Cooking Tips
Can I freeze bread loaves and rolls? How should I reheat them?/AllRecipes.com
Many people find it convenient to freeze bread loaves or rolls after they have been baked. Wait until they have cooled completely and make sure to double wrap them in plastic bags. When you want to reheat them, wrap the rolls in aluminum foil and reheat them in a moderate (350 degrees F/175 degrees C) oven.
Dry Goods/Conversion of cup to ounces/AllRecipes.com
All-Purpose Flour: 1 cup = 4.5 oz
Bread Flour: 1 cup = 4.8 oz
Cake Flour: 1 cup = 3.9 oz
Pastry Flour: 1 cup = 4.25 oz
Whole Wheat Flour: 1 cup = 4.25
Cornmeal, coarse: 1 cup = 4.85 oz
Cornmeal, fine: 1 cup = 6.3 oz
Oats, rolled: 1 cup = 3 oz
Walnuts, chopped: 1 cup = 4.3 oz
Walnut/pecan halves: 1 cup = 3.5 oz
Coconut, dry shredded: 1 cup = 2.5 oz
Chocolate Chips: 1 cup = 5.35 oz
Pie Troubleshooting Guide/AllRecipes.com
• The dough cracks when I try to roll it
The dough is either too dry or too cold. If it seems to be crumbling apart, work a few sprinkles of water into it–a squeeze bottle works well–but try to handle it as little as possible. If it merely cracks at the edges when you run the rolling pin over it, it probably just needs to warm up a little. Allow it to sit on the counter for a few minutes, but don’t let it get too warm, or the layers of fat will melt together and your crust will not be flaky.
• The dough sticks to the rolling pin
Chill the dough before trying to roll it out. Lightly flour the countertop and the flattened ball of dough. Keep dusting the pastry lightly on both sides as you roll. You don’t want to work in more flour, but you can always brush off excess from the dough. Pastry cloths and rolling pin covers are also available. These are made from thin machine-washable cotton, and they will help prevent sticking dough; be sure to lightly flour the cloth and the cover before using them. You can also roll the dough out between sheets of waxed paper.
• The crust doesn’t brown on the bottom
Cover the edges of the crust with aluminum foil, and place the pie on the bottom oven rack. Begin baking at a relatively high temperature (425 to 450 degrees F/220 to 230 degrees C), then reduce it after 20 minutes or so. The initial high temperature will help the crust to brown, and reducing the temperature will allow the filling to cook thoroughly before the crust burns. Even better: invest in a baking stone. Bake the pie–on a baking sheet to prevent spills–directly on the hot stone.
• My crust is soggy
Brush the bottom crust with beaten egg white or heated jelly before pouring in your filling. Or try partially or fully baking crust before adding the filling. Partially baking the bottom crust can be a challenge if you’re making a double-crust pie, but it can be done–you just won’t get a good seal between the top and bottom crusts.
• The crust is too pale
Increase the oven temperature. You can also brush the top crust with beaten egg or milk for a golden, glossy appearance. If your crust recipe contains vinegar or lemon juice, this could be the culprit as well: these ingredients are used to make the crust tender, but they can also inhibit browning. Counteract it by adding about a teaspoon of sugar and a pinch of salt to your flour before mixing in the fat.
• I pre-baked my pie crust, and it came out shrunken, puffy, and misshapen
Allow the dough to rest in the refrigerator both before and after rolling it out. Also be sure that you never pull or stretch the dough when fitting it into the pan. Use a fork to poke the crust in several places to allow steam to escape without forcing the crust to puff up. If you’re baking a custard pie where the filling is baked in the crust (as opposed to a cream pie, where the filling is cooked on the stovetop then poured into a pre-baked crust) holes in the crust allow the custard to seep through the holes. (You can save extra dough when rolling out the crust and use it to patch cracks and holes.)
• My fruit pie is runny
One way to ensure your filling is thick enough is to pre-cook it. Take half to two-thirds of the fruit-sugar-starch mixture, and bring it to a boil. Simmer the filling for at least one minute for cornstarch or tapioca, and three minutes for flour-thickened pies. Remove from heat, and stir in the remaining raw fruit. This gives you a thicker filling that still contains chunks of uncooked fruit for texture.
Also, be sure the pie has cooled completely before you slice it–the filling needs time to set properly
Perfect Cookie Tips/AllRecipes.com
Ingredients
Using the correct ingredients is key. Follow the recipe closely and measure ingredients carefully for best results.
Fats Cookies are made primarily with butter, margarine or shortening. Fats play a major role in the spread of a cookie–whether a cookie keeps its shape or flattens in the oven. Shortening and margarine are stable, and will help cookies keep their original unbaked shapes. Butter melts at a much lower temperature than other solid fats–it melts at body temperature, resulting in a “melt-in-your-mouth” burst of flavor. Cookies made with butter tend to spread out. Butter is essential in certain cookies, such as shortbreads; if they don’t hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe. The amount of fat also affects the cookies: in general, more fat equals flat, crispy cookies while less fat equals puffier, cake-like cookies. Whipped spreads are not suitable for baking: use solid sticks of margarine instead.
Flour Flour also affects how cookies behave. Most cookie recipes call for all-purpose or pastry flour. Both bread flour, with its high protein content, and cake flour, which is high in starch, produce cookies that tend to spread less. (The gluten in the bread flour and the absorbant starch in cake flour are responsible for the similar results.) Higher flour-to-liquid ratios are needed in shortbread and crumbly-textured cookies.
Baking Powder and Baking Soda Baking powder and baking soda are the two most common leaveners in cookies. Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. Since baking powder already contains its own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter in color.
Sugars Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.
Eggs and Liquids Eggs are a binding agent. Liquids can either cause cookies to puff up or spread. If egg is the liquid, it will create a puffy, cake-like texture. Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds. Egg yolks bind the dough and add richness but allow a crisp texture after baking, whereas egg whites tend to make cookies dry and cakey. To make up for the drying effect of the egg whites, extra sugar is often added. This is why cookies made with just egg whites tend to be so sweet–think of macaroons.
________________________________________
Mixing
Cookies are not as delicate as cakes, but proper mixing is still important. Some recipes require a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions. Once you combine the dry and wet ingredients, mix until just combined.
