Tips: Cooking and Food Prep Tips

• A double boiler is handy for re-heating leftover mashed potatoes. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Ad a natural tenderizer to chicken, beef and lamb, by sprinkling with fresh lemon juice. Lou from Southern California ^new (Added: 25-Aug-2003)

• If you have a recipe that uses just egg whites, you can refrigerate the yolks for later use by storing them, unbroken, in a small bowl, covered with cold water for up to two days. FabulousFoods.com ^new (Added: 25-Aug-2003)

• After chopping or mincing onions or green peppers I put them in freezer bags and press them flat. Makes breaking off the amount needed easy. Vida Mann,Monroeville, Ohio ^new (Added: 25-Aug-2003)

• Before discarding your empty mustard jars, get a little more out of it by making a tasty salad dressing. Depending on how much mustard is left in the jar, add about 3 or 4 tablespoons olive oil and 2 or 3 tablespoons vinegar (red or white wine vinegars work well), and a clove or two of minced garlic. Season with salt and pepper, and shake well. You'll have a wonderful mustard vinaigrette is. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Keep your mouth closed while cutting onions and you cry less. This step may sound strange, but it is true, keeping your mouth closed while chopping really does help. Larken Egleston from North Carolina ^new (Added: 25-Aug-2003)

• Adding a little milk to the water when boiling vegetables will help keep their colors bright. Geraldine from Detroit ^new (Added: 25-Aug-2003)

• When shelling pecans, if you want them to come out whole, pour some boiling water over the pecans and let them sit for thirty minutes before cracking. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Pre-season/marinade meat before freezing it, steaks, roasts chicken etc. By the time they have frozen & thawed out they're well marinated. This is great for those Oops I forgot.... days! Ground beef gets your basic seasonings, then make a few burgers, split the rest into 1 lb. packages and freeze. All you have to do is add the extras for chili, meatballs or meatloaf. Jan from Alabama ^new (Added: 25-Aug-2003)

• Use a flat metal pastry scraper to cut squares and bars right in their pans. It's easier to get a cleaner cut than with a knife and it cuts right through to the bottom. FabulousFoods.com ^new (Added: 25-Aug-2003)

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Tips: Cooking and Food Prep Tips

Pages Updated On: 9-Oct-2006 - 14:23:30