"Remember not to breath in the fumes of any cleaners.
Use adequate ventilation. "

Oh God, Lou, have we come to this? Even in internet forums we must include legal disclaimers?? LOL! :D

Disclaimer: This LOL was intended to be an expression of actual mirth on the part of the poster. No animals or small children were hurt in the production of this LOL.

I have a kitchen tip for anyone with marble/granite counter tops who have been buying expensive cleaners recommended by the manufacturers for fear of dulling the surface etc. One third rubbing alcohol mixed with two thirds water and a very, very small amount of good quality dish washing liquid in a spray bottle. For really hideous messes, wash the counter first with dish soap sudsy water and wipe before using the spray cleaner.

Better yet, don't get marble/granite counter tops if you actually cook in your kitchen. If you must, make sure they aren't dark! The house we're living in right now has "Uba Tuba" granite counter tops and they drive me crazy. Beautiful, but every tiny droplet, smear, or dust speck shows right up. I have to spread an old tablecloth on my island before I prep anything if I don't want to end up with a cleaning job.

If you find a small gadget (potato peeler, serrated edge spreader, etc.) that you like, get two. When one is dirty the other is clean, and when you can't find one, the other one is lurking.
Unfortunately, this does not work for husbands.

Here is the previous thread.

Here is a link that might be useful: Revived.

Posted by marlingardener -------- get two. When one is dirty the other is clean, and when you can't find one, the other one is lurking.
Unfortunately, this does not work for husbands. "

LOLOL!!!

Yet many never learn and keep trying.

The dichotomy of duality duplicity.

dcarch

I read a bunch of the old thread.

Hawk, wouldn't soaking your coffee pot in vinegar and water clean the coffee stain out of the pot? If that doesn't work try cream of tartar and hot water and soak for a while.

A couple tablespoons of cream or tartar in a pot of boiling water will get baked on grease stains off most any pan or burner bib pan! Just bring the water to a boil(in a very large pot) with the CofT and the pans you want cleaned and turn off the heat and cover and let soak for 30 minutes. Cleans things that nothing else will touch!

Posted by hawk307 (My Page) on Fri, Apr 4, 08 at 21:50
Here is something we can keep alive for awhile !!!
Put in Baking or Cooking tips, you have learned thru the years.
Whether you have happened on them, by accident, or learned some old goodies.
I'll start with a couple, until I can think of more.

1. When baking a Pizza, if one part of the Crust is cooking too fast,
Dampen it with a Pastry brush and water.

2. I had a Pastry Chef from Germany, help me make Dough and weigh it.
One day he came in with all his baking tools,to bake a Wedding Cake in the Pizza Oven.
He had forgotten his Pastry Bag. So he took loose leaf paper, made a long cone,
put a few pieces of Scotch Tape to hold it together and filled it with icing.
Then he rolled the open end tight and squeezed out the icing.
He made about 5 different color cones, cut different shapes on the tips.
He made Flowers, Leaves, Branches and all kinds of decorations. Amazing !!!

3. I've tried everything to clean my Brew Station Coffee Maker, sight window on the Carafe.
Polident Cleaners , Alka Seltzer, etc. the only thing that cleaned it a little was,
my wife took an SOS pad to the whole inside, including the Window.
It cleaned it enough to see the water level.

I'll give someone else a chance to put in something.

Make it good or you get the Wooden Spoon Treatment.

Lou
______________________________________________

Posted by jimster (My Page) on Fri, Apr 4, 08 at 23:08
For easier opening of clams for clams on the half shell, put the in the freezer for about 10 minutes. This will relax them so you can insert the clam knife more easily. Smaller clams need less time than larger ones. If the juice has turned icy, just let them sit for a few minutes before serving.
I am not including the whole clam opening process here, but I will if you wish.

Man, I hope this was good. I see that no one else has risked the Wooden Spoon Treatment yet.

Jim
______________________________________________

Posted by vicki_lv_nv (My Page) on Fri, Apr 4, 08 at 23:11
I always use baking soda to clean the carafe on my coffee maker. It leaves it sparkling clean...and I never have to worry about "soapy tasting" coffee. It is just abrasive enough to scrub off the coffee residue.
When adding milk or cream to tomatoes, such as when making homemade tomato soup, adding a pinch of baking soda to the tomatoes first, prevents the milk or cream from curdling.

When slicing an avocado, use your knife to score the flesh...then just squeeze the 1/2 and it will all come out...no spoon needed.

I may think of more later.........
______________________________________________

Posted by jcrowley99 (My Page) on Fri, Apr 4, 08 at 23:14
Lou, you scared the thoughts right out of my head! The wooden spoon treatment!? I hope that's not like the way my mama used to use a wooden spoon!
Ok, now seriously.
1. Something that really helped me with my bread making (I use this tip for loaves of bread and bread sticks) instead of lighty flouring your work space, coat it with a thin coating of oil. Just a little bit rubbed on with a paper towel. This will keep the dough from sticking, and help keep your bread lighter since it will not absorb any extra flour. It also keeps decorative loaves (like braided challah or hoska) looking pretty with no flour streaks. By the way, 1 egg yolk mixed with 2 TBSPs of water will give your bread a beautiful brown, shiny, crust.

