The original Kitchen Hints page got too big, so I split it.  This is the 2nd 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.

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.
 

• 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!
 
• From Mimi:

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.
 

• From 1001 Food Facts and Chef's Secrets:

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:
 

• From Ron Parker: A helpful hint on dewaxing candlesticks

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.
 

• From Mary:

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.
 

• From Jacquie Brooks:

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.
 

• From Linda Reynolds:

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.
 
 

• From Lyn Wheeler:

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.
 

• From: tustinj@pacbell.net:

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.
 

• From Mimi:

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.
 

• From Mimi:

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.
 

• From NukeCity:

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.
 

• From the Recipe Archive list:

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.
 

• QUICK TIPS FROM USA RICE

 
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]
 

• Make your own faux play dough for your children at a fraction of the price of the commercial stuff:

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.
 

• And while you're at it, try making some silly putty-like goop:

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.
 

• To make bubble liquid:

4 T dish washing liquid
4 T glycerin
1 quart water

Combine gently.  Use pipe cleaners to make bubble wands of any size.
 

•  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.

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.
 

• From Mimi: How to grill perfect chicken!

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. :-)
 

• 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.

 
 Go back to Kitchen Hints I or continue on to  Kitchen Hints III

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