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Kitchen Hints

 Sunday, July 12




  • A damped paper towel or terry cloth bruched downward on a cob of corn will remove every stand of corn silk.
  • An easy way to remove the kernels of sweet corn from the cob is to use a shoe horn. It's built just right for shearing off those kernels in a snap!
  • To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, if it rises to the surface, throw the nasty thing away!
  • Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
  • To determine whether an egg is hard-boiled, spin it. If it spins, it is hard-boiled; it the egg wobbles and will not spin it's still raw.
  • Egg whites won't run while boiling or poaching if you'll add a little vinegar to the water.
  • Eggs will beat up fluffier if they are allowed to come to cool room temperature before beating.
  • For baking, it's best to use medium to larg eggs; extra large eggs may cause cakes to fall when cooled.
  • For fluffier omelets, add a pinch of cornstarch before beating.
  • For a never fail, never weep meringue, add a teaspoon of cornstarch to the sugar before beating it into the egg whites.
  • No "curly" bacon for breakfast when you dip it into cold water before frying.
  • Keep bacon slices from sticking together; roll the package into a tube shape and secure with rubber bands.
  • A quick way to separate frozen bacon: heat a spatula over a burner, slide itunder slice to separate it from the others.
  • Cheese won't harden if you will butter the exposed edges before storing.
  • A cloth dampened with vinegar and wrapped around cheese will also prvent drying out.
  • Thaw fish in Milk. The milk draws out the frozen taste and provides a fresh-caught flavor.
  • Popcorn will stay fresh longer and eliminate "Old Maids" by storing it in the freezer.
  • After flouring chicken, chill for one hour. The coating sticks better during frying.
  • A sack of hard lumpy sugar won't be if you place it in the refrigerator for 24 hours

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