1. Choose older eggs While chefs generally seek out the freshest ingredients possible, eggs are an exception – if they’re straight-from-the-farm fresh, they’re hard to peel. But since no one wants an old egg either, the pros use this test. Place the egg in a measuring cup with water. If it stands on end, it’s… Continue Reading…
Tip of the Day: Hard Boiled Eggs
July 25, 2012 Leave a Comment
Tip of the Day: Kitchen Tip
July 21, 2012 Leave a Comment
Too much salt in your food? Food too sweet? If you’ve added too much salt to a recipe, there are several solutions: 1) add a little sugar 2) in soups or stews, a raw potato slice added to the mixture will absorb the salt 3) a second batch can be made, omitting the salt,… Continue Reading…
Tip of the Day: Kitchen Tip
July 9, 2012 4 Comments
How do you reheat pizza? Reheating in the microwave makes it soggy. I don’t want to turn my oven on just to reheat pizza. And it’s a pain to drag my toaster oven out from it’s hiding place for something like this. So what do you do? Use a frying pan! Yep, nice and… Continue Reading…
Tip of the Day: Kitchen Tip
July 8, 2012 Leave a Comment
Forgot to make your potato or pasta salad until the last minute? And now you don’t have time to chill it? To chill potato or pasta salad quickly place the bowl in the freezer for a short time to start chilling. Twenty minutes in the freezer eqauals about an hour in the fridge .
Tip of the Day: Kitchen Tip
July 7, 2012 Leave a Comment
Do you know the difference between cubing and dicing? Cubing means to cut the food into uniform pieces, usually about 1/2 inch on all sides. Dicing is similar to cubing, except the pieces are smaller 1/8 to 14 inch on all sides!
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