________________________________________
Temperature
Unless otherwise specified, ingredients should be at room temperature before mixing. Cookie dough that is chilled before baking will hold its shape better. Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges. Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.
________________________________________
Equipment and Baking
Different baking sheets and ovens produce different results. Thin baking sheets may allow the bottoms to brown too fast. Special insulated baking sheets allow air movement and help cookies bake evenly, but they can be expensive. Semi-thick rimmed baking sheets–also called jellyroll pans–are available just about everywhere, and are a fine multipurpose baking choice. Rather than greasing each baking sheet, consider investing in a roll of parchment paper or a nonstick pan liner to make cookie removal and clean-up easy.
Follow the recipe’s instructions for baking. Invest in an oven thermometer to be sure your oven temperature is calibrated correctly. Generally, cookies are baked in a moderate oven–350 degrees F (175 degrees C)–for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the pan for 3 to 5 minutes before transferring to a cooling rack. For crispier cookies, let cool for one minute on the baking sheet before transferring to a wire rack.
If you have a cookie recipe that you love, but aren’t getting the desired results, use these tips to get your perfect cookie:
• Flat If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.
• Puffy For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.
• Chewy Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.
• Crispy For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.
Step by Step for a perfect Cheesecake/AllRecipes.com
1. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary
2.
Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake’s internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.
3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly–preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.
4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don’t want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the “skin” on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.
5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.
What is the Zest of Fruit?/AllRecipes.com
Zest is the colorful outer peel of citrus fruit. It contains fragrant, intensely flavorful oils. It’s easiest to remove with a citrus zester or microplane grater, although the fine holes on a grater will work as well. Just be careful not to remove too much of the bitter pith, the white layer between the peel and the fruit.
Fruit to Juice/AllRecipes.com
• One medium orange = ½ cup juice (4 oz.)
• One lemon = 3 tablespoons juice (1.5 oz.)
• One lime = 2 tablespoons juice (1 oz.)
Ten Spice & Herb Tips/AllRecipes.com
1. Whole spices and herbs maintain their freshness longer than ground ones.
2. Keep spices and herbs away from heat, moisture and direct sunlight.
3. Avoid storing spices and herbs over the stove, or near a window.
4. Spices and herbs will keep for a long time if they are stored in airtight bottles. The shelf life of properly stored spices and herbs is approximately 4 years for whole spices, 2-3 years for ground spices and 1-3 years for leafy herbs, depending on the herb.
5. Spices and herbs do not spoil but they do lose their strength. Old and weak seasonings will not deliver the taste they should.
6. There are three checks to use when verifying freshness–look, smell and taste. A visual check for color fading is a good indicator of flavor loss. Taste and smell your spices and herbs; if a fresh aroma or taste is not apparent, they need to be replaced.
7. Do not sprinkle spices and herbs directly from the bottle over a steaming pot. Steam introduced into the bottle will hasten the loss of flavor and aroma. Steam will also result in caking of contents.
8. Make sure your measuring spoon is completely dry when you dip it into the bottle. Moisture introduced into the bottle will also result in caking and flavor loss.
9. Members of the red pepper family, including paprika and chili powder, will retain their color and remain fresher when stored in the refrigerator.
10. Replace bottle lids tightly immediately after use.
Healthy Ways to Cook Fish/AllRecipes.com
Grilled Fish
Grilling fish is tricky without a grill basket, but don’t let that deter you:
• Spray the fish with nonstick cooking spray or brush it very lightly with oil.
• Place the fish around the edges of the grill, away from the hottest part of the fire (Don’t try to lift up the fish right away; it will be stuck to the grill).
• Start checking for color and doneness after a few minutes, once the fish starts to release some of its juices.
• Flip it over when it’s got light grill marks.
Fish on the grill needs to be attended very closely and only takes a few minutes per side. If the filets are an even thickness, fish can be cooked through by grilling it on one side only.
Poaching Fish
The technique of poaching has been all but forgotten. This gentle cooking method is perfect for seafood, because it imparts lots of moisture and will not mask the delicate flavor of the fish. Traditionally, fish is poached in a court-bouillon–broth made from simmering aromatic vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine. To poach fish, you can make your own court-bouillon or simply use vegetable or chicken stock.
• Use a pan big enough to lay each piece of fish down flat.
• Pour in enough liquid to just barely cover the fish.
• Bring the liquid to a simmer, and keep it there.
• If you see any bubbles coming up from the bottom of the pan, it’s too hot–the liquid should “shimmer” rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).
Steamed Fish
Steaming is another gentle cooking method popular in Asian cuisines.
• Rub the fish with spices, chopped herbs, ginger, garlic and chile peppers to infuse flavor while it cooks.
• Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie flat.
• Pour about 1½ inches of water into the pan.
• Place the steamer over the water, cover the pot, and bring the water to a boil.
• Begin checking the fish for doneness after 10 minutes.
Steamed fish is a mild-tasting delicate preparation that is usually accompanied by a flavorful sauce.
Broiled Fish
When the weather’s not right for grilling, try broiling instead. Broiling is great when you want a fast, simple, hassle-free preparation with delicious results. It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.
Baked Fish
Baking fish allows you to get the satisfying crunch of fried fish without all the fat. Just because it’s baked, though, doesn’t mean it’s healthy: watch the amount of butter, oil, mayonnaise or cheese called for in the recipe.
Drink to your Health!
Milking It/AllRecipes.com
If you’re looking for a nutritious beverage, low-fat milk is a no-brainer. A glass of the white wonder is a powerhouse of essential nutrients, providing 10% of the recommended daily intake of protein, riboflavin, potassium, and vitamins A and B12 in each serving.
Milk’s most notable benefit is the calcium it offers–plus the fact that it’s usually fortified with vitamin D, which helps the body absorb that calcium. In fact, most adults can reach their daily calcium quota by drinking three to four 8-ounce glasses of milk.
Furthermore, the National Dairy Council says that consuming three daily servings of milk can help control blood pressure, prevent certain cancers and reduce the risk of osteoporosis.
If you’re watching your weight, grab a glass of low-fat milk or fat-free milk, both of which pare down calories and fat from their whole milk and reduced-fat counterparts.
Got Soy Milk?
