When a recipe calls for adding
oil, garlic, and onions to a pan, always add garlic last. This
keeps it from burning and tasting bitter.
Use a meat baster to make perfect
pancakes every time.
To make the best and prettiest
chocolate shavings, use white or milk chocolate; they are softer
in texture and curl better.
To help gelatin hold its shape
when unmolded, add a teaspoon of white vinegar to the recipe.
Place a piece of plastic wrap
on the surface of cooked pudding or pie filling immediately after
pouring to prevent a skin from forming.
Before chopping nuts in a food
processor, dust them with flour. This keeps the nuts from sticking
to the processor.
Cut a meringue pie cleanly by
coating both sides of the knife lightly with butter.
To make mashed potatoes fluffier,
add a pinch of baking soda along with the butter and milk.
Use flour tortillas for easy
dumplings! Cut into strips and add to boiling broth, a few at
a time so they do not stick together. Delicious!
If you add a pinch of baking
powder to powdered sugar when making frosting, it will stay creamy
and not harden or crack.
Substituting applesauce for
half of the amount of vegetable oil called for in your baking
recipes will reduce the fat content. (Or use all applesauce,
which produces a low-cal, moist product!)
Use a piece of plastic wrap
the length of your pan for ease in pressing down those crispy
rice treats, no more messy hands! (Try this with any bottom crumb
layer to be pressed in a recipe.)
When cooking oatmeal, coat the
pan with non-stick cooking spray. It keeps the oatmeal from boiling
over and sticking to the pan.
You’ll find honey, corn syrup
and molasses much easier to measure if you remove their lids
and microwave for 30 to 45 seconds at 100% power. That’s for
a 12-ounce bottle. Smaller amounts need even less time.
If you’re out of brown sugar,
try substituting an equal amount of granulated sugar plus 1/4
cup molasses (light or dark) for every cup of white sugar.
When shrimp curl into a semicircle
they’re done. When tightly coiled, they’re overdone.
To slice mushrooms quickly and
uniformly, use an egg slicer.
If you use a food processor
or blender to chop dried fruit, freeze the fruit first. It well
be less sticky and easier to chop.
Instead of salting gravy, enrich
both the gravy’s color and flavor by using a little soy sauce.
Bacon strips won’t stick together
if you roll up the package like a jelly roll before opening it.
Soup too thin? Prick a baking
potato several times, wrap in a paper towel and microwave 5 minutes
at 100% power until soft. Peel, mash and add the potato into
soup.
To prevent boil-overs, apply
a thin coat of cooking oil around the top of the inside of pots.
To keep a bowl steady while
you mix or whip ingredients, place it on a dampened cloth.
For uniform pancakes, use measuring
cups designed for dry ingredients (a 1/4-cup medium-size, 1/3-cup
for big ones). Grease the cups inside and out so the batter will
slip out easily. To keep the batter from dripping en route to
the griddle, scrape the bottom of the measure on the rim of the
mixing bowl.
When a sauce curdles, follow
this procedure: Remove pan from heat and plunge into a pan of
cold water to stop the cooking process. Beat sauce vigorously
or pour into a blender and process until the sauce is smooth.
When ice cream is rock-hard,
dip the scoop in hot water to make scooping easier.
To chop or grind nuts fine in
a food processor without turning them into nut butter, add 2
or more tablespoons sugar from the recipe.
You can easily adjust the position
of your holiday gelatin mold or fancy frozen bombe on its platter
by slightly wetting the platter before you unmold.
Always cook pasta in salted
water, but don’t add the salt until the water boils. You’ll need
2 tablespoons of coarse (kosher) salt for 1 pound of pasta. Salted
water has a higher boiling point, so will take longer. Taste
the pasta to determine if it is done. Perfectly cooked pasta
should be "al dente," or firm to the bite, yet cooked
through.
Another advantage to cooking
pasta al dente, is that it preserves some of the vitamins and
minerals that are lost into the cooking water with longer cooking
times.
If the pasta is to be used as
part of a dish that requires further cooking, undercook the pasta
by 1/3 of the cooking time specified on the package.
The only time you should rinse
pasta after draining is when you are going to use it in a cold
dish, or when you are not going to sauce and serve it immediately.
In those cases, rinse the pasta under cold water to stop the
cooking process, and drain well.
For perfectly clean-cut slices
of cheesecake, briefly run a thin-bladed slicing knife through
an open flame, then cut. Wipe the blade and reheat between cuts.
You can thicken a soup without
using flour and butter or eggs — just purée a portion
of the soup and stir it back into the pot.