2. If you are using a packaged cake or brownie mix, yes I know it is sinful but sometimes there just isn't time, you can halve the amount of oil called for without effecting the texture or taste.

3. If you have lumps in your gravy, the imersion blender will smooth it right out.

And for the upcoming grilling season:
4. Coat your grill racks with a bit of oil before grilling (or spray with Pam) to keep delicate items like vegis from sticking, and to make clean-up a breeze!

Hope someone finds one of these tips helpful!

Joanne

Lou, am I safe? Should I hide?
______________________________________________

Posted by diana55 (My Page) on Sat, Apr 5, 08 at 0:25
To stop Spagetti Sauce from spitting, rinse the pot with cold water before you add the sauce. Diana55
______________________________________________

Posted by diana55 (My Page) on Sat, Apr 5, 08 at 0:45
When cooking any kind of strawberry dessert, add a splash of
aged Balsamic vinegar to the recipe to enhance the flavor
of the strawberries. Diana55
______________________________________________

Posted by hawk307 (My Page) on Sat, Apr 5, 08 at 0:55
Hey Guys :
That's a good start.
Vicki: That's the only thing I didn't try ( Baking Soda ).
To clean the coffee Carafe. I'll do it tommorrow morning.
Jim:
I have to try that too. It's time for Clams Casino !!!!!

Diane:
Joanne:
Good tips ! You are no fun. I can't use the Wooden Spoon.

That was my Grandmothers treatment! Whenever we tried to sneak some of the cooking.
Sometimes it was the Wooden Broom Treatment.Then, you had to be fast.

When I make Challah, I save half of an egg and mix it with milk, to baste for color.
Once when a little tan and again when Darker. I like it a mahogany color.
I have to hit the sack. I'll dream up some more tips.

LOU
______________________________________________

Posted by jimster (My Page) on Sat, Apr 5, 08 at 1:51
Lou,
Clam tip #2: Simplify the clams casino. Just top each clam with a piece of bacon and broil them. That's all. They are delicious. They can't be improved on by complicated mixtures.

Clam tip #3: Line the pan with rock salt or crumpled foil (handy because it's always on hand) to keep the clams from tipping and spilling their juice.

Jim
______________________________________________

Posted by compumom (My Page) on Sat, Apr 5, 08 at 2:30
Joanne, I disagree about using Pam on the bbq. I use Trader Joe's sprays for lots of pans, but the propellant on the bbq means a nasty clean up down the line. Using plain olive oil is a better choice.
______________________________________________

Posted by rachelellen (My Page) on Sat, Apr 5, 08 at 7:23
One I've never read in any recipe, is to chill cookie batter before baking the cookies if you want to avoid the browned edges so frequently seen on home made cookies. Make the dough, shape the cookies, and chill them on the sheet for a while. This prevents the batter from spreading out too fast in the oven, resulting in that singed edge.
I know crudite are supposed to be raw. But some dipping veggies can be enhanced, both in terms of color and flavor, by a quick blanch. The green of broccoli is more brilliant, the white of cauliflower gains a hint of opalescence, and a stick of yam becomes a lovely shade of orange with a boiling water bath...and, they lose the raw taste without being quite cooked.

Deep fry oil can be reused without the burned bits by putting it through a coffee filter. Get one of those plastic filter holders that sits on top of a mug, and strain the oil through it into a storage container...it takes a while, but it will drip through.
______________________________________________

Posted by pkramer (My Page) on Sat, Apr 5, 08 at 7:33
To really clean your BBQ grills, top the grids with a large sheet of foil, enough to cover end to end, anchor it down with rocks or bricks and run it on high for about 10 minutes. The heat stays under the foil and incinerates teh crud that is baked on. It will stink and smoke as it cleans. Allow it to cool a bit, remove the foil and brush it off. Then re-coat with oil. This works with both gas and charcoal grills.
I received this tip from the Weber Grill folks at the store.

To prevent fresh garlic from sticking to your knife while chopping it, coat the knife with a drop of oil.

To keep your celery crisp for weeks in the fridge, envelope it in foil. No open areas are allowed.
______________________________________________

Posted by jcrowley99 (My Page) on Sat, Apr 5, 08 at 7:54
I should have noted. For the grill tip, the Pam (not actual Pam, I use Jewel store brand or Crisco spray) does work for me because I am a bit (very) obsessive about keeping my grill clean. I have a Weber with the porcelin enamel grates. I spray before using, take them out of the grill as soon as I'm done cooking, and wash with soapy water after they cool. They look like new with no stains or build up at all and my grill is over 7 years old. Don't do this with cast iron grates! Sorry, I just can't bring myself to do that scrape, burn of the crud thing that is always reccomended, it makes me squeemish!
Lou, you're right! I forgot to mention that for a really dark, shiny crust I use the mixture to wash the bread a second time half way through baking. My MIL used the broom treatment, my husband says she should have been on the Olympic javelin team.

