- Stop water from boiling over.
To keep pans from boiling over when
cooking, add a thin layer of butter around the rim of the pan. This works well
for rice, pasta and potatoes.
- Reduce grease splatters.
Few things are messier than splattering grease.
And if it gets on your skin it can be painful. Reduce grease splatters by
sprinkling hot grease with salt prior to adding the food to be fried. If this is
not completely effective, you can buy grease splatter shields at kitchen stores.
3.Easily grate cheese.
Make grating cheese a snap by tossing your cheese into
the freezer for an hour before shredding. This will make the cheese hard
enough to grate without compromising the taste or texture.
4.Make perfect gravy for turkey.
Looking for the perfect gravy to have with
your holiday turkey? A great tip from the pros is to use tea! Boil a large pot of
water and when you put the turkey in the oven add two orange pekoe tea bags.
Let the tea steep on top of the stove until the turkey is done then add it to the
juices in the pan. Thicken with a mixture of flour and water or cornstarch.
5.Keep chicken broth handy. Not only is chicken broth an easy way to add
flavor to sauces, it can also be used to add moisture to dry stuffing. And the
unsalted variety can be used to tame over-salty gravy without diluting the
flavor.
6.A flavorful alternative to sour cream.
Out of sour cream, or looking for
something different? Consider a quick crème fraiche, which can be made from
one cup of buttermilk and three cups of heavy cream. Mix them together and
let them sit on your counter for about three days. Then store it in the
refrigerator for as long as two weeks.
7.Reduce the power of garlic and onion
Sometimes you don’t want a
strong garlic or onion taste. Get a milder flavor by sautéing them in butter or
olive oil for a few minutes prior to adding them to other foods. This will
release their natural sweetness and give a wonderful flavor.
- An easy way to peel ginger root.
To easily peel ginger root, place it in the
freezer for an hour before use and then remove the skin with a sharp knife. Or,
try using the edge of a spoon when peeling room temperature ginger root
9.Fix lumpy sauces.
Is your sauce too lumpy? Remove it from the heat
