Slice or chop strong onions and soak in a bowl of water with 1 t. white vinegar for 15-20 minutes to make them milder.
Heat collander in hot water before draining pasta to prevent sticking.
To keep ears of corn its tastiest, stand ears upright in tall container with ends cut and about 1-inch water until ready to cook them.
Stir eggs while boiling to keep yolks centered.
To add volume to your cake mix, stir in 1 T. meringue powder before preparing as directed.
Melt chocolate chips and pour into bottoms of ice cream cones to prevent dripping.
Spray knife to make ?clean? custard, meringue or cream pie slices.
Substitute sugar for flour when preparing cake pans - no more white spots from greasing and flouring - no need to frost!
Brush eggplant slices with egg whites to prevent them from sucking up all that grease when frying! Less fat!
Place spuds in the fridge a day before peeling, cutting and baking fries (for oven fries) to make them carmelize and crisp.
Cook pancakes in clarified butter so that pancakes do not have that ?burned? look.
Spread a thin layer of mustard over roasts to help rubs adhere and giving a crisp crust and intensifies flavor.
Refrigerate olive oil and it will thicken for a delicious spread on bread and toast instead of butter.
Make your own ?ring? cake pan by placing clean, empty metal food can in center of deep cake pan; fill can with dried beans. Grease pan and outside of can as recipe directs; pour batter around pan.
Store natural-style peanut butter on its side - the oil will float to the side, instead of the top, making it easier to mix in.
Slightly under cook pasta, then simmer it in sauce until tender to make it absorb more flavor.
Store mushrooms, unwashed, in paper bag in fridge - the bag lets out the moisture that turns then slimy.
Seed jalapenos with a vegetable peeler - scoop seeds right out.
|