Post your cooking tips.

buddhabuddha Regular
edited September 2011 in Life
ITT: We post tips for cooking everything.

For people who normally buy boneless, skinless chicken. Buy regular chicken breasts, and fillet the meat off of them. Save the bones (with a lot of extra meat on them), skin, and stuff.

Use it to make chicken soup.

I like this because then I can make two meals out of one pack of chicken.

Post yours.

Comments

  • acid_dropacid_drop Regular
    edited May 2011
    Put some olive oil into the water you want to boil. It will keep it from boiling over.

    Or just don't fill your pot to the fucking brim. Also, turn down the heat a bit when you toss something in.
  • SemSem Regular
    edited May 2011
    When cooking beans toss in a pinch of sugar to cut down on gas :)
  • buddhabuddha Regular
    edited May 2011
    Sem wrote: »
    When cooking beans toss in a pinch of sugar to cut down on gas :)

    Soaking them overnight, then changing the water before you cook them pretty much takes care of the gas problem.
  • bornkillerbornkiller Administrator In your girlfriends snatch
    edited May 2011
  • edited May 2011
    Here are a few summer oriented tips.

    If you let your steaks get to room temperature before grilling them, and then let them rest for 3 minutes after grilling them they will be much more juicy. Don't let them sit around for too long at room temperature though.

    Brining things like chicken and pork loin before grilling will make them more juicy and flavorful. To brine meats, dissolve 1/4 cup kosher salt in 5 liters water and submerge the meat in it, leave it submerged in the fridge for about 2 hours, then rinse it and grill as usual. Don't use this for small thin cuts of meat like steaks and pork chops. It is best applied to things like half chickens, briskets, and lengths of pork loin over 5 inches. Avoid seasoning the meat with anything salty as it cooks.

    Sprinkle vinegar on cut cooked potatoes to be used in potato salad, toss them a bit and let them sit for an hour or so. For a twist, use balsamic vinegar, and then put a little fresh, finely chopped rosemary in the salad. For another twist, substitute cooked diced beets for half the potatoes.

    For a great margarita, make sure your tequila and triple sec are ice cold, then pour the mixed tequila, triple sec, lime juice and cold simple syrup over ice crushed in a food processor. The result will be much less watered down than a standard marg, and the undiluted tang of the fresh lime is sooo good with the salt on the rim.

    To grill corn on the cob, take the corn and soak it in water for an hour before grilling, the corn will steam perfectly inside the husks. If you have a chance to buy any other corn than the "peaches and cream" that is pretty much all you can find these days, do so, heritage varieties have much more flavor, but are not as sweet.

    C/O
    "I got a half million problems, but dinner ain't one"
  • dr rockerdr rocker Regular
    edited May 2011
    When making fine pastry, first freeze your butter. When you come to combine it with the flour, use a cheese grater to shred it in. It will mix very easily through your fingers without smearing.
  • SpiffSpiff Regular
    edited June 2011
    buddha wrote: »
    Soaking them overnight, then changing the water before you cook them pretty much takes care of the gas problem.