While milk remains the all-time favorite beverage of health-conscious folks, lots of people are turning to a unique alternative–soy milk made from soybeans.
Protein-rich soy milk contains isoflavones, which help suppress the growth of cancer cells. Soy milk’s antioxidants are also believed to help fight other diseases and the effects of aging. They have been found to help increase bone density, strengthen the immune system and lower cholesterol.
Not sure that calcium-fortified soy milk is for you? Try it with your cereal or stir a little into your coffee for starters.
Coffee Break
Speaking of coffee–java drinkers have a reason to celebrate. Once under scrutiny by health experts, the morning staple is no longer believed to have addictive qualities when enjoyed in moderation (three to four cups a day). In fact, many scientists agree a few cups of joe might actually do your body good.
Not only can the caffeine in coffee improve your attention span, but many asthma and allergy suffers find relief by reaching for a cup when their medications aren’t nearby.
Some doctors believe that coffee can help prevent gallstones and cirrhosis of the liver. And a number of studies link coffee to reductions in specific cancers and Parkinson’s disease.
It’s important to note that coffee’s side effects are still being investigated, and that too much coffee can cause rapid heartbeat and nervousness due to the caffeine involved.
Tea Time
A cup of coffee can contain anywhere between 90 and 150 milligrams of caffeine, which is why more and more folks have made tea their sipper of choice. Tea contains its share of caffeine, but the numbers are lower than coffee at 30 to 70 milligrams per cup.
Green tea was the first tea studied for cancer-fighting properties. Since then, research has proven that black and red teas have similar benefits because all three come from the same plant–Camellia sinensis.
The three teas vary in color due to the way their leaves are processed. Green tea leaves are processed the least, which is why experts believe it’s the most effective tea for neutralizing the enzymes involved in tumor growth.
Green tea is also credited with improving the immune system and decreasing the effects of arthritis and cardiovascular disease. Many scientists also believe the tea has a positive effect on heart disease by lowering cholesterol and preventing blood clots.
The jury is out on how many servings you need to reap these benefits, but four to five cups per day is the standard recommendation.
Fruity Favorites
Juice that is squeezed from fruits or vegetables is a great source of vitamins and the healing agents known as phytochemicals. The juice from two hand-squeezed oranges, for instance, counts toward an adult’s five-a-day goal and offers a dose of vitamin C.
Reports vary on whether or not drinking fresh juice is as healthy as eating a whole piece of fruit. However, several studies have concluded that hand-squeezed juice contains enough fiber to help prevent disease.
Chilled fresh juices found in the refrigerated section of the supermarket are extracted juices that are packaged for distribution. Frozen juice concentrates are made from pasteurized juice from which the water has been extracted before the concentrated portion is frozen.
So where does that leave bottled, boxed or canned juice drinks? Many of these beverages contain artificial colors and flavors and only a small amount of real juice. Read the label carefully and look for the words “100% fruit juice”. Be cautious of anything labeled as a “fruit drink”.
Some fruit drinks do offer a little calcium and vitamin C, but they generally lack any other nutrients. Diabetics in particular need to pay attention to the sugar added to fruit drinks, as some packaged juices contain sugar equal to that of a soda.
A 12-ounce can of soda can contain as many as 10 teaspoons of sugar and 150 calories, all of which are void of nutritional value. So the next time you’re tempted to hit a soda fountain, head to a water fountain instead.
And whatever your beverage of choice is in the future, be sure it’s one that truly lets you drink to your health!
Cake Pan Size Conversions/AllRecipes.com
Recipe Calls For Volume Use Instead
1 (8-inch) round cake pan 4 cups 1 (8 x 4)-inch loaf pan, or
1 (9-inch) round cake pan, or
1 (9-inch) pie plate
2 (8-inch) round cake pans 8 cups 2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (9-inch) round cake pans
1 (10-inch) Bundt pan
1 (11 x 7-inch) baking dish
1 (10-inch) springform pan
1 (9-inch) round cake pan 6 cups 1 (8-inch) round cake pan
1 (8 x 4-inch) loaf pan
1 (11 x 7-inch) baking dish
2 (9-inch) round cake pans 12 cups 2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (8-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
1 (10-inch) springform pan
1 (10-inch) round cake pan 11 cups 2 (8-inch) round cake pans
1 (9-inch) tube pan
1 (10-inch) springform pan
2 (10-inch) round cake pans 22 cups 5 (8-inch) round cake pans
3 or 4 (9-inch) round cake pans
2 (10-inch) springform pans
9-inch tube pan 12 cups 2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (10-inch) Bundt pan
10-inch tube pan 16 cups 3 (9-inch) round cake pans
2 (10-inch) pie plates
2 (9-inch) deep dish pie plates
4 (8-inch) pie plates
2 (9×5-inch) loaf pans
2 (8-inch) square baking dishes
2 (9-inch) square baking dishes
10-inch Bundt pan 12 cups 1 (9×13-inch) baking dish
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (9-inch) tube pan
2 (11×7-inch) baking dishes
1 (10-inch) springform pan
11 x 7 x 2-inch baking dish 6 cups 1 (8-inch) square baking dish
1 (9-inch) square baking dish
1 (9-inch) round cake pan
9 x 13 x 2-inch baking dish 15 cups 1 (10-inch) Bundt cake pan
2 (9-inch) round cake pans
3 (8-inch) round cake pans
1 (10 x 15-inch) jellyroll pan
10 x 15 x 1-inch jellyroll pan 15 cups 1 (10-inch) Bundt pan
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (9 x 13-inch) baking dish
9 x 5-inch loaf pan 8 cups 1 (9 x 2-inch) deep dish pie plate
1 (10-inch) pie plate
1 (8-inch) square baking dish
1 (9-inch) square baking dish
8 x 4-inch loaf pan 6 cups 1 (8-inch) round cake pan
1 (11 x 7-inch) baking dish
9-inch springform pan 10 cups 1 (10-inch) round cake pan
1 (10-inch) springform pan
2 (8-inch) round cake pans
2 (9-inch) round cake pans
10-inch springform pan 12 cups 2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (9-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
2 (8-inch) round cake pans
8-inch square baking dish 8 cups 1 (9 x 2-inch) deep dish pie plate
1 (9 x 5-inch) loaf pan
2 (8-inch) pie plates
9-inch square baking dish 8 cups 1 (11 x 7-inch) baking dish
1 (9 x 2-inch) deep dish pie plate
1 (9 x 5-inch) loaf pan
2 (8-inch) pie plates
Cooking Basics: Pasta/AllRecipes.com
Boil Water
To cook evenly and prevent it from sticking together, pasta needs “breathing” room. Use a deep saucepan and at least 4 quarts of water per pound of pasta. Salt is added to the cooking water, not to lower the boiling point, but rather to season the pasta. If you don’t season the cooking water, the pasta may taste flat–no matter how salty the sauce you dress it in.
