strawberries.
Use a potato peeler to cut cheese in strips for garnish.
If you're having trouble trying to decide between buying one cookbook or another, take a look at the index. Choose the book with the best and easiest index to use.
If you don't have unsweetened baking chocolate, substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of fat (preferably oil) for each one ounce square.
Five-spice powder is a blend of star anise, cinnamon, cloves, fennel & Szechuan pepper. It is used primarily in Chinese cooking.
A "stick" of butter or margarine weighs 4 oz and is 1/2 cup US. Each 1/4 cup or half stick butter or margarine in US recipes weighs about 50 g. There are 8 tablespoons in 1/4 pound butter.
Grapes are delicious slightly frozen. Put them in the freezer for about 45 minutes and then serve.
Never pour water or other liquids into hot fat. You can burn yourself or the fat may overflow.
One pound of coffee will give you 40-50 cups.
Candles will burn slower, and last longer, if you refrigerate them for one day before using. Be careful not to crack them when they're cold.
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.
When you fill muffin pans with batter, fill one of the cups with water and the other muffins won't scorch during baking.
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 using dried beans, pick through them for rocks and foreign objects that may have been included when packaged.
The odor of catnip is said to repel rats and insects. Planting catnip in a border around your garden may keep both away. Be careful to clip the flowers early, otherwise the seeds will spread and catnip wil take over your garden.
Grind peppercorns right before you use them. If you need to, you can crush peppercorns on a cutting board using the side of a chef knife or by rolling a glass over them.
Buy brown eggs one shopping trip, and white the next. This helps you keep track of which eggs to use first.
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.
Liven up your cole slaw by adding diced, unpeeled red apple to it.
An easy way to shell Brazil nuts is to heat them in a 350F oven for about 15 minutes. The heat will also improve the flavor.
Add a tablespoon of grape jelly to a cup of gravy and serve with your mashed potatoes or turkey. It is sweet, different, delicious, and fruity.
Rice is best when cooked in the amount of water that will be absorbed during cooking. This gives better flavor, texture and vitamin retention than cooking in a larger amount of water that must be drained off at the end of the cooking period. If too little water is used the cooked rice will be hard and brittle and small in volume.
Cooked rice can be stored covered in the refrigerator for up to one week or in the freezer for 2-3 months. To reheat, thaw and place in a saucepan with 2-3 tablespoons water. Simmer covered, until hot, 5-10 minutes. To reheat in microwave, put in correct bowl and cook on high for 3 minutes.
Do not rinse rice before or after cooking because of the possiblity of losing some nutrients in the water.
Wild rice is referred to as rice. It's actually the seed of a water grass. It is cooked and served in a manner similar to rice--therefore referred to commonly as rice.
Regular rice is available in long, medium or short grains. Long grain rice cooks tender, with grains light , fluffy and seperated. It is good in chicken dishes and in stews.
Short and Medium grain rices cook plump and moist so that the grains tend to cling together. They are good for puddings and rice rings.
Sprinkle a little flour on potatoes before frying them and they will be extra crispy and crunchy.
If you are serving guests buffet style, then position everything so that guests can help themselves from both sides of the table.
[Note from Mimi: Do everyone a favor...place napkins and eating utensils
at the END of the line rather than the beginning. This gives everyone
that extra hand to serve themselves.]
Bring more ice than you think you'll need to your barbecue or picnic. Make sure you keep your salads and cool food as cool as possible, and in the shade.
Turmeric is an inexpensive substitute for saffron, the world's most expensive spice and food coloring. Turmeric's flavor is stronger than saffron's, so go easy on it.
To make tarragon vinegar, simply steep a sprig or two of freshly cut tarragon in a bottle of white distilled vinegar. Continue steeping until you reach the desired flavor.
The term saute means to jump. In cooking, it means to place food in a hot pan with some butter or oil and to shake the pan so the food jumps around (preventing it from burning).
When poaching, the liquid (water, stock, wine) should be just below a simmer and just barely moving.
Reducing is when you heat a sauce or liquid over high heat until it's volume is reduced.