    Try adding a dash of lime or lemon juice to the water while they soak which makes them softer and more digestible.
  • pedicatiopedicatio Acolyte
    edited July 2011
    dr rocker wrote: »
    When making fine pastry, first freeze your butter. When you come to combine it with the flour, use a cheese grater to shred it in. It will mix very easily through your fingers without smearing.
    Nice one, where do you get this from?
  • PacinoPacino Regular
    edited July 2011
    [SIZE=-1]Storing Cheese:[/SIZE]
    [SIZE=-1] Store cheese in your refrigerator, which approximates the[/SIZE]
    [SIZE=-1] temperature of aging rooms. Keep it wrapped tightly in plastic,[/SIZE]
    [SIZE=-1] away from air. Air helps mold grow on cheese. If you get a little[/SIZE]
    [SIZE=-1] mold on the outside, just cut it off. The English say if mold[/SIZE]
    [SIZE=-1] won't eat your cheddar it can't taste very good.[/SIZE]
    [SIZE=-1] Bring cheese to room temperature before melting. Melt cheese[/SIZE]
    [SIZE=-1] over a low heat to help prevent toughening and separation of[/SIZE]
    [SIZE=-1] oils and liquids.[/SIZE]
    [SIZE=-1] Most ripened or aged cheese is low in moisture content and[/SIZE]
    [SIZE=-1] can be frozen without drastic flavor and texture changes. Thaw[/SIZE]
    [SIZE=-1] slowly in the refrigerator for 24 hours or more. If frozen for[/SIZE]
    [SIZE=-1] several months, the cheese may dry out somewhat and become[/SIZE]
    [SIZE=-1] crumbly when thawed.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE] [SIZE=-1]Tricks for using Skewers:[/SIZE]
    [SIZE=-1] Soak wooden skewers in water for 30 minutes before using[/SIZE]
    [SIZE=-1] them so they won't burn during cooking. [/SIZE]
    [SIZE=-1] If you prefer metal skewers, which have a long life, use[/SIZE]
    [SIZE=-1] square or twisted types, which will hold the food better[/SIZE]
    [SIZE=-1] than round ones. [/SIZE]
    [SIZE=-1] To keep food from slipping off during cooking and turning,[/SIZE]
    [SIZE=-1] use two parallel skewers rather than a single skewer. [/SIZE]
    [SIZE=-1] If you're using a wooden skewer, as you thread the food[/SIZE]
    [SIZE=-1] move the pieces close together, with no space showing.[/SIZE]
    [SIZE=-1] If the skewer is metal, you can leave small spaces between[/SIZE]
    [SIZE=-1] the pieces. [/SIZE]
    [SIZE=-1] When using foods with different cooking times (such as shrimp[/SIZE]
    [SIZE=-1] and beef), don't combine them on the same skewer. Instead,[/SIZE]
    [SIZE=-1] make skewers of just shrimp or just beef, start cooking the[/SIZE]
    [SIZE=-1] beef first, and then combine them on a serving platter.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]How to use Chopsticks:[/SIZE]
    [SIZE=-1] Place the first chopstick so that thicker part rests at the[/SIZE]
    [SIZE=-1] base of your thumb and the thinner part rests on the lower side[/SIZE]
    [SIZE=-1] of your middle fingertip. Bring your thumb forward so that it[/SIZE]
    [SIZE=-1] traps the stick firmly in place. At least two or three inches[/SIZE]
    [SIZE=-1] of chopstick should extend beyond your fingertip. Relax.[/SIZE]
    [SIZE=-1] Now position the other chopstick so that it is held against[/SIZE]
    [SIZE=-1] the side of your index finger by the end of your thumb. [/SIZE]
    [SIZE=-1] Tap the ends of both sticks on the plate, while holding them[/SIZE]
    [SIZE=-1] at a slight angle to the table. Allow them to slide just a[/SIZE]
    [SIZE=-1] little so that the ends line up. Place a little pressure on[/SIZE]
    [SIZE=-1] the top chopstick. It will pivot on your index finger just[/SIZE]
    [SIZE=-1] above the second knuckle. Remember: the bottom chopstick is[/SIZE]
    [SIZE=-1] stationary. The tip of the top chopstick will move towards[/SIZE]
    [SIZE=-1] the tip of the bottom chopstick.Encourage this. Hold those[/SIZE]
    [SIZE=-1] tips together firmly enough to grasp a piece of food and[/SIZE]
    [SIZE=-1] lift it off the plate. Place delicately into your waiting[/SIZE]
    [SIZE=-1] mouth. Although there's no need to stoop, you may wish to[/SIZE]
    [SIZE=-1] lean over your plate a bit during your first attempts.[/SIZE]
    [SIZE=-1] It might save you a clean-up![/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]About Honey:[/SIZE]
    [SIZE=-1] To substitute honey for sugar in recipes, start by substituting[/SIZE]
    [SIZE=-1] up to half of the sugar called for. With a little experimentation,[/SIZE]
    [SIZE=-1] honey can replace all the sugar in some recipes. [/SIZE]
    [SIZE=-1] When baking with honey, remember the following:[/SIZE]
    [SIZE=-1] Reduce any liquid called for by 1/4 cup for each cup of honey used. [/SIZE]
    [SIZE=-1] Add l/2 teaspoon baking soda for each cup of honey used. [/SIZE]
    [SIZE=-1] Reduce oven temperature by 25 F to prevent over-browning. [/SIZE]
    [SIZE=-1] Because of its high fructose content, honey has a higher[/SIZE]
    [SIZE=-1] sweetening power than sugar. This means you can use less honey[/SIZE]
    [SIZE=-1] than sugar to achieve the desired sweetness.[/SIZE]
    [SIZE=-1] When measuring honey, coat the measuring cup with non-stick[/SIZE]
    [SIZE=-1] cooking spray or vegetable oil before adding the honey.[/SIZE]
    [SIZE=-1] The honey will slide right out.[/SIZE]
    [SIZE=-1] To retain honey's wonderfully luxuriant texture, always store[/SIZE]
    [SIZE=-1] it at room temperature; never in the refrigerator. If your honey[/SIZE]
    [SIZE=-1] becomes cloudy, don't worry. It's just crystallization, a natural[/SIZE]
    [SIZE=-1] process. Place your honey jar in warm water until the crystals[/SIZE]
    [SIZE=-1] disappear. If you're in a hurry, place it in a microwave-safe[/SIZE]
    [SIZE=-1] container and heat it in the microwave on HIGH for 2-3 minutes,[/SIZE]
    [SIZE=-1] stirring every 30 seconds. Remember, never boil or scorch honey.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]About Saffron:[/SIZE]
    [SIZE=-1] Saffron is the dried, bright red stigmas of the flower Crocus[/SIZE]
    [SIZE=-1] sativus, which is a relatively easy-to-grow perennial. It lies[/SIZE]
    [SIZE=-1] dormant all summer, then pushes its purple blossoms up through[/SIZE]
    [SIZE=-1] the mulch just as other plants are succumbing to frost. Each [/SIZE]
    [SIZE=-1] blossom offers up to three scarlet stigmas. Plant the bulbs in[/SIZE]
    [SIZE=-1] summer and harvest the stigmas in fall. A starter supply of about[/SIZE]
    [SIZE=-1] 50 bulbs costs about $30 and will produce about a tablespoon of[/SIZE]
    [SIZE=-1] the spice the first year. However, each year more flowers will[/SIZE]
    [SIZE=-1] grow, and therefore you'll get more of the spice. Ultimately,[/SIZE]
    [SIZE=-1] your investment will pay off. Fresh saffron threads can be used[/SIZE]
    [SIZE=-1] immediately for cooking, or they can be dried and stored. To dry[/SIZE]
    [SIZE=-1] them, place on paper towels and leave for several days in a warm[/SIZE]
    [SIZE=-1] place. Then transfer them to an airtight container and keep in[/SIZE]
    [SIZE=-1] a cool, dry place.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Left Over Halloween Pumpkins:[/SIZE]
    [SIZE=-1] Scoop out seeds and strands if using a new pumpkin. [/SIZE]
    [SIZE=-1] Stand pumpkin upright and cut down the middle. Halves should[/SIZE]
    [SIZE=-1] be able to fit on a baking sheet. Place one half pumpkin, or two[/SIZE]
    [SIZE=-1] if they fit, cut side down on the baking sheet. You may sprinkle[/SIZE]
    [SIZE=-1] a little water on the sheet first. Bake at 350F for 30-60 minutes,[/SIZE]
    [SIZE=-1] depending on the size. When done, the skin darkens and the pumpkin[/SIZE]
    [SIZE=-1] begins to collapse. Check for softness with a fork or knife. It[/SIZE]
    [SIZE=-1] will go in easily if done. Remove from oven, cool about 20 minutes.[/SIZE]
    [SIZE=-1] Scoop pumpkin flesh away from skin. Discard skin then puree in food[/SIZE]
    [SIZE=-1] processor.[/SIZE]
    [SIZE=-1] Toasted Pumpkin Seeds[/SIZE]
    [SIZE=-1] 1 1/2 cups pumpkin seeds[/SIZE]
    [SIZE=-1] 2 tsp. melted butter or oil (olive oil or vegetable oil work well)[/SIZE]
    [SIZE=-1] salt to taste[/SIZE]
    [SIZE=-1] Options To Taste:[/SIZE]
    [SIZE=-1] garlic powder[/SIZE]
    [SIZE=-1] cayenne pepper[/SIZE]
    [SIZE=-1] seasoning salt[/SIZE]
    [SIZE=-1] Cajun seasoning blend [/SIZE]
    [SIZE=-1] Preheat oven to 300F. While it's fine to leave some strings and[/SIZE]
    [SIZE=-1] pulp on your seeds (it adds flavor), clean off any major chunks.[/SIZE]
    [SIZE=-1] Toss pumpkin seeds in a bowl with the melted butter or oil and[/SIZE]
    [SIZE=-1] seasonings of your choice. Purist will want only salt as a[/SIZE]
    [SIZE=-1] seasoning, but, if you're feeling adventurous, experiment and have[/SIZE]
    [SIZE=-1] fun with seasoning blends. Spread pumpkin seeds in a single layer[/SIZE]
    [SIZE=-1] on baking sheet and bake for about 45 minutes, until golden brown,[/SIZE]
    [SIZE=-1] stirring occasionally.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Clarified Butter:[/SIZE]
    [SIZE=-1] For clarified butter, slowly melt unsalted butter over low heat.[/SIZE]
    [SIZE=-1] Don't let the butter come to a boil, and don't stir it. This[/SIZE]
    [SIZE=-1] allows the milk solids to separate from the liquid butter.[/SIZE]
    [SIZE=-1] Once the butter has separated into three layers--foamy milk[/SIZE]
    [SIZE=-1] solids on top, clarified butter in the middle, and milk solids on[/SIZE]
    [SIZE=-1] the bottom--turn off the heat. Skim the foamy white solids from the[/SIZE]
    [SIZE=-1] top. Then ladle off the clarified butter. Be careful not to disturb[/SIZE]
    [SIZE=-1] the milk solids at the bottom of the pan. [/SIZE]
    [SIZE=-1] Clarified butter can be used immediately. Or, let it solidify and[/SIZE]
    [SIZE=-1] keep it in the refrigerator for up to three to four weeks.[/SIZE]
    [SIZE=-1] Just remelt to use. One pound of unsalted butter yields 1-1/4 cups[/SIZE]
    [SIZE=-1] clarified butter.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]About Shallots:[/SIZE]
    [SIZE=-1] The Latin name for shallot is Allium Ascalonicum. The name refers to[/SIZE]
    [SIZE=-1] Ascalon , an ancient Palestinian city where the shallot is thought to[/SIZE]
    [SIZE=-1] have originated.[/SIZE]
