Here you will find cooking-related tips that I have
come across from a variety of sources. I have
not "tested" each one, so I can't vouch for their efficacy.
Included are also some interesting facts relating to food. If you have
any favorites of your own, feel free to email them to me for inclusion here.
If you drop an egg on the floor,
pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will
set up the eggs protein so that it's easier to clean up.
To keep your meatballs from falling apart
when cooking, try placing them into the fridge for about 20 minutes
beforehand.
After flouring a chicken, chill for one hour. The
coating will adhere better during frying.
If anchovies are too salty, try soaking
them in tap water for 10-15 minutes, then store in the refrigerator for 30
minutes before using.
Non-stick pans, including all of the best brands may be
dangerous if you allow them to boil dry. At about 400 degrees F. the
pans may release toxic fumes after about 20 minutes, enough to make a person
sick. This could be even more serious for birds and other small pets.
To clean stains from aluminum pots, try
boiling rhubarb in the pan until the stain disappears.
Salt is handy for sopping up wine spills. Pour the
salt on the spill, wait until it dries, then vacuum it up.
Mayonnaise can be used to oil wood.
Vegetable stains can be removed with a slice of wet potato
or vinegar.
The best method for cutting parsley is to
use a scissors.
The tops of carrots should be removed before storing them
in the refrigerator. Tops will drain the carrots of moisture, making
them limp and dry.
When you boil cauliflower, add a piece of
white bread to eliminate the odor. Another method is to replace the
water after it has cooked for 5 - 7 minutes.
To
keep steel wool pads from rusting in humid climates, store in sealed plastic
bag in the freezer after using. The next time you have to use it, just run it
under hot water and it is "thawed" out and ready to use. The pads will wear
out before they ever rust.- Tip submitted by Bob Restuccia of Hyannis,
Massachusetts USA.
Easily
remove burnt on food from a skillet by adding a drop or two of liquid dish
soap and enough water to cover bottom of pan, and bring to a boil on the stove
top. Allow to cool and clean should be a breeze!
When
food boils over in the oven, sprinkle the burned surface with a little salt.
This will stop smoke and odor and make the spot easier to clean.
Spray
plastic-ware with nonstick cooking spray before pouring in tomato-based
sauces. No more stains!
To
aid in washing dishes, add a tablespoon of baking soda to your soapy water, it
softens hands while cutting through grease.
To
remove the odor of garlic from hands, wet hands with water and then rub them
with a spoonful of salt and rinse. Repeat, if needed.
When
stacking non-stick skillets on cupboard shelves, place a paper plate between
each to prevent scratches. This prolongs the life of the skillet.
Never
put a cover on anything that is cooked in milk, unless you want to spend time
cleaning up the stove when it boils over!
After
chopping garlic or onions, rub a fresh lemon wedge over both the knife blade
and the cutting board to help remove the odor.
For
quick wipe-ups of small spills, keep a box of plain white tissues near the
stove and use them instead of paper towels.
Never
wash a rolling pin, or it may warp...and never let dough dry on it.
Immediately after rolling out dough, wipe the rolling pin clean with a towel.
To
safely clean coffee makers, enameled cast-iron pots, and similar equipment,
put 1 to 2 teaspoons of baking soda in the pot and pour boiling water over it.
A baking powder solution is also great for scrubbing butcher blocks.
After
zesting and juicing an orange, lemon or lime, grind the remains in your
garbage disposal for their refreshing scent.
For
easy cleanup, fill your blender container with warm water, add a few drops of
liquid detergent, and blend 30 seconds; rinse well.
To
deodorize plastic storage containers 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.
If
something spills over in your oven, first sprinkle it with salt and remove
with a metal spatula, then wipe with a damp sponge.
You
can remove burnt-on food in pans by filling with a solution of water and a
scant teaspoon of dishwashing detergent. Bring to a boil, then simmer until
the residue loosens.
Never
pour water on flaming fat or oil — you'll spread the fire. If the fire's
inside a pan, slap on the lid. If outside, turn off the heat and douse the
flames by tossing on a handful of baking soda or salt.
