| 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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| If
you have a tip or hint that you'd like to
share with our website viewers, send it to me,
and if appropriate, I will include it
here. |
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TIP
1
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 don’t 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 ½ cup of broth. These
cubes will add flavor to any gravy or
sauce. |
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TIP
2
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. |
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TIP
3
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. |
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TIP
4
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. |
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TIP
5
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. |
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