Chef's Secrets
The secret to keeping butcher blocks in good shape is to wash then dry, then cover with salt to draw the moisture out of the wood. Then treat with mineral oil for a smooth surface.
For clear ice cubes, just boil the water first.
When grating, chefs always grate the softest items first, then the firmer ones. This will keep the grater clean.
When making small finger sandwiches, use an electric knife to cut them and the filling won't run all over the counter.
To keep your pizza crust crispy, try placing the cheese before the tomato sauce.
Toasting intensifies the flavor and adds crispness to nuts.
Raisins won't stick to a food chopper if they are soaked in cold water for a short period of time.
Cream won't curdle when poured over fruits if you add a pinch of baking soda with the cream before serving.
To reduce the amount of food discolorization, slice bananas, apples, pears, plums and peaches with a stainless steel knife, then either combine them with any citrus fruit or sprinkle them with lemon or pineapple juice. Refrigerate as soon as possible.
Keep the rinds of oranges and grapefruits. Grate them and store in a tightly sealed jar in the refrigerator. They will make excellent flavorings for cakes and frostings.
For the best flavor cook dried fruit in the same water it was thawed in.
If you add a small pat of butter when cooking fruit for jams and jellies, you won't have any foam to skim off the top.
If you have any problems with fruit jelly not setting up, place the jars in a shallow pan half-filled with cold water, then bake them in a moderate oven for 30 minutes.
To make ripe olives taste better, soak them overnight in olive oil with a clove of garlic added.
When making fruit compote, try adding some herbs, such as sweet cicely, mint or basil to bring out a sweeter flavor.
To ripen fruit, place it in a brown paper bag in a dark place for a few days.
If whole citrus fruits are warmed in the microwave or oven for a few minutes, they will yield more juice.
Cottage cheese can be used in place of sour cream when making dips. Just place it in the blender until it is creamed.
Cream cheese can be colored with powdered or liquid food coloring as a filler for dainty rolled sandwiches. Try a different color for each layer and slice as you would a jelly roll.
Freeze red and green maraschino cherries in ice cubes. Also, cocktail onions, mint leaves or green olives for martinis.
Freeze red and green maraschino cherries in ice cubes. Also, cocktail onions, mint leaves or green olives for martinis. Freeze lemon peels in ice cubes for use in water glasses and different colors of grapes to use in punch drinks. Also for punch, use large ice cubes made from milk cartons. The larger the ice cube, the slower it will melt on you and water down the punch.
Use crescent dinner rols as a quick and easy pastry to prepare a Beef Wellington.
To make a quick and unusual dip or spread, try pureeing a can of white beans and a package of herb flavored soft cheese together.
When making sandwiches for children, try using your animal shaped cookie cutters on them for a unique treat.
Place a piece of aluminum foil under your napkin or paper towel in a bread basket to prevent stains.
Leftover sandwiches can be brushed with butter and cooked in a shallow pan.
Place a damp paper towel over Hors d'oeuvres, meat or cheese platters to help retain the moistness and slow the drying time.
For attractive individual butter servings, squeeze butter through a pastry bag or plastic bag onto a cookie sheet. Set into refrigerator to harden.
Champagne should only be ice-chilled up to the neck of the bottle. Any higher and the cork may be more difficult to remove.
When making fruit compote, try adding some herbs, such as sweet cicely, mint or basil to bring out a sweeter flavor.
To make raisins plump again, wash them, place them in a shallow dish and bake them covered in a preheated 350-degree oven for no more than ten minutes.
To test fruit for ripeness, stick a toothpick in the fruit at the stem end. If it goes in and out clean and with ease, the fruit is ripe and can be eaten.
If you want to ripen bananas even more quickly, wrap them in a wet paper towel and place them into a brown paper sack.
Never hull strawberries until they have been washed or they will absorb too much water and become mushy.
Always check the bottom of berry containers to be sure they are not stained from rotting berries or if they show any mold.
Dried fruits are graded: Extra Fancy, Fancy, Extra Choice, Choice or Standard. These gradings are based solely on size, color, condition and water content, not nutrient content.
Dried fruits kept in an airtight container will keep for up to six months in a cool, dry place or up to one year if placed in the refrigerator.
To easily chop raisins, place a small amount of butter on both sides of the knife.
To peel thin-skinned fruits and vegetables easily, place in a bowl and cover with boiling water, let stand for one minute then peel with a sharp paring knife or spear the fruit with a fork and hold over a gas flame until the skin cracks.
To peel thick-skinned fruits, cut a small amount of peel from top and bottom, set fruit on a cutting board, cut off the peel in strips from top to bottom.
For an easy dressing fruit salad, try a grated orange rind and orange juice added to sour cream.
If a watermelon needs to be removed from the refrigerator, and must sit for a while before being cut, try placing it in a double brown bag to keep it cool longer.
To fancy up the top of a cake, cookies, or pie, try placing a wide-patterned doily on top. Sprinkle powdered sugar over it and remove.
Wash all fruits and vegetables in cold water to remove any chemicals. Never soak or store them in water. Vitamins B and C are easily lost. Dry all fruits and vegetables after washing.
The more surface of a fruit or vegetable you expose, the more nutrients will be lost to oxidation. In addition, enzymes needed by the body are lost in cooking.
Never allow your fruits and vegetables to be placed in the same bag with meats. Juices may leak and contaminate the fruit and vegetables.
If a green banana is placed next to a ripe banana, it will ripen more quickly.
Berries should be fairly firm. Color should be good and not faded. Berries should be refrigerated and should not be allowed to dry out. Use within two to three days after purchase for best flavor and nutritional value. Berries do not ripen once picked. Choose only bright red strawberries and plump firm blueberries taht are light to dark blue.
Mold on all fruit spreads quickly. Never leave a moldy piece of fruit next to a good one.
Blueberries and blackberries are better if cooked since cooking will deactivate an enzyme that effects your absorption of vitamin B1.
Strawberries should be stored in the refrigerator in a plastic colander allowing the air to circulate around them.
Cherries are one of the most popular fruit and are grown in 20 countries worldwide. Chef's say the best varieties for all cooking and baking needs, are the Montmorency and the Bing. Bings should be a dark purplish color and somewhat firm.
