Tips & Shortcuts
The following are some Tips & Shortcuts.
Avoid oozing egg whites.
Do your eggs ooze
out some of their whites when you boil them? This is because every egg contains
an air pocket at the larger, rounded end. When placed in simmering water the air
pocket expands and creates a higher atmospheric pressure within the egg than in
the water. The fragile shell cracks from the built-up pressure. Avoid this
problem in the future by removing eggs from the refrigerator and piercing the
larger end with a pin. This will give the air a hole to escape through!
Cut breads and
cakes perfectly every time.
It may sound strange but
dental floss can be used to slice bread and cakes for a perfect slice every
time. This is also the easiest way to cut a layer cake in half so you can add a
filling. For perfect results freeze the cake before cutting it.
more juice from citrus fruits.
When a recipe calls for
the juice of lemons, limes or oranges, make sure you get every last drop by
first rolling the fruit under your palm on a hard surface. Press down as hard as
you can as you roll. Then simply slice it in half and squeeze. You’ll find you
get significantly more juice to add lots of flavor to your dish.
Peel garlic easily.
Peeling garlic can be frustrating unless you know this
little tip that the pros use. Lay a clove flat on a hard surface and then
pressing down hard on it with the flat side of a large knife. Once you’ve
pressed hard enough you’ll hear a “pop” that tells you the peel has separated.
Even with this trick your fingers will undoubtedly smell like garlic. Get rid of
that odor by washing them well with salt.
If you have an egg that cracks while boiling, just add a capful of vinegar to
the water and watch as the eggshell seals itself. Unfortunately though, if the
whites have begun to ooze out this trick won’t work.
sure the oil is hot before frying foods.
Although they’re not the healthiest option, fried foods sure do taste good. The
key to perfect frying is to get the oil hot before you put the food in. (Not so
hot that it is smoking though – be careful!) If you don’t get the oil hot, your
food will absorb too much oil and taste greasy. To test whether the oil is hot
enough for frying, throw in a drop of water or even a small piece of what you’re
cooking. If it bubbles rapidly then you know it’s ready.
Get the right temperature for deep
Does your oil always seem to be
the wrong temperature? A simple way to find out if your oil is hot enough is to
use a bread cube. If the bread browns in
a minute, the oil is between 350 and 365 degrees, 40 seconds – 365 and 382
degrees, 20 seconds – 382 and 390 degrees. Or, if you have one, you can use a
thermometer. Just be sure that it is a metal thermometer designed for deep
substitution for eggs.
Need an egg
for a recipe but you’re all out?
You can substitute two tablespoons of real mayonnaise for a large egg in any
recipe. Be sure not to use whipped salad dressing though unless you want the
extra salt that it contains.
Interesting uses for apples.
You may have heard before that it’s best to keep apples
stored separately from other fruits and vegetables because they give off gases
that speed up ripening. Well those same gases are actually useful for some
An apple wedge in the bag will soften clumped brown sugar over night.
It will also keep your potatoes from sprouting.
fat from soups.
Remove the fat from homemade soups by
tossing in four ice cubes. The fat will
congeal around the ice, which can then be removed. This will cool the soup, so
you may need to reheat after completing the process.
Serve a perfect punch.
When serving punch
it is usually left on a buffet table for everyone to help themselves to. So it’s
important to keep it cold. However, instead of ice, which will dilute the punch,
freeze some of the punch itself beforehand and use that.
sandwiches from going soggy.
lunchtime sandwiches from becoming soggy, spread both pieces of bread to the
edges with butter, mustard or mayonnaise. Then wrap the sandwich in waxed paper
or plastic wrap. Or is possible, assemble the sandwich just before eating. Just
pack the bread and filling separately.
Always marinate foods
in a glass or ceramic dish.
contain an acidic ingredient such as lemon juice, vinegar or wine that can react
with metal and cause off-flavors in your food. To save on cleanup, try
marinating your fish or meat in a large plastic bag with a zip closure. Set the
bag on a plate or in a shallow bowl and refrigerate, turning the bowl
occasionally to distribute the marinade.
are messier than splattering grease. And if it gets on your skin it can be
Reduce grease splatters by sprinkling hot grease with salt prior to adding the
food to be fried. If this is not
completely effective, you can buy grease splatter shields at kitchen stores.