• Bring the water to a full, rolling boil. The temperature will drop once you add the pasta, so make sure it’s boiling before dropping in the pasta.
• Gently stir short pasta immediately after adding to water; let spaghetti and long strands soften for a minute before stirring. Don’t break pasta in half.
• It’s not necessary to add oil to the water; you’ll just be pouring good olive oil down the drain. Just use plenty of water and stir occasionally to prevent sticking.
• Don’t combine two types or sizes of pasta in the same pot of water, as they will finish cooking at different times.
Al Dente
Pasta should be cooked until it’s tender but slightly firm to the bite. If it’s going to used in a recipe–like baked ziti, macaroni and cheese, or lasagna–it can be even firmer, since it will absorb liquid and cook more in the oven. The longer you cook pasta, the mushier it gets. Don’t rely on the clock to evaluate doneness. Use those teeth!
• If you’re tossing the pasta with a sauce, reserve a cup or two of the cooking water before you drain the pot. The water can be added to thin out a thick sauce, like pesto, and the starch in the water helps sauces stick to each shape or strand.
• Cook according to package instructions (usually 10 to 12 minutes)
• Drain the pasta in a colander. Rinse with cool water to stop the cooking and help prevent sticking. Return the colander to the pot and cover to keep it warm.
• Pasta should be served immediately in warm bowls. Ladle a scant half cup of sauce in the bottom of each bowl, top with pasta, and add more sauce.
Kitchen Tips/Posie/ScottsCommonSense.com
Did you know that there are two tabs on the end of the aluminum foil box that you can “fold in” to keep the roll from coming out when you grab a piece of foil?
Elise/ScottsCommonSense.com
To get rid of pesky fruit flies, pour 1/2 inch of apple cider vinegar and 2 drops of dishwashing liquid into a small glass. Mix well. The flies will be drawn to the liquid and gone forever!
Lucille/ScottsCommonSense.com
Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don’t dry the cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
AnneMarie/ScottsCommonSense.com
To warm biscuits, pancakes, muffins or other baked goods that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
Maureen/ScottsCommonSense.com
Heat up leftover pizza in a nonstick skillet on top of the stove. Set the heat to medium-low and heat until warm. This keeps the crust crispy, not soggy like in the microwave
Jacqueline/ScottsCommonSense.com
When I make brownies, I bake them in paper cupcake holders. That way, there are no more brown edges and everyone gets an individual brownie that is perfect. It’s the only way I bake brownies.
Charlene/ScottsCommonSense.com
When I bake my favorite meal, there is always a really tough baked-on mess on the bottom of my pan. I fill the pan half-way with hot water and about a tablespoon of baking soda, mix it up and let the pan sit for a couple hours or, even better, overnight. The next morning, I empty the pan and everything slides out. No scrubbing, boiling or scraping!
Donna/ScottsCommonSense.com
I take a paper towel and fold it into a square, then cut it to fit my microwave turntable. All spills are caught and cleanup is a breeze.
Bev/ScottsCommonSense.com
I remove food items that come in cardboard boxes, such as freezer waffles, toaster pastries, packages of soup; and put them in freezer bags. If there are instructions, I cut them out and slip them into the bag. It saves a lot of space and keeps things fresher.
Mitch/ScottsCommonSense.com
All you need to do is hit the edges of the jar lid with a butter knife handle (a good 5-10 times all around) and it breaks the seal a little bit. The lid will screw off easier.
Connie/ScottsCommonSense.com
A plumber who came to my house shared this tip with me. He said the best way to keep drains running clear is to pour boiling water down the drain once a week. It really works, and you can’t beat the price.
Cooking Terms/BHG.com
Al dente
Italian for “to the tooth.” It describes pasta that is cooked until it offers a slight resistance when bitten into, rather than cooked until soft.
Baste
To moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and prevent drying. In general, recipes in this cookbook do not call for basting meat and poultry with pan juices or drippings. That’s because basting tools, such as brushes and bulb basters, could be sources of bacteria if contaminated when dipped into uncooked or undercooked meat and poultry juices, then allowed to sit at room temperature and used later for basting.
Batter
An uncooked, wet mixture that can be spooned or poured, as with cakes, pancakes, and muffins. Batters usually contain flour, eggs, and milk as their base. Some thin batters are used to coat foods before deep frying.
Beat
To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.
Bias-slice
To slice a food crosswise at a 45-degree angle.
Blanch
To partially cook fruits, vegetables, or nuts in boiling water or steam to intensify and set color and flavor. This is an important step in preparing fruits and vegetables for freezing. Blanching also helps loosen skins from tomatoes, peaches, and almonds.
Blend
To combine two or more ingredients by hand, or with an electric mixer or blender, until smooth and uniform in texture, flavor, and color.
Boil
To cook food in liquid at a temperature that causes bubbles to form in the liquid and rise in a steady pattern, breaking at the surface. A rolling boil occurs when liquid is boiling so vigorously that the bubbles can’t be stirred down.
Braise
To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven. Braising is recommended for less-tender cuts of meat.
Breading
A coating of crumbs, sometimes seasoned, on meat, fish, poultry, and vegetables. Breading is often made with soft or dry bread crumbs.
Broth
The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. It is similar to stock and can be used interchangeably with it. Reconstituted bouillon can also be used when broth is specified.
Brown
To cook a food in a skillet, broiler, or oven to add flavor and aroma and develop a rich, desirable color on the outside and moistness on the inside.
Carmelize
To brown sugar, whether it is granulated sugar or the naturally occuring sugars in vegetables. Granulated sugar is cooked in a saucepan or skillet over low heat until melted and golden. Vegetables are cooked slowly over low heat in a small amount of fat until browned and smooth.
