Cooking Hints & Tips Archive 10
Cooking Tip: To keep your salt shaker from getting clogged, add a few grains of white rice to it. This will keep the salt separated and flowing easily.
Cooking Tip: If a recipe calls for 1 teaspoon apple pie spice and you do not have any, an emergency substitution is 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg plus 1/8 teaspoon ground cardamom.
Cooking Tip: If a recipe calls for 1 teaspoon pumpkin pie spice and you do not have any, an emergency substitution is 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg.
Cooking Tip: If a recipe calls for 1 cup buttermilk and you do not have any, an emergency substitution is 1/2 cup evaporated milk mixed with 1/2 cup lukewarm water and 1 tablespoon white vinegar, allowed to stand at room temperature for 30 minutes.
Cooking Tip: If a recipe calls for 1 cup Self-Rising Flour and you do not have any, an emergency substitution is 1 cup all-purpose flour, 1/2 teaspoon salt and 1 1/2 teaspoons baking powder.
Cooking Tip: If a recipe calls for 1 teaspoon allspice and you do not have any, an emergency substitution is 1/4 teaspoon cinnamon and 1/2 teaspoon ground cloves.
Cooking Tip: If a recipe calls for 1 tablespoon arrowroot and you do not have any, an emergency substitution is 2 1/4 teaspoons of cornstarch or 1 1/2 tablespoons of all-purpose flour.
Cooking Tip: If a recipe calls for 1 cup brown sugar and you do not have any, an emergency substitution is 1 cup granulated sugar mixed with 4 tablespoons of dark molasses.
Cooking Tip: If a recipe calls for 1 cup light corn syrup and you do not have any, an emergency substitution is 1 1/4 cups sugar plus 1/3 cup liquid, boiled together until they reach a syrup consistency, then cooled.
Cooking Tip: If a recipe calls for 1 cup honey and you do not have any, an emergency substitution is 1 1/4 cups granulated sugar plus 1/4 cup water.
Cooking Tip: To keep brown sugar moist, store in an airtight container with a whole orange, lemon, or lime.
Cooking Tip: To make iced tea that is clear and not too cloudy, place 4 tea bags into a 2-quart pitcher of water and leave in the refrigerator for approximately 4 hours.
Cooking Tip: In order to keep white rice white, add one teaspoon lemon juice to each quart of water used.
Cooking Tip: To convert Farenheit temperature to Celsius Temperature, subtract 32, multiply by 5, and divide by 9. To convert Celsius to Farenheit, multiply by 9, divide by 5, and add 32.
Cooking Tip: A good way to keep your potatoes from sprouting as quickly is to place a whole apple in the bag with the potatoes.
Cooking Tip: The grain Quinoa has 160 calories per quarter cup uncooked, 10 percent of your daily Fiber and about as much Protein as in an ounce of fish. At 8 milligrams of Iron per half cup, quinoa is a good source of iron as well as Copper, Magnesium, Manganese, Phosphorus, Potassium, and Zinc.
Cooking Tip: One-quarter cup uncooked of the grain Amaranth's tiny seeds provide 180 Calories plus 3.8 milligrams of Iron, 75 milligrams of Calcium, 130 milligrams of Magnesium, 7 grams of Protein, 4 milligrams of Vitamin C, and a variety of Essential Fatty Acids.
Cooking Tip: Couscous has 100 to 120 Calories per cooked half cup, along with complex Carbohydrates, B Vitamins, and Minerals. Whole wheat couscous also contains 3 grams of Fiber, lots of Phosphorus, Potassium, and Zinc.
Cooking Tip: Bulgur has 75 Calories per half cup, along with nearly 20 percent of your daily Fiber, B Vitamins, and a variety of trace Minerals, such as Manganese and Zinc, that aren't often found in large quantities in grains.
Cooking Tip: Wild rice is from a completely different botanical family than other forms of rice, and tends to be higher in Protein than its domesticated relatives. One half cup of wild rice has only 83 Calories plus plenty of Folate, Zinc, and a variety of other B Vitamins, and Minerals.
