The kitchen, as always, remains the hardest part of the house to conquer. What with all the everyday hassle and buzzle needed in preparing food for the family. Throw in a bunch or two of special occasions (birthday, anniversary, weekend get-together) and youre ready to throw in the towel. Well, alls not lost yet. The tips we have here might just do trick!
Best thaw in town. No waiting for frozen hash browns to thaw if you put them in a lightly greased glass pieplate and microwave on High about 4 minutes or until thawed as much as you need.
Keep the beans tender. Dont add salt, vinegar, lemon or tomatoes when cooking dried beans until they reach the tenderness the recipe requires. Adding these ingredients will cause the beans to harden and take longer to tenderize.
Chili-singed fingers? Cool that fire off by dipping them in a little milk or buttermilk.
Whens my steak done? The most critical point when preparing steak is when you remove it from the heat source it keeps on cooking internally for a few minutes. Use an instant-read thermometer to test 135º is rare; 145º is medium rare; 155º is medium (good grief, you dont really want well-done, do you? Thats shoe-leather!).
Fresh out of pastry bags? Do this. Use a large sealable plastic bag (Zip-Loc) and ladle in your filling or frosting. Snip a hole in one corner with a pair of scissors and press on the bag (just aim it right!). This is great for manicotti and jumbo shells.
Cast-iron care. Remove any labels, then hand wash with a mild detergent and thoroughly dry. Coat the inside surface with shortening or vegetables oil, including the sides. Place the greased pan upside down on the top rack of a 300-degree oven for 1 hour (put a baking sheet or pieces of foil on the bottom rack to catch any drippings). Let the skillet cool slowly in the oven. Store uncovered in a dry place.
Clean your meringue bowl first. A dirty mixing bowl to whip up meringue is equal to an unwhipped glop! First, put about 1 tablespoon of white vinegar and 1 teaspoon of white vinegar and 1 teaspoon of salt into the bowl; then use a paper towel to scour the entire inside of the bowl with the mixture. Then be sure to wipe the wires of the whisk with the same paper towel.
Good way to clean chicken pieces. Put chicken pieces into large bowl; add about 2 cups white vinegar and toss to coat well. Let stand about 5 minutes; then drain thoroughly. No need to rinse.
Pan care. Use your pan often, which develops a deep black shiny patina, and becomes practically non-stick. After each use, wash the pan with mild dishwashing soap; dry thoroughly then place inside a 300-degree preheated oven for about 20 minutes to completely dry out. Allow the pan to cool. Rub it with a very thin coating of vegetable oil.