Chill
To cool food to below room temperature in the refrigerator or over ice. When recipes call for chilling foods, it should be done in the refrigerator.
Chop
To cut foods with a knife, cleaver, or food processor into smaller pieces.
Coat
To evenly cover food with crumbs, flour, or a batter. Often done to meat, fish, and poultry before cooking
Cream
To beat a fat, such as butter or shortening either alone or with sugar, to a light, fluffy consistency. May be done by hand with a wooden spoon or with an electric mixer. This process incorporates air into the fat so baked products have a lighter texture and a better volume.
Crimp
To pinch or press pastry or dough together using your fingers, a fork, or another utensil. Usually done for a piecrust edge.
Crush
To smash food into smaller pieces, generally using hands, a mortar and pestle, or a rolling pin. Crushing dried herbs releases their flavor and aroma.
Dash
Refers to a small amount of seasoning that is added to food. It is generally between 1/16 and 1/8 teaspoon. The term is often used for liquid ingredients, such as bottled hot pepper sauce.
Deep-fry
To cook food by completely covering with hot fat. Deep-frying is usually done at 375 degrees.
Deglaze
Adding a liquid such as water, wine, or broth to a skillet that has been used to cook meat. After the meat has been removed, the liquid is poured into the pan to help loosen the browned bits and make a flavorful sauce.
Dip
To immerse food for a short time in a liquid or dry mixture to coat, cool, or moisten it.
Dissolve
To stir a solid food and a liquid food together to form a mixture in which none of the solid remains. In some cases, heat may be needed in order for the solid to dissolve.
Dredge
To coat a food, either before or after cooking, with a dry ingredient, such as flour, cornmeal, or sugar.
Drizzle
To randomly pour a liquid, such as powdered sugar icing, in a thin stream over food.
Dust
To lightly coat or sprinkle a food with a dry ingredient, such as flour or powdered sugar, either before or after cooking.
Emulsify
To combine two liquid or semiliquid ingredients, such as oil and vinegar, that don’t naturally dissolve into each other. One way to do this is to gradually add one ingredient to the other while whisking rapidly with a fork or wire whisk.
Flake
To gently break food into small, flat pieces.
Flour (verb)
To coat or dust a food or utensil with flour. Food may be floured before cooking to add texture and improve browning. Baking utensils sometimes are floured to prevent sticking.
Flute
To make a decorative impression in food, usually a piecrust.
Fold
A method of gently mixing ingredients without decreasing their volume. To fold, use a rubber spatula to cut down vertically through the mixture from the back of the bowl. Move the spatula across the bottom of the bowl, and bring it back up the other side, carrying some of the mixture from the bottom up over the surface. Repeat these steps, rotating the bowl one-fourth of a turn each time you complete the process.
Frost
To apply a cooked or uncooked topping, which is soft enough to spread but stiff enough to hold its shape, to cakes, cupcakes, or cookies.
Fry
To cook food in a hot cooking oil or fat, usually until a crisp brown crust forms. To panfry is to cook food, which may have a very light breading or coating, in a skillet in a small amount of hot fat or oil. To deep-fat fry (or French fry) is to cook a food until it is crisp in enough hot fat or oil to cover the food. To shallow fry is to cook a food, usually breaded or coated with batter, in about an inch of hot fat or oil. To oven fry is to cook food in a hot oven, using a small amount of fat to produce a healthier product.
Garnish
To add visual appeal to a finished dish.
Glaze
A thin, glossy coating. Savory glazes are made with reduced sauces or gelatin; sweet glazes can be made with melted jelly or chocolate.
Grate
To rub food, such as hard cheeses, vegetables, or whole nutmeg or ginger, across a grating surface to make very fine pieces. A food processor also may be used.
Grease
To coat a utensil, such as a baking pan or skillet, with a thin layer of fat or oil. A pastry brush works well to grease pans. Also refers to fat released from meat and poultry during cooking.
Grind
To mechanically cut a food into smaller pieces, usually with a food grinder or a food processor.
Ice
To drizzle or spread baked goods with a thin frosting.
Knead
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. This is an essential step in developing the gluten in many yeast breads.
Marble
To gently swirl one food into another. Marbling is usually done with light and dark batters for cakes or cookies.
Marinate
To soak food in a marinade. When marinating foods, do not use a metal container, as it can react with acidic ingredients to give foods an off flavor. Always marinate foods in the refrigerator, never on the kitchen counter. To reduce cleanup, use a plastic bag set in a bowl or dish to hold the food you are marinating. Discard leftover marinade that has come in contact with raw meat. Or if it’s to be used on cooked meat, bring leftover marinade to a rolling boil before using to destroy any bacteria that may be present.
Mash
To press or beat a food to remove lumps and make a smooth mixture. This can be done with a fork, potato masher, food mill, food ricer, or electric mixer.
Measure
To determine the quantity or size of a food or utensil.
Melt
To heat a solid food, such as chocolate, margarine, or butter, over very low heat until it becomes liquid or semi-liquid.
Mince
To chop food into very fine pieces, as with minced garlic.
Mix
To stir or beat two or more foods together until they are thoroughly combined. May be done with an electric mixer, a rotary beater, or by hand with a wooden spoon.
Moisten
To add enough liquid to a dry ingredient or mixture to make it damp but not runny.
Pan-broil
To cook a food, especially meat, in a skillet without added fat, removing any fat as it accumulates.
Parbroil
To boil a food, such as vegetables, until it is partially cooked
Pare
To cut off the skin or outer covering of a fruit or vegetable, using a small knife or a vegetable peeler.
Peel
The skin or outer covering of a vegetable or fruit (also called the rind). Peel also refers to the process of removing this covering.
Pipe
To force a semisoft food, such as whipped cream or frosting, through a pastry bag to decorate food.
Pit
To remove the seed from fruit.
Plump
To allow a food, such as raisins, to soak in a liquid, which generally increases its volume.
Poach
To cook a food by partially or completely submerging it in a simmering liquid.
Pound
To strike a food with a heavy utensil to crush it. Or, in the case of meat or poultry, to break up connective tissue in order to tenderize or flatten it.
Precook
To partially or completely cook a food before using it in a recipe.
