recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This
keeps it from burning and tasting bitter.
meat baster to make perfect pancakes every time.
the best and prettiest chocolate shavings, use white or milk chocolate; they are softer in
texture and curl better.
gelatin hold its shape when unmolded, add a teaspoon of white vinegar to the recipe.
piece of plastic wrap on the surface of cooked pudding or pie filling immediately after
pouring to prevent a skin from forming.
chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking
to the processor.
meringue pie cleanly by coating both sides of the knife lightly with butter.
mashed potatoes fluffier, add a pinch of baking soda along with the butter and milk.
flour tortillas for easy dumplings! Cut into strips and add to boiling broth, a few at a
time so they do not stick together. Delicious!
add a pinch of baking powder to powdered sugar when making frosting, it will stay creamy
and not harden or crack.
applesauce for half of the amount of vegetable oil called for in your baking recipes will
reduce the fat content. (Or use all applesauce, which produces a low-cal, moist product!)
piece of plastic wrap the length of your pan for ease in pressing down those crispy rice
treats, no more messy hands! (Try this with any bottom crumb layer to be pressed in a
cooking oatmeal, coat the pan with non-stick cooking spray. It keeps the oatmeal from
boiling over and sticking to the pan.
find honey, corn syrup and molasses much easier to measure if you remove their lids and
microwave for 30 to 45 seconds at 100% power. That's for a 12-ounce bottle. Smaller
amounts need even less time.
you're out of brown sugar, try substituting an equal amount of granulated sugar plus 1/4
cup molasses (light or dark) for every cup of white sugar.
shrimp curl into a semicircle they're done. When tightly coiled, they're overdone.
mushrooms quickly and uniformly, use an egg slicer.