Professionally Roasted Peppers:
Wash 2 whole bell peppers and dry. Cut in half and remove all the stem and seeds. Place the half peppers over an open flame on a gas stove, skin side down. With the flame on high, burn the skins until black and charred all over. When done place in a bowl and cover with plastic wrap to finish cooking and let the steam soften them. After 15 minutes rinse under a stream of cool running water. Rub slightly and the charred skins will wash off and you will be left with a perfect roasted pepper. Cut into strips and marinate in 1 teaspoon of chopped garlic in 1 tablespoon olive oil, 1 teaspoon of salt, 1/4 teaspoon ground white pepper, 1/4 cup extra virgin olive oil, 2 teaspoons sugar and 1 tablespoon cider vinegar.
Chefs assure me they get this queston all the time! Here is a professional chef's answer:
Water boils at 212 degrees F or 100 degrees C at sea level
Water boils at 198.3 F (92.2 C) at 7500 feet
To keep sticky ingredients like molasses and corn syrup from sticking to the measuring cup: Lightly oil the inside of measuring cup before measuring.
If you allow a grapefruit to stand in boiling water for a few minutes it will be easier to peel.
Grapes should be plump and firmly attached to a green stem. Good color for type of grape, not faded. Grapes do not ripen off the vine, so be certain that they are ripe when you purchase or pick them. Buy small quantities. When refrigerated, grapes will last five to seven days.
Shredded grapefruit makes a great addition to any fish salad.
Rice vinegar, made from fermented rice, is often used to add a slight acidity in cooked dishes and to make dressings for delicate greens. It is available either plain or sweetened.
Salads and dips can be kept chilled by using two bowls. Place the salad or dip in the smaller bow, partially fill the larger bowl with water and freeze. Then, place the smaller bowl onto the larger one and serve.
Hazelnut oil is highly flavorful oil usually imported from France. Pressed from toasted hazelnuts, it's used sparingly to enrich dressings and to add flavor to savory and sweet dishes. Paired with zesty lemon juice and sugar, it blends the distinct and delicate flavors.
Be careful not to overcook or boil cheese when making a sauce such as Alfredo or the finished product may not be as smooth as you'd like. Stir shredded cheese into the sauce toward the end of the cooking process and cook and stir over low heat only until the cheese melts.
Before rolling out pizza dough, place between two sheets of waxed paper. The paper not only prevents the dough from sticking to the work surface, but also makes the dough's transfer to the pizza pan easier as well. When you're ready to transfer the dough, simply remove one layer of paper and gently flip the dough round over onto the pan.
To select the best type of potato for roasting or using in a gratin, look for a medium-starch, all-purpose potato with white or golden skin, such as White Rose or Yukon Gold. If you're not sure if a potato is "all purpose," an easy way to find out is to slice the raw potato with a knife. If the knife is coated with a creamy, white substance or the potato clings to the knife, it's a starchy potato, best for baking. If not, it's a waxy potato which will hold its shape after cooking for dishes like potato salads. If it's somewhere in between, it can be considered all-purpose.
Do not knock on a melon to check its ripeness - slap it instead, say pro-chefs. You are listening for a hollow ring, not a dull thud.
Shredded grapefruit is a great addition to any fish salad.
Banana chips are usually fried in coconut oil which does NOT make the a nutritious snack. One ounce of fried chips have as much as 150 calories and up to ten grams of fat, much of which is the bad, saturated fat. Nutritious banana snacks are air-dried or of course, just a banana!
When sauteing large quantities of vegetables such as onions, be sure not to overload your saute pan for optimal browning. Overloaded saute pans may lead to unevenly cooked vegetables, often a mixture of some that are burned and some that are underdone.
If a recipe calls for softened butter and you've only got a "hard-as-brick" stick still in the refrigerator or freezer, don't worry. Just unwrap and pop it into the microwave in a microwave-safe bowl. Microwave on defrost for 20 seconds. If necessary, microwave the butter a few more seconds, making sure it does not melt.
To keep dried fruit, marshmallows and other sticky foods from sticking to your knife blade: Dip the blade in cold water or spray it with nonstick spray.
Oranges that need to be peeled for dishes should be soaked in boiling water for at least five to seven minutes before peeling. This will make it easier to peel and remove all white pulp.
Persimmons, available October through January, have a smooth, shiny, bright orange skin, which is removed prior to eating or they are too sour. You can ripen them overnight by wrapping them in tin foil and placing into the freezer. They must be thawed at room temperature and eaten the next day. Persimmons are high in vitamins A, C and potassium.
Save liquids from vegetables you have cooked and use the liquids in soups, stews, etc.
Pro-chefs swear this is true so here goes! If you slice a banana with a sterling silver knife they will not darken as fast.
Never use fresh pineapple in a gelatin mold or the protein will be broken down and the gelatin will not gel. This is caused by the chemical "bromelain", a potent protein tenderizer.
Ripen pears quickly by placing them in a brown paper bag along with a ripe apple. Place in a cool, shady spot and make certain a few holes are punched into the bag. The ripe apple will give off ethylene gas which will stimulate the other fruit to ripen. This ripe-apple hint will also have the same effect on peaches and tomatoes.
For best quality, do not freeze cream cheese. Baked cheesecakes may be frozen up to two months. Thaw frozen cheesecakes in the refrigerator over night. Top before serving.
Cut up assorted fresh vegetables for dipping ahead of time; cover with damp paper towel and store in a zipper-style plastic bag in the refrigerator.
Fresh pineapple contains an enzyme that causes gelatin not to set-up. Canned is best.
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.
Place a slice of apple in hardened brown sugar to soften it back up.
Wrap celery in aluminum foil when putting in the refrigerator-it will keep for weeks.
Place a slice of apple in hardened brown sugar to soften it back up.
The portobello mushroom is not actually a distinct variety of mushroom; rather it is a full grown, mature crimini (brown) mushroom. When selecting portobellos, look for the firm, smooth ones and avoid those that are especially bruised on their crowns or have damaged gills.
Soak a lemon in hot water for a few minutes to get nearly double the amount of lemon juice. To use just a bit of juice, pierce the lemon with a toothpick, squeeze out a few drops and replace the toothpick to close the hole.
The importance of high quality knives can't be stressed enough! Buy the best you can and expect to spend some serious money. It is better to buy a couple of excellent knives and slowly add to your collection rather than buying an entire set of low quality knives. Start with a chef knife and paring knife.
Chefs recommend you have at least one high quality non-stick saute pan. It makes cooking eggs and delicate items like fish a breeze. It also cuts down on the amount of fat necessary to effectively saute.
