Kitchen ideas 1

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Why Didn't I Think of That
published by The Wimmer Companies, Inc
ISBN 1-882232-15-1

: If your cake recipe calls for nuts, heat them first in the : oven, then dust with flour before adding to the batter to : keep them from settling to the bottom of the pan.

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: Three unshelled pecans added to cooking turnips or other : greens will keep any scent from going throughout the house.

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: To hasten the cooking of foods in a double boiler, add salt : to the water in the outer boiler.

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: Scalding tomatoes, peaches or pears in boiling water before : peeling makes skins slip right off.

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: A jar lid or a couple of marbles in the bottom half of a : double-boiler will rattle when the water gets low and warn : you to add more before the pan scorches or burns.

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: Dull aluminum pots and pans will brighten after you boil a : handful of apple parings in them.

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: To clean the inside of a glass container, put ten or twelve : BB shots into it along with good, soapy lather. Shake : vigorously, then finish the job with a bottle brush. The : BB's do a good job of cleaning out those tiny spots you : can't get to.

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: 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.

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: Overnight soaking in liquid household bleach will rid a : kitchen sponge of odors and remove any food stains at the : same time.

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: A meringue pie can be covered with waxed paper or plastic : wrap without sticking if you first grease the paper with : margarine.

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: Lettuce wrapped in paper towels rather than a cloth before : refrigerating will prevent and rusting of the leaves.

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: When mincing garlic, sprinkle on a little salt so the pieces : won't stick to your knife or cutting board.

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: Add a pinch of salt to over-perked coffee to take away the : bitter taste.

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: Add a pinch or two of baking powder to mashed potatoes to : make them extra fluffy.

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: A pinch or two of flour added to the grease in which you've : just fried bacon or sausage will keep it from popping out : and burning you when you start to fry your eggs.

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: Make your own cookbook by investing in a photo album with : see-through plastic pages, then organize and insert into the : pages any recipes you've clipped from magazines or : newspapers.

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: Add a pinch of baking soda in steeping tea to keep it from : getting cloudy.

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: Baking soda will rescue cream that's beginning to turn. Add : a small quantity to prevent curdling or a sour taste.

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: Soupy whipped cream can be saved if you add an egg white, : chill thoroughly, then re-beat.

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: More heavy cream than you need? Whip it, then drop it by the : spoonful onto aluminum foil and freeze. Once frozen, store : the rosettes in freezer bags and use for garnishing at some : future date.

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: Noodles, spaghetti and other starches won't boil over if you : rub the inside of the pot with vegetable oil.

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: A pastry blender is ideal for chopping hard boiled eggs or : mashing potatoes.

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: Crush crackers for pie crust or toppings with no mess. Toss : crackers into a bread wrapper and roll with the rolling pin.

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: Brown gravy in a hurry with a bit of instant coffee straight : from the jar...no bitter taste, either.

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Submitted By DIANE LAZARUS On 12-05-94

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