The original Kitchen Hints page got too big, so I split it.  This is the 1st half of the original file as of 5/25/98.  Future hints will go into Kitchen Hints III.

If you mail me YOUR hints, I'll include them on these pages.

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.

[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.]
 

• 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.

[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. :-)]
 

• 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

or put them in ice water.
 
• 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

shortening!  And the best part is you don't have a dirty measuring cup!
 
• 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.

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!
 

• 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!

[Note from Mimi: Dental floss is also an excellent way to slice cake, especially when you have a lot of it!]
 

• From MMTrexler@aol.com: After years of rolling pie crusts and doughs out on numerous surfaces and

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!
 

• 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:

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!
 

• The Farmers Almanac offers these hints:

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.
 

• 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

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.
 
• 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:

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.
 
 

• Here are some great hints I found in the September/October '97 issue of Cook's magazine:

 
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.
 

• 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.

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.
 

• 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.

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.
 

• 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,

without the syrup part!( Or  else that is what MY tastebuds tell me!)
 
• 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

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!
 
• 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

-------------
!    !    !   !
-------------
!    !    !   !
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!    !    !   !
-------------
!    !    !   !
-------------
 

This method works well for forming meatballs or dividing up cookie dough.
 

• 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:

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.)
 

• From Debe: Use an apple corer to core tomatoes.

 
 
• From Jeanette Logan in Australia:

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.
 

• 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.

[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!]
 

• 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:

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!]
 

• From Leeann:

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.
 

• From the Gourmet Connection:

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.

[Note from Tim Donnan, who diagrees: As with white rice, it is essential to wash it before cooking as this
remove the excess starch from the outside of the grains of rice. This starch can prevent the rice from having a fluffy consistency, as it remains after cooking.]

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.]
 

 Continue on to Kitchen Hints II or Kitchen Hints III

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