November Week 1, November 1 - 3 Tips and Helpful Hints Week
This is a very short week, so thought we could use it to post helpful hints and tips. I have collected hints and tips these for years and will pull out some of my most used/useful to me to post that seem to relate to the upcoming Holiday Season. Hope you enjoy and contribute. So here we go.
When ready to cook fresh asparagus, leave the rubber bands on the asparagus. Pull up one bottom stalk and bring up until it snaps off; then do another one. Then just use a knife to cut the bottoms of the asparagus off level with the longest broken stalk. America's Test Kitchen
When using a cutting board, put a paper towel which sticks out under it, then as you chop unusable portions off, scrape onto the paper towel. When through, just pick up paper towel with trash and throw away. America's Test Kitchen
Baking pies in a Pyrex plate on a pizza stone makes the bottom crust nicely crisp. mabeldingeldine @ gardenweb
During the holidays a great space to store pies and cakes is the outside grill with the cover closed. It is usually cold enough outside and the closed grill protects the items. When we lived in Germany, we had a small balcony on which we kept a large covered metal box during the winter Ã¯Â¿Â½Ã¯Â¿Â½" that is what we put pies, cakes, beverages, etc., in.
Keep parsley fresh and easy to use in this way: Wash it thoroughly, then shake or pat it dry. Wrap it tightly in a piece of aluminum foil. Whenever you need some, use a sharp knife or scissors to cut off the necessary amount. Return remaining wrapped parsley to refrigerator.
The larger holes on a box grater work well when you need to rice potatoes but don't have a food mill.
Keep a bottle of vermouth for any recipe that asks for white wine. It's quick and easy, and adds a depth of flavor that otherwise wouldnot be in the food. And it won't go bad like a bottle of opened wine.
Always add garlic or onions to a cold pan with cold oil. It ensures that pieces are evenly cooked.
Let eggs come to room temperature before cooking in any way.
Use your rice steamer for cooking hard cooked eggs. Put the eggs in, add water, steam for 20 minutess and the shells practically jump off the eggs as you are peeling them under running water. Works always, everytime, even with fresh eggs.
If you don't want the tears when chopping onions, put the onions in the freezer about 1/2 hr before. It really works.