Buy stainless spoons (both slotted and non-slotted) which are solid and won't bend no matter how tough the job. Also, buy several high quality wooden spoons for stirring delicate dishes like risotto (the sharp edge of a metal spoon would cut or bruise the rice).
When you are cooking greens, collards or kale, try placing a few unshelled pecans in your saucepan. This helps keep the odor down.
When cooking onions or cabbage, boil a small amount of vinegar in a pan to remove odors.
If you cook with a small amount of milk, it will help retain the color of your vegetables.
When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.
If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up".
Wrap celery in aluminum foil when putting in the refrigerator-it will keep for weeks.
Use a wire egg slicer - the kind that cuts hard-boiled eggs into perfectly round, bite-size pieces - to slice small mushrooms in one easy motion.
Melt Chocolate Over Low Heat because chocolate has a low melting point. Do not boil. Do not subject it to excessive heat, such as oven baking temperatures.
To melt semi-sweet chocolate morsels, mega size morsels and semi-sweet chocolate mini morsels in a saucepan: Melt 1-cup or 2-cups. morsels over lowest possible heat. When morsels begin to melt, remove from heat, stir. Return to heat for a few seconds at a time, stirring until smooth. *Note: Not recommended for Butterscotch Morsels, Milk Chocolate Morsels, Mint-Chocolate Morsels and Premier White Morsels.
Use a meat baster to "squeeze" your pancake batter onto the hot griddle to get perfect shaped pancakes every time.
To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.
Don't discard citrus rind. Grate and freeze it to use for flavoring on fish, poultry and desserts. Then grind the last bits in the garbage disposal for a fresh scent.
For more flavor, crush dried herbs between your fingers before adding them to a dish.
If herbs etc. are a shortage, or you have to buy a whole bundle when you only want a small amount, use what you require for your recipe then wash and place the remaining in water and freeze as ice blocks. Then when required all you have to do is thaw out required amount.
To revive wilted parsley or dill, place in cold water for 10 to 15 minutes.
To prevent soggy salads, place an inverted saucer in the bottom of the salad bowl. The excess liquid drains off under the saucer and the salad stays fresh and crisp.
Never salt vegetables while cooking. The salt draws the liquid out of the vegetables and consequently, they will not cook evenly.
Try freezing different fruits and vegetables for kids snacks such as peas, blueberries, etc.
The best way to cut parsley is with a scissors.
To add some life into your salads, try adding sorrel, cress or nasturtium to it.
If you sprinkle salt into the water when you are washing vegetables, it will draw out insects.
Peeled, cut potatoes will often darken in mintues if not submerged in water or milk. To get them white again, simmer the potatoes in milk for a few minutes.
Crumble leftover rolls that have hardened and use them as a topping for casseroles. Store the crumbs in separate airtight freezer bags. Freeze for up to three months.
Speed the rising time of dough when making rolls, etc. Preheat the oven to 200-degrees for one minute; turn off the oven. Place the dough, covered by a clean dish towel, in the oven and let rise until almost double in size.
Too much salt or spice in a soup or stew? Add honey, 1 teaspoon at a time. Not only will it "fix" the problem, but it will also enhance the flavor!
When you measure honey for a recipe, first run the measuring spoon or cup under very hot water for a minute or two. The honey will slide right out.
Say CHEESE... When cooking with cheese, keep the heat or microwave low. Cheese needs enough heat to melt and blend with other ingredients. If heated too long and at too high a temperature, the cheese can become tough and stringy, and the fat will separate.
The best cheese to use to melt evenly and smoothly is a process cheese. A process cheese also will not have fat separation. If you do use a natural cheese, shred the cheese so it will melt quickly. Cold cheese is easier to shred and slice. Four ounces or 1/4 pound of cheese equals 1 cup shredded cheese.
Keep cheese fresh -- Wrap cheese tightly in the original wrapper, plastic wrap or aluminum foil to maintain quality. This will help the cheese retain moisture and prevent mold. Keep freshness in by keeping air out.
Vinaigrettes: Keep them healthy and low fat!
Go Asian. Combine the sweet, sour and salty tastes of honey, rice wine vinegar and fish sauce with a slice of chili pepper and ginger for a great salad dressing without fat.
Get flavor from herbs, citrus zests, shallots, ginger, scallions and interesting combinations of salad greens.
Use mango, apricot, roasted red pepper or roasted garlic purees to add to salad dressings. This allows you to reduce some of the oil.
Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! And hold that needle in place with a magnet refrigerator clip!
Mash and freeze ripe bananas, in one-cup portions, for use in later baking, no wasted bananas (or you can freeze them whole, peeled, in plastic baggies).
Zap garlic cloves in the microwave for 15 seconds and the skins slip right off! You can also smash them with the flat of a cleaver or butcher knife.
You can get twice as much juice from your lemon - with half the effort - if you first roll the uncut lemon back and forth on the kitchen counter, pressing down on it firmly with the palm of your hand.
Avoid limp lettuce by wrapping unwashed vegetables in paper towels and tucking them into unsealed plastic bags in your crisper.
To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
To keep potatoes from budding, place an apple in the bag with the potatoes! But never store them with onions.
Place a slice of bread in hardened brown sugar to soften it back up! You can also soften brown sugar in the microwave-just put the whole bag or box in and nuke it about ten seconds at a time. By keeping it in a sealed plastic bag in the freezer it won't harden at all. To keep brown sugar soft, keep a piece of apple in the box. Replace every so often.
When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness! (P.S. white corn is usually sweeter than yellow.)
The thin colorful part of citrus fruit peel, called zest, contains flavorful oils. Grate citrus with a fine grater or citrus zester, but do not grate the pith as it is bitter.
Use leftover beans to make refried beans. Heat a little oil over medium heat; add beans. Cook beans until heated through, then mash with a fork.
Tomatillos are smaller than regular tomatoes, and have a papery husk. Similar in taste to tomatoes, they add a sharp, sour-like flavor to recipes and are very good for you.
To test for ripeness in watermelon, snap thumb and third finger against the melon. If it says "pink", in a high, shrill tone, the melon is not ripe. If you hear "punk" in a deep, low tone, the melon is ready to eat.
Peaches: Ripen peaches quickly by placing them in a box covered with newspaper. Then remove skins smoothly, peel the peach with a potato peeler. Peaches will not mature or get sweeter once picked. One more note - remember all the "peach fuzz"? Well, today peaches are "de-fuzzed" by a mechanical brushing process before shipping.
Always line your refrigerator drawers with a double piece of paper towel to absorb the excess moisture.
