Cooking Hints & Tips Archive 7
Cooking Tip: To make whipped butter, beat a softened stick of butter in a food processor for several minutes until fluffy, then cover and refrigerate until ready to use.
Cooking Tip: To blanch almonds, drop shelled nuts into boiling water, remove pan from heat and let stand for 2 minutes. Drain and peel off the skins.
Cooking Tip: To make your own bread crumbs, bake bread slices at 200F degrees until dry (about 10 minutes), then process in a food processor with a metal blade.
Cooking Tip: Use your microwave to soften butter or margarine quickly, but not on high power. Use medium-low (30 percent power), and check every 10 seconds.
Cooking Tip: Try not to open your oven door to check food unless you absolutely need to. Every time the oven door is opened, the oven temperature drops 25-50F degrees.
Cooking Tip: One pound of spinach is the same as 2 1/2 quarts raw or 1 1/2 cups raw.
Cooking Tip: One pound of white potatoes is the same as 2-5 medium or 2-3 cups cooked, mashed.
Cooking Tip: One pound of all purpose flour is the same as 4 cups of sifted flour.
Cooking Tip: One pound ground coffee is the same as 5 cups or 80 Tablespoons, and makes 40-50 servings.
Cooking Tip: A 14-ounce can of sweetened condensed milk contains 1 1/4 cups.
Cooking Tip: When a recipe calls for one cup of graham cracker crumbs, you can crush eleven graham crackers finely to make one cup.
Cooking Tip: When a recipe calls for one cup bread crumbs, you can use 2 slices of bread to make one cup.
Cooking Tip: Each 1 cup of raw noodles will make 1 1/2 cups of cooked noodles.
Cooking Tip: 1/2 pint of heavy cream can be whipped to make 2 cups of whipped cream.
Cooking Tip: Each 1 cup of uncooked rice will make 3 cups of cooked rice.
Cooking Tip: Soften hard-as-rock brown sugar by setting the box in the microwave with a cup of hot water. Cook 2 minutes for 1/2 box, 4 minutes for a full box.
Cooking Tip: To crisp soggy potato chips or pretzels, heat for 15-30 seconds; let stand for 2 minutes.
Cooking Tip: To help prevent sogginess of hot sandwiches, place a paper towel under the bread while microwave heating.
Cooking Tip: When microwaving, stirring moves cool portions of the food to edges of the dish for faster and more uniform cooking.
Cooking Tip: When microwaving a recipe that calls for foods to be elevated and you do not have a rack in your microwave, an upside-down glass pan or dish works well.
Cooking Tip: If a recipe calls for 1 cup sour cream, you may substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk without a noticeable difference.
Cooking Tip: One lemon will yield about 2 1/2 to 3 1/2 tablespoons of lemon juice.
Cooking Tip: To cut dried fruits, marshmallows, or gumdrops, dip kitchen scissors frequently into hot water so they don't get too sticky.
Cooking Tip: Brew coffee with bottled spring water for better tasting coffee and no mineral deposits.
Cooking Tip: A medium-size clove of garlic equals 1/8 teaspoon of garlic powder.
Cooking Tip: If a recipe calls for 1 cup corn syrup, you may substitute 3/4 cup granulated sugar plus 1/2 cup water without a noticeable difference.
Cooking Tip: If a recipe calls for 1 cup self-rising flour, you may substitute 1 cup all-purpose flour plus 1 1/2 tablespoons baking powder and 1/4 teaspoon salt without a noticeable difference.
Cooking Tip: If a recipe calls for 1 Tablespoon tomato paste, you may substitute 1 Tablespoon tomato ketchup without a noticeable difference.
Cooking Tip: If a recipe calls for 1 cup buttermilk, you may substitute 1 cup milk combined with 1 Tablespoon vinegar, allowed to stand at room temperature for five minutes, without a noticeable difference.
Cooking Tip: If a recipe calls for tablespoon prepared mustard, you may substitute 1 teaspoon dry mustard plus 1 tablespoon vinegar without a noticeable difference.
Cooking Tip: To ripen tomatoes, place them in a shallow box or basket and slip into a brown paper bag. Close the end and leave at room temperature.
Cooking Tip: You can usually substitute fruit juice in equal quantities in a recipe that calls for a liqueur without an appreciable change in taste.
Cooking Tip: It is a good practice to whip heavy cream over ice and water, and it is especially desirable in the warm summer months when cream can curdle so easily.
Cooking Tip: Unflavored gelatin should always be softened first in liquid before heating.
Cooking Tip: Don't overcook foods thickened with cornstarch because the cornstarch may break down and thin the food.
Cooking Tip: When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.
Cooking Tip: When using all-purpose flour, keep in mind that one pound flour is the equivalent to 4 cups.
Cooking Tip: When using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2 1/2 cups cooked.
Cooking Tip: When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.
Cooking Tip: When using granulated sugar, keep in mind that one pound sugar is the equivalent to 2 cups.
