Tag: kitchen tips
member name: Pamela E.
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April 10, 2008 12:49 PM EDT --
If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.
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December 02, 2006 12:53 AM EST --
Here's a few tips on portion control when serving guests.
Count on 3 drinks per guest.
Provide guests with non-alcoholic drink choices.
Assume some of your guests will be vegetarians. . . .
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January 10, 2008 04:37 PM EST --
Want to try making your favorite recipe in the crockpot instead of the oven? Here's how to convert conventional oven cooking times into crockpot cooking times---
Conventional Oven . . .
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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.
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June 23, 2007 10:59 AM EDT --
Slicing meat when partially frozen makes it easier to get thin slices.
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July 05, 2007 11:36 AM EDT --
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
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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.
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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.
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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. . . .
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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.
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August 13, 2007 02:22 PM EDT --
Add moistness and taste to any chocolate cake-homemade or from a box-with a spoonful of white distilled vinegar. You will not be able to taste the vinegar!
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August 28, 2007 06:06 PM EDT --
When yeast dough has risen sufficiently, an indentation will remain when you press two fingertips about 1/2 inch into the dough.
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September 02, 2007 05:51 PM EDT --
Warm the basting sauces you use on meat because a cold sauce will slow the cooking.
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September 02, 2007 06:03 PM EDT --
To cream cold butter more easily, put it in the microwave on low to medium power for 10 to 15 seconds.
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September 09, 2007 10:34 AM EDT --
The general ratio to substitute fresh herbs for dried is 3 to 1. That is, use 3 times as much fresh herbs as dried herbs that recipes might call for.
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September 13, 2007 04:20 PM EDT --
If a recipe calls for unsalted butter and you have only salted butter, remember that each 8 ounces of salted butter contains about 3/4 teaspoon of salt. Reduce the salt you add to your recipe by that amount. . . .
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September 14, 2007 04:20 PM EDT --
When making caramel apples, stick them into a piece of Styrofoam after dipping. They dry without sticking and store nicely in the refrigerator.
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September 19, 2007 02:52 PM EDT --
Red spices will maintain flavor and retain color longer if they are stored in the refrigerator.
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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.
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September 26, 2007 02:40 PM EDT --
Add a slice of soft bread to a package of rock-hard brown sugar. Close the bag tightly, and in a few hours the sugar will be soft again.
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