Cooking Tips
- After stewing a chicken for diced meat for casseroles,
etc., let cool in broth before cutting into chunks - it will have twice
the flavor.
- To slice meat into thin strips, as for Chinese dishes
- partially freeze and it will slice easily.
- 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.
- 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 juicer hamburger add cold water to the beef before
grilling (½ cup to 1 pound of meat).
- To freeze meatballs, place them on a cookie sheet until
frozen. Place in plastic bags 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.
- When cooking cabbage, place a small tin cup or can half
full of vinegar on the stove near the cabbage. It will absorb all odor
from it.
- Potatoes soaked in salt water for 20 minutes before baking
will bake more rapidly.
- Let raw potatoes stand in cold water for at least half
an hour 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 of lemon juice in the water will whiten
boiled potatoes.
- Buy mushrooms before they "open." When stems
and caps are attached snugly, mushrooms are truly fresh.
- Do not use metal bowls when mixing salads. Use wooden,
glass or china.
- Lettuce keeps better if you store in refrigerator without
washing first so that the leaves are dry. Wash the day you are going to
use.
- To keep celery crisp - stand it up in a pitcher of cold,
salted water and refrigerate.
- Don't despair if you've over salted the gravy. Stir in
some instant potatoes and you'll repair the damage. Just add a little more
liquid to offset the thickening.