    [SIZE=-1] The flavor is a pungent blend of onion and garlic. Their color can vary[/SIZE]
    [SIZE=-1] from pale brown to rose, and the flesh is off-white and barely tinged[/SIZE]
    [SIZE=-1] with green or purple.[/SIZE]
    [SIZE=-1] Shallots burn easily because of their high sugar content. For this[/SIZE]
    [SIZE=-1] reason, saute briefly over low to medium heat. When using raw minced[/SIZE]
    [SIZE=-1] shallots in salad dressings, lessen their pungency by reducing the[/SIZE]
    [SIZE=-1] juice; wrap the minced shallots in a clean kitchen towel and squeeze[/SIZE]
    [SIZE=-1] the shallots so the cloth absorbs some of their juices, then add the[/SIZE]
    [SIZE=-1] shallots to the recipe as directed.[/SIZE]
    [SIZE=-1] Shallots will keep for approximately six months if stored in a[/SIZE]
    [SIZE=-1] cool, dry location.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Cooking a Turkey:[/SIZE]
    [SIZE=-1] * If you hate the memory of dry turkey from the old days, buy a[/SIZE]
    [SIZE=-1] fresh-killed (meaning, never frozen) turkey. They truly are juicier,[/SIZE]
    [SIZE=-1] tenderer, and tastier than frozen birds.[/SIZE]
    [SIZE=-1] * Turkeys range in weight from the 6- to 8-pound category to as[/SIZE]
    [SIZE=-1] large as 26 pounds. Very small and super-big are not better.[/SIZE]
    [SIZE=-1] Small ones get blotchy. Big ones present food safety problems[/SIZE]
    [SIZE=-1] because their mass resists total heat penetration. Best to go[/SIZE]
    [SIZE=-1] with a basic 12- to 16-pound turkey. [/SIZE]
    [SIZE=-1] * Trussing: The point of tying string around a turkey is to make[/SIZE]
    [SIZE=-1] the bird into a round -- no protrusions, no wings sticking out.[/SIZE]
    [SIZE=-1] This prevents burning of exposed areas. Twist the wing tips, which[/SIZE]
    [SIZE=-1] will burn first, under themselves, using some force. Now run a strand[/SIZE]
    [SIZE=-1] of string under the turkey's girth and up each side, catching the[/SIZE]
    [SIZE=-1] wing tips under the string. Continue the string over to the drumsticks,[/SIZE]
    [SIZE=-1] catching them and the fatty tail flap (Pope's Nose), and tie tightly. [/SIZE]
    [SIZE=-1] * Turkey lifter: This major help comes in two styles. One resembles[/SIZE]
    [SIZE=-1] an L-shaped metal prong. The prong goes right up the turkey's cavity[/SIZE]
    [SIZE=-1] while a handle remains in your hand. All you do it lift. If you've[/SIZE]
    [SIZE=-1] stuffed the turkey, get the type that looks like snow chains, lies[/SIZE]
    [SIZE=-1] under the bird, and acts like a sling. Either device ends burned[/SIZE]
    [SIZE=-1] hands, greasy potholders and lost drumsticks. [/SIZE]
    [SIZE=-1] * Instant-read thermometer: This is your most important tool. With[/SIZE]
    [SIZE=-1] this, you don't need a roasting chart or a clock. Read the facts on[/SIZE]
    [SIZE=-1] the dial. There will be no question about the internal temperature[/SIZE]
    [SIZE=-1] of your meat. If you don't have one, get one![/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Herbs and Spices:[/SIZE]
    [SIZE=-1] Storage Tips:[/SIZE]
    [SIZE=-1] Store spices in a cool, dark place. Humidity, light and heat will cause[/SIZE]
    [SIZE=-1] herbs and spices to lose their flavor more quickly. Although the most[/SIZE]
    [SIZE=-1] convenient place for your spice rack may be above your stove, moving[/SIZE]
    [SIZE=-1] your spices to a different location may keep them fresh longer.[/SIZE]
    [SIZE=-1] As a general rule, herbs and ground spices will retain their best flavors[/SIZE]
    [SIZE=-1] for a year. Whole spices may last for 3 to 5 years. Proper storage should[/SIZE]
    [SIZE=-1] result in longer freshness times.[/SIZE]
    [SIZE=-1] When possible, grind whole spices in a grinder or mortar & pestle just[/SIZE]
    [SIZE=-1] prior to using. Toasting whole spices in a dry skillet over medium heat[/SIZE]
    [SIZE=-1] before grinding will bring out even more flavor. Be careful not to burn.[/SIZE]
    [SIZE=-1] Because the refrigerator is a rather humid environment, storing herbs[/SIZE]
    [SIZE=-1] and spices there is not recommended. To keep larger quantities of spices[/SIZE]
    [SIZE=-1] fresh, store them in the freezer in tightly sealed containers.[/SIZE]
    [SIZE=-1] Usage Tips:[/SIZE]
    [SIZE=-1] Use a light hand when seasoning with spices and herbs. Your goal is to[/SIZE]
    [SIZE=-1] compliment your dish without crowding out the flavor of the food.[/SIZE]
    [SIZE=-1] Remember, it's usually impossible to "un-spice" a dish![/SIZE]
    [SIZE=-1] For long-cooking dishes, add herbs and spices an hour or less before[/SIZE]
    [SIZE=-1] serving. Cooking spices for too long may result in overly strong flavors.[/SIZE]
    [SIZE=-1] Finely crush dried herbs before adding to your dish after measuring.[/SIZE]
    [SIZE=-1] Do not use dried herbs in the same quantity as fresh. In most cases,[/SIZE]
    [SIZE=-1] use 1/3 the amount in dried as is called for fresh.[/SIZE]
    [SIZE=-1] Keep it simple. Unless the recipe specifically calls for it, don't use[/SIZE]
    [SIZE=-1] more than 3 herbs and spices in any one dish. The exception to this rule[/SIZE]
    [SIZE=-1] is Indian cooking, which often calls for 10 or more different spices in[/SIZE]
    [SIZE=-1] one curry dish![/SIZE]
    [SIZE=-1] Black pepper, garlic powder, salt and cayenne pepper are excellent[/SIZE]
    [SIZE=-1] "after cooking" seasonings. Allow guests to season dishes with these[/SIZE]
    [SIZE=-1] spices at the table.[/SIZE]
    [SIZE=-1] Cinnamon, nutmeg, cloves and allspice have a special affinity for[/SIZE]
    [SIZE=-1] sweet dishes.[/SIZE]
    [SIZE=-1] If you're feeling adventuresome, try replacing herbs and spices called[/SIZE]
    [SIZE=-1] for in recipes with something different! Marjoram instead of oregano,[/SIZE]
    [SIZE=-1] savory instead of thyme, cilantro instead of parsley,[/SIZE]
    [SIZE=-1] anise seed instead of fennel, etc.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Shucking Oysters:[/SIZE]
    [SIZE=-1] Oysters are available seasonally. The old rule for shellfish[/SIZE]
    [SIZE=-1] generally holds that any month (in the English language)[/SIZE]
    [SIZE=-1] containing the letter R is a good month for shellfish.[/SIZE]
    [SIZE=-1] (Note: this rule only works for the Northern hemisphere.)[/SIZE]
    [SIZE=-1] These are the colder winter months, and shellfish prefer[/SIZE]
    [SIZE=-1] cold water. More importantly, warmer waters mean an increase[/SIZE]
    [SIZE=-1] in bacteria levels, and the shellfish can be dangerous to eat.[/SIZE]
    [SIZE=-1] Shop for a good oyster knife at a good kitchen supply store[/SIZE]
    [SIZE=-1] or at your local fish market. The features to look for are[/SIZE]
    [SIZE=-1] a thick, solid handle made of sturdy wood or plastic, a[/SIZE]
    [SIZE=-1] finger-guard (essential), and a short, thick blade. Strength[/SIZE]
    [SIZE=-1] and durability will be more important than sharpness or size. [/SIZE]
    [SIZE=-1] Fresh oysters should be closed tight, and kept either in fresh[/SIZE]
    [SIZE=-1] sea water or on a bed of ice. Never select shellfish that are open![/SIZE]
    [SIZE=-1] Store oysters on ice until ready to serve. Cover them with a wet[/SIZE]
    [SIZE=-1] towel or keep them in a closed container. An ice chest works well. [/SIZE]
    [SIZE=-1] Look for the hinge of the shell. It should look like an exposed[/SIZE]
    [SIZE=-1] seam which wraps around a smooth corner. Insert the oyster knife[/SIZE]
    [SIZE=-1] into the seam, with the blade parallel to the seam. Use the point[/SIZE]
    [SIZE=-1] to do this, gently but firmly rocking the knife back and forth.[/SIZE]
    [SIZE=-1] Once the knife has been inserted, you can twist the blade to open[/SIZE]
    [SIZE=-1] the hinge a little more. Repeat this process, gradually inserting[/SIZE]
    [SIZE=-1] the oyster knife until you have cut the hinge completely. [/SIZE]
    [SIZE=-1] Now slide the oyster knife along the inside edge between the shell[/SIZE]
    [SIZE=-1] and the meat. As you work at this step, try to keep the oyster level[/SIZE]
    [SIZE=-1] so that the liquid inside doesn't spill out. Some oyster eaters[/SIZE]
    [SIZE=-1] consider this liquid, or liquor, to be the finest part of the[/SIZE]
    [SIZE=-1] oyster-eating experience. There's one muscle, which looks like a[/SIZE]
    [SIZE=-1] thick cord, that holds the shell tightly together. Use the knife[/SIZE]
    [SIZE=-1] to cut this cord at the point where it adheres to the shell. This[/SIZE]
    [SIZE=-1] can be done in a sort of scraping motion with the knife angled[/SIZE]
    [SIZE=-1] against the shell. [/SIZE]
    [SIZE=-1] Once the cord has been cut, the two halves of the shell should[/SIZE]
    [SIZE=-1] fall neatly apart. Discard the empty half-shell and place the[/SIZE]
    [SIZE=-1] full one on the serving platter.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Formal Table Setting:[/SIZE]
    [SIZE=-1] Generally, the more formal the occasion, the more courses are served,[/SIZE]
    [SIZE=-1] which of course means more flatware. There should be a different set of[/SIZE]
    [SIZE=-1] utensils for each course: salad fork, dinner fork; dinner knife,[/SIZE]
    [SIZE=-1] bread knife; and so on. [/SIZE]
    [SIZE=-1] Some special dishes such as oysters have special utensils. These can[/SIZE]
    [SIZE=-1] be served at the presentation of the food, but generally are placed[/SIZE]
    [SIZE=-1] on the table in order of course. When oysters are served as an appetizer[/SIZE]
    [SIZE=-1] for example, set the oyster fork to the right of the spoon. [/SIZE]
    [SIZE=-1] Building from the basic set-up (dinner fork on the left of the plate;[/SIZE]
    [SIZE=-1] knife to the right of the plate, dinner spoon to the right of the knife):[/SIZE]
    [SIZE=-1] On the left side of the plate put the salad fork to the left of the[/SIZE]
    [SIZE=-1] dinner fork. On the right add a soup spoon to the outside of the dinner[/SIZE]
    [SIZE=-1] spoon if soup will be served. Place the soup bowl above the soup spoon[/SIZE]
    [SIZE=-1] and to the right. The bread plate goes to the left, about two inches[/SIZE]
    [SIZE=-1] above the fork. Place the butter knife across the bread plate at a[/SIZE]
    [SIZE=-1] diagonal, upper left to lower right. Small salad plates go to the[/SIZE]