This was great idea, I have never heard Dianas tip for spaghetti sauce, or Pkramers tip to wrap celery in foil before! I'll be trying both! Thanks Lou!

Joanne
______________________________________________

Posted by tracey_oh (My Page) on Sat, Apr 5, 08 at 10:07
I love these tips! I always learn something. Here's one I believe Sol posted a few years ago that I use all the time. When I'm pureeing in my food processor, I place plastic wrap between the bowl and the lid so the lid stays clean and cuts down on cleanup. Works like a charm!
Tracey
______________________________________________

Posted by ann_t (My Page) on Sat, Apr 5, 08 at 10:27
Use unwaxed, and flavourless dental floss to cut the dough for cinnamon rolls or to split a cake layer. I also use it to sew up stuffed chicken breasts, pork tenderloin etc. Once the meat is cooked the dental floss just slides right out with a gentle pull.
Ann
______________________________________________

Posted by lindac (My Page) on Sat, Apr 5, 08 at 10:36
The foil trick also works with parsley and cilantro...just make sure they are not too wet before you wrap.
Linda C
______________________________________________

Posted by khandi (My Page) on Sat, Apr 5, 08 at 10:43
Here's a previous thread with more info.
Here is a link that might be useful: Cooking/Baking/Food Tips
______________________________________________

Posted by kframe19 (My Page) on Sat, Apr 5, 08 at 10:55
If the directions say bake for 1 hour at 350 degrees, you can substitute 30 minutes at 700 degrees.
______________________________________________

Posted by mustangs (My Page) on Sat, Apr 5, 08 at 11:05
Kframe, Now that's a great tip!
To peel onions easily, soak in water or wrap it in a soaked paper towel for 5 minutes. It softens the peel so it comes of f in large pieces.
______________________________________________

Posted by jillq (My Page) on Sat, Apr 5, 08 at 11:06
I keep my silpat rolled in an empty paper towel cardboard roll. I put the slippery side out and it slips in and out easily and stores well.
______________________________________________

Posted by diana55 (My Page) on Sat, Apr 5, 08 at 11:11
Put a Lemon in the microwave for a few seconds, and you will get twice the juice.My Aunt told me that one. Diana55 P.S.....Lou......Shall I buy you this Apron? LOL
______________________________________________

Posted by hawk307 (My Page) on Sat, Apr 5, 08 at 11:29
A lot of good tips so far. I won't be able to answer all the Threads. I will be running.
Diana55:
I spelled your name wrong. It wasn't that time of the morning, to do things right.
Do I Qualify for the Wooden Spoon ???

Rachel:
Did you ever try a Cheesecloth to strain the Deep Fry Oil?
In a Strainer, when the Oil has cooled down a bit.
That will take out a lot of the larger bits, then run it thru the Coffee filter.
Jim:
I have tried the Bacon way, It's Good! But there is an old traditional way too.
Blend fresh Garlic and Parsley. Add EVOO and mix. Add a little to each Clam.
I bake them in a cupcake tin, one shell under the other,
so it won't tip over.

Before Blenders, I was the Garlic, Parsley Musher.
That's when you could afford to buy a bushel of Clams, once in a while.

Tracey:
Sol: XXX
That's a good tip for the blender.

Ann T:
I remember reading your tips, once before. Works good !!!
You can even use it for cleaning teeth. LOL
But I can't do that. Gives me the Chillies. You know, like when someone kisses your neck.
I really don't know about that !!! Just joking.

Diana:
Are you sure that works?
Have to leave , Be back Later. Good tips ! Keep them coming

If I missed someone, tell me about it. I won't answer but you can let me know.
LOU
______________________________________________

Posted by ann_t (My Page) on Sat, Apr 5, 08 at 11:44
I like this one. I learned it here, but can't remember who it was that posted it.
If a pot is about to boil over, just blow on it. It works every time. Of course you still need to turn the burner down, but at least you won't have a mess to clean up.

Ann
______________________________________________

Posted by trudymom (My Page) on Sat, Apr 5, 08 at 13:09
I think I learned this one here--when I'm not using my KA mixer, I put one of those shower caps that you get when staying at hotels on the mixing bowl and it keeps the dust out.
______________________________________________

Posted by hawk307 (My Page) on Sat, Apr 5, 08 at 13:19
I didn't Click on Refresh, when I put in the last Post,so I missed about 5, Catch up Later.
Lou
______________________________________________

Posted by triciae (My Page) on Sat, Apr 5, 08 at 13:19
I keep a plastic tub of 1/2 Crisco & 1/2 AP flour mixed together in my pantry. Then, it's ready to go whenever I need to grease a baking pan. Much faster & quicker than doing the grease & flour then shake out the excess routine. It's the only use of Crisco in my kitchen but it sure works great for this purpose.
/tricia
______________________________________________