Cantaloupes are best June through September. Melons can be left to ripen at room temperature, but refrigerate as soon as they are ripe. If a cantalope is ripe, you should be able to hear the seeds rattling inside and should give off a sweet fragrance. If the melon is soft all over, it is probably over-ripe.
Wilted vegetables can be freshened by soaking them for an hour in cold water with the juice of one lemon.
If you add salt to the water when washing vegetables, it will help remove any sand that is left on the surface.
To caramelize vegetables and make the flavors and colors more intense, take carrots, celery, parsnips, onions or tomatoes and toss with olive oil then roast in a 500-degree oven for 30 to 40 minutes or until dark brown.
If you add a small amount of sugar to vegetables, it will bring out more flavor.
When boiling greens, add a pat of butter to the water. This will prevent them from boiling over without constant stirring.
For special occasions:
Make plain brownies special by melting a few of your favourite candy bars, along with a splash of milk, in the microwave. Use the melted chocolate mixture to top the brownies.
Add a finishing touch to desserts by garnishing with an ingredient used in the recipe, such as lemon slices on a lemon pie, peanuts on a peanut butter pie or chocolate curls on a chocolate pie or cake.
Monkfish is a saltwater fish that is growing in popularity. It is very low in fat and can be used in any recipe calling for crabmeat or white fish fillets.
To keep ice cream from dripping out the bottom of an ice cream cone as the ice cream melts, place a miniature marshmallow in the bottom of the cone.
To get corn silk off of corn on the cob, brush downward with a paper towel.
Brew coffee with bottled spring water for better tasting coffee and no mineral deposits.
Three ways to jazz up your next pitcher of lemonade:
1. Add cranberry juice cocktail, to taste, for instant pink lemonade.
2. Freeze lemonade in ice-cube trays. Pulse in a food processor, a few cubes at a time, then serve in frosted glasses for an old-fashioned soda fountain slush.
3. Toss in a cup or two of frozen strawberries in place of ice to a pitcher of lemonade. The berries keep the lemonade cold and impart a wonderful color and flavor!
Apple Cider - Spice it!
You can infuse a steaming mug of apple cider, the quintessential cold-weather drink, with some favorite flavors. Try cinnamon, star anise, cloves, lemon peel, ginger and nutmeg. Simply break up whole spices (nutmeg should be ground) and place one spice or a combination in a tea ball; let steep in a mug - or a saucepan if you are serving a crowd - at least five mniutes and serve.
A bowl of cherries can languish in summer heat and sun. To keep cherries crisp and cool, mix them with ice cubes or crushed ice; replenish the supply as it melts.
No more stinging, burning, tearing eyes while chopping onions! Cut them near a flame and teh sulfur compounds released from onions will burn off before they irritate your eyes. Or, try lighting a votive candle near the cutting board instead. Don't forget to turn off the stove or blow out the candle though!
When decorating any special meal or baking item that has a specific design, use a cookie cutter to help arrange the fruit so the design has a truly professional look to it.
Place 1/2-cup of the desired nuts in a 2-cup measure. Microwave, uncovered, on 100-percent power about three minutes or till toasted, stirring frequently.
Brown sugar will not harden if stored in the freezer.
If you freeze wild rice it will last three to four months compared to a week in the refrigerator.
Ice cream container sealed in a plastic bag will stop ice crystals from forming when it is in the freezer.
If fresh, whole carrots - even baby ones - clog your blender, try supermarket preshredded julienne carrots. Blend 1/2-cup with 1-cup of orange juice and you get a serving of fruit and a vegetable all in one.
Before using your cheese grater, spray it with nonstick cooking spray. That makes clean-up a breeze! The cheese washes off without any scrubbing.
When making chocolate cake, use cocoa instead of flour to coat your cake pan. This will keep the cake from having white flour "dust" on it when you remove it from the pan.
Two ways to clean leeks:
Cut off dark green top and discard or save for stock. Trim root end, leaving base intact so that leek remains in one piece.
Starting 1/2-inch from base, slit leek through the other end; give it a quarter turn and repeat, so the leek is quartered and the root end is intact.
Soak the leek in cold water or rinse it under running water, gently spreading the leaves to remove any grit and dirt. OR:
Cut leeks in strips of pieces as directed in your recipe. Swish pieces in bowl of cold water to dislodge dirt and grit. Lift pieces from water, leaving dirt at the bottom of the bowl.
Butter the pouring lip of a measuring cup or pitcher to prevent dribbling. Or spray the lip with nonstick cooking spray.
After chopping garlic or onions, run a lemon quarter over both the knife blade and the cutting board to remove the odor.
To deodorize a plastic storage container in which onions or garlic were stored, wash thoroughly, then stuff a crumpled piece of newspaper in the container, and snap on the lid. In a few days the smell will disappear.
When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.
Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.
Wrap celery in plastic wrap when putting in the refrigerator and it will keep for weeks. The less air, the longer the celery lasts.
To keep your hands clean while greasing a baking pan, place your hand inside a plastic sandwich bag before dipping it into the can of shortening. The pliable bag greases the surface more easily than a piece of waxed paper.
Keep a large salt shaker filled with flour. It is handy and less messy when dusting pans or coating chicken.
When you have to slice, dice, mince and/or chop onions, always cut off the top and leave the root end alone. As long as the root end is not cut, it shouldn't make you cry.
Missing an Egg? When your one egg shy for a recipe that calls for several, substitute one teaspoon of cornstarch.
When you haven't any unsweetened chocolate in the house, make one ounce by adding one-tablespoon fat to three-tablespoons cocoa.
Substitute for Buttermilk - Add one-tablespoon of lemon juice to a cup of milk and let it stand ten minutes. Or add one tablespoon of vinegar to a cup of whole milk.
Softening Butter or Margarine: Unwrap butter or margarine and place in a small nonmetal dish. Micro-cook, uncovered, on 10-percent power, allowing about 30 seconds for two-tablespoons or 50 seconds to one minute for one-quarter cup of butter.
Melting Butter or Margarine: Unwrap butter or margarine and place in a one-cup measure or custard cup. Micro-cook, uncovered, on 100-percent power allowing 25 to 30 seconds for two-tablespoons or about 40 seconds for one-quarter cup butter or margarine.
Softening Cream Cheese: Unwrap on 3-ounce package cream cheese and place in a small nonmetal bowl. Micro-cook, uncovered on 30-percent power about one minute or till soft.
