Over the years I have collected many cooking ideas and helpful tips through various media and I would like to take this opportunity to share them with my friends on the Internet. Each week I will be adding cooking ideas and tips. If you would like to include some helpful tips, please e-mail them to the address below. Happy Cooking!
1-Storing cookies: Unfrosted cookies should be stored in a tightly covered container. Frosted cookies should be stored in a single layer in a covered container. Thin crisp cookies should be stored in a loosely covered container if the climate in your area is dry and in a tightly covered container if the climate in your area is damp and humid. Freezing cookies: Unfrosted cookies can be frozen for up to 12 months. When freezing cookies, separate each layer of cookies with plastic wrap. Freeze frosted cookies uncovered until they feel firm to touch. Pack each cookie in a single layer in an airtight container lined with plastic wrap or foil. Frosted cookies can be frozen for up to 12 months.
2-Here are some useful hints in creating/serving delicious appetizers to your guests. Corkscrew olives: Hold pitted olive upright between thumb and index finger, turn counter-clockwise while slicing thin, continuous strip from top to bottom. This looks nice on open-faced sandwiches. Gherkin fans: Cut into thin parallel slices almost to the end. Spread and press uncut end carefully to hold fan in place. Radish roses: With a sharp knife, cut thin, shallow petals around outside almost to the bottom, and repeat for a second layer of petals. Then make 2 or 3 cuts in the center. Place in cold water overnight to blossom. Carrot curls: Slice paper-thin slices lengthwise from carrots. Crisp in ice water to curl. Other ideas: *Cut tops from green peppers and hollow out. Use as containers for dips. *Carefully cut about one inch from top of round pumpernickel or cornbread. Scoop out bread, leaving a wall of about one inch. Use as a container for hot hors d'oeuvres. Replace top and keep hot in oven until needed.
3-Here is a table of common food equivalents.
4-Here are a few miscellaneous hints I have encountered in my years of cooking. (1)To skin a tomato easily, place a fork through the stem end, plunge into boiling water, and then into cold. Break skin from blossom end and peel back. (2) An easy substitute for one cup of white sauce is 3/4 cup condensed cream of mushroom soup blended with 1/4 cup cold water. (3) For fancy ice cubes, place red and green maraschino cherries in compartments of ice cube tray. Fill with water and freeze.
5-Here are some more miscellaneous hints. (1) To avoid diluting punches and other beverages, make juice cubes. Just pour fruit juice into ice cube trays and freeze. (2) Store coffee in refrigerator or freezer to keep it fresh longer (3) When frying, cover your skillet with a colander. This will help prevent fat from spattering, allow food to brown, and steam to escape.
6-Calorie-Wise Flavor Enhancers: Flavors can be enhanced by increasing the amount of seasonings and herbs when fats and sugars are decreased. You can give "spark" to your herbs by soaking them in a tablespoon of white wine or chicken broth before adding them to any recipe. You also can toss fresh herbs with a squeeze of fresh lemon juice to add abundant flavor to food.
7-Calorie-Wise Cooking Tips: The following tips are ways to cut down on calories while cooking your favorite dish. (1) Nonstick skillets offer a nonfat, calorie-wise cooking method. (2) When a small amount of fat is needed in skillets, use nonstick cooking sprays. The sprays are quick and easy to use with few calories. (3) Microwave cooking is also a great way to cook with fewer calories. Most foods are prepared using a small amount of water instead of oil. (4) Remove excess fat and skin from meats and poultry before cooking. This allows more of the seasoning or marinade flavors to penetrate the meat. (5) Keep a large glass of ice water handy while cooking. Drink the water instead of sampling your cooking. As a result, you will save calories and enjoy a guilt-free, calorie-wise meal.
8-Problems with "runny" cream pie fillings: Here is a suggestion I found to overcome the "runny" cream pie blues. Make sure after the egg yolks are added to your cream pie mixture that you cook the cream pie filling sufficiently. Insufficient cooking can result in the pie filling breaking down when it is cooled. Here is one suggestion, combine the sugar, cornstarch or flour in a heavy saucepan..gradually add milk..and cook over medium-high heat until mixture is thickened and bubbly..reduce your heat..cook, stirring mixture for 2 more minutes..remove from heat and add approximately 1 cup hot liquid to the beaten egg yolks..return to saucepan..cook, stirring mixture for another 2 minutes..pour into baked pie shells.
9-Having trouble with marshmallows sticking to your fingers when making Rice Krispies treats. Try running your hands under cold water before pressing the mixture into your pan.
10-There is a way to cut an onion without all those tears. Here's how. (a) Refrigerate onion a few hours before cutting. (b) Cut onion top off, peel down only the papery outer onion skin. Don't pierce the onion. Leave root end intact while slicing or chopping (c) Hold the onion under cold running water while you peel it.
11-There are many types of onions. Can you name them all? Can you distinguish between them? I know I couldn't tell them apart until I found some helpful information. (a) An all-purpose yellow onion are usually very pugent raw, milder when they are cooked. (b) Spanish onions are sweeter than yellow onions and are very good sauteed. (c) Red onions help bring color and zip to your favorite garden salad. (d) White onions, often called pearl onions, may be creamed or used in your favorite stew (e) Sweet specialty onions include Vidalia (my favorite), Sweet Imperial, Walla Walla, and Texas Sweet. These onions are best raw or lightly cooked.
12- Do you have a lingering food odor in your microwave oven?? Try this home remedy. Take 3 lemon slices and place them into a microwave safe bowl. Add about a cup of water and bring to a boil. It will take about 3 minutes to boil in your microwave oven. Leave bowl inside the microwave oven for about 10 minutes longer. Then using a sponge, clean the inside of your microwave with the lemony water.
13- Some thoughts on cherries: Did you know that (1)Tart cherries are an excellent source of vitamin A and potassium. (2) You can store unused canned cherries in your refrigerator for up to 10 days in a plastic container with a tight lid. (3) Cherries will keep in your freezer for 1 year. Once you thaw these cherries, you need to use them quickly or store them in their syrup/juice or else they will begin to discolor. Thawed cherries will keep in your refrigerator for 3 to 5 days.
14- The best way to heat a soft tortilla is in your oven or microwave oven. (1) If you want to heat them in your microwave oven, place the tortilla shells between two paper towels. Microwave one to two shells at a time on high for 15-20 seconds. (2) If you want to heat them in your oven, wrap the tortilla shells in foil. Heat in 350 degree oven for approximately 10 minutes.
15- Do you know how you can keep bananas from turning black in your favorite banana cream pie? Try this idea. To keep bananas as fresh-looking as possible: (1) Slice bananas just prior to pouring the cream filling into the pie crust....or....(2) Dip the sliced bananas into a little lemon juice; then blot dry before placing them over the bottom of the pie crust.
To Linda's Cooking Ideas and Tips (Page 2)