Posted by wanda662 (My Page) on Sat, Apr 5, 08 at 13:54
You can use a TP roll for all your cords when not in use.
______________________________________________

Posted by claire_de_luna (My Page) on Sat, Apr 5, 08 at 13:59
I loved Joanne's tip about a thin coating of oil on your board when kneading bread. I know that works since I do it pizza dough. Just to add to that, I always use a Silpat when kneading bread dough to keep it from sticking, or having to add extra flour. It's also much easier to clean than the counter.
To cut down on the amount of oil needed for frying, I use my cast iron wok for making tortilla or potato chips.
______________________________________________

Posted by compumom (My Page) on Sat, Apr 5, 08 at 14:06
Great thread Lou! There are some wonderful tips!
Joanne, you're right, I don't wash them. BBQ's Galore told me that cleaning them with a steel scraper and burning off the crud like Peppi says, gives them "seasoning"! LOL
Peppi- I've done the same tip over and over. It worked like a charm everytime with the cast iron grids. It does a good job on my new grill with stainless grates, but it was amazing on the cast iron!
______________________________________________

Posted by hawk307 (My Page) on Sat, Apr 5, 08 at 14:21
Don't think we can use the Wooden Spoon yet,except maybe on
Kframe ???
Diana: Don't want that Apron. Everyone will know what I do.

My Pizzelles were getting a little harder after a few days,
I put a piece of Bananna in the container, Freshened them and added a Bananna aroma.
You can do this with A piece of Apple or other fruit, try it, with cookies.

You can freshen day or two old Bunns or Bread. Put them in a pot with a screen and Lid.
Add 2 tablespoons of water and Steam them. Like fresh baked !!!

Back Later !!! Again.
Lou
______________________________________________

Posted by terrapots (My Page) on Sat, Apr 5, 08 at 16:29
Lou, you reminded me, I take a paper sack, wet it real good, put the old rolls in it and throw it into the oven for a few minutes, turn the oven on also, 350-400, LOL. That freshens your rolls or French bread also.
Great tips, cooks. I like the Crisco/flour idee.
______________________________________________

Posted by daisyduckworth (My Page) on Sat, Apr 5, 08 at 17:39
When preparing the pan for making chocolate cake, dust with cocoa instead of flour.
Make bread when you're angry! You can really give that dough a good punching down, and more energy (for longer) goes into the kneading.

If you have a lot of herbs and spices, store them in alphabetic order to make them easier to find.

WHIPPING EGG WHITES:
Add a few drops of lemon juice, or a pinch of salt, or sugar to the egg white when whipping to speed up the process.

Add a dash of vinegar, or a pinch of cream of tartar, to increase the volume.

Add 2-3 drops of glycerine when beating to make the froth stiffer.
______________________________________________

Posted by rachelellen (My Page) on Sat, Apr 5, 08 at 17:44
Lou, I'm too cheap to use cheesecloth...lol...I have a Chinese skimmer/strainer that removes most of the bigger bits as I fry, so only the sediment is left. I have two, one is SS and looks like a large, shallow soup ladle full of small holes. The other is a round, slightly concave piece of very fine mesh with a handle & frame. (Not the brass wide mesh ones) I've only seen these for sale in Asian stores.
That's a great tip about the piece of banana or other fruit!

Foil for celery? Hmm, I'll give it a try! Which reminds me of another thing I do that nobody ever told me about. When I buy lettuce or bunches of greens like turnip or mustard, I slice off a bit of the stem and soak them in a sink full of cool water for an hour or so before draining them well (upside down on the dish drainer). Then they are wrapped in a clean dishtowel or paper towels before I put them back in the plastic bag & into my veggie drawer. The soaking makes the leaves more crisp and they last longer, and the towel absorbs any moisture that didn't drain off, keeping the leaves from going slimy. I know that grocery stores are constantly misting down their vegetables nowadays, but that can only do so much as the stem end seals over very quickly...so even though the leaves might look fresh, they can still be a bit dehydrated.

This treatment also works for celery that has gone a bit soft...in case you don't wrap it in foil! :D
______________________________________________

Posted by jannie (My Page) on Sat, Apr 5, 08 at 19:49
I make a dipping sauce for fresh strawberries out of brown sugar and sour cream stirred together. You can add just a splash of Balsamic vinegar for variety.
If you burn something in a pot, pour in straight ammonia and let it sit overnight. It will scrub out easily the next morning.
______________________________________________

Posted by hawk307 (My Page) on Sat, Apr 5, 08 at 20:04
I'm back for a minute.
To keep Cheese from drying ( eg. Sharp Provolone, etc. )
Place a small piece of Cosmetic Sponge dampened with Vinegar in the container,
not touching the cheese !!!

