Plan to serve cheese at your
next party? Always serve cheese at room temperature for optimum
flavor!
For best results and greater
volume when making whipped cream, chill both the mixing bowl
and the beaters. The colder the cream the better, too!
To determine whether 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 the shell of a hard-boiled
egg from cracking, add a heaping teaspoon of salt to the boiling
water.
For best results and greater
volume when whipping egg whites, make sure they are at room temperature.
Lloyd Rushing of Texas City,
Texas recommends "when peeling hard boiled eggs, as soon
as they are done, pour off the hot water and cover with cold
water. Wait about two minutes and drain off the water. Shake
the eggs around vigorously in the pan, roll them between your
hands and peel under running water.You will be surprised how
easy they peel and how fast you did the job."
To separate a lot of eggs at
once, break them carefully into a big bowl and then (with your
impeccably clean hands) simply scoop out the yolks.
Raw eggs separate more easily
while still cold from the refrigerator, but allow the whites
to reach room temperature to get maximum volume when beating.
Always store eggs in their carton
because eggs can absorb refrigerator odors.
Bulk cheese will keep longer
when it’s wrapped in a paper towel dampened with vinegar and
placed in a sealed plastic bag. The vinegar will inhibit mold
growth. Re-moisten the paper towel every few days, as needed.
Cheese may be frozen but freezing
may cause flavor and texture changes. Use in recipes that call
for melting cheese, such as casseroles and hot sandwiches.