    [SIZE=-1] left and a little below the bread plate. Dessert spoons, or in some[/SIZE]
    [SIZE=-1] cases knife and fork, are placed about an inch above the top of the[/SIZE]
    [SIZE=-1] plate with the handle(s) on the right side. [/SIZE]
    [SIZE=-1] The largest glass on the table is the water glass which goes on the[/SIZE]
    [SIZE=-1] right side above the dinner knife. It may be filled and iced when[/SIZE]
    [SIZE=-1] guests arrive or left empty to be filled at each diner's request.[/SIZE]
    [SIZE=-1] If wine or some other beverage is served, set the appropriate glass[/SIZE]
    [SIZE=-1] to the right and a little down from the water glass.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Low Fat Cooking:[/SIZE]
    [SIZE=-1]* Get into the habit of measuring the oil you use while you cook,[/SIZE]
    [SIZE=-1] rather than just pouring it out of the bottle. It will be much[/SIZE]
    [SIZE=-1] easier to moderate the amount you use. [/SIZE]
    [SIZE=-1] * Use non-stick cookware so that you don't have to use as much,[/SIZE]
    [SIZE=-1] if any, fat. When sauteing, use a small amount of chicken broth[/SIZE]
    [SIZE=-1] or wine instead of butter or oil. [/SIZE]
    [SIZE=-1] * To make fat-free broth, chill your meat or chicken broth. The[/SIZE]
    [SIZE=-1] fat will rise to the top, and you can remove it before using[/SIZE]
    [SIZE=-1] the broth.[/SIZE]
    [SIZE=-1] * Many vegetables and fruits, including potatoes and apples,[/SIZE]
    [SIZE=-1] retain many of their nutrients in their skin. So when possible,[/SIZE]
    [SIZE=-1] leave the skin on your fruits and vegetables and cook them whole. [/SIZE]
    [SIZE=-1] * Romaine lettuce is loaded with vitamins compared to iceberg.[/SIZE]
    [SIZE=-1] It has three times as much Vitamin C and six times as much[/SIZE]
    [SIZE=-1] Vitamin A.[/SIZE]
    [SIZE=-1] * Vitamin C is destroyed quickly in cooking - so cook your[/SIZE]
    [SIZE=-1] vegetables with Vitamin C in the smallest amount of water[/SIZE]
    [SIZE=-1] possible and for a short amount of time.[/SIZE]
    [SIZE=-1]* Stock up on spices. One of the keys to cooking low-fat and not[/SIZE]
    [SIZE=-1] getting bored is to spice your food well. When you have finished[/SIZE]
    [SIZE=-1] your recipe, always taste it and adjust the spices to meet your taste.[/SIZE]
    [SIZE=-1] * Purchase the best (i.e. heaviest) set of non-stick cookware you[/SIZE]
    [SIZE=-1] can afford.[/SIZE]
    [SIZE=-1] * When cooking a dish with both vegetables and meat (i.e. in stir frys[/SIZE]
    [SIZE=-1] and stews), reduce the amount of meat by 1/3 and increase the amount[/SIZE]
    [SIZE=-1] of vegetables by 1/3. You will hardly notice![/SIZE]
    [SIZE=-1] * Thicken gravies with milk or broth blended in the blender with[/SIZE]
    [SIZE=-1] flour. Be sure to cook long enough to remove the raw flour taste.[/SIZE]
    [SIZE=-1] You'll never notice the lack of fat.[/SIZE]
    [SIZE=-1] * Use olive oil for cooking when appropriate. It adds to the taste[/SIZE]
    [SIZE=-1] of the dish and is better for you. [/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Problems with Breads:[/SIZE]
    [SIZE=-1] PROBLEM: What is the best way to bake brown and serve rolls?[/SIZE]
    [SIZE=-1] First, brush their tops with melted butter or margarine. Bake at the[/SIZE]
    [SIZE=-1] recommended temperature (on their package), but be careful of dark[/SIZE]
    [SIZE=-1] coated baking sheets. Dark coated baking sheets may cause the bottoms[/SIZE]
    [SIZE=-1] to burn before they are done. Bake brown and serve rolls at a high[/SIZE]
    [SIZE=-1] temperature to insure a crispy, flavorful crust.[/SIZE]
    [SIZE=-1] PROBLEM: Breads that are always too hard and heavy.[/SIZE]
    [SIZE=-1] Breads made from scratch or from a mix must have an internal[/SIZE]
    [SIZE=-1] temperature of about 80 degrees for the yeast to work properly. Cold[/SIZE]
    [SIZE=-1] dough will not expand properly. Make sure the bread rises in a warm[/SIZE]
    [SIZE=-1] draft free environment.[/SIZE]
    [SIZE=-1] PROBLEM: Bread that rises too fast in the pan.[/SIZE]
    [SIZE=-1] Use cool or cold water in the mix. The place you let the bread rise[/SIZE]
    [SIZE=-1] in bulk should be about 80 degrees. Place the dough in the refrigerator[/SIZE]
    [SIZE=-1] for a few minutes to cool down (while the dough is still in bulk form).[/SIZE]
    [SIZE=-1] PROBLEM: French bread that has a pale crust.[/SIZE]
    [SIZE=-1] Spray or paint the loaves with water (before cutting). Use an egg[/SIZE]
    [SIZE=-1] wash to make the crust really brown up. French bread must have a high[/SIZE]
    [SIZE=-1] temperature to bake properly. Check your oven to make sure the[/SIZE]
    [SIZE=-1] temperature is correct. Add a little sugar to the mix.[/SIZE]
    [SIZE=-1] PROBLEM: Tough pizza crust.[/SIZE]
    [SIZE=-1] Most of the time a pizza crust dough should be wet and sticky (use[/SIZE]
    [SIZE=-1] a little extra water). Toss in plenty of spices. Oil your pan with[/SIZE]
    [SIZE=-1] olive oil. Try baking the crust first, then add any topping and bake[/SIZE]
    [SIZE=-1] only to melt the cheese. Try dipping your fingers in olive oil when[/SIZE]
    [SIZE=-1] you flatten the crust in the pan. Use plenty of olive oil and the[/SIZE]
    [SIZE=-1] crust will be flavorful and crispy.[/SIZE]
    [SIZE=-1] PROBLEM: Bread loaves and rolls that are heavy and soggy in the middle.[/SIZE]
    [SIZE=-1] When everything else has been done right, maybe the unit weight is[/SIZE]
    [SIZE=-1] too heavy. Try making the pieces smaller and let them rise longer. [/SIZE]
    [SIZE=-1] PROBLEM: Bread loaves that cave in on their sides when removed from[/SIZE]
    [SIZE=-1] the pan.[/SIZE]
    [SIZE=-1] Always remove bread from the pan as soon as taken from the oven. The[/SIZE]
    [SIZE=-1] crust sweats and may fall. Make sure that you use Bread Flour in the[/SIZE]
    [SIZE=-1] mix. Weak flour will cause loaves to fall. Make sure the loaves are[/SIZE]
    [SIZE=-1] done. Thump the top and if the loaf sounds hollow, it is done. [/SIZE]
    [SIZE=-1] Setting (just baked) loaves in a cool draft of air will sometimes[/SIZE]
    [SIZE=-1] cause their sides to cave in. When the dough is allowed to rise too[/SIZE]
    [SIZE=-1] much before baking the loaves will sometimes collapse.[/SIZE]
    [SIZE=-1] PROBLEM: Soft crusty breads.[/SIZE]
    [SIZE=-1] The secret to good crusty breads is to use very little (if any) fats,[/SIZE]
    [SIZE=-1] egg yolks, milks or sugar in the mix. Always serve crusty breads as[/SIZE]
    [SIZE=-1] soon as they are baked for the best flavor and appearance. Use only[/SIZE]
    [SIZE=-1] Bread Flour and make sure the dough is on the stiff side rather [/SIZE]
    [SIZE=-1] than soft and sticky. However, some crusty breads are very sticky[/SIZE]
    [SIZE=-1] (excess water). These breads are made by using an extra warm dough[/SIZE]
    [SIZE=-1] and baking quickly at a high temperature.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Fruit Pies:[/SIZE]
    [SIZE=-1] * Save the drained juice from frozen or canned fruit and use[/SIZE]
    [SIZE=-1] fruit juice instead of water in your recipe. This is only a good[/SIZE]
    [SIZE=-1] idea if the juice does not have a lot of sugar in it.[/SIZE]
    [SIZE=-1] * Add fresh butter to your fruit pie filling after it has been[/SIZE]
    [SIZE=-1] cooked. Or dot pieces of butter over the fruit before you place[/SIZE]
    [SIZE=-1] on the top crust.[/SIZE]
    [SIZE=-1] * Don't cut apples pieces too thin when you are using fresh[/SIZE]
    [SIZE=-1] apples. Larger chunks will hold together and have more apple flavor.[/SIZE]
    [SIZE=-1] * Use a little red food color and a drop or two of almond extract[/SIZE]
    [SIZE=-1] in your cherry pies when you use fresh or canned cherries.[/SIZE]
    [SIZE=-1] * Use a little yellow food color and a teaspoon of lemon juice in[/SIZE]
    [SIZE=-1] your apricot and peach fruit pies. The lemon juice will enhance[/SIZE]
    [SIZE=-1] their flavor and also help keep a bright color.[/SIZE]
    [SIZE=-1] * Mix a few raisins with fresh chopped apples and make a easy,[/SIZE]
    [SIZE=-1] new apple pie.[/SIZE]
    [SIZE=-1] * Do not over-cook pie fillings, especially those with corn starch[/SIZE]
    [SIZE=-1] used as the thickener. The filling will break down and quickly become[/SIZE]
    [SIZE=-1] watery. Over cooking fillings made with flour will cause the filling[/SIZE]
    [SIZE=-1] to be thick.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Icings:[/SIZE]
    [SIZE=-1] * Use the icing as soon as it is made. All icing sets up quickly[/SIZE]
    [SIZE=-1] and either forms a crust or becomes very stiff.[/SIZE]
    [SIZE=-1] * Buy a icing spatula to apply icing. A good icing spatula will[/SIZE]
    [SIZE=-1] enable you to work faster and the results will look great.[/SIZE]
    [SIZE=-1] * Thin buttercream icing with evaporated milk or warm water. Use[/SIZE]
    [SIZE=-1] only a little liquid and use a icing spatula to mix in.[/SIZE]
    [SIZE=-1] * Thin cold chocolate buttercream icing with a little hot water[/SIZE]
    [SIZE=-1] or hot coffee. Use only a small amount and mix in with a icing spatula.[/SIZE]
    [SIZE=-1] * Always sprinkle toppings on while the icing is fresh, wet and[/SIZE]
    [SIZE=-1] sticky. When the icing is too dry for topping to stick, thin it[/SIZE]
    [SIZE=-1] with a little water or milk.[/SIZE]
    [SIZE=-1] * Store buttercream icing in an air tight container in the refrigerator.[/SIZE]
    [SIZE=-1] Fresh is best, so don't make buttercream icing in advance if possible.[/SIZE]
    [SIZE=-1] * Always let the buttercream warm to room temperature before thinning[/SIZE]
    [SIZE=-1] it down for use.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Chocolate Chip Cookies:[/SIZE]
    [SIZE=-1] * Always add the chocolate morsels last to the mix. It's best[/SIZE]
    [SIZE=-1] when they are very cold. Just barely stir the morsels in --[/SIZE]
    [SIZE=-1] don't over mix.[/SIZE]
    [SIZE=-1] * Cream the shortening and sugar well. All the rest of the[/SIZE]
    [SIZE=-1] ingredients can be just mixed in, but proper creaming of the[/SIZE]
    [SIZE=-1] shortening and sugar is important.[/SIZE]
    [SIZE=-1] * Make sure that your baking pans are cool between cookie batches.[/SIZE]
