I recently had to teach a food class for church. So I figured everyone loves to learn fun little tips and tricks around the kitchen. This is what I came up with....
*If using frozen rhubarb measure rhubarb while still frozen, then thaw completely. Drain in a colander; but do not press liquid out.
*Try to enjoy corn on the cob the day it's purchased as the sugars begin converting to starch as soon as its picked. If you need to store it, keep corn in its husks in a plastic bag in the refrigerator.
*Try cooking corn on cob in the microwave. Pull down the husks of each cob about halfway, remove as much of the silk as you can and rinse the cobs in cool water. Then pull the husks back up and nuke each cob for 3 to 4 minutes. Comes out perfectly every time.
*Here's a great way to freeze corn. Add 1/2 cup sugar and 2 tablespoons salt to a quart of water; bring to a boil. Add 4 quarts of corn kernels bring to a boil again. Remove from heat, drain well Measure into bags; and freeze.
*Silk to corn ratio: The more silk you see hanging out an ear of corn the more kernels you'll find beneath the husk.
*If you have left over cookies without frosting. Put them in a food processor/chop and make cookie crumb. Keep in a tightly sealed jar. When you need a pie shell. Use these crumbs in place of graham crackers. Use 2 cups crumbs, 1/2 stick melted butter for a 9 inch pie plate. Bake or 10 minutes t 250. No sugar is needed. Mixing chocolate cookies in make a nice tasting shell. It's fast and easy too.
*When a range in a cooking time is provided, this accounts for variables such as thickness of meat, how full the slow cooker is and the temperature of the food going into the cooker. As you become more familiar with your slow cooker, you'll be better able to judge which end of the range to use.
*It's helpful to freeze honey to keep it from crystallizing. It will never freeze solid since the moisture content is low. It will, however become thick and sludgy until thawed to room temperature, when it should return to its original consistency. When buying a large amount of honey divide it into freezer proof containers and freeze. When needed, defrost at room temperature for about 30 minutes.
*To get rid of "fishy" flavors with just about any type of fish, cover it with milk. Let it soak for 30-90 minutes and cook as directed. This seems to get rid of some of the "fishy" taste.
*To prevent the edges of a flank steak from curling when broiling or grilling, source the surface with shallow diagonal cuts, making diamond shapes. This helps tenderize the met as well.
*For fast homemade freezer waffles, bake and cool on a wire rack; freeze in a single layer.
*Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispiness of french fried potatoes.
*Marshmallows won't dry out when frozen.
*Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.
*Poke a hole in the middle of the hamburger patties while shaping them. The burger will cook faster and the hole will disappear when done.
*Save your butter wrapper in the freezer to use for greasing pans when baking.
*Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
*The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator...it will keep for weeks.
*To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; if it rises to the surface, throw it away.
*To keep potatoes from budding, place an apple in the bag with the potatoes.
*To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.
No comments:
Post a Comment