Category: Grub Garage
Cooking Rice: Add a little lemon juice to white rice while it is cooking to
keep it white and fluffy. Add butter to prevent it from boiling over.
Crockpot Cooking: Spray the inside of the crock pot with "Pam" or an
equivalent before putting the food in----makes clean up much easier.
Easy Chopped Parsley: Freeze parsley in a ziplock bag. When frozen, rub bag
between your hands and the parsley will not need chopping.
Even Slices: Use an egg slicer to slice strawberries, olives and mushrooms.
Slices are more even and the slicing goes quicker.
Freezer Breakfasts: When making pancakes for breakfast, make a double or
triple batch. Let the extras cool, then cut up into bite sized portions. Freeze
on a cookie sheet for about an hour. Then put them all into a freezer bag.
On school days, just take out the amount you need, microwave for 45 seconds,
pour some syrup into a short glass or cup, and you have warm pancake dippers!
Grating Cheese: When grating cheese, always spray the grater with non-stick
cooking spray first....cheese just slips off and clean up is a breeze.
Muffin Tip: Muffins will slide right out of tin pans if you first place the
hot pan on a wet towel.
Opening Stubborn Jars: If you have a problem opening jars try using latex
dishwashing gloves. They give a non-slip grip that makes opening jars easy.
Perfect Size Cookies: Using a melon baller to spoon out cookie dough. This
gives them a uniform look and size. It also keeps your fingers clean.
Perfect Size Muffins: Use an ice cream scoop (the kind with the sweep) to
fill muffin cups before baking. It's much neater than trying to pour the
batter,
and you'll get a perfectly sized muffin every time!
Separating Eggs: When separating eggs, break them into a funnel. The whites
will go through leaving the yolk intact in the funnel.
Sifting: Use a kitchen strainer to sift flour if you do not have a sifter.
Gently shake the strainer back and forth until the dry product has worked its
way through. Works with powdered sugar too!
Whipped Cream: To speed the process of whipping cream, chill the mixing
bowl and beaters in the refrigerator for 10 to 15 minutes beforehand.
if you're making white sauce and it goes lumpy, stir in 2/3 ice cubes.