"Dredging" in flour is simply when you lightly coat food (meat or fish) with flour in preparation for frying or sauteing. After dredging it in the flour, lightly shake off the excess and proceed with the recipe. You should dredge your ingredients just before you are ready to cook them. Dredging is not the same as breading.
You "deglaze" a pan by adding wine or stock to a pan that has been used to brown meat or vegetables. Add the liquid to the pan over high heat and scrape the browning remains to combine with the liquid.
If you store shallots in a cool, dark place, they can stay fresh for up to four weeks.
Three to four medium shallot bulbs equals the flavor of one medium yellow onion.
You can use the green tops of shallots as a substitute for scallions or chives.
Frozen concentrate juice cans make good cookie dough molds for refrigerator cookies. Pack the dough in the cleaned out can. When ready to use, just push dough out from the bottom or slice open the can lengthwise.
When frosting a layer cake, use skewers or toothpicks to secure the layers of cake together (just stick two skewers through the top). Now you can frost the sides without pushing the layers off line.
If a cake layer bumps, shave it off flat with a long sharp knife.
Don't be impatient when frosting a cake. Let it cool thoroughly before frosting.
For a change of pace add escarole, chicory, and spinach to your salads.
The 2 egg omelette is one of the best, thriftiest ways to use leftover meats, cheeses and vegetables.
Most cheeses taste better served at room temperature. Remove from the refrigerator 30-60 minutes before serving and keep covered (it will dry out if left uncovered). Exceptions include cream cheese and cottage cheese, among others.
Cooked rice freezes very well, for up to 6 months. Freeze in 2 cup portions for quick side dishes and additions to soups, etc.
When making a peanut butter & jelly sandwich, dip the knife in the jelly first, then the peanut butter.
Freezing chives is the best way to preserve the flavor, and there is no need to defrost them before using.
You can add to the flavor of chili powder, and make it more interesting,
by adding one of the "sweet" spices: allspice, cinnamon, cloves, and onion.
It is always best to heat your oven for a few minutes before baking
your cookies.
For more even baking of cookies, do not let the cookie sheet touch the sides of the oven.
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.
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.
Make your own...
* FIVE SPICE POWDER, 5 TSP
1 tsp Ground cinnamon; 1 tsp Ground cloves;
1 tsp Fennel seed; 1 tsp Star anise;
1 tsp Szechwan peppercorns
* ITALIAN HERB SEASONING, 2 TBSP
1 tsp Oregano; 1 tsp Marjoram; 1 tsp Thyme; 1
tsp Basil;
1 tsp Rosemary; 1 tsp Sage
* PUMPKIN PIE SPICE, 1 TSP
1/2 tsp Cinnamon; 1/8 tsp Ground ginger;
1/8 tsp Ground nutmeg; 1/8 tsp Ground mace;
1/8 tsp Ground cloves
* CINNAMON SUGAR, 1 CUP
7/8 cup Granulated sugar; 2 tbsp Ground
cinnamon
* TAMARIND PASTE, 1 TBSP
1 tsp Dates; 1 tsp Prunes; 1 tsp
Dried apricots;
1 tsp Lemon juice
Gourmet Connection also offers these cooking tips to reduce fat, contributed by Reba Thompson, Dietetic Intern, University of Northern Colorado:
1. Use 2 egg whites or 1/4 cup egg substitute instead of one whole egg.
2. When baking, use fruit purees, applesauce, or plain non-fat yogurt instead of oil.
3. Use evaporated "skim" milk when recipes call for evaporated or canned milk.
4. Use fat-free cream cheese or blended fat-free cottage cheese instead of regular cream cheese.
5. Use de-fatted broth, fruit juice, wine, water, or cider to saute meats and vegetables instead of oil or butter.
6. Make your own white sauce using 2 tbsp reduced-fat margarine, 2 tbsp. flour, and 1 cup skim milk. Add fat-free cheese slices for a great cheese sauce.
7. Replace the meat in your chili or other casseroles with extra beans, tofu, or tempeh. Experiment with different varieties of beans.
