Tips For Italian Cooks
Source of Recipe
Italian Food Newletter
Use unflavored dental floss to slice evenly and cleanly through a cake or torte. Simply stretch a length of the floss taut and press down through the cake. This works especially well with cheesecake.
To keep cauliflower white while cooking - add a little milk to the water.
To thaw frozen bread and rolls, place in a brown paper bag and put into a 325ºF oven for 5 minutes to thaw completely.
Yeast breads are more moist when made with potato water (water in which you have boiled potatoes) than when made with other liquids. The potato water keeps the bread fresh longer and gives it a slightly greater volume, but coarser texture.
If a soup or stew is too salty, add raw cut potatoes. Discard them after they have cooked - they will have absorbed the salt.
To perk up soggy lettuce, add lemon juice to a bowl of cold water and soak lettuce for an hour in the refrigerator.
Dried beans are a great source of protein. Soak and simmer the dried beans of your choice until tender, then freeze them in individual containers covered in their own cooking liquid. They defrost quickly, can be used a dozen different ways, and taste great.
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