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• To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
• Do not use metal bowls when mixing salads. Use wooden or glass
• To keep cauliflower white while cooking - add a little milk to the water.
• Microwave a lemon for 15 seconds and double the juice you get before squeezing.
• Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
• Microwave garlic cloves for 15 seconds and the skins slip right off.
• For fresh flavor in orange juice add the juice of one lemon
• Bread will stay fresh longer if a celery rib is stored with it in the package.
• When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavor of the strawberries.
• For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.
• When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
• Pancakes are lighter and fluffier when you substitute club soda for milk in the batter
• When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
• To keep potatoes from budding, place an apple in the bag with the potatoes.
• For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process
• When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board
• A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker
• Cheese won't harden if you butter the exposed edges before storing
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