Tips In The Kitchen
Source of Recipe
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Recipe Introduction
Here are some tips you can use in the kitchen. So you don't have to spend alot of time in the kitchen.
List of Ingredients
Onions,, No More tears:
Cutting onions is no reason to cry. To keep from crying when peeling and chopping, keep onions in the refrigerator for 20 minutes before cutting.
Mushrooms in a snap:
Mushrooms add texture and flavor to several dishes. The best way to clean mushrooms is to brush them off with a damp kitchen towel and place into an egg-slicer for symmetrical slices.
Apples. They don't have to turn brown:
Apples are a great source of fiber and vitamins. To prevent fresh apple wedges from browning, dip them into a bowl with 1-cup water and 1-Tbs. lemon juice.
To much salt?
If you add too much salt to a soup or stew, drop in a raw potato and boil for 5 minutes. When you remove the potato, the overt salty taste will be gone.
Remove fat from soups and stews
Drop ice cubes into the pot. The fat will cling to the cubes as you stir. Take out the cubes before they melt. Or you can also wrap the ice cubes in cheesecloth or paper towel and skim over the top of the pot. Fat also cling to lettuce leaves.
Soup or Stew to sweet?
If a soup or stew is too sweet, add salt. If a main dish or vegetable is too sweet, add a teaspoon of cider vinegar.
Burnt Soup or Stew?
To rescue a burning stew: Immediately pour the stew into a new pot. Do not scrape any of the burned stew from the bottom of the first pot. If necessary, add more liquid to the new pot.
Stew alittle burnt?
If your stew is slightly burnt, milk will take the burnt taste out.
Baking Powder any Good?
If you are not sure if the baking powder is still good place a teaspoon full into hot water. If it fizzes, it's still good.
**Bonus** Works for baking soda as well.
Cheese:
To easily shred cheese, place it in the freezer for 30 minutes. The firmer cheese is less likely to make a melted mess on your grater.
Is that egg Boiled?
Can't remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it's raw. If it spins easily, it's hard boiled.
A fresh egg will sink in water, a stale one will float. An egg white is easiest to beat at room temperature. Take the egg out of the refrigerator about 1/2 hour before using. For light, fluffy scrambled eggs, add a little water while beating the eggs. Add vinegar to the water when boiling eggs. The vinegar helps seal the egg.
Lettuce soggy?
To perk up soggy lettuce, add lemon juice to a bowl of cold water and soak lettuce for an hour in the refrigerator. When cooking carrots, peas, beets or corn, add a small amount of sugar to the water to keep the flavour. To keep sweet corn yellow, add one teaspoon of lemon juice to the cooking water just about a minute before taking off the stove. Never salt the water you cook corn in. It will only toughen the corn.
Store celery and lettuce in paper bags, not plastic. And leave the outside leaves and stalks alone until ready to use.
Storing tomatoes
Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
Meat loaf sticking to the bottom?
Meat loaf will not stick if you place a slice of bacon on the bottom of the pan.
Brown sugar hard?
To soften rock-hard brown sugar, simply add a slice of soft bread to the package and close the bag tightly. In a few hours the sugar will be soft again.
Recipe
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