Kitchen tips
Stubborn stains can be removed from non-stick cookware by boiling, 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using the pan again, season it with salad oil. Burnt food can be removed from a glass baking dish by spraying it with oven cleaner and letting it soak for 30 minutes. The burnt-on residue will be easier to wipe off.
Whenever you empty a jar of dill pickles,use the left-over juice to clean the copper bottoms of your pans. Just pour the juice in a large bowl, set the pan in the juice for about 15 minutes. Comes out looking like new.
To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes, then rinse and dry.
Instead of using expensive silver cleaners, put a dab of toothpaste on a clean rag and rub it on your precious possession. After you've rubbed it in, just clean it with another clean rag. Your silver will look like new.
To clean copper bottoms on pots and pans, simply open a can of tomato
soup paste, rub it on and scrub then rinse. If you do this weekly, your pots and pans stay shiny clean. This is a very inexpensive way to clean copper and brass items!
Stains and sediment in cut glass or hobnob bowls or vases respond to olive oil. Pour some in and let stand until the stains or sediment disappear.
Clean eyeglasses; Wipe each lens with a drop of vinegar.
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 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.
* To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
* A roast with the bone in will cook faster than a boneless roast -the bone carries the heat to the inside of the roast quicker.
* For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
* To keep cauliflower white while cooking - add a little milk to the water.
* Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
* Buy mushrooms before they "open." When stems and caps are attached
snugly, mushrooms are truly fresh.
* Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.
* Do not use metal bowls when mixing salads. Use wooden, glass or china.
* A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.
* To make your own corn meal mix: combine 1 cup corn meal, 1 cupall-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.
* It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
* Microwave a lemon for 15 seconds and double the juice you get before squeezing.
* Microwave garlic cloves for 15 seconds and the skins slip right off.
* When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
* Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.
* The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.
* Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so NEVER put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.
* A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
* Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
* No "curly" bacon for breakfast when you dip it into cold water before frying.
* When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.
* Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.
Whenever you empty a jar of dill pickles,use the left-over juice to clean the copper bottoms of your pans. Just pour the juice in a large bowl, set the pan in the juice for about 15 minutes. Comes out looking like new.
To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes, then rinse and dry.
Instead of using expensive silver cleaners, put a dab of toothpaste on a clean rag and rub it on your precious possession. After you've rubbed it in, just clean it with another clean rag. Your silver will look like new.
To clean copper bottoms on pots and pans, simply open a can of tomato
soup paste, rub it on and scrub then rinse. If you do this weekly, your pots and pans stay shiny clean. This is a very inexpensive way to clean copper and brass items!
Stains and sediment in cut glass or hobnob bowls or vases respond to olive oil. Pour some in and let stand until the stains or sediment disappear.
Clean eyeglasses; Wipe each lens with a drop of vinegar.
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 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.
* To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
* A roast with the bone in will cook faster than a boneless roast -the bone carries the heat to the inside of the roast quicker.
* For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
* To keep cauliflower white while cooking - add a little milk to the water.
* Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
* Buy mushrooms before they "open." When stems and caps are attached
snugly, mushrooms are truly fresh.
* Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.
* Do not use metal bowls when mixing salads. Use wooden, glass or china.
* A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.
* To make your own corn meal mix: combine 1 cup corn meal, 1 cupall-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.
* It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
* Microwave a lemon for 15 seconds and double the juice you get before squeezing.
* Microwave garlic cloves for 15 seconds and the skins slip right off.
* When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
* Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.
* The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.
* Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so NEVER put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.
* A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
* Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
* No "curly" bacon for breakfast when you dip it into cold water before frying.
* When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.
* Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.
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