Helpful Hints

 

Helpful Hints

 

  • Meat, fish, and poultry are easier to cut when partially frozen.
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  • To remove fish or onion odors from your hands, rub with vinegar.
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  • Flute cucumber slices by pulling fork firmly down length or cucumber. Continue around cucumber. Slice.
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  • Before storing lettuce, twist out core—after hitting it hard against side of the sink- then, run under cold water and drain.
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  • Do not salt before serving- salt causes salad to wilt.
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  • Dip a tomato into boiling water, using a slotted spoon, then into cold water and it will peel easily.
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  • Revive wilted salad greens in a bath of water and ice cubes.
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  • Always remove tops of carrots, beets, and turnips before storing.
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  • To make carrots curls, use a potato peeler to get long, thin slices. Curl around your finger, fasten with toothpick, and place in ice water for several hours.
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  • To divide an egg, crack into cup, beat with fork and measure it with tablespoon.
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  • Use yogurt in place of sour cream to reduce fat intake.
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  • Use whipped margarine for spreading. It is lower in fat and calorie content than the unwhipped kind.
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  • Brush gelatin molds lightly with vegetable oil for easy removal from molds.
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  • Add a tablespoon or two of cooking oil to the water before cooking spaghetti. It helps keep the pot from boiling over.
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  • To prevent “skin” from forming on top of pudding, cover the top of the glass or bowl with plastic wrap.
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  • To tint coconut, place a few drops of food coloring and the coconut in a jar. Cover tightly and shake well.
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  • Shelled nuts should be refrigerated and will keep indefinitely in the freezer.
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  • To cut dried fruits, marshmallows or gum drops, dip kitchen shears into hot water repeatedly.
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  • Dip fruits in orange or lemon juice to keep from discoloring.
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  • If raisins or other dried fruits become to dry, steam them for a few minutes over boiling water.
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  • Never add fresh pineapple to gelatin. It contains an enzyme that prevents the gelatin from congealing. Use canned pineapple.
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  • Using firm hand pressure, roll lemons across your countertop before squeezing, to get the maximum amount of juice.
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  • Put in a few grains of rice in the salt shaker for easy pouring.
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  • To keep brown sugar moist, put it in a tightly covered jar with a slice of apple on a piece of waxed paper or a slice of bread.
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  • Do not refrigerate honey, because cold hastens granulation. If it does granulate, place the uncovered container of honey in a pan of hot water to reliquefy it.
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  • Honey is easy to measure when the cup or spoon is warmed or oiled.
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  • Foods containing honey brown rapidly when baking; watch closely to prevent burning.
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  • If you have trouble removing cookies or cake from pan, return to a 350 oven for 2 minutes, then remove from pan immediately.
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  • Always cool cookies thoroughly before storing in a closed container and you will avoid sogginess.
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  • To keep raisins and nuts from sinking to the bottom of the batter while baking, dip them in flour before adding to batter.