FOOD and KITCHEN HINTS

FOOD HINTS

Friday June 19, 2009 09:35:02 AM

Canon Digital Cameras

A few drops of vinegar will increase the volume of egg whites when whipped.
A mixture of salt and Vinegar will clean coffee and tea stains from chinaware.
A quick cake decoration, coat the underside of some rose leaves with chocolate. When the chocolate is set, peel off the leaf and place the chocolate "leaves" on the cake. (Fresh flowers also look good.)
A squeeze bottle can be one of your best kitchen friends. Fill it with barbecue sauce or marinade for easy basting. Or on the sweet side, fill it with fruit or chocolate syrup for easy dessert garnishing.
Add herbs to the Vinegar when marinating as desired. Put Vinegar on a cloth and let sit on the back of your kitchen faucet and it removes hard water stains.
After cleaning the bread box, keep it smelling sweet by wiping it down with a cloth moistened in distilled Vinegar.
Always spray your grill with non-stick cooking spray before grilling to avoid sticking.
Apple sauce: This can be good, especially in cakes, but it can change the texture. I have found that you can make other substitutions for the fat. First if you are using a mix, find one low in fat. Second, replace the eggs called for with egg substitute (this really is better than plain egg whites). Then in place of the oil add flavouring like fruit or flavoured liqueur, fruit puree, or a little extra liquid like juice or milk. It doesn't have to have an enormous amount of fat to taste decadent and you don't have to tell them if you don't want to brag.
Banana Trick: Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it. Keeping Bananas: Take your bananas
apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
Before arranging a bouquet of dried flowers, mist them with water, then place in a plastic bag for 30 minutes. They'll be less brittle and much more manageable.
Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices.
Bi-carbonate soda will remove coffee & tea stains from cups.
Boil for 5 minutes, and then strain well, before adding to a fruit cake. Making the fruits lovely and plump.
Brass, copper and pewter will shine if cleaned with the following mixture. Dissolve 1 teaspoon of salt in 1 cup of distilled Vinegar.
Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish.
Brown Sugar: Brown sugar will not harden if stored in the freezer!
By adding a pinch of salt, cream will whip better and egg whites will beat faster and higher.
Can't get rid of a lingering smell in the kitchen? Try baking some orange peels in the oven at 350 degrees. Bake for about 15 minutes.
Celery lasts longer and tastes sweeter if soaked in sugar in fridge.
Celery stored with bread will keep it longer.
Cheese: Store cheese with 2 or 3 sugar lumps to prevent mould.
Cheese: When grinding hard cheese in a food processor, let it set at room temperature before processing. Soft cheeses such as Swiss or mozzarella when processing or slicing, do best when placed in the freezer 10 to 15 minutes before slicing.
Cheese Garnish: Use a potato peeler to create cheese peels for garnishing salads, soups and more. Use your imagination.
Cinnamon on a piece of aluminium foil, place inside a warm oven - and leave the door open. (Even if you don't bake, this makes your house smell so good a Christmas)
Clean a teapot by boiling a mixture of water and Vinegar in it. Wipe away the grime.
Clean and deodorise jars. Rinse mayonnaise, Peanut butter, and mustard jars with Vinegar when empty.
Clean and deodorise the garbage disposal by making Vinegar ice cubes and feed them down the disposal. After grinding, run cold water through.
Clean and disinfect wood cutting boards by wiping with full strength Vinegar.
Clean china and fine glassware by adding a cup of Vinegar to a sink of warm water. Gently dip the glass or china in the solution and let dry.
Clean cloudy glass vases, carafes and other glassware.
Clean counter tops with bleach, no need to scrub.
Clean food encrusted cast iron pots and pans with oven cleaner. Spray it on, let it stand one hour, then wash with hot soapy water and dry Crayon marks on walls? This worked wonderfully! A damp rag, dipped in Baking Soda. If you have food stuck to your skillet, try putting the skillet on high heat for a few minutes, (not too long... 3 or 4 minutes should be plenty, so as not to burn the food, thus smelling up the house). After it's good and hot, pour into the skillet about a ⅛ to ¼ cup tap water. The water will immediately boil, and break loose the food! Presto! No scrubbing! Just wipe clean.