A lot of these tips were given before, in different Posts
but maybe some were missed.
LOU
______________________________________________

Posted by hawk307 (My Page) on Sat, Apr 5, 08 at 20:43
I have to stop clicking on Submit.
To thaw Frozen Bread from the freezer.
Place it ia a Dutch Oven or Waterless Cooker, on a rack.
Put in a few tablespoons of water.
Place in a Hot oven 350 deg. for about 15 Minutes.With a tight lid !!!
Take it out and place it on the oven shelf, if the outside is not Crisp.
Lou
______________________________________________

Posted by hawk307 (My Page) on Sun, Apr 6, 08 at 0:26
Vicki:
I guess my Coffee Carafe was Stained a little more.
I tried the Baking Soda. It didn't come off to easily.
Even tried the White Tooth Paste.
So I used the Baking Soda, with the SOS Pad,( that didn't have hardly any soap )
It cleaned it Fast!
Next time, I'll try my,( 0000 Steel Wool ),
with the Baking Soda.
LOU
______________________________________________

Posted by granjan (My Page) on Sun, Apr 6, 08 at 1:00
Baking soda cleans a stainless steel sink easily. rub it around the drain area to make it shine.
Trim the bunch of basil stems and keep them on the window sill in a glass of water. (I use one of my Belgian beer glasses.)

Trim the cilantro stems, put them in a glass of water, cover with a plastic bag and keep in the frig.
______________________________________________

Posted by kframe19 (My Page) on Sun, Apr 6, 08 at 8:54
Yes, folks, I'm JOKING about my cooking time/temperature recommendation!
Here's a REAL tip, though.

Brown sugar hard?

Break out your box grater, and grate the amount you need. A quick spin in the food processor will also work.
______________________________________________

Posted by lindac (My Page) on Sun, Apr 6, 08 at 9:29
Brown sugar hard, put it in a plastic bag with a slice of bread....unless you need to use it NOW...then do what Kframe does.
Linda c
______________________________________________

Posted by maggie2094 (My Page) on Sun, Apr 6, 08 at 10:36
Rice stuck on bottom of pot? Add lukewarm to cold water to release (soak 15 minutes). Use lukewarm to cold water for all starches and proteins and hot water for tomato sauce and grease.
Never add salt to cold water - it will cause pitting on stainless steel pots (ask me how I know).
______________________________________________

Posted by bunnyman (My Page) on Sun, Apr 6, 08 at 10:46
To clean a coffee pot you can put salt and ice in the pot. Swirl it around and the coffee stains come off.
Bbq sauce ain't bbq sauce without a shot of Jim Beam.

There is a filter paper made for straining oil.

Food grills best if you watch it while drinking a beer. Best way to burn food on the grill is to run in the house and check up on the CF.

Something about hard brown sugar makes me hold my breath waiting for Jessy to comment...

: )
lyra
______________________________________________

Posted by karenforroses (My Page) on Sun, Apr 6, 08 at 10:50
I love using my melon baller to seed pears. It make a nice half-round where the seeds were - great for filling with spiced cream cheese. It's also nice for removing bruised spots from fruit when making fruit salad.
I've found if I preheat a frying pan (not the non-stick kind) before spraying with PAM, there is even less sticking. Really works.
______________________________________________

Posted by hawk307 (My Page) on Sun, Apr 6, 08 at 11:34
Lot of good tips !!!
Karen:
You are the closest!!! so I'll comment on your's.
I use the Mellon and Ice Cream Scoop to measure meatballs and pack them.

They have a trigger realease. I pick up some meatball mix and press it in,
with my palm and large thumb muscle. Measure all the meatballs and then roll them.

Bake them until light brown or about 15 minutes, whichever comes first.

I make about 40 and freeze them. Saves time when making sauce.
LOU

RE: Good Baking or Cooking tips you've learned !

clip this post email this post what is this?
see most clipped and recent clippings
Posted by publickman (My Page) on Sun, Apr 6, 08 at 15:41
When heating up leftover waffles, pancakes, or stale bread, spray with water to dampen and put in a low oven (about 200 to 250) until warm.
When grilling fish (especially swordfish), keep a domed lid over the fish to keep it from drying out. This generally isn't necessary for salmon, which is the only fish I grill on the barbeque. Swordfish I will only grill on a cast iron grill with a lid, and sometimes I add a bit of water (or a mushroom) to add liquid.

Lars
______________________________________________

Posted by hawk307 (My Page) on Sun, Apr 6, 08 at 16:47
Lars :
I always do that when I take the Waffles from the freezer.
Then I put them in the Toaster Oven. If I made them overdone a little,
when I baked them. I'll dampen them again.

I don't cook fish on the Barbecue but I have to give it a go.