Blanching Almonds: In a small non-metal bowl, micro-cook 1-cup water, uncovered, on 100-percent power for two to three minutes or until boiling. Add 1/2-cup almonds to water. Microwave, uncovered, on 100-percent power for 1-1/2 minutes. Drain, rinse almonds with cold water. Slip off skins.
Toasting Coconut: Place flaked or shredded coconut in a 1-cup measure. Microwave, uncovered, on 100-percent power until light brown, stirring every 20 seconds. Allow one to two minutes for one-quarter cup and one to two minutes for 1/2-cup coconut.
Warming Ice Cream Toppers: Spoon topping into a custard cup or 1-cup measure. Micro-cook, uncovered, on 100 percent power till warm, allowing about 15 seconds for 2-tablespoons, about 25 seconds for one-quarter cup, or about 45 seconds for one-half cup of topping.
Melting Chocolate Squares: Unwrap chocolate and place in a small non metal bowl or custard cup. Micro-cook, uncovered, on 100-percent power until melted, stirring once. Allow one to two minutes for one 1-ounce square or about two minutes for two 1-ounce squares of chocolate.
Melting Chocolate Pieces: In a glass measure or custard cup microwave chocolate pieces, uncovered, on 100-percent power until melted, stirring once. Allow one to two minutes for three ounces or for a 6-ounce package.
Melting Confectioner's Coating: In a small non metal bowl or custard cup, micro-cook confectioner's coating, uncovered, on 100-percent power until melted, stirring once. Allow one to one and one-quarter minutes for one 2-ounce square or about one and one-half minute for two 2-ounce squares confectioner's coating.
Microwave Shortcuts
Soften Ice Cream: Microwave one pint solidly frozen ice cream, uncovered, on 100-percent power about 15 seconds or till soft enough to serve.
Plumping Dried Fruit: In a 2-cup measure micro-cook 1-cup water, uncovered on 100-percent power for two to three minutes or until boiling. Stir in 1/2-cup desired dried fruit. Let stand five to ten minutes.
Peeling Peaches: In a 2-cup measure microwave 1-cup water, uncovered, on 100-percent power for two to three minutes or until boiling. Spear one peach with a long tined fork. Submerge into hot water; hold about 12 seconds. Place peach under cold running water, slip off skin.
Melting Caramels: Unwrap caramels and place in a glass measure. Micro-cook, uncovered, on 100% power stirring once. Allow 45 seconds to one minute for 14 caramels (about 1/2-cup) or one to two minutes for 28 caramels (about 1 cup).
Flaming Liqueur: Place 2-tablespoons of desired liqueur (at least 80 proof) in a 1-cup measure. Microwave, uncovered, on 100-percent power for 20 seconds, ignite and pour over desired food.
Peeling Tomatoes: In a 2-cup measure microwave 1-cup water, uncovered, on 100-percent power for two to three minutes or until boiling. Spear one tomato with a long tined fork. Submerge into hot water; hold about 12 seconds. Place tomato under cold running water, slip off skin.
Quick Whipping -- A teaspoonful of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity.
Dropping Cookie Dough -- To get cookie dough to drop without sticking dip the spoon in milk first.
Leftover Pie Dough -- Extra pie dough? Cover it with some parmesan and gruyere cheese and you'll bake a delicious appetizer -- at the very same meal with your pie as dessert.
Easy Shelling -- Pecans are easy to shell if they are first soaked in boiling water for ten minutes or so. Or microwave 2-cups of pecans or brazil nuts in 1-cup of water for five to six minutes on high.
Cheesy Apple Pie -- Don't just serve cheese with apple pie, bake it right in. Spread grated sharp Cheddar on the bottom of the crust before adding the apple filling.
Sticking Cake Layers -- Cake layers sticking to the bottom of the pans? Put them back in a warm oven for a short time. The layers will then come out without a problem. Or, try lining the bottom of your pans with waxed paper.
To make chunky peanut butter smooth, slowly heat up the peanut butter until it liquifies, then put it through a fine mesh strainer. Use a spoon or rubber spatula to help the peanut butter go through. Store in a separate container.
Use your cheese slicer to slice butter from the sticks of butter.
Spray cheese grater with oil for easy cleanup.
Gravy - three quick fixes!
Gravy is lumpy: With a whisk, beat the gravy until smooth. If this fails, use a food processor, strainer or blender.
Gravy is not thick: Dissolve 1-teaspoon cornstarch (per 1-cup of gravy) with 1-teaspoon cold water or broth. Whisk into gravy and simmer one minute until thickened.
Gravy is greasy/fatty: Skim the fat off the top of gravy with a spoon or soak it up with a slice of fresh bread.
Short of Bread Crumbs? Stretch what you've got by using your blender to grind up crackers, unsweetened breakfast cereal or potato chips. Cornmeal and wheat germ will also work in a pinch.
Filling deviled eggs: Put the yolk mixture in a small ziplock-type baggie. Cut one corner of the bottom of the bag. Squeeze the filling into the halved egg whites. Less mess, quick and easy.
Keep bottled lemon or lime juice or strong acidulated water (2 tablespoons lemon juice per 1 quart water) in a spray mister in the refrigerator and spray on cut apples, avocados, peaches, and pears, etc., to prevent browning.
For improved cheese melt, keep casseroles covered during the entire baking time.
Stir cheese into sauce when preparing casserole dishes for better results and melt.
Use lower temperatures for slightly longer time to enhance the cheese's meltability.
Russets, yellow-flesh and other high-starch potatoes are best for mashing because they don't hold their shape when cooked. Don't use a food processor to mash potatoes -- it makes a gluey mess.
For drop cookies, use a small ice cream scoop to drop the dough on cookie sheets.
Spray your hands lightly with non-stick cooking spray to prevent them from sticking to dough while you're working with it.
If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato; it absorbs the excess salt for an instant "fix me up".
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.
If you add too much salt to a soup or stew, drop in a raw potato and boil for five minutes. When you remove the potato, the overt salty taste will be gone.
Test baking soda for freshness by pouring 1/2-teaspoon vinegar or lemon juice over the baking soda. If it doesn't actively bubble, it's too old to be effective.
Add a little lemon juice (and sugar to taste) to make tomatoes in any recipe have the tangy, acidy taste that is so elusive to our modern-day tomatoes.
A marinade should completely cover the food. If needed, weigh the food down by placing a plate on top of it.
