there an instance when you feel your kitchen IQ seems to dip below average?
Don't fret. It is a normal occurrence to be hit by the proverbial 'high and low'
of things. All you have to do is read on for the hints we have here guaranteed
to recharge your culinary 'low-batt' mode…
stir ingredients as you add them to a wok. You'll cool the wok and make the food
To chill foods quickly put them in your freezer for 20 to 30 minutes rather than
longer in the refrigerator.
Next time you fry foods, try placing a small cup of bleach nearby. The bleach
absorbs much of the "fried" odor (that would otherwise linger for
days!) Be sure to clearly mark the cup and keep it out of children's reach.
A small amount of baking soda added to gravy will eliminate excess grease.
Keep your cutting board from slipping, by placing a thin layer of damp paper
towels underneath to anchor it to the work surface.
Most casseroles can be made up to 24 hours in advance and refrigerated. Be sure
to add 15 to 20 minutes to the cooking time to compensate.
spattering while sautéing.
To prevent spattering and burns while sautéing, tilt the pan away from you to
pool the oil every time you and more food, then lay the pan flat again. You can
also add a few sprinkles of salt to the pan to prevent spattering.
Remove some of the fat in soups by adding a lettuce leaf to the pot. Remove the
leaf after the fat removal. Place a raw potato in salty soup; it will absorb the
soups and sauces.
The thicken soups or sauces, try one of the following methods: Reduce the soup
or sauce by cooking it longer. This will result in a thicker mixture with
stronger flavor. Or add arrowroot, a tasteless powder available on the spice
aisle. Arrowroot will thicken your dish, but does not perform well at high
temperatures. Or add a mixture of cornstarch and water. While this thickens
well, it can produce a chalky taste. Or add roux. Cook equal parts of butter and
flour until the mixture reaches a golden brown color. Add the mixture to your
soup or sauce for added richness and thickness.