Preheat
To heat an oven or a utensil to a specific temperature before using it.
Process
To preserve food at home by canning, or to prepare food in a food processor.
Proof
To allow a yeast dough to rise before baking. Also a term that indicates the amount of alcohol in a distilled liquor.
Puree
To process or mash a food until it is as smooth as possible. This can be done using a blender, food processor, sieve, or food mill; also refers to the resulting mixture.
Reduce
To decrease the volume of a liquid by boiling it rapidly to cause evaporation. As the liquid evaporates, it thickens and intensifies in flavor. The resulting richly flavored liquid, called a reduction, can be used as a sauce or as the base of a sauce. When reducing liquids, use the pan size specified in the recipe, as the surface area of the pan affects how quickly the liquid will evaporate.
Roasting
Roasting refers to a dry-heat cooking method used to cook foods, uncovered, in an oven. Tender pieces of meat work best for roasting.
Scald
To heat a liquid, often milk, to a temperature just below the boiling point, when tiny bubbles just begin to appear around the edge of the liquid.
Score
To cut narrow slits, often in a diamond pattern, through the outer surface of a food to decorate it, tenderize it, help it absorb flavor, or allow fat to drain as it cooks.
Scrape
To use a sharp or blunt instrument to rub the outer coating from a food, such as carrots.
Sear
To brown a food, usually meat, quickly on all sides using high heat. This helps seal in the juices and may be done in the oven, under a broiler, or on top of the range
Shred, finely shred
To push food across a shredding surface to make long, narrow strips. Finely shred means to make long thin strips. A food processor also may be used. Lettuce and cabbage may be shredded by thinly slicing them.
Shuck
To remove the shells from seafood, such as oysters and clams, or the husks from corn.
Sift
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.
Simmer
To cook food in a liquid that is kept just below the boiling point; a liquid is simmering when a few bubbles form slowly and burst just before reaching the surface.
Slice
A flat, usually thin, piece of food cut from a larger piece. Also the process of cutting flat, thin pieces
Snip
To cut food, often fresh herbs or dried fruit, with kitchen shears or scissors into very small, uniform pieces using short, quick strokes
Steam
To cook a food in the vapor given off by boiling water.
Steep
To allow a food, such as tea, to stand in water that is just below the boiling point in order to extract flavor or color.
Stew
To cook food in liquid for a long time until tender, usually in a covered pot. The term also refers to a mixture prepared this way.
Stir
To mix ingredients with a spoon or other utensil to combine them, to prevent ingredients from sticking during cooking, or to cool them after cooking.
Stir-fry
A method of quickly cooking small pieces of food in a little hot oil in a wok or skillet over medium-high heat while stirring constantly.
Toast
The process of browning, crisping, or drying a food by exposing it to heat. Toasting coconut, nuts, and seeds helps develop their flavor. Also the process of exposing bread to heat so it becomes browner, crisper, and drier.
Toss
To mix ingredients lightly by lifting and dropping them using two utensils.
Whip
To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer in order to incorporate air into the mixture and increase its volume.
Foods not to Freeze/BHG.com
Here are some foods you should not try to freeze:
• Battered and fried foods
• Cooked egg whites and yolks, as well as icings made with egg whites
• Cottage and ricotta cheeses
• Custard and cream pies or desserts with cream fillings
• Mayonnaise
• Soups and stews made with potatoes, which can darken and become mushy when frozen
• Soups and stews thickened with cornstarch or flour
• Sour cream
• Stuffed chops or chicken breasts
• Whole eggs in the shell, whether raw or cooked
Don’t Cross-Contaminate/BHG.com
Cross-contamination occurs when cooked or ready-to-eat foods pick up bacteria from other foods, hands, cutting boards, knives, or other utensils. To avoid cross-contamination, it is especially important to keep raw meat, poultry, eggs, fish, and shellfish and their juices away from other foods. Follow these guidelines.
When shopping, keep raw meat, poultry, fish, and shellfish separate from other foods in your grocery cart.
Once home, store raw meat, poultry, fish, and shellfish in sealed containers or plastic bags so that the juices don’t drip onto other foods. Large turkeys and roasts should be placed on a tray or pan that is large enough to catch any juices that may leak.
Purchase two cutting boards, if possible, that are distinctly different from one another. Designate one for raw meat, poultry, fish, and shellfish and the other for ready-to-eat foods, such as breads and vegetables.
Place cooked foods on a clean plate, never on an unwashed plate that was used to hold raw meat, poultry, fish, or shellfish.
It is not necessary to wash raw poultry, beef, pork, lamb, or veal before cooking. Doing so poses a risk of cross-contamination with other foods and utensils in the kitchen. Any bacteria that might be present are destroyed with proper cooking.
Eliminate Bacteria in the Kitchen/BHG.com
The first step is to keep your hands and all surfaces and utensils that come into contact with food clean.
Keep hands clean: Nearly half of all cases of food borne illness could be eliminated by proper hand washing. Remember to wash your hands:
• Before handling food or food utensils or eating.
• After handling food, especially raw meat, poultry, fish, shellfish, or eggs.
• Between tasks — for example, after cutting up raw chicken and before dicing the vegetables.
• After using the bathroom, changing diapers, playing with pets, or touching any unclean item, such as garbage, dirty dishes, cigarettes, telephones, hair, or dirty laundry.
When washing your hands, keep in mind that a quick rinse under the faucet won’t do the trick. Wash your hands in hot, soapy water for at least 20 seconds (some people count this by singing “Happy Birthday” twice). Scrub thoroughly — front and back — all the way up to the wrists, over and under the fingernails, and in between fingers. Rinse your hands and use paper towels or a clean cloth to dry. If you have an open wound or cut, prevent contamination by wearing rubber gloves while handling food.
Clean fruits and vegetables: Wash raw fruit and vegetables under running water before eating or preparing them. If needed, remove surface dirt with a vegetable brush, and cut away damaged or bruised areas of produce, as they may contain bacteria.
Keep dish cloths, towels, and sponges clean: One way to eliminate the bacteria that thrive in sponges and dishcloths is to soak them in a diluted bleach solution (3/4 cup bleach per 1 gallon water) three times a week. Sponges should be allowed to air-dry. Wash dish towels often using the hot cycle on your washing machine. Use paper towels to clean up spills, especially juices from raw meat, poultry, fish, and shellfish. Then immediately dispose of the paper towels.