8. Use cream style corn instead of oil in your cornbread recipes.
9. Experiment with fat-free products as substitutes for the regular type products in your recipes. Sometimes they turn out even better!
10. If a recipe must have the fat to work, try using half the fat.
that is next to it, on a lowish flame. This small flame absorbs the vapors that eminate from the onion. You can chop for days, and no tears!
Fruit Pies: Glaze the top of double-crust fruit pies to make them
look and taste special. Brush the unbaked top crust with milk, water, or
melted butter; then sprinkle lightly with sugar. Or, just brush the crust
lightly
with beaten egg or a light coating of milk before baking the pie.
To avoid messy spills in the oven, set the pie plate on a baking sheet
on the oven rack. The pan will catch any juice if the pie bubbles over.
Fruit pies can be stored at room temperature for a short period of time.
Cover and refrigerate any pies with fillings that contain eggs or dairy
products.
Cream Pies: Cream pies must be thoroughly cool before serving, or the filling will be soft. After cooling to room temperature for 4 to 6 hours, cover and refrigerate. To cover a meringue-topped cream pie, insert several toothpicks halfway into the surface of the meringue to hold wrap away from the pie. Loosely cover with clear plastic wrap and chill to store. (After the meringue is refrigerated, it will be somewhat rubbery.) Dip a knife in water before cutting the pie to prevent the meringue from sticking.
Custard Pies: Avoid messy spills by placing the pie shell on the
oven rack before pouring in the pie filling. To check for doneness after
baking for the recommended time, insert a knife off-center; if it comes
out clean with no custard filling clinging to it, the pie is done. Or,
gently shake the pie. If the area that appears to be liquid is smaller
than the size of a quarter, the pie is done. The filling will continue
to set after it is
removed from the oven. After the pie cools, always cover and refrigerate
it if it's to be held for any length of time before serving. Cover and
chill to store after serving as well.
Chiffon Pies: For a smooth pie, the gelatin must be of the proper
consistency. Chill the gelatin mixture to the consistency of corn syrup,
stirring occasionally. Remove from the refrigerator (the mixture will
continue to set). Beat the egg whites to stiff peaks. When the gelatin
mixture is the consistency of unbeaten egg whites (slightly thicker than
corn syrup, but pourable), fold it into the stiff-beaten egg whites. Finally,
fold whipped cream into the mixture. For a fluffy filling, chill the mixture
till it mounds when spooned before turning it into the pastry shell.
Frozen Pies: Remove ice cream pies from the freezer and allow to soften for 10 to 15 minutes before serving. Baked-Alaska-type pies should be served immediately after baking.
Tart Shells: Making tart shells is as easy as making piecrust. To make 10 baked tart shells, prepare pastry for a double-crust pie. Roll half of the pastry at a time to 1/8" thickness. Cut each half into five 4 1/2" circles. Fit over inverted muffin cups, pinching pleats at intervals to fit around the cups. Prick pastry with a fork. Bake in a 450 oven for 7 to 10 minutes or till golden. Cool. Or, cut dough into 5" circles and fit into fluted tart pans. Prick pastry with a fork. Bake in a 450 oven for 10 to 12 minutes or till golden.
Removing a Piece of Crumb-Crust Pie: Just before serving, rub the
outside of the filled pie plate with a warm, damp towel. This softens the
butter in the crust, making it less likely to stick to the pie plate. To
prepare the towel, rinse it in very hot water, the wring it well. This
procedure is not necessary for crumb crusts that have been baked, since
they slide out easily.
To remove a cork from inside an empty wine bottle, pour some ammonia into the bottle, set it in a well ventilated location. In a few days the cork will be desintegrated.
For attractive individual butter servings, squeeze butter through a pastry bag or plastic bag onto a cookie sheet; set into refrigerator to harden.
Salads and dips can be kept chilled by using two bowls. Place the salad or dip in the smaller bowl, partially fill the larger bowl with water and freeze. Then place the smaller bowl onto the larger one and serve.
When using a tray, place a damp napkin under the dishes to stop them from moving around.
If red wine is spilled on a carpet, it may be cleaned with shaving cream, then sponged off with water. Club soda may also work.