Clean food-stained pots and pans by filling the pots and pans with Vinegar and let stand for thirty minutes. Then rinse in hot, soapy water.
Clean stainless steel by wiping with Vinegar dampened cloth.
Clean the dishwasher by running a cup of Vinegar through the whole cycle once a month to reduce soap build up on the inner mechanisms and on glassware.
Clean the microwave by boiling a solution of 1/4 cup of Vinegar and 1 cup of water in the microwave. Will loosen splattered on food and deodorize.
Clean oven racks by placing a towel tin bath tub to prevent scratching bath surface then add very hot water to cover racks and 1 cup of Bi-Carb Soda and 1 cup laundry powder and leave over night to soak. Next day rinse clean.
Clean the refrigerator by washing with a solution of equal parts water and Vinegar.
To bake a moist ham: Empty a can of Coca-Cola into the baking pan, wrap the ham in aluminium foil, and bake. Thirty minutes before the ham is finished, Remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy.
Cookie dough can be frozen up to three months in an airtight container or refrigerated three to six months.
Cookies will spread if your dough is too pliable by allowing butter to get too soft. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
Cooking pasta al dente or firm to the bite, preserves some of the vitamins and minerals that are lost into the cooking water with longer cooking times.
Cooking with wine is not a mystery. Wine is a great way to create richness and flavour in a dish where the fat has been removed. Get two bottles of wine, one red and one white. Never buy a "cooking" wine because they are loaded with salt, have little or no flavour and are often loaded with additive. Cooking wines are the lowest grade possible and often have a bitter or sour taste. Add wine sparingly to your sauces, stocks and soups. Always remember that the alcohol burns off at approximately 160 degrees so don't worry about giving dishes containing wine to your kids. Of course if you or a loved one has a moral, religious or health problem with alcohol then please look into the many brands of de-alcoholised wines now available. Always remember that the alcohol burns off at approximately 160 degrees so don't worry about giving dishes containing wine to your kids. Of course if you or a loved one has a moral, religious or health problem with alcohol then please look into the many brands of de-alcoholised wines now available.
Corn flour in scrambled eggs makes them fluffier. For easy "meatloaf mixing", combine the ingredients with a potato masher.
Counters or stove have stuck on grease splatters or dried food? Sprinkle baking soda on the areas, and then rub with a wet sponge. Rinse with clean sponge. I find this also works for a countertop that has grape juice or other fruit stains, too! Like before, you sometimes need to do two applications.
Cupboard is empty of molasses? Use honey as a replacement.
Cut grease and odour on dishes by adding a tablespoon of Vinegar to hot soapy water.
CROCKPOTS ALL YEAR:
* Allow sufficient cooking time on "low" setting.
* Liquids don't boil away as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less.
* Cook with cover on -- except to "brown off" liquids after cooking.
* it's "one-step" cooking: many steps in the recipes may be deleted.
* Recipes that will not adapt well are those that require broiling or deep frying. If you feel unsure about a step, go ahead and follow the recipe's directions as written.
* Most uncooked meat and vegetable combinations will require at least 8 hours on low. Many recipes say "bring to boil, then turn down to simmer." In a crock pot this is not necessary. Simply set the crock pot to low and forget it. Crock pot cooks so gently...so an extra hour on low need not worry you. Any recipe can be cooked on high the first two hours to reduce cooking time,
and then turned to low.
Debug fresh vegetables by washing them in water with Vinegar and salt. Bugs float off.
Deodorise the kitchen drain. Pour a cup down the drain once a week. Let stand 30 minutes and then flush with cold water.
Do not over salt soups to Use a potato peeler to make garnishes; cheese curls for savoury dishes, chocolate curls for desserts. Don't simmer old potatoes too vigorously or they will fall apart. Put them unpeeled in cold water and cook them gently with the cover on.
Do not over salt soups to which wine will be added. Most wine in soups tends to intensify the saltiness.
Do you have fruit in your kitchen that's ripening quicker than you can eat it? Puree it and use in smoothies or as a topping for ice cream, pancakes or waffles. You can also freeze the puréed fruit in a plastic freezer zipper bag and use it at a future date.