Herbs are great in mashed potatoes - parsley, thyme and/or rosemary compliment potatoes wonderfully. To get the most out using dried herbs in your mashed potatoes, add them to the hot milk mixture before stirring the milk mixture into the potatoes. Heat and moisture soften the dried herbs and bring out their flavors and aromas.
Jazz up boring mushroom sauce by adding 1/2-cup cooked peas (if using frozen, thaw first) into the sauce. After pouring the sauce into your gravy boat, top with a little paprika - the rich red color adds an appetizing appeal.
It's always best to use fresh vegetables in your casseroles, but not always convenient. If you use peas, use frozen, not canned because canned peas get very mushy when baked for more than a short period of time.
To freeze fresh strawberries, cut them into slices and sweeten each cup of berries with 1/4-cup of sugar. Let stand for an hour until the juices release, then spoon into freezer containers, juice and all. Simply thaw and they are ready to spoon over shortcake, frozen yogurt, or anything else you please! (These are not for baking).
If you need cumin for a recipe and don't have any on hand, use an equal amount of taco seasoning, which contains a little of both. It also has dried onion and garlic, so it adds even more flavor.
Spaghetti noodles too long? After cooking the noodles, run a pizza cutter across it on a plate to make neatly cut pieces of pasta. This works great for kids.
Frozen bread makes the best toast and french toast, no need to thaw just dip in egg and fry.
What do you do when you lose that bread tie on your loaf of bread? Don't panic looking for another one. Just take that plastic bread wrapper and do a twist. To keep it where you want it to be, slip the sleeve backwards over the loaf of bread.
To jazz up pancakes, french toast, or waffles, add a dash or two of cinnamon and/or vanilla to the batter
Garlic today is itself a hero in cuisines of all types all over the world. And as its popularity has grown, so have the varieties and forms in which you will find garlic. Some of these convenient forms include:
Garlic cloves jarred in oil ready to use in salads or with meats
Chopped or crushed garlic in jars that offer fresh garlic taste with ready-to-use convenience.
Ready-to-use fresh roasted garlic available in the prepared food section of the supermarket.
Garlic juice made from pressed cloves and sold in spray bottles or small jars in the supermarket spice section (where you'll also find garlic in its traditionally convenient, but not as flavorful, forms of flakes, powder and salt).
Did you know that fresh parsley can be frozen? Just wash the parsley and pat dry. Chop up the parsley and put it in a freezer type zip-sealed bag and put in freezer. When you need some parsley, just take out what you need. Parsley can also be kept fresh longer in the fridge by wrapping it in moistened paper towels and placing in a plastic bag.
To easily Dry your parsley: Spread freshly gathered parsley on a piece of paper and place in a cool oven with the doors left open. As soon as this is dry, crush the leaves and put in a bottle with a cork stopper. The parsley will retain its green color and fresh taste this way.
Freezing Onions or Green Peppers
Chop onions and/or peppers and spread in thin layers on cookie sheets. Place cookie sheets in freezer until frozen. As you remove onions/peppers from cookie sheets. break up to eliminate large hunks. Place in storage bags and freeze until needed.
To prepare rice ahead of time, cook as directed, remove from heat, and fluff with a fork. Place a dish towel over rice before covering -- this will prevent sticky rice.
When hollowing out potatoes, use a melon ball cutter to easily remove the flesh. The sharp edge and curved shape make scooping easy.
To slice an onion, peel it and cut it in half from top to bottom. Place each half flat-side down on a cutting board and cut vertical slices up to the root.
Peeling skin from Salmon - Bring 1/2-inch of water to a slow boil in a frying pan. Place the salmon, skin side down, in the water for a minute. Carefully remove the salmon from the water and the skin peels right off. Gently rinse the fish and proceed with your recipe. Enjoy salmon? Visit BellyBytes.com Salmon Recipes
Burned the toast? Rub two slices of burnt toast together over the trash can - this will "scrape" the toast, getting rid of the blackened, burned area.
The best tool for slicing tomatoes is a stainless steel knife with a sharp serrated edge. Use a gentle sawing motion when slicing for minimal juice loss.
Keep scissors from sticking to dried fruit when you cut it by spraying the scissors with cooking spray.
To prevent bacon from splattering so much, place it in flour first.
Snip the ends of the bacon to prevent them from curling when frying.
Add cabbage to home made bean and pea soup for a nice flavor boost and a great nutrition kick.
Add a tablespoons of fennel seed to your lasagna sauce (2 tablespoons for a 13 x 9-inch pan). The chef that offered this tip says, "You'll never make lasagna without it again!"
Give your meatloaf some zing by replacing plain bread crumbs with seasoned bread crumbs.
Measure water by pouring it into a transparent liquid measuring cup; read the measurement at eye level.
Measure flour by spooning it into a standard dry measuring cup; level with a straight-edged knife.
Measure yeast or spices by filling a standard measuring spoon to overflowing; level with a straight-edged knife.
Use crushed tortilla chips instead of bread crumbs for meat loaf filler. The flavor of the chips makes an excellent addition.
Use a wire potato masher to decorate the top of meat loaf and for fluting the edges of pie crusts or cookies.
Try thickening your homemade gravy with pureed vegetables instead of flour.
Money Saving Meal Mates
Add a simple salad of greens to a pasta meal. Toss in some leftover cooked or raw vegetables to make the salad unique.
For extra flavor, cook vegetables in beef or chicken broth instead of water.
Fix up everyday vegetables with a sprinkling of buttered bread crumbs or shredded or grated reduced-fat cheese.
Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.
Never heat pesto sauce - the basil will turn black and taste bitter.
A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water gets low and warn you to add more before the pan scorches or burns.
When country-style gravy ends up with lumps, stir and mash them out with a potato masher. This utensil also comes in handy for stirring up the batter for packaged cake mixes.
To peel the skin from fresh salmon with ease, bring 1/2-inch of water to a slow boil in a frying pan. Place the salmon, skin side down, in the water for a minute. Carefully remove the salmon from the water and the skin will peel right off. Gently rinse the fish and proceed with your recipe. (Sorry, this is a repeat!)
To make a smooth iced tea that is clear and not too tannic, put four tea bags in a 2-quart pitcher of water. Place in the refrigerator for about four hours. Like magic: clear iced tea!
To slice meat into thin strips, as for Chinese dishes, partially freeze and it will slice easily.
A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
For a juicer hamburger add cold water to the beef before grilling (1/2-cup to 1 pound of meat).