Cooking Tip: Caramelizing onions brings out the natural sweetness of the onions. Any variety of onion may be caramelized, although some do so quicker than others depending upon the natural sugars in them.
Cooking Tip: Clarified butter differs from regular butter because it may be cooked at a higher temperature without burning. Clarified butter does ot burn easily because the milk solids have been removed from it, and those are the parts that easily burn.
Cooking Tip: Yeast needs moisture, sugar or starch, and a warm temperature in order to grow and make dough rise. Old yeast that is dead can not be reactivated, so it is a good idea to proof the yeast to make sure it is fresh before using it.
Cooking Tip: When buying fresh oysters remember that they must be purchased while they are alive, so they must be eaten quickly. To keep them fresh and alive until you are able to cook and eat them, wrap the oysters in a cool, damp towel and keep them in the refrigerator for up to 2 days.
Cooking Tip: When you wish to use chocolate to coat an item or to mold it, chocolate needs to be correctly melted and tempered. Tempering chocolate gives its particles an even distribution throughout the final chocolate product and will look bright, crisp, and shiny.
Cooking Tip: If you are not sure whether your yeast is still good, proof it by adding a little to a mixture of warm water and 1/2 teaspoon of sugar. If it bubbles, it is still good.
Cooking Tip: To keep whipped cream firm for a longer time to frost a cake or use in a dessert, dissolve 1 teaspoon of unflavored gelatin in 1/4 cup hot milk and beat it into 1 cup of already whipped cream.
Cooking Tip: In order to make winter squash easier to cut, place it in a microwave oven and heat on high for 2 minutes. Let stand an additional 2 minutes before cutting.
Cooking Tip: If you pour boiling water over unpeeled oranges and let them sit in it for 5 minutes, they will be easy to peel. This may be done in advance and the oranges refrigerated, as once the peel is loosened it stays that way.
Cooking Tip: If you are cracking nuts and shells get mixed in with the meats, place it all into a bowl of water. The shells will float and the nut meats will sink to the bottom of the bowl.
Cooking Tip: Your fresh tomatoes will last longer if you store them in a warm, dry place with their stems pointing downward.
Cooking Tip: To easily slice deviled eggs, dip your knife into warm water first. This will produce a smooth slice with no egg stuck to the knife.
Cooking Tip: An easy way to remove the skin from a tomato is to place it in boiling water for a minute, then plunging it directly into cold water. The skin will peel right off.
Cooking Tip: To get the most flavor from your dried herbs crush them between your fingers before adding them to a dish.
Cooking Tip: If you add a few tablespoons of vinegar along with your dishwashing detergent when washing dishes, the vinegar will cut grease and leave your dishes sparkling.
Cooking Tip: To soften hard brown sugar, add a slice of soft white bread to the container and close it tightly. After only a few hours the brown sugar will be soft once again.
Cooking Tip: If you are uncertain whether the eggs in your refrigerator are fresh or not, try this simple test: Place an egg in a bowl of water. If it sinks it is fresh, if it floats it is an old egg and should be discarded.
Cooking Tip: If you are uncertain whether the eggs in your refrigerator are fresh or hard boiled, try this simple test: Place an egg on the counter and spin it. If it wobbles as it spins it is fresh, if it spins smoothly it is hard boiled.
Cooking Tip: If you poke a hole in the middle of hamburger patties when shaping them the burgers will cook faster and the holes will disappear during the cooking process.
Cooking Tip: If a soup or stew is too salty, add raw cut potatoes and discard them once the dish has cooked as they will have absorbed the salt.
Cooking Tip: While not essential, garlic presses make the favorite savory easy to add to recipes. Plastic garlic presses have the reverse-pin, a self-cleaning feature. Metal garlic presses are sturdier, but harder to clean.
Cooking Tip: Bundt, round cake, and springform pans are often called for in baked recipes. The round cake pan (8 or 9 inches) is an essential piece of bakeware in your cabinet. The Bundt pan bakes an impressive form; the springform, often used for traditional cheesecakes, has a removable outer rim.