Don't give up creamy sauces, make them smarter. You can create a creamy sauce anytime by using corn starch. To your non-fat/low-fat sauce adds 1 tblsp. of cornstarch to 1/4 cup skim milk. Add a little at a time stirring constantly until you get the consistency you want. Make low-fat cream soups the same way with a little more of the mixture.
Don't have a roasting pan? Make a rack out of vegetables like celery, carrots and onion and place your chicken, turkey or roast on top. The excess fat drips away from the meat and your pan drippings will be more flavourful.
Don't simmer old potatoes too vigorously or they will fall apart. Put them unpeeled in cold water and cook them gently with the cover on. When a recipe calls for browning eggplant or other foods in oil, let your broiler save you time and calories. Brush the pieces lightly with oil and let brown in the broiler. You'll use less than half the fat than if you pan-browned.
Don't throw out leftover coffee. Freeze it in ice cube trays, and when you don't want to make an entire pot, you can get your cubes out of the freezer and pop them in the microwave.
Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.
Don't toss out week old carrots and celery that have wilted. Use them to make broth; simmer veggies until the fall apart, strain and refrigerate the liquid - or freeze for up to 2 months.
Drain deep fried foods on brown paper grocery bags as opposed to paper towels to retain crispness.
Dried fruit: Boil for 5 minutes, and then strain well, before adding to a fruit cake. Makes the fruits lovely and plump.
Dried out coconut can be revitalized by sprinkling with milk and letting it stand for about ten minutes.
East less meat. Not only is it less expensive, it is healthier.
Eliminate onion odour by rubbing Vinegar on your fingers before and after slicing.
Empty plastic liners from cereal boxes make good freezer bags or wax paper. Use for a lunch bags also.
Every time you open the oven door, the temperatures drops 25º.
Firm up gelatine by adding a teaspoon of Vinegar for every box of gelatine used. To keep those moulded desserts from sagging in the summer heat.
Flavoured Ice Cubes: Instead of having watered down beverages when your ice melts - make flavoured ice cubes with juice, punch, soft drinks, tea or even milk. No more dilution when they melt.
Flour: Not sure what type of flour it is? Add 1 teaspoon of flour to 1 cup water. Self raising flour will bubble to the top, plain (all purpose) flour will not.
For a different flavour and less fat, use chicken stock instead of butter or milk when whipping up mashed potatoes.
For a quick cake decoration, coat the underside of some rose leaves with chocolate. When the chocolate is set, peel off the leaf and place the chocolate "leaves" on the cake. (Fresh flowers also look good.)
For easy "meatloaf mixing", combine the ingredients with a potato masher.
Formica tops and counters will shine if cleaned with a cloth soaked in distilled Vinegar.
Freeze extra tomato paste in handy portions by dropping spoonfuls on waxed paper and placing in the freezer. Once set, keep them frozen in a Re-sealable plastic bag.
Fresh ginger will last longer by storing it in a pot of sand.
Freshen a lunchbox by soaking a piece of bread in Vinegar and let it sit in the lunchbox over night.
Freshen vegetables. Soak wilted vegetables in 2 cups of water and a tablespoon of Vinegar. Boil better eggs by adding 2 tablespoons water before boiling. Keeps them from cracking.
Fruitcake: Moisten a dry fruitcake by making lots of holes with a skewer on the top and sides. Then pour 1/4 cup sherry, brandy, or rum over the cake every day for 1 week.
Fruitcake: Keep moist by immediately wrapping cake, in the tin, in a thick blanket, as soon as it comes out of the oven. Keep well wrapped up until completely cool.
Get rid of cooking smells by letting a small pot of Vinegar and water simmer on the stove.
Garlic Oil: Make your own garlic flavoured oil by simply peeling cloves of garlic, place in jar and cover with olive or vegetable oil. Keep sealed for 24-72 hours. The result is plenty of freshly
peeled cloves of garlic on hand and a nicely flavoured, garlic infused oil for your cooking.
Garlic Taste? Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if you want a stronger taste of garlic.
Get stains out of pots by filling the pots with a solution of 3 tablespoons of Vinegar to a pint of water. Boil until stain loosens and can be washed away.
Getting too soft. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
Grease build up in an oven can be prevented by wiping with a cleaning rag that has been moistened in distilled Vinegar and water.