Karen :
I forgot to mention. You should preheat the frying pan when you use oil ,too.
LOU
______________________________________________

Posted by vicki_lv_nv (My Page) on Sun, Apr 6, 08 at 17:41
Lou...you need to put about a tablespoon of water to about 3 tablespoons baking soda...enough to make a paste. Guess I figured everyone would know. LOL Sorry about that. :)
Love all these tips! They are great!
______________________________________________

Posted by indicanoe (My Page) on Sun, Apr 6, 08 at 19:01
To keep fresh cookies, fresh, wrap a slice of bread with a paper towel and place it in the bottom of your cookie container. Place cookies on top, cover with lid.
______________________________________________

Vicki : I did that ! Had some 0000 Steel Wool and used that instead of a cloth.
It worked a lot better. I guess my Carafe was Stained a little heavier,
because I could never find anything to clean it totally.
Used a tooth brush and Baking Soda to get around the hard spots on the bottom.
Lou
______________________________________________

Posted by elphaba (My Page) on Sun, Apr 6, 08 at 20:29
If you have a recipe that calls for a smidgeon of mustard (dijon or spicy brown or American, whatever), don't reach for the bottle of mustard. Instead reach into your spice cabinet for MUSTARD SEEDS! YUM.
Just learned this today. If you fry about 2 tsp of mustard seeds in oil on low heat until they start popping (about a minute), and then put your onions in the skillet or whatever other ingredients you are sauteing BOY HOWDY! , is this an incredible aromatic experience and it enhances the taste by a million percent. Give it a try (I might be exagerating a little but not much.)

No more bottled mustard for me, as an ingredient in my cooking anyway. I had to buy the mustard seeds at Whole Foods in their bulk spice section. We don't have a Trader J and the grocery store I frequent most didn't have it.
______________________________________________

Posted by marigene (My Page) on Sun, Apr 6, 08 at 20:34
I add a little vinegar to the pot when boiling potatoes for salad. It keeps them from falling apart and getting mushy.
______________________________________________

Posted by jcrowley99 (My Page) on Sun, Apr 6, 08 at 23:05
Actually, heating most spices in oil a few minutes will intensify the flavor. I always do this with a mixture of cumin, fresh ground black pepper, marjoram, and salt. I add this to the onion and celery for the last couple minutes that I saute them before adding them to my yellow split pea soup (I actually use butter for the saute). Delicious!
I use my small icecream scoop to make drop cookies or mini muffins, I use the regular size icecream scoop to make muffins, cup cakes, waffles, or pancakes. It also makes pretty scoops of mashed potatoes or salads (taffy apple, broccoli, coleslaw...). The only thing I don't use the icecream scoops for is icecream! But I do believe they work for that too.

Joanne
______________________________________________

Posted by vicki_lv_nv (My Page) on Sun, Apr 6, 08 at 23:59
Lyra..."Food grills best if you watch it while drinking a beer". How very true! Or while drinking a Mojito. Very good tip.
I love this post.
______________________________________________

Posted by hawk307 (My Page) on Mon, Apr 7, 08 at 1:50
Vicki:
I forgot to add, in my last Tread, now that I have the Coffee Carafe totallly cleaned,
I can keep it clean, using the Baking Soda Paste.
Make you feel a little better ??? LOL
And I might have a Beer too!!!
Lou
______________________________________________

Posted by jessyf (My Page) on Mon, Apr 7, 08 at 8:09
Lou: when posting to a fast moving thread like this one or TGIF, I open two windows with both threads and start typing in one of them, hitting 'refresh' on the other one to see if there are any updates while I am typing. Or, I open the thread in one window, and Word in another, then cut/paste, still refreshing the thread window when I'm ready to post. That way I can spell check too!
Michael/Lyra I WAS going to comment on Lou's pizzelles getting soft. But then I would get the spoon for sure. Especially if he puts a banana in with them. To prevent food from burning on a grill, do it with a friend (remember working together at Sherry's?)
______________________________________________

Posted by babycakes85 (My Page) on Mon, Apr 7, 08 at 8:19
Here's a few things I've learned
When making deviled eggs, just for a little better presentation, put the yoke mixture in a ziploc bag and cut the tip (to make a pastry bag) and squeeze it into the egg so then you can make a nice swirl.

When I make pork chops, I put a bakers rack on top of a pan of tin foil and put the pork chops on top so it gets crispy on both sides. I've also done that for steak and it's worked well.

I learned from the show Good Eats that you can substitute honey for white sugar. I can't remember the ratio but you use less honey than sugar called for since honey is sweeter. Then you are using a more natural sugar that is easier for your body to break down.

I try and stay away from the microwave for everything, I defrost my meats in cold water. I'll put it in a sink of cold water, or just let the cold water run over it and in about 20 minutes its thawed. I learned that from working at a restaurant.

Hope any of these helped...being a newbie they are probably already known... :-D
______________________________________________

Posted by triciae (My Page) on Mon, Apr 7, 08 at 8:36
Yeast breads raise higher & faster on a rainy day...higher humidity levels & lower pressure (it's a gravity thing).
/tricia
______________________________________________

Posted by bunnyman (My Page) on Mon, Apr 7, 08 at 9:10
"do it with a friend"
Jessy you always have great advice!

