|
|
FOOD
PREPARATION TIPS
- When a recipe calls for adding
oil, garlic, and onions to a pan, always add garlic last. This
keeps it from burning and tasting bitter.
- Use a meat baster to make perfect
pancakes every time.
- To make the best and prettiest
chocolate shavings, use white or milk chocolate; they are softer
in texture and curl better.
- To help gelatin hold its shape
when unmolded, add a teaspoon of white vinegar to the recipe.
- Place a piece of plastic wrap
on the surface of cooked pudding or pie filling immediately after
pouring to prevent a skin from forming.
- Before chopping nuts in a food
processor, dust them with flour. This keeps the nuts from sticking
to the processor.
- Cut a meringue pie cleanly by
coating both sides of the knife lightly with butter.
- To make mashed potatoes fluffier,
add a pinch of baking soda along with the butter and milk.
- Use flour tortillas for easy
dumplings! Cut into strips and add to boiling broth, a few at
a time so they do not stick together. Delicious!
- If you add a pinch of baking
powder to powdered sugar when making frosting, it will stay creamy
and not harden or crack.
- Substituting applesauce for
half of the amount of vegetable oil called for in your baking
recipes will reduce the fat content. (Or use all applesauce,
which produces a low-cal, moist product!)
- Use a piece of plastic wrap
the length of your pan for ease in pressing down those crispy
rice treats, no more messy hands! (Try this with any bottom crumb
layer to be pressed in a recipe.)
- When cooking oatmeal, coat the
pan with non-stick cooking spray. It keeps the oatmeal from boiling
over and sticking to the pan.
- You'll find honey, corn syrup
and molasses much easier to measure if you remove their lids
and microwave for 30 to 45 seconds at 100% power. That's for
a 12-ounce bottle. Smaller amounts need even less time.
- If you're out of brown sugar,
try substituting an equal amount of granulated sugar plus 1/4
cup molasses (light or dark) for every cup of white sugar.
- When shrimp curl into a semicircle
they're done. When tightly coiled, they're overdone.
- To slice mushrooms quickly and
uniformly, use an egg slicer.
- Click
to continue...
|
|
|