Grease Stains- use Coca Cola; it will also remove grease stains from the driveway overnight. We know it will take corrosion from batteries!
Grease: Grease you can't get off, try Sprite or 7-Up.
Hamburger Helper (or another "instant" meal), consider using a 1/2 pound of meat per box (or just make up 2 boxes at a time, with a 500g of meat). Most of us actually get far more protein in a day than we need, so cutting back to a 1/2 pound of meat doesn't hurt any of us
Having trouble removing muffins or cakes from their pans? Place a wet towel beneath the hot pan and they'll usually lift out easily.
Honey: To measure honey, grease the spoon or cup first. It will slip off easily.
Honey: Place a slice of bread in hardened brown sugar to soften it back up!
How about instant drink mixes? If you're buying mixes that don't have the sugar added (which, by the way, is cheaper than buying the mixes with sugar already in them), think seriously about how much sugar you mix in. Do you REALLY need to use a full cup of sugar with that small packet of flavouring? Or could you cut it back to 1/3 or 1/2 cup and decrease the amount of sugar your children are getting in each serving?
Ice: Ice freezes quicker if you use warm water instead of cold. Strange but true!
If celery tastes bitter (as it often does), cut off the root end, stick the celery in a container of water with a teaspoon of sugar in it, and put it in the refrigerator. Celery lasts longer and tastes sweeter.
If the cake has a fresh cream topping, the holes won't even show. This tip is also handy for transporting cakes to BBQs and parties.
If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato. It absorbs the excess salt for an instant "fix me up"!
If you are looking to cut your sugar intake make your fruit sauces, apple sauce, peach compote, etc. with fruit juice instead of sugar. You will get a sweet sauce with a richer fruit flavour. You can also replace the water in many cookie and cake recipes with juice for a fuller flavour as well.
If you don't have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots. This helps preserve the life of your pans.
If you have iced a cake and wish to cover it with plastic wrap, put some toothpicks into the top of the cake (half a dozen should do) and put the plastic wrap over the toothpicks. This should protect the cake and the icing will remain looking lovely. Any tiny holes can be repaired before serving the cake or covered with icing sugar/cocoa.
If you have a problem opening jars: Try using latex dishwashing gloves They give a non-slip grip that makes opening jars easy.
If you have iced a cake and wish to cover it with plastic wrap, put some toothpicks into the top of the cake (half a dozen should do) and put the plastic wrap over the toothpicks.
If you have run out of eggs add the same number of table-spoons filled with Vinegar to the dough. This may sound funny, but it really works! And the cookies do really not have a Vinegar flavour at all (when they are ready).
If you love to nibble carrots but hate to peel them, here's a fast and easy way to remove the skin: put carrots in a small colander and place in a pan of boiling water. Turn off the heat and let sit for five minutes. Transfer carrots to cold water.
If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
If you're buying mixes that don't have the sugar added (which, by the way, is cheaper than buying the mixes with sugar already in them), think seriously about how much sugar you mix in. Do you REALLY need to use a full cup of sugar with that small packet of flavouring?
If you're replacing the windows or are happen to see and old window frame that someone is planning to throw out, keep it and use it for a picture frame. Or you can make it into an inexpensive, but beautiful mirror.
In recipes calling for margarine, substitute reduced-calorie margarine to help cut back on fat! Same goes with sour cream, milk, cheese, cream cheese, and cream soups.
Instead of throwing away bread heels or leftover cornbread, use them to make bread crumbs. For use later, store them in the freezer.
Instead of using toothpicks to keep food together when cooking, try using long thin spaghetti broken into pieces. By the time the food is cooked, the spaghetti is ready to eat as well and you don't need to pull toothpicks out of your food.
It will stay fluffy and hold its shape better.
Keep Champers: Place upside down spoon in neck of bottle of Champagne, to keep bubbly after opening it. Or a balloon over the neck to keep the bubbles in.
Keep a small plastic bag in your can of vegetable shortening.
Keep the linings from cereal boxes; they make great substitutes for waxed paper.
Keeping celery from wilting -wrap in foil and place in fridge as normal.
Know Your Peppers: Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Leftover pancake batter makes good fried onion rings. Separate and let soak in batter for fifteen minutes. Fry in hot oil.