Cooking Tip: When using fresh herbs such as dill, chives, parsley, etc., hold them together in small bunches and snip with kitchen scissors. It is a lot faster this way, and you'll find the herbs will be light and fluffy, not bruised and wet as they often get when chopped.
Cooking Tip: When finely chopping a small amount of parsley on a board or food processor, you will often find the parsley clumps and cannot be sprinkled freely. To prevent this, put the chopped parsley in a clean towel, then twist to squeeze out the liquid.
Cooking Tip: Unless you plan to use a jar of dried herbs within a short time, it is best to buy the leaf or unpowdered herbs for good keeping quality.
Cooking Tip: Store dried, leaf, and powdered herbs in a dark place in the kitchen where it isn't hot to keep them fresh as long as possible.
Cooking Tip: When substituting dried herbs for fresh, use 1/3 less, since dried herbs have a more concentrated flavor than fresh.
Cooking Tip: In cooking measurements, four quarts equal one gallon.
Cooking Tip: In cooking measurements, four cups equal one quart.
Cooking Tip: In cooking measurements, two cups equal one pint.
Cooking Tip: In cooking measurements, four tablespoons equal 1/4 cup.
Cooking Tip: In cooking measurements, three teaspoons equal one tablespoon.
Cooking Tip: When a recipe calls for 4 ounces American or Cheddar cheese shredded, that is the same as 1 cup shredded.
Cooking Tip: When a recipe calls for 1 ounce unsweetened chocolate, you may substitute 3 tablespoons cocoa plus 1 tablespoon fat without any significant taste difference.
Cooking Tip: When a recipe calls for 1 medium onion, that is the same as 1/2 cup chopped onion.
Cooking Tip: When a recipe calls for 1 large marshmallow, you can use 10 miniature marshmallows without any taste difference.
Cooking Tip: When a recipe calls for the juice of one lemon, that is the same as 2 to 3 tablespoons of juice.
Cooking Tip: When a recipe calls for 1/2 cup butter or margarine, you may substitute 7 tablespoons vegetable shortening, although it may alter the taste slightly.
Cooking Tip: When a recipe calls for 1 clove garlic, you may substitute 1/8 teaspoon garlic powder without any significant taste difference.
Cooking Tip: When a recipe calls for 1 cup honey, you may substitute 1 1/4 cups sugar and 1/4 cup of liquid used in recipe, although it may alter the taste slightly.
Cooking Tip: When a recipe calls for 1 teaspoon baking powder, you may substitute 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar, although it may alter the taste slightly.
Cooking Tip: When a recipe calls for 2 cups tomato sauce, you may substitute 3/4 cup tomato paste plus 1 cup water, although it may alter the taste slightly.
Cooking Tip: A wok is easiest for stir-frying because its shape offers a large surface and even distribution of heat. Large, deep skillets work well too.
Cooking Tip: When going on a picnic, keep sandwiches from becoming soggy by packing lettuce and condiments in separate containers. Add them to sandwiches just before serving.
Cooking Tip: To transport cupcakes easily, split each in half; spread icing on the inside. This way the icing won't stick to the plastic wrap.
Cooking Tip: For a quick dessert, spoon chunks of fresh fruit or whole berries into long-stemmed wine glasses; cover fruit with sparkling mineral water or champagne.
Cooking Tip: When going on a picnic, avoid soggy tossed salads by packing salad dressings in separate containers with tight-fitting lids. Place salad ingredients in big plastic bags or bowls. Toss just before eating.
Cooking Tip: Maple-flavored syrup, commonly found on the shelves in the store and in restaurants, is actually corn syrup flavored with a bit of pure maple syrup to keep the cost down.
Cooking Tip: If you wish to use fresh herbs in a recipe that calls for dried ones, simply use 3 teaspoons of fresh for every one teaspoon of dried in the recipe.
Cooking Tip: If you marinate meat, poultry, or fish and wish to use the remaining marinade as a sauce, make sure it is cooked through and heated to a boil before serving to kill any harmful bacteria from the raw meat, poultry, or fish.
Cooking Tip: When choosing foods for skewering, select foods of similar size, shape, and cooking times to ensure they are done cooking at the same time.
Cooking Tip: Fresh, unpeeled gingerroot, tightly wrapped, can be refrigerated for up to a week. For longer storage, peel, wrap, and freeze the gingerroot.
Cooking Tip: Brie cheese has an edible white crust with a creamy yellow interior. It has a mild to pungent flavor.
Cooking Tip: Gouda cheese is a creamy yellow, often sold with a red wax coating. It has a mild, nutlike flavor.
Cooking Tip: Gorgonzola cheese has a light tan surface, with a semimoist light yellow interior marbled with blue-green. It has a piquant, spicy flavor similar to Bleu Cheese.
Cooking Tip: Camembert cheese has a grey-white edible crust and a creamy, soft interior. It has a mild to pungent flavor.
Cooking Tip: Roquefort cheese is white, marbled with blue-green, pasty and sometimes crumbly. It has a sharp, spicy, piquant flavor.
Cooking Tip: When using a blender to make slushy drinks, add ice cubes, one at a time, through the opening in the lid as the blender is running.