Cooking Tip: Spoons and whisks are essential to any kitchen. No kitchen is complete without a variety of spoons: wooden, plastic, perforated. The whisk is designed for beating and mixing.
Cooking Tip: For those who love the finishing touch, the pastry bag and a few tips make the decorating job a snap! Pastry bags can be made from parchment paper or purchased pre-formed -- they are made of plastic and come in various sizes. Choose a round tip for writing, and a couple of sizes of star tips as the basics to begin your set.
Cooking Tip: A heavy, wooden rolling pin is absolutely necessary for rolling out doughs successfully. The weight and diameter accomplishes a quickly rolled, smooth dough; the handles, which operate with ball bearings, make rolling easier. Marble rolling pins are suited for pastry. Using them cold helps roll rich pastry.
Cooking Tip: Knives made of high carbon stainless steel have the highest quality material of steel alloy. They take and hold a very sharp edge and resist stains, rust, and breakage.
Cooking Tip: Knives made of carbon steel also take and hold a very sharp edge, but can rust and darken with food stains.
Cooking Tip: Knives made of stainless steel are less expensive, but less sharp than carbon blades.
Cooking Tip: Knives made of superstainless steel are very sharp, but will resist sharpening once dull.
Cooking Tip: Knife handles made of textured polypropelene are ergonomic and resist stain and water. Hardwood handles are more vulnerable to water and stains.
Cooking Tip: Cookie sheets have lip-type sides usually on one or two sides. This construction provides for even baking. The cookie sheet should be made of sturdy aluminum to prevent warping. They are available in non-stick finishes for easy clean up.
Cooking Tip: A wire rack is a must for the kitchen if you plan to do a lot of baking. This piece of equipment becomes a necessity for proper cooling of recipes and protecting countertops. Buy strong racks for durability and strength.
Cooking Tip: Grating and shredding takes no time when using graters and shredders. Whether you're shredding carrots or cheese, grating fresh ginger or citrus, the task is made easy and quick. A wide variety of these utensils is available. The basic aluminum box grater is an essential; it's easy to handle, clean, and inexpensive. Some of the newer European-made graters also get the job done easily at a slightly higher cost.
Cooking Tip: Peelers and parers are essential for peeling and paring fruits and vegetables. Their design removes peel without taking excess flesh of the fruit or vegetable which often occurs with a paring knife and an unskilled user. They are useful for paring apples, tomatoes and cucumbers. Their tapered tips quickly remove potato eyes.
Cooking Tip: Casserole dishes covered and uncovered are great for quick and easy one-dish meals that can be made in a hurry. Having a few different sizes covers meals for two or a large crowd. Usually made of heat-proof glass/ceramic or pottery (lead-free). Not all are microwavable.
Cooking Tip: Here's a quick and easy way to clean the grill when barbecuing. While the fire is still going, place a sheet of aluminum foil, shiny side down, on the grate. Leave it on for 5 minutes, then remove the foil. The remaining food particles will brush right off!
Cooking Tip: To prepare barbecued ribs in just minutes, cut the slabs of ribs crosswise in half, or into thirds. Cover and microwave on HIGH 10 minutes, rearranging the pieces after 5 minutes. Place on the grill and brush with barbecue sauce. Grill until done, turning and brushing occasionally with additional barbecue sauce.
Cooking Tip: When preparing lower fat foods, such as chicken, fish or pork on the grill, spray the grid with no stick cooking spray before heating and foods will not stick.
Cooking Tip: Nothing beats the beckoning flavor of barbecued meats on the grill. To prevent scorching the meat, remember to brush your favorite barbecue sauce on the meat only during the last 10 to 15 minutes of grilling.
Cooking Tip: Reach for your favorite salad dressing next time you're in search of a marinade for grilled chicken, beef, or pork. In addition to adding flavor, the dressing helps to tenderize the less tender cuts of meat. Be sure to always marinate the meat in the refrigerator and discard any remaining marinade.
