Tag: kitchen tips
group name: pointhoggers
|
January 22, 2008 02:54 PM EST --
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit . . . more
|
|
March 20, 2008 01:36 PM EDT --
Line your cookie sheets with parchment paper before you bake cookies. Just toss the sheets away afterwards and there's no clean-up. Parchment sheets also make great liners for layering cookies . . . more
|
|
April 24, 2008 01:20 PM EDT --
Peel a banana from the bottom and you won't have to pick the little "strings" off of it.
more
|
|
May 04, 2008 01:32 PM EDT --
You can make pie crust dough in advance and freeze it. Pie crust dough freezes better in a ball than rolled-out dough. A ball takes up little room in the freezer and it won't be broken when Wrap . . . more
|
|
May 04, 2008 01:44 PM EDT --
Shrimp will be firm, turn pink and slightly opaque when cooked correctly. To test for doneness, try the spring test. Hold the shrimp upside down by the head and pull the tail down. If cooked, the . . . more
|
|
July 10, 2008 03:22 PM EDT --
If you chill chicken for an hour after flouring it for frying, the coating will adhere better during cooking.
more
|
|
August 16, 2008 03:00 PM EDT --
If you want to use soy milk for baking instead of cow's milk, it can be interchanged freely in baking and cooking, although remember that it is sweeter than cows milk therefore your recipe will taste . . . more
|
|
August 18, 2008 06:28 PM EDT --
When using a broiler to cook steaks, pre-heat oven until it's really hot. This will sear the outside of the meat and keep the juices in. And don't use a fork to turn the steaks, use tongs or a . . . more
|
|
August 17, 2008 08:45 PM EDT --
When baking potatoes, use a potato with a high starch content ...it makes for a puffier baked potato. Good starchy potatoes are Russet and Idaho.
more
|
|
June 05, 2007 12:54 PM EDT --
Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
more
|
|
June 23, 2007 10:59 AM EDT --
Slicing meat when partially frozen makes it easier to get thin slices.
more
|
|
July 05, 2007 11:36 AM EDT --
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
more
|
|
September 21, 2007 08:47 AM EDT --
Truss turkeys, chickens and other meats with dental floss. It won't burn and it is very strong.
more
|
|
November 10, 2007 08:52 PM EST --
For best results in cake baking, let eggs, butter and milk reach room temperature before mixing.
more
|
|
December 30, 2007 06:38 PM EST --
To add a special touch to iced tea, freeze whole berries, fresh mint, or citrus slices in ice cube trays filled with water.
more
|
|
May 15, 2008 03:49 PM EDT --
Frozen bread makes the best toast and french toast. You don't need to thaw it. Just dip it in the egg batter and cook.
more
|
|
July 07, 2007 07:45 PM EDT --
To remove corn silk, dampen a paper towel, and brush downward on the cob, and all the silk should come off.
more
|
|
July 25, 2007 12:43 AM EDT --
If you do not want your marshmallows to turn hard, put the in a container and in the freezer. When thawed they are fresh.
more
|
|
July 31, 2007 12:29 AM EDT --
Wine Storage Tips:
Keep bottles on their sides
Store in cool place with little temperature fluctuation.
For long term storing, maintain high humidity levels (65%-90%)
Keep out of direct sunlight. . . . more
|
|
August 06, 2007 10:19 AM EDT --
To remove garlic odor from your hands, rinse with fresh lemon juice or scrub with a bit of salt, then rinse with cool water.
more
|
|
|
|