Keep surfaces and utensils clean: Immediately after preparing raw meat, poultry, fish, shellfish, eggs, and unwashed produce, clean any utensils and surfaces that you used with hot, soapy water. Remember to do this between each separate kitchen task too.
Care for your cutting boards: After each use, cutting boards should be thoroughly washed with hot, soapy water, then rinsed and allowed to air-dry or patted dry with paper towels. Or place them in the dishwasher, provided they’re dishwasher-safe. As an added measure of safety, use a sanitizing solution on cutting boards after washing them. Using a solution of 1 teaspoon of liquid chlorine bleach per quart of water, flood the surface and allow the board to stand several minutes. Rinse and air-dry or pat dry with paper towels.
Replace cutting boards whenever they have become worn or develop hard-to-clean grooves.
Wash food thermometer probes after each use with hot, soapy water and rinse before reinserting the probe into food.
In your refrigerator, wipe up spills immediately. Clean refrigerator surfaces with hot, soapy water and rinse. Once a week, throw out perishable foods that should no longer be eaten.
Keep pets off counters and away from food.
Burnt Food Odors/CDKitchen.com
To neutralize burnt food odors in the house, mix 1/2 cup whole cloves with 2 cups water in a saucepan and bring to a boil. Simmer cloves for 15-30 minutes. The house smells wonderful and the burnt odor is gone
Odors – Removing them from your hands/CDKitchen.com
Remove garlic, or fish or onion smells from your hands by wiping across them with the blade of a stainless steel knife. Be careful if the knife is sharp!
Refrigerator Odors/CDKitchen.com
Put a couple of cotton balls saturated with vanilla into a bowl in the fridge. The fridge will smell delightful.
Cleaning Behind The Stove/CDKitchen.com
Coat the wall behind the stove with furniture polish. It will make it easier to wipe clean.
Cleaning a microwave/CDKitchen.com
Heat a bowl of water on high power for 5 to 10 minutes. Keep the oven closed for several more minutes to allow the steam to do its magic. Using oven mitts, carefully remove the bowl of water. Then wipe the walls of the oven ? almost effortlessly.
Cleaning Your Oven/CDKitchen.com
To remove grease from inside your oven, put a small pan of ammonia in the oven in the evening, and then close the oven door. In the morning, remove the pan of ammonia. The grease inside the oven will wipe off very easily.
Wooden Kitchen Items, Keeping Fresh/CDKitchen.com
Sprinkle your wooden salad bowls and cutting boards with salt and then rub them with a lemon to freshen them.
Lettuce – Keeping It Fresh/CDKitchen.com
Store lettuce in a brown paper bag in the refrigerator. If the bag becomes damp, simply dry it out or replace it. Lettuce will keep much longer!
Testing Egg Freshness/CDKitchen
To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the surface, throw it away.
Fresh eggs’ shells are rough and chalky; old eggs are smooth and shiny.
Decorative Ice Cubes/CDKitchen.com
Make ice cubes festive for a party by freezing sprigs of mint, maraschino cherries, lemon or orange peel in them.
Celery, Quick Crisping/CDKitchen.com
To make celery more crisp, put it in a bowl of water and add ice. Leave it in the refrigerator a few hours.
Ice Cream Quick Thaw/CDKitchen.com
Forgot to take the ice cream out of the freezer to soften it? Just microwave the carton for 10 to 15 seconds.
Food Prep Tips/Pat Lockhart/EzineArticles.com
Garlic: Garlic tends to burn easily so it is advisable to add it last when you sauté it with onion or other vegetables. To peel a large quantity of garlic easily, you can bake the whole bulb in the oven at 300F until the individual cloves start to open. Garlic will make yeast less active so use caution when adding it to bread recipes.
Mashed Potatoes: To make mashed potatoes fluffy, add a pinch of baking soda along with the milk and butter.
Fish: Soak frozen fish in milk before cooking to get rid of the fishy taste.
Browning Meat: Dry meat well with paper towel before cooking to help it brown better.
Pasta: Cooked pasta should not be rinsed unless it is being used in a cold dish.
Rice: When you are too busy to pay attention to rice cooking on the stove, cook it in the oven instead. Use the same proportions: 1 cup of rice for 2 cups of water; place in a covered casserole dish and bake for 45min-1 hour at 350F.
BACTERIA IN THE HOME/FoodReference.com
The most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the typical kitchen sponge and ‘dish cloths’ in American homes. They provide a source of moisture, a ready food supply in the form of food particles, and an easy surface to which the bacteria may cling. They can easily be disinfected however, by placing in a microwave oven for 60 seconds. The odor is improved too!
Cleaning Kitchen Surfaces/FoodReference.com
According to FDA’s Guzewich, bleach and commercial kitchen cleaning agents are the best sanitizers–provided they’re diluted according to product directions. They’re the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water alone may get rid of visible dirt, but not bacteria.
Also, be sure to keep dishcloths clean because, when wet, they can harbor bacteria and may promote their growth.
COFFEE/FoodReference.com
Remove bitterness from percolators and other coffee pots by filling with water, adding four tablespoons of salt and percolating or boiling as usual.
Defrosting Frozen Foods Safely/FoodReference.com
Food safety experts recommend thawing foods in the refrigerator or the microwave oven, or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight in the refrigerator is best because it helps maintain quality.
When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.
Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.
Equivalents & Substitutions/FoodReference.com
Sugar, 1 cup granulated = 1 3/4 cup confectioners (powdered) sugar.
Tomato sauce, 2 cups = 3/4 cup tomato paste + 1 cup water.
Tomatoes, 1 cup packed = 1/2 cup tomato sauce + ½ cup water.
Heavy cream (36-40% butterfat) 1 cup = 3/4 cup milk + cup butter.
Whipped Cream substitute:
Evaporated milk whips to three times its volume.
Chill 12 hours in freezer till ice crystals form.
Add 3 Tablespoons lemon juice for each 13 oz can.
Whip until stiff.
Whipped Cream substitute:
Dissolve 1/2 cup Nonfat Dry Milk in 1/3 cup COLD water. Chill Well. Whip to soft peaks…..Add 1 TB Lemon Juice….. Whip a soft peak again…..Beat in LIGHTLY 2-4 TB sugar.