Russets, yellow-flesh and other high-starch potatoes are best for mashing because they don't hold their shape when cooked. Don't use a food processor to mash potatoes as it makes a gluey mess.
To make homemade bread have a shiny crust, brush the top with white vinegar a few minutes before removing the bread from the oven.
To make a more rich and nutritious turkey or chicken gravy, thinly slice celery and a carrot; add to bottom of roasting pan along with a cup of chicken broth.
When boiling corn, do not add salt to the water, add a little sugar, salt toughens the corn.
To keep coconut kernels fresh, rub a little salt over them, or sprinkle a little salt water on them.
To avoid stickiness in rice, add a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will remain separate.
To prevent scorched rice, use a heavy pan so the bottom of the rice won't burn. A heavy-bottomed pan will insulate food and evenly distribute the heat.
When frying meat, sprinkle paprika over it to turn it golden brown.
To impart a delicious flavor to mayonnaise, add a dash of wine vinegar.
When making pie or tart dough in a food processor, blend in the liquid until it is just barely incorporated, then pour the dough into a clean resealable plastic bag. Finish kneading the dough by squeezing the bag. Not only does this avoid the possibility of overprocessing the dough, it keeps your hands clean.
To freshen stale bread, sprinkle a little milk over it and place it in a moderately hot oven for 15 minutes. The crust will be crispier and the bread tastier.
While cutting hard boiled eggs, the egg yolk often tends to break.To avoid this dip the knife in cold water for a few seconds and then cut smoothly.
Add a dash - or several depending on taste - of hot sauce to ground round when you make hamburgers. It brings out the flavor of the meat.
For mess-free measuring of peanut butter or solid shortening, line your measuring cup with plastic wrap and form it to the inside of the cup. Measure the required amount in the cup, then just lift the edges of the wrap and dump the ingredient into the mixing bowl.
For pasta casseroles that call for onions and celery, add the vegetables to the boiling water along with the pasta. This technique cooks them until tender and only uses one pan.
Cut a fresh lemon in half on an angle instead of straight up and down to make the juice flow out faster.
A melon baller is the perfect tool for removing the core from pear halves.
Adding a lemon wedge to the saucepan when you are cooking broccoli, cauliflower or onions wil cut down on the odor considerably.
Storing Ground and Whole Spices: Ground spices should be stored for up to six months if they are sealed tightly and located in a cool shelf or pantry. Whole spices can be stored up to one year in the same conditions.
Storing Peanut Butter: If peanut butter is kept at room temperature it can be stored for up to one year unopened. After opening it is best to keep it in the refrigerator for three to four months.
Storing Vegetables: It is best to use fruits and vegetables within a few days of purchase to obtain the best flavor and nutrient value.
A long serrated knife is the best utensil for cutting angel food cake. Slice the cake using a light sawing motion.
To keep cauliflower white while cooking add a little milk to the water.
Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh.
It's important to let a roast -- beef, pork, lamb or poultry - sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
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.
Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so never put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.
When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.
Next time you bake sweet bread or muffins, try greasing and sugaring pans instead of greasing and flouring. Everyone will love the slight hint of added sweetness.
Do not buy potatoes that are soft or have excessive cuts, cracks, bruises or discoloration. Avoid green potatoes - they have been exposed to light and are actually "sunburned", which turns the flavor bitter. You can peel or pare the green away, but if the potato is more than half-green, throw it out.
If you like your spaghetti sauce a little sweeter, try adding 1-tablespoon of grape jam to your favorite sauce.
Microwave garlic cloves for 15 seconds and the skins slip right off.
For Easter, here is how to hard boil eggs, direct from pro-chefs! Hard-boiling eggs: The tricky part of hard boiling eggs is to avoid over-cooking them; that's how they get greenish-looking yolks. (not very appetizing sometimes!) To avoid over cooking, place the cold eggs in a single layer in a saucepan that's just big enough to hold them. Fill the pan with water, just enough to cover over the eggs by about an inch. Cover the pan and bring the water to a boil over high heat. Once the water has reached the boiling point, remove the pan from the heat and let it stand, covered, for approximately 19 minutes for extra-large eggs. Pour off the hot water and refill the pan with cold water, which will stop the eggs from cooking further, and will make the shells easier to peel.
Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.
Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.
A secret to extra light pancakes... Separate the eggs and mix the yolks into the batter first. After everything else has been added, beat the whites until stiff and fold them in at the very end.
Use barbecue sauce only during the last few minutes of grilling. Any earlier, and the sugars in the sauce will cause meats to blacken, burn or turn bitter.
Sprinkle a few tablespoons of soaked and drained fresh herbs or garlic cloves onto hot coals. This will add extra flavor and a wonderful aroma to grilled meats as they cook.
Highly acidic ingredients such as citrus or fruit juice help to tenderize low-fat meats. For a flavor twist, add 1/4 cup cranberry juice cocktail to your favorite marinade for really tender "juicy" results.
To keep a fruit pie from spilling over, stick a piece of uncooked ziti or penne - or several if the pie has a lattice top - in the center. The juices will bubble up inside the pasta tube instead of dripping all over your oven.
Use kitchen scissors to chop fresh mint, chilies and coriander finely and without any mess.
When rolling cookie dough, sprinkle board with powdered sugar instead of flour. Too much flour makes the dough heavy.
To soften cream cheese, quickly remove it from the foil wrapper and microwave it on medium for 30-40 seconds.
To remove excess oil in any fried vegetables, sprinkle a little gramflour over the vegetables. Gramflour absorbs the excess oil and makes the vegetable tastier.
For delicious grilled avocado on the half shell, cut an avocado in half and remove the seed. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place it, cut side down, on a hot grill for two to three minutes. Fill with salsa or sliced red peppers.
When freezing cookies with a frosting, place them in freezer unwrapped for about 2 hours -- then wrap without worrying about them sticking together.
To prevent icing from running off your cake dust the surface lightly with cornstarch.
For the fresh-from-the-field flavor of corn steamed in its own husk, hold an unshucked ear of corn upright under cold running water until the water soaks well down inside the husk. Then lay it on a plate, microwave for two to four minutes, shuck and dig in.
Steak Sauce With A Kick: Deglaze your frying pan (after searing your steaks) with brandy. Add two tablespoons of butter, a little white wine and a splash of Grand Marnier. Serve over steaks - you'll never use steak sauce again.
Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.
If potatoes or carrots get over-cooked, mash them well and serve with butter or use it as a batter for preparing cutlets.
To keep garlic skins from sticking to your hands while peeling, soak the garlic flakes in a cup of water for five minutes before peeling.