Cooking Tip: To chop herbs, place the leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen shears, using short, quick strokes.
Cooking Tip: Here's a less messy, easier way to cook bacon for a crowd. Lay the bacon on rimmed baking sheets and bake at 350??? F for 10 to 12 minutes, turning slices over halfway through cooking. Thick-sliced bacon will take about 18 minutes.
Cooking Tip: To warm tortillas, stack them on top of each other, wrap in foil, and heat at 350??? F for 10 to 15 minutes. Or, wrap them loosely in waxed paper and microwave on HIGH power for 15 seconds for every 2 tortillas.
Cooking Tip: Keep frozen cookie dough on hand for fresh homemade cookies any time. Double wrap logs of dough for slice-and-bake cookies tightly in plastic wrap and freeze. Just thaw, slice and bake. Roll drop cookie dough into balls, freeze on a baking sheet and store in a plastic freezer bag. Place frozen dough balls on cookie sheets, thaw and bake.
Cooking Tip: To prevent tough cookies, roll out cutout cookie dough scraps only once. Collect all the scraps and chill until firm. Then roll them out together for a final sheet of cookies.
Cooking Tip: When buying broccoli, choose deep green bunches with tightly closed buds and crisp leaves. Store broccoli, tightly wrapped, in the refrigerator for up to 5 days.
Cooking Tip: Buy summer squash that are firm with bright-colored, blemish-free skin. Store in a plastic bag in the refrigerator for up to 5 days.
Cooking Tip: When recipes call for thawed spinach to be "well drained," this means the excess liquid must be pressed or squeezed out. Use clean hands to squeeze out portions of the spinach or place the spinach in a sieve and press on it with the back of a large spoon.
Cooking Tip: Use an instant read thermometer to check the temperature of water or other liquids that are added to yeast when baking breads, rolls and coffee cakes. The proper temperature ensures that the yeast is activated but not killed. If the yeast is dissolved separately, the liquid's temperature should be 105??? to 115??? F. When the yeast is combined with dry ingredients first, the liquid's temperature should be 120??? to 130???F.
Cooking Tip: For perfect cream puffs, use a damp fingertip to gently press down any peaks that form on top of the batter after it is dropped onto the cookie sheets. The peaks tend to overbrown in the oven and may break off when handled.
Cooking Tip: Store fresh mozzarella in the refrigerator in its own container. Refresh daily by pouring off some of the old water and adding a little fresh water, preferably bottled. Use fresh mozzarella balls within one to two days of after opening and definitely before the expiration date printed on the package. Don't use fresh mozzarella if it smells sour or has yellowed or dried out.
Cooking Tip: When baking bar cookies such as brownies in a glass baking dish instead of a metal pan, always reduce the oven temperature by 25???F. This is necessary because glass conducts and retains heat better than metal.
Cooking Tip: To quickly soften a stick of hard butter, cut it into 1/2-inch-thick slices and place on a microwavable plate. Microwave at Medium-Low (30%) for about 20 seconds. If you don't have a microwave oven, you can soften butter more quickly at room temperature by thinly slicing it with a vegetable peeler or grating it on the coarse side of a grater.
Cooking Tip: Purchase lettuce that is crisp, blemish-free and smells fresh. Lettuce will last longer if you wash it as soon as possible. After washing, thoroughly dry using a salad spinner or by shaking off the excess moisture, laying the leaves out on paper towels and blotting them dry. Store washed lettuce loosely wrapped in dry paper towels in a tightly sealed plastic bag in the refrigerator. Store for up to 1 week.
Cooking Tip: When purchasing, it's key to find those that are perfectly ripe. Choose melons that feel heavy for their size. Avoid any that have soft spots or are shriveled. When ripe, cantaloupe and honeydew will yield slightly when pressed at the blossom end and their aroma will be sweet and perfumy. Watermelon should sound hollow when thumped on the side and the rind should be dull, evenly colored and just barely yield to pressure.
