Bacon: Rinse bacon under cold water before frying. This reduces the amount the bacon shrinks by almost 50%
Candy: Try to make your candy on dry days. The candy does not set as well on humid or rainy days.
Eggs: The simplest way to tell is an egg is fresh it to observe it's shell. If it's rough and chalky, it's fresh. If it's smooth and shiny, it's old. You can also place an egg in cold salted water. If it sinks, it's fresh. If it floats, it's old. To tell if an egg is hard boiled or raw, spin it. A hard-boiled egg will spin. A raw egg will wobble. It is easier to separate eggs when they are cold.
Peppers: When buying fresh peppers, choose those that are a little wrinkled but still unblemished. Wrinkling indicates mellowness.
Tomatoes: Never refrigerate a tomato that is not fully ripe. Most tomatoes sold in stores are still ripening, and would benefit from a few days on the counter. Cold temperatures alter the fruit's flavor and stop the ripening process. Once ripe, a tomato can be refrigerated for several days.
Celery: Wrap celery in aluminum foil when putting in the refrigerator, and it will keep for weeks.
Cheese: To easily shred cheese, let sit in freezer for 30 minutes. The firmer cheese is less likely to make a melted mess on your grater.
Frosting Tips: Add a pinch of baking soda to your frosting and the frosting will stay moist and prevent cracking.Fudge: Using a wooden spoon when making fudge is best.
Soups: Place a lettuce leaf in a pot of greasy soup or pan of greasy gravy - it'll absorb the grease - then, remove the leaf from the pot and discard. Place a raw potato in a pot of salty soup - it'll absorb some of the salt - then, remove the potato from the pot and discard.
Wok Cooking: Don't stir ingredients as you add them to a wok. You'll cool the wok and make the food greasy.
Roasts: Roasts should be allowed to "rest" 10-15 minutes after being removed from the oven. This allows the juices to settle before carving.
Soy Sauce: Use light (slightly sweeter) soy sauce for marinades; use dark (slightly heavier) soy sauce for cooking and sauces.
Grilling On Skewers: When using wooden skewers for kebabs, soak in cold water for 10-30 minutes to prevent them from burning. Thread shrimp onto skewers lengthwise so they won't curl as they grill. They're also less likely to fall into the fire.
Cast Iron Pans: To gently and effectively clean your cast iron skillets after most uses, wipe out excess food with a dry paper towel, then sprinkle salt inside the pan. Wipe clean with a clean, dry paper towel. The salt acts as an abrasive to scratch off any stuck-on particles of food without using soap and water, which can remove your seasoning.
Stuck-On Food in Pots, Pans, and Crockpots: Fill the pan with water and place a fabric softener sheet in the water. Allow the pan to soak overnight. The food will wipe right out!
Candy: Try to make your candy on dry days. The candy does not set as well on humid or rainy days.
Eggs: The simplest way to tell is an egg is fresh it to observe it's shell. If it's rough and chalky, it's fresh. If it's smooth and shiny, it's old. You can also place an egg in cold salted water. If it sinks, it's fresh. If it floats, it's old. To tell if an egg is hard boiled or raw, spin it. A hard-boiled egg will spin. A raw egg will wobble. It is easier to separate eggs when they are cold.
Peppers: When buying fresh peppers, choose those that are a little wrinkled but still unblemished. Wrinkling indicates mellowness.
Tomatoes: Never refrigerate a tomato that is not fully ripe. Most tomatoes sold in stores are still ripening, and would benefit from a few days on the counter. Cold temperatures alter the fruit's flavor and stop the ripening process. Once ripe, a tomato can be refrigerated for several days.
Celery: Wrap celery in aluminum foil when putting in the refrigerator, and it will keep for weeks.
Cheese: To easily shred cheese, let sit in freezer for 30 minutes. The firmer cheese is less likely to make a melted mess on your grater.
Frosting Tips: Add a pinch of baking soda to your frosting and the frosting will stay moist and prevent cracking.Fudge: Using a wooden spoon when making fudge is best.
Soups: Place a lettuce leaf in a pot of greasy soup or pan of greasy gravy - it'll absorb the grease - then, remove the leaf from the pot and discard. Place a raw potato in a pot of salty soup - it'll absorb some of the salt - then, remove the potato from the pot and discard.
Wok Cooking: Don't stir ingredients as you add them to a wok. You'll cool the wok and make the food greasy.
Roasts: Roasts should be allowed to "rest" 10-15 minutes after being removed from the oven. This allows the juices to settle before carving.
Soy Sauce: Use light (slightly sweeter) soy sauce for marinades; use dark (slightly heavier) soy sauce for cooking and sauces.
Grilling On Skewers: When using wooden skewers for kebabs, soak in cold water for 10-30 minutes to prevent them from burning. Thread shrimp onto skewers lengthwise so they won't curl as they grill. They're also less likely to fall into the fire.
Cast Iron Pans: To gently and effectively clean your cast iron skillets after most uses, wipe out excess food with a dry paper towel, then sprinkle salt inside the pan. Wipe clean with a clean, dry paper towel. The salt acts as an abrasive to scratch off any stuck-on particles of food without using soap and water, which can remove your seasoning.
Stuck-On Food in Pots, Pans, and Crockpots: Fill the pan with water and place a fabric softener sheet in the water. Allow the pan to soak overnight. The food will wipe right out!
