cat lover
05-21-2006, 10:03 AM
A leaf of lettuce dropped into a pot absorbs grease from the top of soup. Remove the lettuce leaf and throw it away!
To prevent fat from "splashing" when frying meat, sprinkle a little salt into your pan before putting the fat in.
To make bread crumbs use a fine cutter of your food grinder and tie a paper bag over the spout to catch the crumbs.
Rinse a pan in cold water before scalding milk to prevent it from sticking.
Dip a spoon into hot water to measure shortening or butter; it will slip out more easily!
Chill cheese to grate it easily!
If you use a can opener that leaves a smooth edge and remove ends from a tuna can it makes a perfect mold for poaching eggs.
To preserve leftover egg yolks for future use place them into a small bowl and add two tablespoons salad oil. Then put into refrigerator. The yolks will remain soft and fresh for a short while.
You can determine the age of an egg by placing it in the bottom of a bowl of cold water. If it lays on its side, it is fresh. If it stands at an angle it is at least three days old and ten days old if it stands on end.
A tablespoon of vinegar added to water when an egg cracks during boiling will help seal the egg.
Egg whites for meringue should be at room temperature before beating so they will create a greater volume.
To prevent your crust from becoming soggy in a cream pie, sprinkle the crust with powdered sugar before filling.
Put a layer of marshmallows oin the bottom of a pumpkin pie, then add the filling. You'll have a nice topping as the marshmallows will come to the top.
If juice runs over in the oven from a fruit pie, shake salt on it, it will cause the juice to burn to a crisp and will be removed easily.
Use greased muffin tims as "molds" when baking stuffed green peppers.
If you add a little milk to water in which cauliflower is cooking the cauliflower will remain white.
When cooking cabbage, place a small tin cup half full of vinegar on the stove near the cabbage, and it will absorb all odor from it.
:)
To prevent fat from "splashing" when frying meat, sprinkle a little salt into your pan before putting the fat in.
To make bread crumbs use a fine cutter of your food grinder and tie a paper bag over the spout to catch the crumbs.
Rinse a pan in cold water before scalding milk to prevent it from sticking.
Dip a spoon into hot water to measure shortening or butter; it will slip out more easily!
Chill cheese to grate it easily!
If you use a can opener that leaves a smooth edge and remove ends from a tuna can it makes a perfect mold for poaching eggs.
To preserve leftover egg yolks for future use place them into a small bowl and add two tablespoons salad oil. Then put into refrigerator. The yolks will remain soft and fresh for a short while.
You can determine the age of an egg by placing it in the bottom of a bowl of cold water. If it lays on its side, it is fresh. If it stands at an angle it is at least three days old and ten days old if it stands on end.
A tablespoon of vinegar added to water when an egg cracks during boiling will help seal the egg.
Egg whites for meringue should be at room temperature before beating so they will create a greater volume.
To prevent your crust from becoming soggy in a cream pie, sprinkle the crust with powdered sugar before filling.
Put a layer of marshmallows oin the bottom of a pumpkin pie, then add the filling. You'll have a nice topping as the marshmallows will come to the top.
If juice runs over in the oven from a fruit pie, shake salt on it, it will cause the juice to burn to a crisp and will be removed easily.
Use greased muffin tims as "molds" when baking stuffed green peppers.
If you add a little milk to water in which cauliflower is cooking the cauliflower will remain white.
When cooking cabbage, place a small tin cup half full of vinegar on the stove near the cabbage, and it will absorb all odor from it.
:)