: )
lyra
______________________________________________

Posted by hawk307 (My Page) on Mon, Apr 7, 08 at 11:07
Lyra: You are right about Jessy.
Jessy:
Just gave some good tips. The only problem is she didn't know that I couldn't read,
And! I didn't know she couldn't Spell. No wonder she Posts things that you can take 2 ways.

Seriously: ( are you kidding !!!) I usually type it in Word Processor,if it is long.
And then Paste it in the Thread. You think I would learn, after doing it so many times.

Wrong choice of Words.( Jessy ) :0) O Solo Mio !!!!!

I'm having trouble with my computer. I think the new mouse is knocking things off.

I try to get it in before it dissapears. Man she is going to have a Marathon.

That's it I quit for now. I'll be back with another tip.
When I think of the right wording.
LOU
______________________________________________

Posted by annie1992 (My Page) on Mon, Apr 7, 08 at 11:15
I'm not making any comments at all about Lou's pizelles, with which I have personal experience, LOL.
Hard brown sugar that I need in a hurry? Goes into the microwave (although I never use the microwave to thaw meat, it ruins good beef IMO). I also put honey that has "gone to sugar" in the microwave and melt it, that works great.

As for the grilling, I agree, do it with a friend. Better yet, let the friend do the grilling, mine is always burned before it's done.

That said, I agree with Lars. Salmon on the grill is delicious, especially with some of Jessica's lime chipotle glaze.

Annie
______________________________________________

Posted by mandogirl (My Page) on Mon, Apr 7, 08 at 12:10
about the brown sugar: I have a question. My brown sugar is rock hard, but it's in a ceramic canister. Obviously the canister isn't as ait tight as I thought it was. What do I do? Open the canister and put the whole thing in a plastic bag with a slice of bread? I can't even scrape off any significant amount with a spoon, it's so hard. The scrapings turn white, too. Weird.
______________________________________________

Posted by annie1992 (My Page) on Mon, Apr 7, 08 at 13:36
mandogirl, if you have time to wait, just toss a chunk of bread in on top of the sugar, put the lid back on and check on it tomorrow or the next day to see if it softens.
they also have little stone "sugar bears" and such, you put them in your sugar container to keep the brown sugar soft.

Annie
______________________________________________

Posted by hawk307 (My Page) on Mon, Apr 7, 08 at 13:52
Babycakes85:
I did it again !!! >I wanted to welcome you to the forum.
I liked the Develed Egg in the bag thing.You can do that for Decorating Cakes too !
Cut different shapes on the tip.

In the previous Thread , I told how my Pastry Chef used loose leaf paper, to do this.

I don't think we had Zip Loc bags then. That's why I'm a plastic bag Nut now.

Liked the Pork Chop tip also.
LOU
______________________________________________

Posted by jessyf (My Page) on Mon, Apr 7, 08 at 14:21
Annie's grill (note flames on the right) (blame the cook - Jessica, with no friend :-( this time)
______________________________________________

Posted by dgkritch (My Page) on Mon, Apr 7, 08 at 14:28
If you burn food in a pan, sprinkle a little dishwasher detergent over it, fill with warm water and soak overnight. Scrub out the next day. Amazing!
Love the tip about plastic wrap over the FP!!
And the Crisco/flour combo for greasing pans!!
I'll be trying these and more.

My mom had a wooden spoon too Lou! And a wooden yardstick, but that wasn't as bad...it always broke!

Deanna
______________________________________________

Posted by hawk307 (My Page) on Mon, Apr 7, 08 at 17:18
Jessy :
That was an underhanded thing to do to Annie.
Do we have to Innitiate " Babycakes85 " - - - ? I'll just ask her one question.
Babycakes85 :
Why is that your handle ? - - - Leave it be Jessy !

Annie:
Are you trying to get me in trouble,( Personal Experience )
What did I do ??? When ???
And I stopped smoking! I could of had a Cigarette.

Don't even mention your Panty Hose, filled with Rock Salt. !!!!!
Lou
______________________________________________

Posted by adoptedbygreyhounds (My Page) on Mon, Apr 7, 08 at 22:22
Good idea for a thread, Lou!
Tip #1 I use shower caps in the kitchen. The bouffant style covers my largest mixing bowl; no need to cut several lengths of plastic wrap trying to cover all the holes. They are perfect for covering a bowl of bread dough rising, too. They are not air tight and you can pull one off, punch down the dough and put the cap back on the bowl again.

Tip #2 I haven't bought cheese cloth since sometime in 2006 when I ordered 60 yards from 'The Rag Lady.' It comes in various sizes and thread counts. Mine is 36 inches wide on a continuous bolt and I just cut off what I need. I've also given some to friends.

Here is a link that might be useful: The Rag Lady
______________________________________________

Posted by hawk307 (My Page) on Mon, Apr 7, 08 at 22:25
Back to Tips :
I thought there would be more coming in tonight.
I'll put in one more, now. Have some in my brain's Computer.