    [SIZE=-1] * Substitute cherry flavored morsels for 1/2 of the chocolate[/SIZE]
    [SIZE=-1] morsels for a new taste treat.[/SIZE]
    [SIZE=-1] * Drop your cookies extra thick (use an ice cream scoop), flatten[/SIZE]
    [SIZE=-1] the top a little, then place the cookie sheet in the refrigerator[/SIZE]
    [SIZE=-1] for twenty minutes. Take the sheet from the refrigerator and bake[/SIZE]
    [SIZE=-1] at 375 degrees until the cookie's edges are slightly brown and you[/SIZE]
    [SIZE=-1] will have a soft centered delight.[/SIZE]
    [SIZE=-1] * Warm cookies always taste better than cold ones. Heat releases[/SIZE]
    [SIZE=-1] the flavor of chocolate and nut-meats. Try warming cookies in your[/SIZE]
    [SIZE=-1] microwave oven for a few seconds or in a 300 degree oven for[/SIZE]
    [SIZE=-1] about 5 minutes.[/SIZE]
  • PacinoPacino Regular
    edited July 2011
    [SIZE=-1]Food Safety:[/SIZE]
    [SIZE=-1] - Barbecues and Picnics -[/SIZE]
    [SIZE=-1] * Try to plan just the right amount of foods to take. That way, you[/SIZE]
    [SIZE=-1] won't have to worry about the storage or safety of leftovers. [/SIZE] [SIZE=-1] * When taking foods off the grill, put them on a clean plate, not[/SIZE]
    [SIZE=-1] the same platter that held raw meat. [/SIZE]
    [SIZE=-1] * When preparing dishes like chicken or cooked meat salads, use[/SIZE]
    [SIZE=-1] chilled ingredients. In other words, make sure your cooked [/SIZE]
    [SIZE=-1] chicken has been cooked and chilled before it gets mixed with[/SIZE]
    [SIZE=-1] other salad ingredients. [/SIZE]
    [SIZE=-1] * It's a good idea to use a separate cooler for drinks, so the one[/SIZE]
    [SIZE=-1] containing perishable food won't be constantly opened and closed. [/SIZE]
    [SIZE=-1] * A cooler chest can also be used to keep hot food hot. Line the[/SIZE]
    [SIZE=-1] cooler with a heavy kitchen towel for extra insulation and place[/SIZE]
    [SIZE=-1] well wrapped hot foods inside. It's amazing how long the foods[/SIZE]
    [SIZE=-1] will stay not only warm, but hot. Try to use a cooler that is[/SIZE]
    [SIZE=-1] just the right size to pack fairly tightly with hot food so[/SIZE]
    [SIZE=-1] less heat escapes.[/SIZE]
    [SIZE=-1] * Wash ALL fresh produce thoroughly. When preparing[/SIZE]
    [SIZE=-1] lettuce, break into pieces - then wash.[/SIZE]
    [SIZE=-1] * Cook foods to the required minimum cooking temperatures:[/SIZE]
    [SIZE=-1] - 165 F > Poultry, poultry stuffing, and stuffed meat.[/SIZE]
    [SIZE=-1] - 158 F > Ground Beef, fish, and seafood.[/SIZE]
    [SIZE=-1] - 150 F > Pork and food containing pork.[/SIZE]
    [SIZE=-1] - 145 F > shell eggs and foods containing shell eggs.[/SIZE]
    [SIZE=-1] * Separate raw animal foods from other raw or ready-to-eat[/SIZE]
    [SIZE=-1] foods during storage and preparation.[/SIZE]
    [SIZE=-1] * Cool leftovers as quickly as possible. Reheat to [/SIZE]
    [SIZE=-1] 165 F before serving again.[/SIZE]
    [SIZE=-1] * BY ALL MEANS, REMEMBER THIS:[/SIZE]
    [SIZE=-1] Bacteria on food will rapidly multiply when left at a[/SIZE]
    [SIZE=-1] temperature between 45 F and 140 F. Avoid this danger[/SIZE]
    [SIZE=-1] zone as much as possible.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]General Shelf Lives For Common Items:[/SIZE]
    [SIZE=-1] Flour unopened: up to 12 months. Opened: 6-8 months.[/SIZE]
    [SIZE=-1] Sugar unopened: 2 years. Sugars do not spoil but eventually[/SIZE]
    [SIZE=-1] may change flavor.[/SIZE]
    [SIZE=-1] Brown sugar unopened: 4 months.[/SIZE]
    [SIZE=-1] Confectioners sugar unopened: 18 months.[/SIZE]
    [SIZE=-1] Solid shortening unopened: 8 months. Opened: 3 months.[/SIZE]
    [SIZE=-1] Cocoa unopened: indefinitely. opened: 1 year.[/SIZE]
    [SIZE=-1] Whole spices: 2-4 years. Whether or not opened.[/SIZE]
    [SIZE=-1] Ground spices: 2-3 years. Whether or not opened.[/SIZE]
    [SIZE=-1] Paprika, red pepper and chili powder: 2 years[/SIZE]
    [SIZE=-1] Baking soda unopened: 18 months. Opened: 6 months.[/SIZE]
    [SIZE=-1] Baking powder unopened: 6 months. Opened: 3 months.[/SIZE]
    [SIZE=-1] Cornstarch: 18 months. Whether or not opened.[/SIZE]
    [SIZE=-1] Dry pasta made without eggs unopened: 2 years.[/SIZE]
    [SIZE=-1] Opened: 1 year.[/SIZE]
    [SIZE=-1] Dry egg noodles unopened: 2 years.[/SIZE]
    [SIZE=-1] Opened: 1-2 months.[/SIZE]
    [SIZE=-1] Salad dressing unopened: 10-12 months.[/SIZE]
    [SIZE=-1] Opened: 3 months if refrigerated.[/SIZE]
    [SIZE=-1] Honey: 1 year. Whether or not opened.[/SIZE]
    [SIZE=-1] Ground, canned coffee unopened: 2 years.[/SIZE]
    [SIZE=-1] Opened: 2 weeks, if refrigerated.[/SIZE]
    [SIZE=-1] Jams, jellies and preserves unopened: 1 year.[/SIZE]
    [SIZE=-1] Opened: 6 months if refrigerated.[/SIZE]
    [SIZE=-1] Peanut butter unopened: 6-9 months.[/SIZE]
    [SIZE=-1] Opened: 2-3 months.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Deep-Frying Tips:[/SIZE]
    [SIZE=-1] * The oil must reach a good temperature to brown the exterior of[/SIZE]
    [SIZE=-1] the food quickly while cooking it. That temperature is almost[/SIZE]
    [SIZE=-1] always between 350F and 375F degrees. To be sure the oil is[/SIZE]
    [SIZE=-1] right use a frying thermometer.[/SIZE]
    [SIZE=-1] * Use canola oil for frying. It is low in saturated fat, has a[/SIZE]
    [SIZE=-1] high burning point, and does not detract from the flavor of[/SIZE]
    [SIZE=-1] the food you are frying.[/SIZE]
    [SIZE=-1] * Avoid crowding food that is deep-fat-fried. The food must be[/SIZE]
    [SIZE=-1] surrounded by bubbling oil, and you must keep the temperature[/SIZE]
    [SIZE=-1] from falling too much. If you add too much food to a small[/SIZE]
    [SIZE=-1] amount of oil, the temperature will plummet, and the food will[/SIZE]
    [SIZE=-1] wind up greasy and soggy.[/SIZE]
    [SIZE=-1] * Never fill the pot more than halfway with oil; this will[/SIZE]
    [SIZE=-1] prevent bubbling over when the food is added.[/SIZE]
    [SIZE=-1] * Dry food well with paper towels before adding to the pot;[/SIZE]
    [SIZE=-1] it helps reduce splattering.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Make Your Own Spice Mixes:[/SIZE]
    [SIZE=-1] FIVE SPICE POWDER[/SIZE]
    [SIZE=-1] 1 tsp. Ground cinnamon[/SIZE]
    [SIZE=-1] 1 tsp. Ground cloves[/SIZE]
    [SIZE=-1] 1 tsp. Fennel seed[/SIZE]
    [SIZE=-1] 1 tsp. Star anise[/SIZE]
    [SIZE=-1] 1 tsp. Szechwan peppercorns [/SIZE]
    [SIZE=-1] ITALIAN HERB SEASONING[/SIZE]
    [SIZE=-1] 1 tsp. Oregano[/SIZE]
    [SIZE=-1] 1 tsp. Marjoram[/SIZE]
    [SIZE=-1] 1 tsp. Thyme[/SIZE]
    [SIZE=-1] 1 tsp. Basil[/SIZE]
    [SIZE=-1] 1 tsp. Rosemary[/SIZE]
    [SIZE=-1] 1 tsp. Sage [/SIZE]
    [SIZE=-1] CINNAMON SUGAR[/SIZE]
    [SIZE=-1] 7/8 cup Granulated sugar[/SIZE]
    [SIZE=-1] 2 Tbsp. Ground cinnamon [/SIZE]
    [SIZE=-1] TAMARIND PASTE[/SIZE]
    [SIZE=-1] 1 tsp. Dates[/SIZE]
    [SIZE=-1] 1 tsp. Prunes[/SIZE]
    [SIZE=-1] 1 tsp. Dried apricots[/SIZE]
    [SIZE=-1] 1 tsp. Lemon juice [/SIZE]
    [SIZE=-1] CHILI POWDER[/SIZE]
    [SIZE=-1] 3 Tbsp. paprika[/SIZE]
    [SIZE=-1] 1 Tbsp. ground cumin[/SIZE]
    [SIZE=-1] 2 Tbsp. oregano[/SIZE]
    [SIZE=-1] 1 tsp. red or cayenne pepper[/SIZE]
    [SIZE=-1] 1/2 tsp. garlic powder[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Barbecue Tips[/SIZE]
    [SIZE=-1] * Approximately 30 minutes prior to grilling, prepare the charcoal[/SIZE]
    [SIZE=-1] fire so coals have time to reach medium temperature. At medium,[/SIZE]
    [SIZE=-1] the coals will be ash-covered. To check the temperature of the[/SIZE]
    [SIZE=-1] coals, spread the coals in a single layer. CAREFULLY hold the[/SIZE]
    [SIZE=-1] palm of your hand above the coals at cooking height. Count the[/SIZE]
    [SIZE=-1] number of seconds you can hold your hand in that position before[/SIZE]
    [SIZE=-1] the heat forces you to pull it away: approximately 4 seconds for[/SIZE]
    [SIZE=-1] medium heat. Position the cooking grid and follow recipe directions.[/SIZE]
    [SIZE=-1] * Never place meat directly over an open flame. An open flame is an[/SIZE]
    [SIZE=-1] indication of incomplete combustion, the fire will discolor the[/SIZE]
    [SIZE=-1] meat by leaving a black carbon residue on the meat. Actually an[/SIZE]
    [SIZE=-1] open flame has a lower temperature than coals that are glowing red.[/SIZE]
    [SIZE=-1] * Whenever barbecuing, use tongs to turn the meat. A fork should[/SIZE]
    [SIZE=-1] never be used. For it will punch holes in the flesh and allow[/SIZE]
    [SIZE=-1] the natural juices to escape and loose flavor and become chewy.[/SIZE]
    [SIZE=-1] * Tomato and/or sugar based BBQ sauces should be added only at the[/SIZE]
    [SIZE=-1] end of the grilling process. These products will burn easily and[/SIZE]
    [SIZE=-1] are seldom considered an internal meat flavoring. Once added, the[/SIZE]
    [SIZE=-1] meat should be turned often to minimize the possibility of burning.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Household Tips:[/SIZE]
    [SIZE=-1] Stubborn stains can be removed from non-stick[/SIZE]
    [SIZE=-1] cookware by boiling, 2 tablespoons of baking soda, 1/2 cup vinegar,[/SIZE]
    [SIZE=-1] and 1 cup of water for ten minutes. Before using the pan again,[/SIZE]
    [SIZE=-1] season it with salad oil.[/SIZE]
    [SIZE=-1] Burnt food can be removed from a glass baking[/SIZE]
    [SIZE=-1] dish by spraying it with oven cleaner and letting it soak for[/SIZE]
    [SIZE=-1] 30 minutes. The burnt-on residue will be easier to wipe off.[/SIZE]
    [SIZE=-1] Whenever you empty a jar of dill pickles,[/SIZE]
    [SIZE=-1] use the left-over juice to clean the copper bottoms of your pans.[/SIZE]
    [SIZE=-1] Just pour the juice in a large bowl, set the pan in the juice[/SIZE]
    [SIZE=-1] for about 15 minutes. Comes out looking like new.[/SIZE]
    [SIZE=-1] To restore color and shine to an aluminum pan, boil some apple peels[/SIZE]
    [SIZE=-1] in it for a few minutes, then rinse and dry.[/SIZE]
    [SIZE=-1] Instead of using expensive silver cleaners, put a dab of toothpaste[/SIZE]
    [SIZE=-1] on a clean rag and rub it on your precious possession. After you've[/SIZE]
    [SIZE=-1] rubbed it in, just clean it with another clean rag.[/SIZE]
    [SIZE=-1] Your silver will look like new.[/SIZE]
