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Cheese,
Dairy & Egg Tips
- Plan to serve cheese at your next party?
Always serve cheese at room temperature for optimum flavor!
- For best results and greater volume when
making whipped cream, chill both the mixing bowl and the beaters.
The colder the cream the better, too!
- 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 it away.
- To keep the shell of a hard-boiled egg
from cracking, add a heaping teaspoon of salt to the boiling
water.
- For best results and greater volume when
whipping egg whites, make sure they are at room temperature.
- Lloyd Rushing of Texas City, Texas recommends
"when peeling hard boiled eggs, as soon as they are done,
pour off the hot water and cover with cold water. Wait about
two minutes and drain off the water. Shake the eggs around vigorously
in the pan, roll them between your hands and peel under running
water.You will be surprised how easy they peel and how fast you
did the job."
- To separate a lot of eggs at once, break
them carefully into a big bowl and then (with your impeccably
clean hands) simply scoop out the yolks.
- Raw eggs separate more easily while still
cold from the refrigerator, but allow the whites to reach room
temperature to get maximum volume when beating.
- Always store eggs in their carton because
eggs can absorb refrigerator odors.
- Bulk cheese will keep longer when it's
wrapped in a paper towel dampened with vinegar and placed in
a sealed plastic bag. The vinegar will inhibit mold growth. Re-moisten
the paper towel every few days, as needed.
- Cheese may be frozen but freezing may
cause flavor and texture changes. Use in recipes that call for
melting cheese, such as casseroles and hot sandwiches.
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