Cooking Tip: To clean a barbecue grill, let residue burn off with lid closed after removing food from the gas or charcoal grill. Ball up a large piece of aluminum foil. Scrub wire rack of grill with aluminum foil ball or wire brush.
Cooking Tip: To heat charcoal briquettes, place charcoal briquets in bottom of grill; light and let briquettes heat up. Allow 35 to 45 minutes for medium-hot coals; they will have a layer of gray ash.
Cooking Tip: To add a smoked flavor to grilled foods, add wood chips such as hickory or mesquite, which have been soaking in water, to the hot coals before grilling.
Cooking Tip: To achieve an authentic barbecue flavor in grilled meats, brush Barbecue Sauce on chicken or other meats during last 10-15 minutes of cooking. Cover grill to help foods cook evenly and stay tender.
Cooking Tip: To marinate meats and vegetables, pour marinade over uncooked chicken, meat, or vegetables in a baking dish; do not marinate uncooked meat and raw vegetables together in the same dish. Cover baking dishes with plastic wrap and refrigerate for 30 minutes to 2 hours before cooking on the grill or in the oven.
Cooking Tip: If a recipe calls for 1 package active dry yeast and you do not have any on hand, an emergency substitution would be 1 tablespoon dry yeast or 1 cake compressed yeast, crumbled.
Cooking Tip: If a recipe calls for 1/4 cup dry bread crumbs and you do not have any on hand, an emergency substitution would be 1/4 cup cracker crumbs or 2/3 cups quick-cooking oats.
Cooking Tip: If a cookie recipe calls for 1 whole egg and you do not have any on hand, an emergency substitution would be 2 egg yolks plus 1 tablespoon water.
Cooking Tip: If a recipe calls for 1 cup whole milk and you do not have any on hand, an emergency substitution would be 1/2 cup evaporated milk plus 1/2 cup water.
Cooking Tip: If a recipe calls for 1 cup whole milk and you do not have any on hand, an emergency substitution would be 1 cup nonfat milk plus 2 tablespoons butter or oil.
Cooking Tip: If a recipe calls for 1 teaspoon baking powder and you do not have any on hand, an emergency substitution would be 1/2 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
Cooking Tip: If a recipe calls for 1 cup honey and you do not have any on hand, an emergency substitution would be 1 1/4 cup sugar plus 1/4 cup liquid.
Cooking Tip: If a recipe calls for 1 cup corn syrup and you do not have any on hand, an emergency substitution would be 1 cup sugar plus 1/4 cup water.
Cooking Tip: If a recipe calls for 1 cup cake flour and you do not have any on hand, an emergency substitution would be 1 cup sifted all-purpose flour minus 2 tablespoons.
Cooking Tip: If a recipe calls for 1 ounce unsweetened baking chocolate and you do not have any on hand, an emergency substitution would be 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or margarine.
Cooking Tip: Mangoes should be ripened at room temperature until they give slightly when pressed.
Cooking Tip: Cut angel, chiffon, or sponge cakes with a long serrated knife, using a gentle sawing motion.
Cooking Tip: Quick breads usually taste and slice better the day after baking. Cool; then wrap and store in a cool place.
Cooking Tip: When selecting scallops, choose ones that are translucent and shiny in appearance and have a sweetish aroma.
Cooking Tip: Carrots will stay fresh longer if tops are removed before storing in the refrigerator.
Cooking Tip: The fuzzy brown skin on a kiwi fruit is edible and has no distinguishable flavor, but for appearance sake most people pare it away and eat only the green flesh.
Cooking Tip: Kiwi fruit cannot be used in gelatin salads or desserts because the papain enzyme prevents it from gelling.
Cooking Tip: To eat a pomegranate, cut the fruit in half to reveal the edible seeds. Pick or pull the seeds from the surrounding white membrance, rinse, and eat.
Cooking Tip: Carambola. or starfruit as it is more commonly called, does not require peeling before eating. Either eat whole or slice.
Cooking Tip: Papaya cannot be used in gelatin salads or desserts because the papain enzyme prevents it from gelling.