    [SIZE=-1] To clean copper bottoms on pots and pans, simply open a can of tomato[/SIZE]
    [SIZE=-1] soup paste, rub it on and scrub then rinse. If you do this weekly,[/SIZE]
    [SIZE=-1] your pots and pans stay shiny clean. This is a very inexpensive[/SIZE]
    [SIZE=-1] way to clean copper and brass items![/SIZE]
    [SIZE=-1] Stains and sediment in cut glass or hobnob bowls or vases respond[/SIZE]
    [SIZE=-1] to olive oil. Pour some in and let stand until the stains or[/SIZE]
    [SIZE=-1] sediment disappear. [/SIZE]
    [SIZE=-1] Clean eyeglasses; Wipe each lens with a drop of vinegar.[/SIZE]
    [SIZE=-1] When preparing lunches for your children (or anyone), try "drinkable" ice packs: Fill a 12-ounce plastic bottle about halfway with drinking water and freeze it[/SIZE]
    [SIZE=-1]overnight, tilting the bottle so the water will freeze at an angle (if you freeze it straight up, the expanded water will make the bottle bulge). Next morning pack the lunch, add more drinking water to the bottle, and stick it in the lunch box to keep the food cool and be melted enough to drink by lunchtime.[/SIZE]
    [SIZE=-1](back to top of page)[/SIZE]
    [SIZE=-1]Miscellaneous Tips:[/SIZE]
    [SIZE=-1] * To slice meat into thin strips, as for Chinese dishes -[/SIZE]
    [SIZE=-1] partially freeze and it will slice easily.[/SIZE]
    [SIZE=-1] * A roast with the bone in will cook faster than a boneless roast -[/SIZE]
    [SIZE=-1] the bone carries the heat to the inside of the roast quicker.[/SIZE]
    [SIZE=-1] * For a juicer hamburger add cold water to the beef before grilling[/SIZE]
    [SIZE=-1] (1/2 cup to 1 pound of meat).[/SIZE]
    [SIZE=-1] * To keep cauliflower white while cooking -[/SIZE]
    [SIZE=-1] add a little milk to the water.[/SIZE]
    [SIZE=-1] * Let raw potatoes stand in cold water for at least half an hour[/SIZE]
    [SIZE=-1] before frying to improve the crispness of french-fried potatoes.[/SIZE]
    [SIZE=-1] * Buy mushrooms before they "open." When stems and caps are attached[/SIZE]
    [SIZE=-1] snugly, mushrooms are truly fresh.[/SIZE]
    [SIZE=-1] * Lettuce keeps better if you store in refrigerator without washing[/SIZE]
    [SIZE=-1] first so that the leaves are dry. Wash the day you are going to use.[/SIZE]
    [SIZE=-1] * Do not use metal bowls when mixing salads.[/SIZE]
    [SIZE=-1] Use wooden, glass or china. [/SIZE]
    [SIZE=-1] * A Perfect Pastry Crust? In your favorite recipe, substitute a[/SIZE]
    [SIZE=-1] 4:1 ratio of lard:butter.[/SIZE]
    [SIZE=-1] * To make your own corn meal mix: combine 1 cup corn meal, 1 cup[/SIZE]
    [SIZE=-1] all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking[/SIZE]
    [SIZE=-1] powder. You can store it in a tightly covered container for[/SIZE]
    [SIZE=-1] up to 6 months.[/SIZE]
    [SIZE=-1] * It's important to let a roast -- beef, pork, lamb or poultry --[/SIZE]
    [SIZE=-1] sit a little while before carving. That allows the juices to[/SIZE]
    [SIZE=-1] retreat back into the meat. If you carve a roast too soon,[/SIZE]
    [SIZE=-1] much of its goodness will spill out onto the carving board.[/SIZE]
    [SIZE=-1] * Microwave a lemon for 15 seconds and double the juice you get[/SIZE]
    [SIZE=-1] before squeezing.[/SIZE]
    [SIZE=-1] * Microwave garlic cloves for 15 seconds and the skins slip[/SIZE]
    [SIZE=-1] right off. [/SIZE]
    [SIZE=-1] * When slicing a hard boiled egg, try wetting the knife just before[/SIZE]
    [SIZE=-1] cutting. If that doesn't do the trick, try applying a bit of[/SIZE]
    [SIZE=-1] cooking spray to the edge.[/SIZE]
    [SIZE=-1] * Rescue stale or soggy chips and crackers: Preheat the oven to[/SIZE]
    [SIZE=-1] 300F. Spread the chips or crackers in a single layer on a[/SIZE]
    [SIZE=-1] baking sheet and bake for about 5 minutes. Allow to cool,[/SIZE]
    [SIZE=-1] then seal in a plastic bag or container.[/SIZE]
    [SIZE=-1] * The best way to store fresh celery is to wrap it in aluminum[/SIZE]
    [SIZE=-1] foil and put it in the refrigerator--it will keep for weeks.[/SIZE]
    [SIZE=-1] * Store freshly cut basil on your kitchen counter in a glass[/SIZE]
    [SIZE=-1] with the water level covering only the stems. Change the[/SIZE]
    [SIZE=-1] water occasionally. It will keep for weeks this way,[/SIZE]
    [SIZE=-1] even develop roots! Basil hates to be cold, so NEVER put[/SIZE]
    [SIZE=-1] it in the refrigerator. Also, regular cutting encourages[/SIZE]
    [SIZE=-1] new growth and healthier plants. [/SIZE]
    [SIZE=-1] * A dampened paper towel or terry cloth brushed downward on a cob of[/SIZE]
    [SIZE=-1] corn will remove every strand of corn silk. [/SIZE]
    [SIZE=-1] * Fresh eggs' shells are rough and chalky; old eggs are smooth and[/SIZE]
    [SIZE=-1] shiny. [/SIZE]
    [SIZE=-1] * No "curly" bacon for breakfast when you dip it into cold water[/SIZE]
    [SIZE=-1] before frying. [/SIZE]
    [SIZE=-1] * When working with dough, don't flour your hands; coat them with[/SIZE]
    [SIZE=-1] olive oil to prevent sticking.[/SIZE]
    [SIZE=-1] * Use a gentle touch when shaping ground beef patties. Overhandling[/SIZE]
    [SIZE=-1] will result in a firm, compact texture after cooking. Don't press[/SIZE]
    [SIZE=-1] or flatten with spatula during cooking.[/SIZE]
    [SIZE=-1] * Never heat pesto sauce - the basil will turn black and taste bitter.[/SIZE]
    [SIZE=-1] * Butter pie pastry scraps: sprinkle with cinnamon and sugar, and[/SIZE]
    [SIZE=-1] bake like cookies.[/SIZE]
    [SIZE=-1] * A jar lid or a couple of marbles in the bottom half of a double-boiler[/SIZE]
    [SIZE=-1] will rattle when the water gets low and warn you to add more before[/SIZE]
    [SIZE=-1] the pan scorches or burns. [/SIZE]
    [SIZE=-1] * When mincing garlic, sprinkle on a little salt so the pieces won't[/SIZE]
    [SIZE=-1] stick to your knife or cutting board. [/SIZE]
    [SIZE=-1] * If your cake recipe calls for nuts, heat them first in the oven,[/SIZE]
    [SIZE=-1] then dust with flour before adding to the batter to keep them from[/SIZE]
    [SIZE=-1] settling to the bottom of the pan. [/SIZE]
    [SIZE=-1] * Noodles, spaghetti and other starches won't boil over if you rub[/SIZE]
    [SIZE=-1] the inside of the pot with vegetable oil. [/SIZE]
    [SIZE=-1] * Brown gravy in a hurry with a bit of instant coffee straight from[/SIZE]
    [SIZE=-1] the jar... no bitter taste, either. [/SIZE]
    [SIZE=-1] * To hasten the cooking of foods in a double boiler, add salt to the[/SIZE]
    [SIZE=-1] water in the outer boiler. [/SIZE]
    [SIZE=-1] * Stuff a miniature marshmallow in the bottom of a sugar cone to[/SIZE]
    [SIZE=-1] prevent ice cream drips.[/SIZE]
    [SIZE=-1] * To keep potatoes from budding, place an apple in the bag with the[/SIZE]
    [SIZE=-1] potatoes.[/SIZE]
    [SIZE=-1] * Cure for headaches: Take a lime, cut it in half and rub it on your[/SIZE]
    [SIZE=-1] forehead. The throbbing will go away.[/SIZE]
    [SIZE=-1] * Don't throw out all that leftover wine: Freeze into ice cubes for[/SIZE]
    [SIZE=-1] future use in casseroles and sauces.[/SIZE]
    [SIZE=-1] * If you have a problem opening jars: Try using latex dishwashing[/SIZE]
    [SIZE=-1] gloves. They give a on-slip grip that makes opening jars easy.[/SIZE]
    [SIZE=-1] * Add a little lemon and lime to tuna to add zest and flavor to tuna[/SIZE]
    [SIZE=-1] sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich[/SIZE]
    [SIZE=-1] instead of tomatoes. Use mustard instead of mayo to cut the fat[/SIZE]
    [SIZE=-1] and add a tang.[/SIZE]
    [SIZE=-1] * Instead of the water your recipe calls for, try juices, bouillon,[/SIZE]
    [SIZE=-1] or water you've cooked vegetables in. Instead of milk, try[/SIZE]
    [SIZE=-1] buttermilk, yogurt or sour cream. It can add a whole new flavor[/SIZE]
    [SIZE=-1] and improve nutrition. [/SIZE]
    [SIZE=-1] * Steak Sauce With A Kick: Deglaze your frying pan (after searing your[/SIZE]
    [SIZE=-1] New York steaks) with brandy. Add two tablespoons of butter, a little[/SIZE]
    [SIZE=-1] white wine and a splash of Grand Marnier. Serve over steaks -[/SIZE]
    [SIZE=-1] you'll never use steak sauce again.[/SIZE]
    [SIZE=-1] * When browning ground meat, brown several pounds and drain. Divide[/SIZE]
    [SIZE=-1] evenly in freezer containers and freeze. Unthaw in microwave for[/SIZE]
    [SIZE=-1] quick fixing next time.[/SIZE]
    [SIZE=-1] * Ground spices really should be replaced every 6 months or so![/SIZE]
    [SIZE=-1] Unless you know you will use them up fairly quickly, buy a bottle[/SIZE]
    [SIZE=-1] in partnership with a friend and split the contents.[/SIZE]
    [SIZE=-1] You'll each benefit from fresh spices.[/SIZE]
    [SIZE=-1] * Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems[/SIZE]
    [SIZE=-1] pointed down and they will stay fresher, longer.[/SIZE]
    [SIZE=-1] * Place green fruits in a perforated plastic bag. The holes will allow[/SIZE]
    [SIZE=-1] air to circulate while retaining the ethylene gas that fruits[/SIZE]
    [SIZE=-1] produce during ripening.[/SIZE]
    [SIZE=-1] * Marshmallows won't dry out when frozen.[/SIZE]
    [SIZE=-1] * Poke a hole in the middle of the hamburger patties while shaping them.[/SIZE]
    [SIZE=-1] The burgers will cook faster and the holes will disappear when done.[/SIZE]
    [SIZE=-1] * For fluffier, whiter rice, add one teaspoon of lemon juice per quart of[/SIZE]
    [SIZE=-1] water. To add extra flavor and nutrition to rice, cook it in liquid[/SIZE]
    [SIZE=-1] reserved from cooking vegetables.[/SIZE]
    [SIZE=-1] * Cheese won't harden if you butter the exposed edges before storing. [/SIZE]
    [SIZE=-1] * Sausage patties rolled in flour before frying won't crack open[/SIZE]
    [SIZE=-1] during cooking.[/SIZE]
    [SIZE=-1] * Two drops of yellow food coloring added to boiling noodles will[/SIZE]
    [SIZE=-1] make them look homemade.[/SIZE]
    [SIZE=-1] * When separating eggs, break them into a funnel. The whites will[/SIZE]
    [SIZE=-1] go through leaving the yolk intact in the funnel.[/SIZE]
    [SIZE=-1] * Fresh fish freeze well in a milk carton filled with water.[/SIZE]
    [SIZE=-1] * Make your own celery flakes. Just cut and wash the leaves from the[/SIZE]
    [SIZE=-1] celery stalks; place them in the oven on low heat or in the hot sun[/SIZE]
