Tag: kitchen
group name: drinksandapps
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August 21, 2008 06:01 PM EDT --
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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April 10, 2008 12:49 PM EDT --
If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.
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August 18, 2008 06:28 PM EDT --
When using a broiler to cook steaks, pre-heat oven until it's really hot. This will sear the outside of the meat and keep the juices in. And don't use a fork to turn the steaks, use tongs or a . . . more
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January 10, 2008 04:37 PM EST --
Want to try making your favorite recipe in the crockpot instead of the oven? Here's how to convert conventional oven cooking times into crockpot cooking times---
Conventional Oven . . . more
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February 16, 2008 07:01 PM EST --
You are making dinner in the crock pot and it smells awesome! Every now and then you stop by the pot, open the lid and take a sniff. The crock pot is a lot like a little oven. When you lift . . . more
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August 16, 2008 03:00 PM EDT --
If you want to use soy milk for baking instead of cow's milk, it can be interchanged freely in baking and cooking, although remember that it is sweeter than cows milk therefore your recipe will taste . . . more
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December 30, 2007 06:49 PM EST --
Thaw whipped topping in the microwave. A 4 1/2 ounce carton will thaw in 1 minute on the defrost setting. It should be slightly firm in the center but it will blend well when stirred.
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January 03, 2008 01:51 PM EST --
Whenever you have extra broth, pour it into a plastic ice cube tray and freeze. Once frozen they can be removed and stored in the freezer in a plastic bag. They can be added to soups or used to saute foods. . . . more
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January 10, 2008 04:21 PM EST --
Fresh eggs may be hard to peel. Use eggs stored 7-10 days. To help make peeling easier, cool eggs immediately in cold water after cooking. To remove the shell, crackle eggs by tapping gently all over. . . . more
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January 22, 2008 02:54 PM EST --
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit . . . more
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January 24, 2008 04:04 PM EST --
Soups, stews and chili can be frozen for up to 3 months. If you freeze in individual servings, you can take them to work and when lunch rolls around your soup should be thawed and you can microwave it. . . . more
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February 17, 2008 05:39 PM EST --
Sort and remove any bruised or damaged fruit or vegtables from bunches or baskets as soon as possible, being in contact with spoiled items can cause good produce to go bad quicker. . . . more
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March 04, 2008 03:10 PM EST --
Add moistness and taste to any chocolate cake-homemade or from a box-with a spoonful of white distilled vinegar. This will not effect the taste of the cake.
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March 20, 2008 01:36 PM EDT --
Line your cookie sheets with parchment paper before you bake cookies. Just toss the sheets away afterwards and there's no clean-up. Parchment sheets also make great liners for layering cookies . . . more
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April 10, 2008 12:34 PM EDT --
When making muffins, mix your ingredients in a juice pitcher so you can pour the mixture easily into each muffin tin. Result? Save time, and fewer drips.
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April 17, 2008 11:44 AM EDT --
Chopped fruit and nuts will disperse more evenly in cake batter if they're lightly floured before adding them.
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April 24, 2008 01:20 PM EDT --
Peel a banana from the bottom and you won't have to pick the little "strings" off of it.
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April 29, 2008 05:39 PM EDT --
When baking a chocolate dessert with a crust, dust the crust with chocolate powder (like Nestles Quik) or cocoa, before adding the filling. This will help keep your crust from becoming soggy and will . . . more
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May 04, 2008 01:06 PM EDT --
Bring eggs to room temperature before boiling. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, . . . more
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May 04, 2008 01:32 PM EDT --
You can make pie crust dough in advance and freeze it. Pie crust dough freezes better in a ball than rolled-out dough. A ball takes up little room in the freezer and it won't be broken when Wrap . . . more
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