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Tomato paste: For less waste, open both ends of the can and push out. As many recipes call for such a small amount of tomato paste, freeze leftover paste on a cookie sheet by tablespoon then store in freezer bag. |
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Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly. |
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For quick and handy seasoning while cooking, keep on hand a large shaker containing six parts salt and one part pepper. |
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Bread crumbs added to scrambled eggs will improve the flavor and make larger helpings possible |
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Sweet potatoes will not turn dark if put in salted water (5 tsp to 1 quart water) immediately after peeling. |
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Soak bacon in cold water for a few minutes before placing in skillet. This will lessen the tendency to shrink and curl. (make sure bacon is dry before putting in hot skillet) |
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A tablespoon of vinegar added to the water when poaching eggs will help set the whites so they will not spread. |
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t 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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When cooking eggs, it help prevent cracking if you wet the shells in cold water before placing them in boiling water. |
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Cut drinking straws into short lengths and insert through slits in pie crusts to prevent juice from running over in the oven and permit steam to escape. |
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Chill cheese to grate it more easily. |
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The odor from baking or boiling salmon may be eliminated by squeezing lemon juice on both sides of each salmon steak or on the cut surface of the salmon and letting it stand in the refrigerator for one hour or longer before cooking. |
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A pie crust will be more easily made and better if all the ingredients are cool. |
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If you add a little milk to water in which cauliflower is cooking, the cauliflower will remain attractively white. |
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To whiten laces, wash them in sour milk. |
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When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage and it will absorb all odor from it. |
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