    [SIZE=-1] until thoroughly dry. Crumble and store in an air-tight container. [/SIZE]
    [SIZE=-1] * When picking a melon, smell it for freshness and ripeness.[/SIZE]
    [SIZE=-1] Check to see that the fruit is heavy in weight and that the[/SIZE]
    [SIZE=-1] spot on the end where it has been plucked from the vine is soft.[/SIZE]
    [SIZE=-1] * When tossing a salad with a basic vinaigrette, always make the[/SIZE]
    [SIZE=-1] vinaigrette at least 1/2 hour ahead of time and let the mixture[/SIZE]
    [SIZE=-1] sit to allow the flavors to marry. Pour the vinaigrette down[/SIZE]
    [SIZE=-1] the side of the bowl, not directly on the greens, for a more[/SIZE]
    [SIZE=-1] evenly dressed salad.[/SIZE]
    [SIZE=-1] * For the perfect boiled egg, cover eggs with cold water and[/SIZE]
    [SIZE=-1] a pinch of salt. Bring the water to a full boil. Remove the[/SIZE]
    [SIZE=-1] pan from the heat and cover. Let the eggs sit for 8-9 minutes.[/SIZE]
    [SIZE=-1] Drain the water and place the eggs in ice water to cool to[/SIZE]
    [SIZE=-1] stop the cooking process.[/SIZE]
    [SIZE=-1] * When braising meat, cook it at a low temperature for a long[/SIZE]
    [SIZE=-1] time to keep the meat tender and have it retain all the juices.[/SIZE]
    [SIZE=-1] * When cooking any kind of strawberry dessert, add a splash of[/SIZE]
    [SIZE=-1] aged Balsamic vinegar to the recipe to enhance the flavor[/SIZE]
    [SIZE=-1] of the strawberries.[/SIZE]
    [SIZE=-1] * For fresh flavor in orange juice add the juice of one lemon.[/SIZE]
    [SIZE=-1] * Tenderize pot roast or stewing meat by using two cups of[/SIZE]
    [SIZE=-1] hot tea as a cooking liquid. [/SIZE]
    [SIZE=-1] * When making roux for a recipe, make extra and keep in[/SIZE]
    [SIZE=-1] the refrigerator for future use. [/SIZE]
    [SIZE=-1] * Chefs pound meat not to tenderize the meat, but to help[/SIZE]
    [SIZE=-1] even the meat so it cooks evenly. [/SIZE]
    [SIZE=-1] * To remove egg shells from a batter, use the remaining shell[/SIZE]
    [SIZE=-1] to attract the piece.[/SIZE]
    [SIZE=-1] * If a recipe calls for 1 cup sour cream, you may substitute[/SIZE]
    [SIZE=-1] 1 cup cottage cheese blended until smooth with 1 tablespoon[/SIZE]
    [SIZE=-1] lemon juice and 1/3 cup buttermilk.[/SIZE]
    [SIZE=-1] * When using fresh herbs such as dill, chives, parsley, etc.,[/SIZE]
    [SIZE=-1] hold them together in small bunches and snip with kitchen[/SIZE]
    [SIZE=-1] scissors. It is a lot faster this way, and you'll find the[/SIZE]
    [SIZE=-1] herbs will be light and fluffy, not bruised and wet as they[/SIZE]
    [SIZE=-1] often get when chopped. [/SIZE]
    [SIZE=-1] * When going on a picnic, keep sandwiches from becoming soggy[/SIZE]
    [SIZE=-1] by packing lettuce and condiments in separate containers.[/SIZE]
    [SIZE=-1] Add them to sandwiches just before serving. [/SIZE]
    [SIZE=-1] * Maple-flavored syrup, commonly found on the shelves in the[/SIZE]
    [SIZE=-1] store and in restaurants, is actually corn syrup flavored[/SIZE]
    [SIZE=-1] with a bit of pure maple syrup to keep the cost down. [/SIZE]
    [SIZE=-1] * Thaw fish in milk for fresher flavor[/SIZE]
    [SIZE=-1] * Put meat used for stir frying in freezer for 45 min. to 1 hr. to make[/SIZE]
    [SIZE=-1] slicing easier. [/SIZE]
    [SIZE=-1] * You can correct greasy gravy by adding a little baking soda to it. [/SIZE]
    [SIZE=-1] * If you need only 1/2 an onion, save the root half. It will last longer. [/SIZE]
    [SIZE=-1] * Keep popcorn fresh and encourage more kernels to pop by storing in[/SIZE]
    [SIZE=-1] the freezer.[/SIZE]
    [SIZE=-1] * Lemons stored in a sealed jar of water will produce twice the juice.[/SIZE]
    [SIZE=-1] * Use paper bags rather than plastic to store lettuce and celery in the[/SIZE]
    [SIZE=-1] crisper. They will stay fresh longer. [/SIZE]
    [SIZE=-1] * Bread will stay fresh longer if a celery rib is stored with it in the[/SIZE]
    [SIZE=-1] package. [/SIZE]
    [SIZE=-1] * Save butter wrappers in the freezer to use for greasing pans when baking. [/SIZE]
    [SIZE=-1] * To keep salt from clogging in the shaker, add 1/2 teaspoon of uncooked rice.[/SIZE]
    [SIZE=-1] * If guests are coming and you're behind making dinner, throw some onions on[/SIZE]
    [SIZE=-1] to saute and your kitchen will smell wonderful and homey. [/SIZE]
    [SIZE=-1] * Egg whites should always be at room temperature before whipping.[/SIZE]
    [SIZE=-1] Be certain there is no yolk in the whites and that the bowl and[/SIZE]
    [SIZE=-1] beaters are perfectly clean. Cream, on the other hand, should be[/SIZE]
    [SIZE=-1] well-chilled. For the largest volume, chill the bowl and beaters[/SIZE]
    [SIZE=-1] before whipping. [/SIZE]
    [SIZE=-1] * When using spaghetti, keep in mind that 8 ounces of uncooked[/SIZE]
    [SIZE=-1] pasta makes 4 cups cooked.[/SIZE]
    [SIZE=-1] * When using all-purpose flour, keep in mind that one pound flour[/SIZE]
    [SIZE=-1] is the equivalent to 4 cups.[/SIZE]
    [SIZE=-1] * When using dried beans and peas, keep in mind that 1 cup dry beans[/SIZE]
    [SIZE=-1] or peas makes 2 1/2 cups cooked.[/SIZE]
    [SIZE=-1] * When using rice, keep in mind that 1 cup of uncooked long-grain[/SIZE]
    [SIZE=-1] white rice makes 3 cups cooked.[/SIZE]
    [SIZE=-1] * When using granulated sugar, keep in mind that one pound sugar[/SIZE]
    [SIZE=-1] is the equivalent to 2 cups. [/SIZE]
    [SIZE=-1] * Ultimate Disposable Pastry Bag:[/SIZE]
    [SIZE=-1] Take a heavy-duty zipper-seal plastic bag and snip off[/SIZE]
    [SIZE=-1] one corner, making a slightly curved cut. Using a standard[/SIZE]
    [SIZE=-1] two-piece plastic coupler (available wherever cake decorating[/SIZE]
    [SIZE=-1] supplies are sold), insert the larger piece into the hole.[/SIZE]
    [SIZE=-1] Choose a tip and secure it with the coupler's ring. Fill the[/SIZE]
    [SIZE=-1] bag and zip the top closed. Decorate away, then remove the[/SIZE]
    [SIZE=-1] coupler/tip assembly and toss the bag. No messy cleanup! [/SIZE]
    [SIZE=-1] * One way to preserve the flavor of fresh herbs is to make herb butter.[/SIZE]
    [SIZE=-1] Let the butter soften, then add finely chopped herbs in any[/SIZE]
    [SIZE=-1] combination, abbout 2 to 4 tablespoons per stick of butter. The[/SIZE]
    [SIZE=-1] butter freezes well, and you can serve it spread on French bread[/SIZE]
    [SIZE=-1] or with seafood or chicken.[/SIZE]
    [SIZE=-1] * Pancakes are lighter and fluffier when you substitute club soda[/SIZE]
    [SIZE=-1] for milk in the batter.[/SIZE]
    [SIZE=-1] * Before opening a package of bacon, roll it. This helps separate[/SIZE]
    [SIZE=-1] the slices for easy removal of individual slices.[/SIZE]
    [SIZE=-1] * Drain deep fried foods on brown paper grocery bags as opposed to[/SIZE]
    [SIZE=-1] paper towels to retain crispness.[/SIZE]
    [SIZE=-1] * Whenever possible, warm your dinner plates slightly in the oven[/SIZE]
    [SIZE=-1] before serving so the meal stays a little bit hotter.[/SIZE]
    [SIZE=-1] * To make lighter and fluffier mashed potatoes, add a pinch or two[/SIZE]
    [SIZE=-1] of baking powder to the potatoes before whipping.[/SIZE]
    [SIZE=-1] * Cookies will spread if your dough is too pliable by allowing butter[/SIZE]
    [SIZE=-1] to get too soft. If your cookies are spreading too much, try[/SIZE]
    [SIZE=-1] refrigerating the dough for a couple of hours before baking.[/SIZE]
    [SIZE=-1] * Cookie dough can be frozen up to three months in an airtight[/SIZE]
    [SIZE=-1] container or refrigerated three to four days.[/SIZE]
    [SIZE=-1] * Check cookies at minimum baking time.[/SIZE]
    [SIZE=-1] * Let cookies cool completely before storing. Store different types[/SIZE]
    [SIZE=-1] of cookies in separate containers so they'll keep their original[/SIZE]
    [SIZE=-1] flavor and texture.[/SIZE]
    [SIZE=-1] * Marinate red meats in wine to tenderize.[/SIZE]
    [SIZE=-1] * Marinate chicken in buttermilk to tenderize.[/SIZE]
    [SIZE=-1] * Use margarine instead of butter to panfry or saute.[/SIZE]
    [SIZE=-1] Butter burns quickly.[/SIZE]
    [SIZE=-1] * Instead of adding raw garlic to sauces, saute the garlic[/SIZE]
    [SIZE=-1] first for a milder flavor.[/SIZE]
    [SIZE=-1] * Thaw frozen meat and poultry in the refrigerator and not on[/SIZE]
    [SIZE=-1] the kitchen counter where bacteria can grow.[/SIZE]
    [SIZE=-1] * Add a small amount of lemon juice to the artichoke cooking[/SIZE]
    [SIZE=-1] water to retain the color of the artichoke.[/SIZE]
    [SIZE=-1] * A low-calorie solution for high-fat frying of corn tortillas is[/SIZE]
    [SIZE=-1] to place them in the oven, directly on the rack. Bake at 350 F,[/SIZE]
    [SIZE=-1] to desired crispness. The tortillas will automatically fold over[/SIZE]
    [SIZE=-1] into taco shell form with just a little postioning help.[/SIZE]
    [SIZE=-1] * A simple way to sharpen kitchen shears: cut a piece of steel wool.[/SIZE]
    [SIZE=-1] * Don't just keep dental floss in your medicine cabinet. Keep some[/SIZE]
    [SIZE=-1] in the kitchen. It's a great tool. Unflavored dental floss is[/SIZE]
    [SIZE=-1] often better than a& knife to cleanly cut all kinds of soft foods,[/SIZE]
    [SIZE=-1] soft cheese, rolled dough, layered cake and cheesecake.[/SIZE]
    [SIZE=-1] * If lettuce starts turning a little brown (but not slimy) it may[/SIZE]
    [SIZE=-1] not be suitable for salads, but it is for sauteing. Sauteed[/SIZE]
    [SIZE=-1] salad greens like lettuce, radicchio, and endive make an unusual[/SIZE]
    [SIZE=-1] but tasty side dish. Saute lettuces just as you would spinach.[/SIZE]
    [SIZE=-1] Cook them quickly in a little olive oil, minced garlic, and salt.[/SIZE]
    [SIZE=-1] They taste great, and you cant tell that the greens were once[/SIZE]
    [SIZE=-1] a little brown.[/SIZE]
  • -SpectraL-SpectraL Will Faggert
    edited July 2011
    +1 post count << [not spam]
  • LouisCypherLouisCypher Regular
    edited July 2011
    Could you be a little more clear on how you cook Spam Spectral?
  • LouisCypherLouisCypher Regular
    edited July 2011
    Its sounds like you are wretching. Do you mean you use your stomach acid as a marinade?
  • -SpectraL-SpectraL Will Faggert
    edited July 2011
    post count +2