Leftover Safety - If food has been contaminated with germs from a person's mouth, it should be tossed. For instance saving baby food when you have fed the baby from the jar is hazardous.
Lemon tree or bay leaves placed in the containers with flour, powdered sugar, rice, pasta, or anything else that gets weevils in, keeps them out completely.
Make buttermilk. Add a tablespoon of Vinegar to a cup of milk and let it stand 5 minutes to thicken.
Make low-fat cream soups the same way with a little more of the mixture.
Make Powdered Sugar: Mix 1 cup granulated sugar and 1 tablespoon cornstarch. Place in a blender at medium speed for about 1 - 2 minutes.
Make wine Vinegar by mixing 2 tablespoons of Vinegar with 1 teaspoon of dry red wine.
Make your own superfine sugar (especially handy for decorating cookies) by whirling granulated sugar in a blender or clean spice/coffee grinder.
Making noodles is easy by adding an egg to a package of pie crust mix. Mix; roll out, cut, and let dry.
Marinating meat in Vinegar kills bacteria and tenderises the meat. Use one-quarter cup
Mash and freeze ripe bananas, in one-cup portions, for use in later baking.
Measuring Cups: Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
Microwaves are attracted to moisture, fat, and sugars in food, so foods containing these ingredients cook or heat quickly.
Moisten a dry fruitcake by making lots of holes with a skewer on the top and sides. Then pour 1/4 cup sherry, brandy, or rum over the cake every day for 1 week.
Need to Thicken Gravy? Use instant potato flakes.
Need whipped cream but don't have an electric mixer? Put the cream in a bowl with a tight lid (Tupperware works well) and shake vigorously until whipped.
Never buy a "cooking" wine because they are loaded with salt, have little or no flavour and are often loaded with additive. Cooking wines are the lowest grade possible and often have a bitter or sour taste. Add wine sparingly to your sauces, stocks and soups. Always remember that the alcohol burns off at approximately 160 degrees so don't worry about giving dishes containing wine to your kids. Of course if you or a loved one has a moral, religious or health problem with alcohol then please look into the many brands of non-alcohol wines now available.
Next time you boil potatoes, rather than pouring the water down the drain, use it as a nutrient rich soup stock, or mix it with powdered milk to give mashed potatoes an extra dose of vitamins and flavour.
Next time you need a quick ice pack, grab a bag of frozen vegetables out of your freezer -- no watery leaks from a plastic baggie!
No Corn Syrup in the House? Mix 1 cup sugar with 1/4 cup of water.
No more scrubbing saucepan use apples or rhubarb or lemons.
No wasted bananas (or you can freeze them whole, peeled, in plastic baggies.
No-wax linoleum will shine better if wiped with a solution of 1/2 cup of white Vinegar in ½ gallon of water.
Onions: after cutting onions and other smelly things, when you wash your hands, use cold water, and rub a large metal or stainless steel spoon on your hands as you suds, it takes away all odour. Remove the onion smell from your hands by rubbing with baking powder before washing. To peel onions without tears, cover onions with boiling water before peeling.
Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.
Pass sliced apples through a glass of Sprite to keep them from turning brown when using them for deserts.
Place a slice of apple in hardened brown sugar to soften it back up.
Poke an egg with a small sewing needle before hard-boiling. The egg will peel with ease.
Potatoes bake quicker if you use muffin pans.
Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.
Potatoes: Crispy baked potatoes: Boil for 5 minutes, then roll in seasoned flour and bake in the usual way.
Prepare fluffier rice by adding a teaspoon of Vinegar to the water when it boils.
Prevent raw potatoes from sprouting buds by tossing them into your fridges produce bin - along with one apple.
Prevent soapy film on glassware by placing a cup of Vinegar on the bottom rack of your dishwasher, run for five minutes, then run though the full cycle.
Put rice in your salt shaker to keep the salt from getting hard. Celery stored with bread will keep it longer.
Put some flour into a custard cup and place beside meat in the oven. When the meat is done the flour will be nice and brown, ready to make rich, brown gravy.
Reheating Refrigerated Bread etc :To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
Reheat Pizza: Heat up leftover pizza in a non stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
Remove the onion smell from your hands by rubbing with baking powder before washing.