If vodka is kept in the refrigerator, it will be more flavorful.
Champagne should only be ice-chilled up to the neck of the bottle, and higher and the cork may be difficult to remove.
Since most dips for chips contain a milk product that may spoil easily, it would be wise to place 1/2-1 inch of water in a bowl that is slightly larger than the dip bowl, then freeze the water and place the smaller bowl on top of the ice when serving. This should slow the spoilage time.
If your table is set with candles, it would be wise to place a small amount of salt around the top to eliminate wax droppings on a table or tablecloth.
And how's this for a segue:
Put them out in the sun in a plastic bag, with the candelsticks upside
down. After a few hours practically all the wax will have drained out,
and the traces remaining can be taken off with a paper towel and laquer
thinner (not near open flames please). Laquer thinner is an essential household
product in any case, because it will remove the most stubborn of residues
from the &%$#@! self-stick labels on glassware. Don't try it on most
plastics however. For them use peanut butter.
To make clean up easier, tear off a piece of wax paper and place
it on your kitchen counter. Then measure all your ingredients over the
wax paper. Clean up is a breeze since all you have to do is toss the wax
paper away.
If you are forgetful, like I am, you can also measure out dry ingredients
onto wax paper and then add them to the mixture when needed.
To make measuring honey easier, spray spoon or measure cup with Pam
and
honey will fall out of measuring devise without a lot of mess.
High humidty does affect cooking. Recipes made with egg whites,
such as meringues or frostings, and
particularly brown sugar. Pastry, especially a very rich one,
can also act up in hot weather. Best to avoid these when the weather is
against you.
How many will 1 pound of pasta serve? If it's a first course, four;
if it accompanies meat, six; if it's the entire meal, about three.
WASHING ASPARAGUS: When I buy asparagus at the supermarket, I put it in a plastic bag, bring it home, close the top around the kitchen faucet and fill the bag with cold water. Remove it from the faucet and with the top tightly closed in one hand, massage the bag of water with the other hand to wash the asparagus. When finished, take scissors and cut off a bottom corner of the bag letting the water drain into the sink. Now the damp asparagus is ready to snap and put in the microwave. No extra bowls or pans used.
CLEANING THE STOVE TOP: I keep a solution of ammonia and water in
small pump bottle on my kitchen sink. I use it on my sponge or a paper
towel to wipe my stove top. Dried with a paper towel, it leaves a non-greasy,
non-streaky surface with no rinsing and without a lot of trouble.
Use the egg slicer in your kitchen gadget drawer to slice fresh mushrooms
- Clean, trim the stem and slice just as you would hard cooked eggs, the
slices are uniform with no effort.
Want to avoid embarrassment and a sticky situation? When you
invite guests for dinner, be sure to ask if they have any dietary considerations
so you'll know what to avoid. This can be food allergies, preferences
or simple dislikes.
When you come across a recipe that calls for a tablespoon of tomato
paste, what are you going to do with the rest of the can? Place a
tablespoon of the leftover tomato paste on square of plastic wrap on a
baking sheet; repeat with the remaining tomato paste. Put the baking
sheet in the freezer and when the individual portions are frozen solid,
wrap them tightly and store in the freezer in a plastic bag for future
cooking.
To grease pans for baking use a mixture equal parts of crisco, oil
and flour. I keep a small jar in the 'fridge and brush it onto baking
pans with a pastry brush.
Eliminate fish smells by boiling a pot of water containing a few whole cloves, stick of cinnamon and a slice of lemon on the stove.
To remove the smell of fish from your hands after preparation - pour
a little vinegar into your hands, rub together and rinse well.
Fast food doesn't have to mean burgers and fries from a drive-thru window, complete with your fat grams quota for the week. For a fast-paced, nutritious alternative, try rice and some of these speedy tips from the test kitchen of USA...
Cook double batches of rice so you will always have enough extra rice on hand to prepare your next meal. Refrigerate for up to one week or freeze for up to six months.