    suck asses bitches
  • edited July 2011
    Fuck, take a couple of days off and I miss spanking spectral, thanks all! And wow, that is some funky copypasta Pacino, did you bang Martha Stewart while no one was looking?, lots of good info there!, thanks man!(even though I suspect it is some strange, but highly informative, form of trollery)
  • -SpectraL-SpectraL Will Faggert
    edited July 2011
    Thats the kind that really gets ya though, but it helps somehow :confused:
    That's not trolling. That's just spam posting from a useless spreader of garbage. Trolls aren't members who drop pointless shit out of their ass 24 hours a day. And once they've absolutely ruined all your forums here, you can take some consolation that you were just too stupid to tell the diff.
  • edited July 2011
    I did consider deleting them as spam, but the info is on topic despite the obvious copypasta, and the info is valid, regardless of the source, or the motivation for posting it, I might just edit it into a series of drop downs though, and pull the links to the original site.

    C/O
    "property is theft"
  • PacinoPacino Regular
    edited July 2011
    Could you be a little more clear on how you cook Spam Spectral?

    lol
  • edited August 2011
    DON'T FORGET TO BRING A TOWEL
  • jehsiboijehsiboi Kanga Rump Ranga
    edited September 2011
    Dont add salt to lentils when cooking them. They wont get soft.
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