Cooking Tips & Hints
George's Cooking Tips & Hints...
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I will be regularly updating and adding various hints and tips to this page. Please check back often for new cooking tips.
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How many times have you boiled chicken or beef, fish or veggies for a recipe and found yourself with some good, rich broth leftover and donít know what to do with it? An easy solution is to buy some ice cube trays, preferably with the same size cubes. Cool the broth until it is easy to handle. Pour the broth into the ice cube trays and freeze. When frozen, empty the trays into a gallon size freezer bag and mark them for future use in place of canned broth or bouillon. When a recipe calls for chicken broth, etc., I found that 4 cubes equals Ĺ cup of broth. These cubes will add flavor to any gravy or sauce.
When using onions, bell peppers or garlic in a pasta salad, chop these veggies to desired size while the pasta is cooking. Put the chopped veggies in the bottom of a colander . When you drain the pasta, pour the hot liquid over the veggies in the colander. This will soften them a little and remove that pungent taste when you put them in your salad. This will work for potato salad too.
Bacon: Ever find yourself needing just 3 or 4 slices of bacon from the freezer and you hate to have to open a whole package? Before freezing it, separate the bacon slices and place them on a cookie sheet on waxed paper. Put the cookie sheet in the freezer for about 45 minutes. The slices of bacon will freeze enough that you can place them in a gallon freezer bag and return to the freezer. Next time you need a few slices, you can take what you need out of the bag and return the remaining bacon to the freezer for later use.
To make fluffy white rice, place the uncooked rice in a screen type strainer. Run cold water over the rice until the water comes out clear. This removes the starch from the rice. Add the rice to boiling water in the amount recommended, cover, reduce heat and simmer until all water is absorbed. (Appx 15 minutes) . Fluff rice before serving.
When cutting corn off the cob, do it in a large, stainless steel bowl. This will keep the splatters inside the bowl so you get all the cream possible and it cuts down on the mess.