Fires/FoodReference.com
Salt tossed on a grease fire on the stove or in the oven will smother flames. Never use water; it will only spatter the burning grease.
FISH ODORS/FoodReference.com
Rub your hands with salt and lemon juice to remove fish odors.
Some of the products most recommended by both taxidermists and fish house
workers are the following products
* New Dawn dish liquid, antibacterial formula (note: it is not the antibacterial formula itself – it is this particular soap and its scent that works)
* Orange GoJo (available at Wal-mart, etc.)
* Murphy’s Oil Soap
Ground Beef Color/FoodReference.com
Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside?
Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen. If all the meat in the package has turned grey or brown, it may be beginning to spoil.
KITCHEN SINK DRAINS, DISPOSALS & PIPES/FoodReference.com
According to John Guzewich, CFSAN’s director of emergency coordination and response, the kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.
MOLD on CHEESE/FoodReference.com
Preventing mold – To prevent mold on cheese, wrap it in a cloth dampened with saltwater before refrigerating.
Olive Oil/FoodReference.com
‘Light’ olive oil refers to the light color and milder flavor – it is not lower in fat. ‘Light’ olive oils also have a higher ’smoke point,’ so they may be used for high heat sauteing or frying.
Light olive oils have the same calories as other olive oils, about 120 calories per tablespoon. There is no official definition for ‘light’ olive oils.
Virgin Olive Oils are best used in uncooked foods, such as marinades and salad dressings. Pure olive oils may be used for sauteing and frying at medium heat.
Store olive oil in a cool dark place for up to 6 months, or refrigerated for up to one year. Refrigerated olive oil will become thick and cloudy, but will return to normal at room temperature.
OVEN TEMPERATURES/FoodReference.com
very low: 250-275 F
low: 300-325 F
medium: 350-375 F
hot or high: 400-425 F
very hot: 450-475 F
Poultry/FoodReference.com
To improve the flavor of poultry, rub the fowl inside and out with salt before roasting.
REFRIGERATORS/FoodReference.com
Salt and soda water will clean and sweeten the inside of your refrigerator. It won’t scratch enamel either.
VINEGAR/FoodReference.com
Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.
To eliminate cooking odors, boil a teaspoon of white vinegar in a cup of water.
White vinegar will remove many fruit, tea and coffee stains.
WEIGHTS & MEASURES/FoodReference.com
3 tsp = 1 TB
6 tsp = 1 fl oz
12 tsp = 1/4 cup
24 tsp = 1/2 cup
48 tsp = 1 cup
96 tsp = 1 pint
192 tsp = 1 quart
768 tsp = 1 gallon
2 TB = 1 fl oz
4 TB = 1/4 cup
8 TB = 1/2 cup
16 TB = 1 cup
32 TB = 1 pint
64 TB = 1 quart
256 TB = 1 gallon
2 fl oz = 1/4 cup
4 fl oz = 1/2 cup
8 fl oz = 1 cup
16 fl oz = 1 pint
32 fl oz = 1 quart
128 fl oz = 1 gallon
2 cup = 1 pint/4 cups = 1 quart/16 cups = 1 gallon/2 pints = 1 quart/8 pints = 1 gallon/4 quarts = 1 gallon
•
Handy Tips/Reener/CafeMom.com
Peel a banana from the bottom and you won’t have to pick the little “stringy things” off of it. That’s how the primates do it.
Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
How to remove cooked on rice, pasta or other starchy food/Foodies.com
You left the stove to catch the Local on The Weather Channel and OOPS! First of all, if the rice has scorched, remove all the nicely cooked rice to a serving dish before the scorched food imparts a nasty flavor. Then, soak the pan in cold water. Cold, not warm, not hot. By the time you finish eating, your pan should have released the cooked on food. If not, try the method above for removing blackened, baked on food.
How to remove baked on food from your baking dishes/Foodies.com
Scrape off loose bits of food. Put a couple of tablespoons of dishwasher detergent in the dish and add hot water. Stir the solution – a small wire whisk helps. The solution should be so heavy with detergent that it doesn’t all quite dissolve. Leave it overnight. By morning, the baked on food will have lifted right off the surface of the dish. This works particularly well with glass baking dishes. Don’t use this method on non-stick surfaces.
Refreshing Refrigerator/Teresa Worth/KitchenHintsAndTips.com
You dread having to clean the refrigerator. It usually takes most of the day and it only lasts a few hours before it is all mussed up again.
To help make the task easier, clean it in stages. When you are running low on supplies, take a minute to wipe down a shelf and rearrange items.
If you do this to a shelf a week, your refrigerator will stay consistently clean.
Deep Fry Safety/Teresa Worth/KitchenHintsAndTips.com
For safety in the kitchen, always make sure that you keep a lid handy for any pot that you are deep frying in.
In case your oil overheats or spills and causes a fire, immediately drop the lid on the pot of oil to prevent the fire from spreading and possibly becoming worse.
Cooking Tips/Miscellaneous/E-Cookbooks.netCo
* Microwave a lemon for 15 seconds and double the juice you get
before squeezing.
* Microwave garlic cloves for 15 seconds and the skins slip right off.
* 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.
* Rescue stale or soggy chips and crackers: Preheat the oven to
300F. Spread the chips or crackers in a single layer on a
baking sheet and bake for about 5 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.
* No “curly” bacon for breakfast when you dip it into cold water
before frying.
* When working with dough, don’t flour your hands; coat them with
olive oil to prevent sticking.
* 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
* To keep potatoes from budding, place an apple in the bag with the potatoes.
* Don’t throw out all that leftover wine: Freeze into ice cubes for
future use in casseroles and sauces.
* Marinate chicken in buttermilk to tenderize.
* Use margarine instead of butter to panfry or saute.
Butter burns quickly.
* Cookie dough can be frozen up to three months in an airtight
container or refrigerated three to four days.
* Pancakes are lighter and fluffier when you substitute club soda
for milk in the batter.
* Keep popcorn fresh and encourage more kernels to pop by storing in
the freezer.
* Bread will stay fresh longer if a celery rib is stored with it in the package.
* Save butter wrappers in the freezer to use for greasing pans when baking.