Green vegetables lose color if subjected to continuous heat - do not overcook them.
Adding thin strips of citrus zest to a sauce or gravy will enhance the flavor. We suggest using lemon or lime as a compliment to grilled meats, chicken, or fish.
If a sauce or gravy has become lumpy you can transfer it to a food processor and process until smooth, or press through a sieve.
To reduce the strong flavors of raw garlic and onions, saute for several minutes before adding to other ingredients or adding other ingredients to them.
Instead of meat, try adding vegetables to a light tomato sauce for plenty of flavor and crunch.
For a change of taste, try pureed roasted red peppers as a sauce.
When creating an impromptu pasta dish, remember that "less is more" and limit the number of ingredients that you use. Oil, garlic, crushed tomatoes, fresh basil and hot pepper flakes is one delicious combination.
Hate the smell of broccoli cooking? Place the florets in a steamer and toss in a few cubes of stale bread into the cooking water. The bread absorbs the odor.
Rescue stale or soggy chips and crackers: Preheat the oven to 300-degrees. Spread the chips or crackers in a single layer on a baking sheet and bake for about five minutes. Allow to cool, then seal in a plastic bag or container.
A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
Brown gravy in a hurry with a bit of instant coffee straight from the jar... no bitter taste, either.
Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.
Ground spices really should be replaced every 6 months or so. Your cooking will benefit from fresh spices.
Iced Tea taste bitter? Add a pinch of baking soda to your glass or a teaspoon in your gallon pitcher. Makes it perfect every time!
When a recipe calls for wine, do not use what is called "Cooking Wines" as they contain salt and flavorings. Use a wine that you would like to drink.
Deglaze a pan by adding wine, stock or cream to the sediment left in the roasting pan after cooking meats, poultry, and fish. Bring to a boil and stir well. Reduce to a desired thickness and serve
Blend your blender to clean it! Fill the container half full with water, add a two drops of dish soap, then put the lid on and fire it up. Empty the pitcher, fill it half way with just water, and blend again. This will rinse the blade. Pour out the water and blend the blade dry for a few seconds.
Gravy can be thickened quickly by adding 1 to 2 tablespoons of instant potatoes.
By adding 2 or 3 shots of brandy or 1/3 to 1/2 cup of port wine to plain gravy and bringing it to a quick boil you will add a little extra pizzazz to a roast
To hasten the cooking of foods in a double boiler, add salt to the water in the outer boiler.
Marshmallows won't dry out when frozen.
For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables.
When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container.
When tossing a salad with a basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.
Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.
When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
Chefs pound meat not to tenderize the meat, but to help even the meat so it cooks evenly.
Fat can be removed from the surface of stocks by adding a few ice cubes. When the fat collects around the ice cubes remove and discard. Or place cubes in a baggie so the sauce doesn't dilute from the melting cubes.
Leftover vegetables, mushrooms, and trimmings can be added to stocks for additional flavorings.
To store cooked stocks for future use, reduce by boiling until it has thickened. Allow it to cool and then pour into ice trays, or baggies placed in small containers and freeze. Lift the baggies out of the molds, seal and store frozen until needed.
Pumpkin seeds can be soaked in the refrigerator over night in salt water and baked the next day. The next day: place the drained seeds on a cookie sheet and bake at 375 degrees for about 45 minutes (check often).
Glaze a roast (pork, beef, lamb, or poultry) by brushing on a fruit flavored jam fifteen to twenty minutes before it is done. This adds an attractive sheen to the meat and gives a sweet tasting flavor. It will also add a delightful flavor to the pan juices when making a sauce.
Sauces that are too salty can be improved by adding a few chunks of peeled potatoes - simmer until the potatoes are soft and remove. Adding cream or unsalted tomatoes will also help reduce saltiness.
Add 3/4 cup of wine, beer or stock to a beer can or similar container. Place it in the center of a roasting pan and place a well-seasoned chicken opening over the can and roast. The flavors in the can will moisten and flavor the chicken. The drippings will enter the can and mix with the liquid. When the chicken is done, remove the can and make a pan sauce with the remaining liquid.
Instead of water use wine, tea, or beer in stews and sauces. It will help tenderize tough cuts of meat and add a rich flavor to the gravy.
Avoid using cooking wines as much as possible. They are salted as an additional preservative. Use a good quality wine. Make sure that the wine compliments the dish and does not dominate the other flavors.
Avoid using aluminum or cast iron pots when cooking with wines. Especially extended cooking like stewing or braising as it leaches into the metal.
If a brown sauce becomes too acidic it can be balanced with a small amount of port or Madeira wine. If the sauce becomes too sweet finish with just a touch of wine vinegar before adding butter or cream.
13 minutes to perfectly boiled eggs: Cover eggs with water and boil rapidly for 2 minutes. Remove from heat and cover with a tight fitting lid for 11 minutes. No more greenish looking hard boiled eggs!
If you are making a lunch that will not be eaten for several hours, keep food cool by placing a frozen juice box (wrapped in a paper towel) in the bag or lunch box.
Reduce cooking time and splatters by laying slices of bacon on a cookie sheet with a edge; bake 350-375 until done the way you like it. The pieces stay flat with no fuss.
Separate hamburger into zip locks and roll with rolling pin until evenly flat. Takes up less space in freezer and thaws much more quickly.
Tomatillos are smaller than regular tomatoes, and have a papery husk. Similar in taste to tomatoes, they add a sharp, sour-like flavor to recipes.
To cook meat loaf use a glass pie dish and lay 2 pieces of bread side by side in the middle. Make the meat loaf the normal way and form a loaf. Place the loaf on top of the bread. Cook at the normal temperature. The bread absorbs all the grease.
Throw a spoon into boiling pasta and it won't boil over.
Keep pasta water from bubbling over by spraying the pan first with nonstick spray.
To prevent pasta from boiling over and sticking together, add some butter or oil and salt. Always add the pasta to the water after it has boiled, not before.
Carrots cook faster if you slice them along their length rather than their width.
Speed up the cooking time of fried potatoes by first peeling, chopping into small squares and boiling the potatoes until softened, but not too much. Then drain and place into skillet with heated oil. Cook while adding seasoning until the outsides are lightly browned and crisp.
To have vegetables retain their color, add a lump of sugar, or vinegar, or a tad of lemon juice.
Before adding vegetables, toss them with a little flour to keep them from sticking to the bottom of your pot or kettle.