At the grocery store, buy items in the form you will use them in a recipe: shredded or grated cheese; boneless, skinless chicken breast; cut-up fresh vegetables from the salad bar.
For delicious flavor with almost no added calories, cook rice in chicken, beef or vegetable broth instead of water.
An easy curry rice can be created by simply stirring toasted almonds or pine nuts, toasted shredded coconut, curry powder and cumin into cooked rice.
Try a Mexican flair with chili peppers, cumin, garlic or cilantro during cooking; an Italian accent by adding chopped garlic, basil, onion or oregano. For a French twist, add rosemary, basil or chives.
Top hot buttered rice (white or brown) with brown sugar, maple syrup, fruit preserves, fruit, or yogurt -- just as you would any hot cereal.
For more ideas and a dozen recipes that can be prepared in 12 minutes
or less, send a self-addressed, stamped, business envelope to: USA Rice,
Dept. QT, P.O. Box 740121, Houston, TX 77274. Or, call 1-800-RICE and ask
for Quick Tips with Rice. [SOURCE: USA Rice Federation, 713-270-6699]
1 cup flour
1/4 cup salt
2T cream of tartar
1 cup water
2 tsp. of desired food coloring
1 T vegetable oil
Mix flour, salt and cream of tartar in a saucepan. Add water, food
coloring, and oil.
Cook over medium heat for 5 minutes while stirring until it separates
from the sides of the pan and
forms a ball. Turn it out of the pan and knead with more flour until
you get a soft dough.
Store in an airtight container.
2 parts white glue (such as Elmer's but NOT school glue)
1 part Sta-Flo Regular liquid starch
Mix well and allow to dry a bit until it becomes smooth and rubbery. Store in airtight container.
Hint: Add food coloring to starch before mixing with glue.
4 T dish washing liquid
4 T glycerin
1 quart water
Combine gently. Use pipe cleaners to make bubble wands of any
size.
More often than not, it boils down to improper ingredient substitutions. It's one thing to use hazelnuts rather than pecans, but baking has its own inherent properties. In other words, there are basic formulas that must be followed. Leave out some of the flour or sugar and you upset the balance. Use sugar substitutes and you generally change the texture of the batter or dough, and again, you have a product that won't work. Same thing happens when you don't include the amount of fat called for in the recipe.
Quite frequently, people write to tell me that one of my recipes doesn't work, and when they talk about the batter or dough being too thin, I know exactly what went wrong. The recipe called for butter or margarine, but they used something called "spread" instead. True, it sometimes comes in stick form and looks like butter, but it's fat content is low, too low, because the manufacturers use a process that incorporates a small amount of fat with a lot of water. Yes, better for our hips, but you can't use this instead of butter and expect it to come out well.
So save the "spread" to spread on bread or crackers or whatever...but
remember, it's meant to be used cold and eaten that way---you can't cook
with it.
In other words, how do you get it to come out moist and NOT overcooked?
I go by look and feel. You know what raw chicken feels like...you also know what cooked chicken feels like. When raw, chicken has a spongy feel to it, but as it cooks, the collagen firms up...from the outside to the inside.
If you use bone-in chicken, you'll want to start it meat side down. Possibly after about 10 minutes, turn it over and continue to cook. As soon as you turn it over, press the meat with your finger...you'll know by feel it isn't done. Every five minutes or so, try pressing it again.
Three key points here:
1) It continues to cook after you take it off the heat, so if it's
going to take a few minutes to get the rest of the meal on the table, take
it off the stove or grill just a tad early and tent with foil to keep warm...it
will be
perfect.
2) When in doubt, cut through the thickest part to test; keep in mind that if it's pink in the center, you can always cook it longer...there's no way you can resurrect overcooked chicken. (I'm sure you already knew that.)
3) Invest a few dollars in an instant-read thermometer! Chicken
is safe to eat at 155F...I prefer to err on the safer side and let it go
to 160F. It will usually reach 165F before we dig in, and I find
that perfect. Hint: do
NOT leave the thermometer in the meat while it cooks...most of the
ones I've seen will melt...at least the one I gave JB did when I didn't
instruct him properly. :-)