Cooking Tip: When blending thick mixtures, stop the blender often and use a rubber spatula to scrape sides of the blender container.
Cooking Tip: Bok choy is a variety of Chinese cabbage. It has long, white, celerylike stalks and large, dark green leaves and its flavor is much like mild cabbage.
Cooking Tip: When cooked, a plantain tastes similar to a banana; pick a black plantain for the ripest, fullest. Ripen green or yellow plantains at room temperature.
Cooking Tip: Fennel is a bulbous vegetable, with celerylike stalks and feathery, bright green leaves. It has a light licorice flavor that mellows upon cooking.
Cooking Tip: Allspice has a strong flavor and tastes like a blend of cinnamon, cloves, and nutmeg. It is sold whole as dried berries or ground.
Cooking Tip: Coriander has a bold flavor, reminiscent of sage, citrus, and caraway. Coriander seeds are from the cilantro plant.
Cooking Tip: Fennel has a flavor similar to anise or licorice but milder. It is sold as seed, whole, or ground.
Cooking Tip: Curry powder is a blend of spices such as turmeric, fenugreek, cumin, coriander, ginger, and ground hot pepper.
Cooking Tip: Cinnamon is a warm, sweet, pungent spice that is actually a tree bark. It is sold as rolled dried sticks or ground.
Cooking Tip: Asiago is a semi-firm Italian cheese with a rich nutty flavor. Sometimes it's available pre-grated in the dairy or deli department of the grocery store.
Cooking Tip: Frozen lasagna noodles can be purchased in many large grocery stores. Look for them in packaged singly in a stack or in perforated sheets of three.
Cooking Tip: Fresh cooked shrimp is often available in seafood markets. Some markets will cook it for you while you wait.
Cooking Tip: To keep fresh fish very cold, place the pieces in a single layer in a baking dish lined with paper towels. Cover the dish tightly with plastic wrap; refrigerate the fish and use as soon as possible.
Cooking Tip: Broccoli is an excellent source of vitamins A and C and is a good source of calcium and iron. It's also high in fiber and low in sodium and calories.
Cooking Tip: Clams, crabs, oysters, scallops, and shrimp each has its own cooking time. One rule of thumb prevails for them all; shellfish should be cooked quickly to preserve the sweet, delicate flavors.
Cooking Tip: Though not essential, garnishes give soups a finishing flair that turns the ordinary into something special. Garnished soups look prettier than plain ones, and they usually taste a bit more interesting too.
Cooking Tip: When pan frying foods, be sure to use a heavy pan that distributes heat evenly. Make certain not to use butter alone for cooking; it burns easily. And always start with a warm pan, with the butter or oil heated before food is added.
Cooking Tip: The doneness test for rice and other grains is like the test for pasta: al dente - tender but firm to the bite. At this point, each grain has a slightly resilient core and the cooking liquid has been absorbed.
Cooking Tip: The most convenient warm place in which a yeast dough can rise is the inside of a switched-off oven with the light on.
Cooking Tip: Gingerroot is a tan, gnarly root with flesh that ranges in color from pale greenish yellow to ivory. The tough skin which protects the moist interior and prolongs its storage life is peeled away, and the moist flesh is grated for use in recipes.
Cooking Tip: If you marinate meat, fish, or poultry, be sure to cook any leftover marinade you intend to use as a sauce to destroy any harmful bacteria from the raw meat.
Cooking Tip: A meat thermometer is inserted into meat at the beginning of cooking and left in until the meat reaches the desired temperature. For a more accurate reading, insert Thermometer as near to the center of meat as possible, avoiding bone and fatty areas.
Cooking Tip: Almond paste is made of ground blanched almonds, sugar, and liquid. Do not confuse almond paste with marzipan. Almond paste is less sweet and more coarse in texture than marzipan.
Cooking Tip: There are two types of skewers for cooking foods, metal and wood. Metal skewers are used for heavier, long-cooking foods. Wood or bamboo skewers are best suited to lightweight, quick-cooking items.
Cooking Tip: Guava tastes like lime, kiwifruit, banana, and berries all rolled into one. Though the seeds are edible, they're usually discarded.
Cooking Tip: Broccoli raab, also called rapini, looks like a stalk of broccoli with sprouting spinach leaves. Both the stem and leaves have a somewhat sharp and bitter flavor. Broccoli raab must be kept well-chilled because it deteriorates quickly under warm conditions. To use it in recipes, tear it into bite-size pieces, discarding any wilted portions.
Cooking Tip: Kiwifruit has a flavor reminiscent of strawberry, melon, and peaches. This fuzzy, brown-skinned fruit is entirely edible - skin, seeds, and all.
Cooking Tip: Carambola, also called the starfruit, tastes like a combination of lemon, pineapple, and apple. It is sweet and bright yellow when ripe; unripe fruit is greenish and tart.
Cooking Tip: Jicama is a potato-like tuber with a mild, slightly sweet taste. It has a crunchy texture either raw or cooked.
