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General Cooking Tips

Posted by on Dec. 21, 2010 at 9:33 AM
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 After stewing a chicken and before dicing the meat for casseroles, etc, let cool in broth before cutting into chunks. It will have twice the flavor this way.

General cooking tips slicing raw meat.
To slice uncooked meat into thin strips, partially freeze and it will slice easily.
(remembering to always cut meats across the grain)

A roast with the bone in will cook faster than a boneless roast. The bone carries the heat to the inside of the roast quicker.

General cooking tips for cooking a tender roast.
Never cook a roast cold. Let stand for at least an hour at room temperature. Brush with oil before and during roasting. The oil will seal in the juices.

For a juicier hamburger, add a bit of cold water to the beef before grilling. (1/2 cup to 1 pound of meat)

To freeze foods that you wish to keep separated such as meatballs, place them on a cookie sheet until frozen. Place frozen meatballs into a plastic bag and they will stay separated so that you may remove as many as you want.


To keep cauliflower white while cooking, add a little milk to the water.

When boiling corn, add sugar to the water instead of salt. Salt will toughen the corn.

To ripen tomatoes, put them in a brown paper bag in a dark pantry and they will ripen overnight.

Do not use soda to keep vegetables green, it destroys Vitamin C.

Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.

In general a great cooking tip to make crispy french fries.
Let raw potatoes stand in cold water for at least 30 minutes before frying to improve the crispness of French fried potatoes.

Use greased muffin tins as molds when baking stuffed green peppers.

A few drops of lemon juice in the water will whiten the color of boiled potatoes.

Buy mushrooms before they “open”. When the mushroom stems and caps are attached snugly, mushrooms are truly fresh.

Do not use metal bowls when mixing salads. Instead use wooden, glass or china bowls.


Kari

by on Dec. 21, 2010 at 9:33 AM
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