Tips: Cooking and Food Prep Tips |
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Add half rhubard when making apple sauce.Good way to use up frozen rhubarb
Cornwall Canada
(Added: 25-Mar-2004)
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When shelling a (cold) hard-boiled egg, tap around the center of the egg. Then grab the egg in two hands and simply twist the entire shell off in one motion.
Walter, Oshawa, ON, Canada
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(Added: 25-May-2006)
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If you add a little vinegar to pasta when makeing a salad, it won't soak up so much mayonaise or salad dressing.
b_bear( north carolina)
new
(Added: 26-Jan-2005)
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Always make two cups of tea with your "gourmet" teabag - and put one cup in the refrigerator for iced tea later.
Alice,Wilmington, De
new
(Added: 26-May-2004)
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Heating milk? Rinse your pan with cold water first, then pour in milk and heat. No milk scum to clean up afterwards!
Lisa, Olympia, WA
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(Added: 26-May-2006)
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Peel, chop, mince or grate fresh ginger, put into a jar and fill jar with either Vodka or Gin before refrigerating. I prefer the Vodka, as it has no strong aroma to interfere with the scent of the ginger. The liquor doesn't have to be fancy, but whichever you use, will keep the ginger perfectly fresh indefinitely. I've kept a jar of ginger in the refrigerator for years and just refill it whenever the amount of ginger begins to get low. Adding a bit of the liquor to your recipe can be tasty too.
Barbara Gregory-Pearlman
new
(Added: 27-Jul-2005)
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When cooking fish stock, add a tablespoon of vinegar mixed with lime juice to your broth. It cuts the fishy smell and adds lots of flavour to your finished product.
Catherine, St. Lucia, West Indies
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(Added: 28-Feb-2006)
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When using bell peppers or any other vegetable that begins to get soft and mushy, cut up in whatever shape required then freeze in small portions or in a ziploc bag for further usage.
Catherine, St. Lucia, West Indies
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(Added: 28-Feb-2006)
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Before juicing a lemon put in microwave for 10 seconds and you will get twice as much juice.
D Kennedy, Middleton, TN
new
(Added: 28-Jan-2005)
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When pounding chicken into thin cutlets, place the breast in a resealable plastic bag with about 1 teaspoon of water and your favorite seasoning. Pound the cutlet flat. The water in the bag will prevent sticking to the bag, and the bag will prevent splatter and keep the pounder clean, and the seasoning will infuse the meat with flavor.
Debbie Hamm, Hamilton, NJ
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(Added: 29-Jun-2005)
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Tips: Cooking and Food Prep Tips |
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Pages Updated On: 9-Oct-2006 - 14:23:30 |
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