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For a juicer hamburger add cold water to the ground beef mixture before grilling. | |
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Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes. | |
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Microwave garlic cloves for 15 seconds and the skins slip right off. | |
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When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn’t do the trick, try applying a bit of cooking spray to the edge. |
Thursday, July 30th, 2009 | Author: admin
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Sunday, June 21st, 2009 | Author: admin
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Need to cut or shave meat thin? Firm it up in the freezer. | |
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Cold eggs are easier to separate. | |
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Meat will be moister if you let it sit before cutting. This allows the juices to redistribute and re-absorb. | |
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Citrus zest is not citrus rind. Zest is the thin, shiny, waxy coating on the rind. The white spongy material beneath it is bitter. |
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Saturday, May 23rd, 2009 | Author: admin
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Cut the mess when chopping canned tomatoes. Use scissors to cut them in the can or in a measuring cup. | |
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To avoid clumping, freeze berries, meatballs and the like on a baking sheet. Then transfer them to zip-lock bags. | |
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To trim asparagus, hold the spear in one hand with your thumb near the centre, toward the base. With the fingers of the other hand, gently bend the base. The spear will snap at the spot where tender meets tough. | |
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To pit an olive, roll a rolling pin over some olives with just enough pressure to make the pits pop out. |
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Friday, April 17th, 2009 | Author: admin
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Saving a curdled Hollandaise sauce is a bit more complicated, but it can be done. You can add 2 tablespoons of boiling water to the sauce and beat it with a wire whisk until it’s smooth again or if your mayonnaise curdles, beat up an egg yolk in a separate bowl and slowly add the curdled mayonnaise to it, beating the mixture all the time. | |
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If you made a spaghetti sauce that is on the bitter side, don’t worry. Try adding a pinch of sugar. Sugar brings out the flavor of cooked tomatoes in your sauce and combats the bitterness. | |
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Freeze any leftover Tomato Puree in ice cube trays and transfer into sealed bags. The cubes can be added to a sauce, gravy, soup or casserole. Pesto can be frozen and used in the same way. | |
Category: Kitchen Secrects
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Monday, March 16th, 2009 | Author: admin
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Don’t throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces. | |
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To prevent formation of ice, rub table salt to the insides of your deep freezer. | |
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Keep a spoon in the pot while boiling milk at medium heat. It will avoid sticking the milk at the bottom. | |
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Add a teaspoon of vinegar to your cake mix for a more delicious chocolate cake. |
Category: Kitchen Secrects
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Tuesday, February 17th, 2009 | Author: admin
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When making pasta with vegetables, throw the vegetables in with the pasta for the last four minutes of cooking time and drain. | |
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Rice will cook in less water if it’s kept soaked in water for a longer period of time. | |
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While cooking green-peas add 3 or 4 drops of vinegar to preserve its green color. | |
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To preserve the white color in cauliflower. Add a teaspoon of milk while cooking. |
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Saturday, January 10th, 2009 | Author: admin
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Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation. | |
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When boiling corn on the cob, add a tablespoon of sugar to help bring out the corn’s natural sweetness. | |
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Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean. | |
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Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes. |
Category: Kitchen Secrects
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