Replace a lemon by substituting 1/4 teaspoon of Vinegar for 1 teaspoon of lemon juice.
Rinse cooked ground meat with water when draining off the fat. This helps “wash away" even more fat! Use hot or warm water so fat won't congeal. Rinse with hot water.
Ripen an avocado fast by placing it in a plastic bag with a piece of banana peel.
Run out of Barbecue Sauce? Use 1 cup tomato sauce, 1/2 cup sugar and 2 tablespoons Vinegar and mix well.
Run your hands under cold water before pressing Rice Krispies treats in the pan. The marshmallow won't stick to your fingers!
Save on boneless chicken breasts by doing the boning yourself with a sharp knife. To bone chicken breast, partially freeze or (defrost) them first. As well as, beef, pork or lamb that is to be, cut into thin slices before cooking. They are much easier to handle if partially frozen.
Save small plastic containers for children's drinks. Glass breaks and can be dangerous.
Save your store bought bread bags and ties; they make perfect storage bags for homemade bread.
Scale fish more easily by rubbing with Vinegar 5 minutes before scaling.
Scratched glass makes them like new with furniture polish.
Snicker Dessert: Snicker bars make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.
Slicing meat when partially frozen makes it easier to get thin slices.
Soak oranges and grapefruits in boiling water for about 5 minutes to easily remove the white membrane around them.
Some years ago I read in a magazine what to do if you want to bake cookies and you don't have eggs at home. Instead of adding the recommended number of eggs, add the same number of table-spoons filled with Vinegar to the dough. This may sound funny, but it really works! And the cookies do really not have a Vinegar flavour at all (when they are ready).
Spray your Tupperware with non-stick cooking spray before pouring in tomato-based sauces--no more stains.
Sprinkle some pumpkin pie spice inside your Jack O'Lantern to give the air a spice aroma!
Sprinkling French toast with sesame seeds prior to cooking provides a crunchy taste.
Stains on hard-to-clean glass, aluminium, or porcelain utensils may be loosened by boiling in a solution of one part Vinegar to eight parts water. The utensils should then be washed in hot soapy water.
Sticky label residue: Store lemons and limes in empty egg cartons. They won't roll around - or get lost - inside the fridge.

Store lemons and limes in empty egg cartons. They won't roll around - or get lost - inside the fridge.

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
Substitute half applesauce for the vegetable oil in your baking recipes. You'll greatly reduce the fat content! (Example: 1/2 cup vegetable oil -- 1/4 cup applesauce + 1/4 cup oil)
Sweeten whipped cream with confectioners' sugar instead of granulated sugar. It will stay fluffy and hold its shape better.
Tang, instead of detergent. (The dishwasher should be empty when doing this).
Tea Bags - Tenderise meat. Add equal parts strong brewed Lipton tea and double strength beef stock to a tough pot roast or stew. The tannin in tea is a natural meat tenderiser.
The minerals found in foods and water will often leave a dark stain on aluminium utensils.
The same idea goes for quick dinners. If you're putting together, for example, Hamburger Helper (or another "instant" meal), consider using a ½ pound of meat per box (or just make up 2 boxes at a time, with a full pound of meat). Most of us actually get far more protein in a day than we need, so cutting back to a 1/2 pound of meat doesn't hurt any of us.
Then in place of the oil add flavouring like fruit or flavoured liqueur, fruit puree, or a little extra liquid like juice or milk. It doesn't have to have an enormous amount of fat to taste decadent and you don't have to tell them if you don't want to brag.
This stain can be easily removed by boiling a solution of 1 tablespoon of distilled Vinegar.
To aid in washing dishes, add a tablespoon of baking soda to your soapy water; it softens hands while cutting through grease.
To bone chicken breast, partially freeze or (defrost) them first. As well as, beef, pork or lamb that is to be, cut into thin slices before cooking. They are much easier to handle if partially frozen.
To clean cloudy glass vases, carafes and other glassware: Fill with warm water and add an effervescent denture-cleaning tablet. Then shake. The fizzing scours away the residue. To clean copper pans, cover with tomato sauce (ketchup) leave for 10 minutes, then rinse off. Repeat if necessary.
To convert plain flour into self-raising flour, add two teaspoons of baking powder to each cup of plain flour. Adding one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda to one cup of plain flour gives the same result.