It's
easier to clean a grill right after you've used it. While still hot, scrape
off food bits with a metal bristle brush to keep them from hardening and
charring next time you cook out. A little work a head of time saves a lot of
work later!
Keep a big jar of olive oil in the fridge
and add olives whenever you have a few left over. The olives are perfect for
cocktails and the oil is intensified for cooking. When you pit olives, drop
pits in a small glass jar and add vegetable oil to cover. The pits will flavor
the oil.
The film of honey, syrup, or molasses clinging to bottles
can be put to good use. Pour hot water into the bottles, shake hard, then use
this sweet liquid in making yeast breads.
Before you consign a ketchup bottle or
mustard jar to the recycling bin, pour in a little vinegar and shake
vigorously. Use the mix in salad dressings.
Save the loose skin on onions and garlic to
toss into the fire just before grilling meats or vegetables. And throw dry
fennel tops on the fire when grilling fish.
Don't salt water until it comes to a boil!
Salted water has a higher boiling point, so will take longer. Adding
salt to the water before boiling will also "stain" a stainless steel pot.
How do you tell when Shrimp is done?
When the curl into a semicircle they are done. When tightly coiled -
they're overdone!
Don't toss out a can of tomato paste after
using just a spoonful. Instead, line a dinner plate with wax paper and drop
tomato paste by teaspoonfuls [or tablespoonfuls] onto the paper, spacing them
well apart. Freeze until firm, then transfer to a self-sealing plastic bag and
store in freezer until needed.
For a lively taste, use leftover sweet pickle juice in
deviling eggs, or mix into meatloaves or meatballs.
Freeze leftover coffee and tea in ice cube
trays. Use cubes to cool down iced beverages without diluting them.
Wine corks contain tannin. Drop one into a pot of stew or
octopus to tenderize the meat.
Use tongs or a flat utensil to turn meat
during cooking. A fork will puncture the seared crust, releasing the meat's
juices and leaving it dry.
To learn how long to cook fish, measure at the thickest
point, then allow 10 minutes per inch. This applies to all methods of cooking
— broiling, frying, grilling, poaching, steaming.
For garlic-flavored potato chips, place a
peeled clove in a bag of chips, seal, and let stand several hours.
You can easily clean baked-on gook from pans, and even
stovetop burners by making a paste out of cream of tarter and white vinegar.
This is a very effective cleaner!
Add a few drops of vegetable oil to the boiling water when
cooking pasta and rice to help prevent the water from boiling over.
You can prevent apple slices from browning by placing them
in pineapple juice. Stored this way in the fridge, they'll keep for days
and yield a delightful flavor.
Store most spices in a cool, dry place (heat and light are
detrimental). Store poppy seeds and sesame seeds in the fridge to
prevent them from going rancid.
Grill meats a few minutes on each side BEFORE basting to
prevent contaminating your basting brush with the bacteria often found on
uncooked meat.
Use an ice cream scoop to quickly and easily remove the
seeds from melons.
Recycle your used coffee grinds for use as fertilizer in
your garden.
To get the last bit of chocolate sauce (or honey) out of
the bottle, microwave it for 10-15 seconds. You'll be surprised how much
is left!
Store tomatoes stem side down and they will stay fresh
longer.
Use a salt shaker filled with flour for dusting pans and
coating chicken.
Save dishes and time by using paper plates to hold your
bread crumbs and flour when coating meat and vegetables.
To easily remove the seeds from a cucumber, cut in half
lengthwise, then run a melon baller down the length of both halves to scoop
out the seeds.
Use ice cream to flavor and instantly cool hot cocoa and
coffee!
For a cake flour substitute, use 2 tablespoons of
cornstarch plus enough flour to equal one cup.
For a self rising flour substitute, use 1 1/2 teaspoons
baking powder + 1/2 teaspoon salt, to each cup of flour.
A peppermint stick makes a flavorful coffee
or tea stirrer.
Green
Potatoes - Prolonged storage in light can cause potatoes to turn green. When
green, the potatoes may contain a substance called solanine, which can have a
bitter flavor and can be toxic. These green areas should be trimmed before
use. To prevent this from occurring, potatoes should be stored in a dark, cool
place that is well ventilated.