To cut down on fat and calories, use salsa as a salad dressing. Salsas made from fresh vegetables are naturally fat free.
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 easily remove burnt on food from your skillet, simply add a drop or two of dishwashing liquid with enough water to cover bottom of pan, and bring to a boil on stove top. The skillet will be much easier to clean now!
To easily remove burnt on food from your skillet, simply add a drop or two of dish soap with enough water to cover bottom of pan, and bring to a boil on stove top. The skillet will be much easier to clean now!
To easily remove honey from a measuring spoon, first coat the spoon with non-stick cooking spray.
To eliminate fruit stains from your hands, rub your hands with a little distilled Vinegar and
To get rid of water marks caused by setting a wet glass on a polished surface, smear spot with a thick coating of Vaseline and leave for two days. Wipe off and the stain will have vanished.
To get snowy white potatoes, add a teaspoon of Vinegar or fresh lemon juice to the boiling water.
To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. You can also insert and twist a fork in the lemon while squeezing the juices out.
To keep candles looking new, rub a soft cloth dampened with rubbing alcohol over the stems.
To keep pasta warm for up to an hour without overcooking, place it in a colander set above a pot of simmering water. Cover until needed.
To keep potatoes from budding, place an apple in the bag with the potatoes.
To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.
To make your dishwasher sparkle like new, run 1 normal washing cycle using Tang, instead of detergent. (The dishwasher should be empty when doing this).
To make your home smell warm and welcoming, sprinkle cinnamon on a piece of aluminium foil, place inside a warm oven - and leave the door open. (Even if you don't bake, this makes your house smell so good a Christmas)
To measure honey, grease the spoon or cup first. It will slip off easily.
To peel onions without tears, cover onions with boiling water before peeling.
To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
To quickly use that frozen juice concentrate, simply mash it with a potato masher. No need to wait for it to thaw. A wire whip works also.
To remove a build up of soap scum from shower walls and doors - without endlessly scrubbing - simply sponge on full strength, liquid dishwasher gel, and then rinse.
To remove burnt-on food from a skillet, fill it with soapy water and bring to a boil. The food particles will loosen, making them much easier to wash away.
To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days.
To soften brown sugar, just add a crust of bread and reseal your container. The brown sugar will soften right up.
Transfer your jelly to a small plastic squeeze bottle. No mess, sticky jars or knives! This also works well for homemade salad dressing!
Unclog a drain. Pour a handful of baking soda down the drain and add 1/2 cup of Vinegar.
Unsightly film in small-necked bottles and other containers can be cleaned by pouring Vinegar into the bottle and shaking. For tougher stains, add a few tablespoons of rice or sand and shake vigorously. Rinse thoroughly and repeat until clean or determined hopeless.
Un-waxed dental floss is a good choice for trussing or tying up a turkey or chicken because it will not burn & will hold its shape better.
Use a pastry blender to cut ground beef into small pieces after browning.
Use a potato peeler to make garnishes; cheese curls for savoury dishes, chocolate curls for desserts.
Use an egg slice to slice apples or mushrooms.
Use lifesavers candy to hold candles in place on your next birthday cake! To soften brown sugar, just add a crust of bread and reseal your container. The brown sugar will soften right up.
Use to make extra ice cubes or to freeze soup stock and gravy.
Use a meat baste to "squeeze" your pancake batter onto the hot griddle for perfectly shaped pancakes every time.
Use a powder puff to dust flour on rolling pins, pastry boards and cookie sheets. Store puff in a margarine tub with a small amount of flour for quick dusting jobs.
Use a sponge soaked with Vinegar to give stainless steel sinks a shine.
Use turpentine to try to remove, Liquid paper is very difficult to shift.
Utensils: Drop used fabric-softener paper into the sink with utensils caked with baked-on food. Fill with water and let sit for one hour.
Vinegar can help to dissolve mineral deposits that collect in automatic drip coffee makers. Fill the reservoir with Vinegar and run it through a brewing cycle. Rinse thoroughly with water when the cycle is finished. (Be sure to check the owner’s manual for specific instructions).
Vinegar for a two to three pound roast, marinate overnight, and then cook without draining or rinsing the meat.
Vinegar to water before hard-boiling to prevent cracking.
Vinegar: A few drops will increase the volume of egg whites when whipped.
Want a low calorie, no fat, desert that people will rave over? Try this little trick. When you start to prepare you meal, place a few bananas in the freezer (these can be the very overripe ones you were someday going to make into banana bread but forgot). At the end of the meal, take your frozen bananas and put them in the food processor. Pulse them till they become a smooth "ice cream" and serve immediately. The result is a rich creamy treat everyone will swear is full of fat. Serve it as an ala mode, by itself, or my favourite, as a sundae. I like a little chocolate syrup (no fat), some whipped cream (no fat) and a sprinkle of chopped pecans (ok, a little fat). Now that's a party!
WD-40: Removes splattered grease on stove.
Wearing a pair of latex dishwashing gloves makes opening jars easy as pie. .
When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No white mess on the outside of the cake.
When a recipe calls for browning eggplant or other foods in oil, let your broiler save you time and calories. Brush the pieces lightly with oil and let brown in the broiler. You'll use less than half the fat than if you pan-browned.
When baking muffins, quick cool the pan by placing it on a wet towel as soon as you remove it from the oven. The muffins will slide out much easier.
When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness.
When converting your favourite recipe for microwave cooking reduces the liquid by one-fourth. Liquid does not evaporate in a microwave as much as it does in a conventional oven.
When cutting onions, use a clear pair of swimming goggles to cover your eyes. No more tears – it works every time. My kids think I look funny but it really makes a difference.
When ever you purchase steel wool pads, immediately take a pair of scissors and cut each pad into halves. This saves money by cutting your cost in half.
When fixing a cup of warm milk, prevent it from boiling over by rinsing the pot with cold water before you pour in the milk.
When it comes time to grease a pan, just slip your hand in the bag, scoop out what you need and spread it on the pan.
When making bread, substitute non-dairy creamer for the dry milk.
When making potato salad, add the dressing to warm potatoes for the best flavour. Once cooled, the potatoes will have dressing sticking to outside.
When storing tomato sauce, spray your plastic container with non-stick cooking spray first. This prevents the red sauce from staining the container and makes clean up easier.
When you boil potatoes, always save the water. Use it in soups and stews, or cool it and use it to fertilize your house plants.
When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily
Whenever possible, warm your dinner plates slightly in the oven before serving so the meal stays a little bit hotter.
When you have a spill in your oven, sprinkle some salt on it right away. Then when the oven cools wipe it off.
Whenever you purchase steel wool pads, immediately take a pair of scissors and cut each pad into halves. This saves money by cutting your cost in half (you won't go through the pads so quickly due to rust) and it also sharpens your scissors!
Whipping Cream & Beating Egg Whites. By adding a pinch of salt, cream will whip better and egg whites will beat faster and higher. Wrap celery in aluminium foil when putting in the refrigerator -- it will keep for weeks!
Wrap celery in aluminum foil when putting in the refrigerator it will keep for weeks.
You can also insert and twist a fork in the lemon while squeezing the juices out.
You can substitute 1 tablespoon of milk mixed with 1 dessertspoon of custard powder for 1 egg in a cake mix.
You have probably herd of using applesauce. This can be good, especially in cakes, but it can change the texture. I have found that you can make other substitutions for the fat. First if you are using a mix, find one low in fat. Second, replace the eggs called for with egg substitute (this really is better than plain egg whites). There are many substitutes for fat in baking. You have probably heard of using applesauce. This can be good, especially in cakes, but it can change the texture. I have found that you can make other substitutions for the fat. First if you are using a mix, find one low in fat. Second, replace the eggs called for with egg substitute (this really is better than plain egg whites). Then in place of the oil add flavouring like fruit or flavoured liqueur, fruit puree, or a little extra liquid like juice or milk. It doesn't have to have an enormous amount of fat to taste decadent and you don't have to tell them if you don't want to brag.
You won't go through the pads so quickly due to rust and it also sharpens your scissors!
You'll greatly reduce the fat content! (Example: 1/2 cup vegetable oil -- 1/4 cup applesauce + 1/4 cup oil)
Zap garlic cloves in the microwave for 15 seconds. The skins slip right off.