I made an Alluminum Peel, that was a little too smooth.
So I used a cup shaped wire brush, for an electric drill.
It had a 1/4 inch shaft.

I put it in a Drill Press and made a swirl design, all over the peel.
This took the smoothness off the peel, enough that Dough or Bread wouldn't slide off easily.
And it added a decorative design.
LOU
______________________________________________

Posted by babycakes85 (My Page) on Mon, Apr 7, 08 at 22:48
Whats my handle?? Can you rephrase the question?
______________________________________________

Posted by annie1992 (My Page) on Mon, Apr 7, 08 at 22:53
Why, Lou, your Pizelle's were perfect, but I'll bet all the ladies say that.
As for my pantyhose, there's still a pair up on the roof. The salt has all melted anyway and no one has bothered to climb up there and get them down. I figure the spring rains will wash 'em out into the driveway, one more thing for the neighbors to discuss.

Annie
______________________________________________

Posted by hawk307 (My Page) on Mon, Apr 7, 08 at 23:21
Babycakes85: " Handle " I guess is Slang for " The Name you go by " or Your User Name "
Annie:
Your no fun ! I wanted to keep everyone guessing.
Probably still wondering ?????
Lou
______________________________________________

Posted by sigh (My Page) on Tue, Apr 8, 08 at 8:06
Lou- rest easy. I still have no idea WHY Annie's pantyhose were up on the roof in the first place.
If you have more fresh tomatoes that you can use & don't want to can them you can freeze them whole. As they start to thaw the skin peels off easily & they're perfect for sauce, especially in the middle of the winter.

Nina
______________________________________________

Posted by hawk307 (My Page) on Tue, Apr 8, 08 at 10:23
Nina:
That's a good one. After all these years of doing Sauces and working with Tomatoes,
I never thought to put them in the freezer.
I deserve the Wooden Spoon treatment.
Lou
______________________________________________

Posted by annie1992 (My Page) on Tue, Apr 8, 08 at 10:33
Well, my pantyhose were up there because Lou said to....oh, never mind, I think he told me to use a hose.
Annie
______________________________________________

Posted by sigh (My Page) on Tue, Apr 8, 08 at 11:03
Don't worry Lou, you can redeem yourself by figuring out a way to peel those frozen tomatoes without your fingers going numb.
My mother used to buy tomatoes at the farm stand by the bushel, just so she could freeze them. It's a nice way to get a little bit of summer in the middle of winter. Of course peeling them was always my job.

Nina
______________________________________________

Posted by carmellia (My Page) on Tue, Apr 8, 08 at 12:15
To make it easier to cut bars into equal sizes, and to get those first few out of the pan, I cut a long piece of parchment of the same width as my pan but 8 to 10 inches longer. When the bars are cooled enough to be stable, I lift the parchment sling out of the pan and place it on the counter or a cutting board to trim and cut into bars.
Also:

a teaspoon of lemon juice will brighten the taste of any oatmeal cookie-muffin-cake-bar-pancake recipe you may have. There is absolutely no lemon taste, just a real brightening of the recipe's own taste. Carmellia
______________________________________________

Posted by dgkritch (My Page) on Tue, Apr 8, 08 at 12:36
Nina,
You peel those frozen tomatoes by running some warm (not too hot) water in the sink. Shake some toms out of the bag into the water. In about 15-30 seconds, you can slip the skins right off. Toss the peeled tomato into a pan or something to finish thawing. The warm water loosens the skin AND keeps your hands warm. Don't do too many at once or the tomato gets mushy.
Deanna
______________________________________________

Posted by solsthumper (My Page) on Tue, Apr 8, 08 at 12:48
I'll risk the wooden spoon treatment ... but only if said spoon was carved by Luigi.
Here are some more baking tips.

For an impromptu flour duster, cut out a circle of fine, bridal netting (tulle) add flour, sugar, cocoa, whatever. Gather it up and tie it. For an extra fine dusting of confectioner's sugar, use the toe of a -new :-Ã- pantyhose, twisted or tied up the same as the tulle.
Incidentally, you could also use a canning jar, replacing the lid with a piece of bridal netting (tulle).

If you don't have ceramic pie weights when blind baking a pie crust, and want to use beans, stay away from raw kidney beans, as they're poisonous.
Dock the crust, protect it with aluminum foil and use other beans, rice or metal chain beads as weights.

I always have a huge stack of parchment paper triangles for use in decorating, to avoid dirtying up vinyl pastry bags.

Sol
______________________________________________

Posted by karen_b (My Page) on Tue, Apr 8, 08 at 13:25
These are really great tips, on cleaning the coffee carafe I found if I put oxyclean and boiling water to fill the carafe stir to dissolve oxyclean and let set I didn't have to exert any energy except to scrub a little with a dish scrubber. Also you do have to rinse it out thoroughly and then wash well with soap & water before using. But my coffee carafe looked like new. It also worked for the coffee strainer & carafe lid.
______________________________________________

Posted by hawk307 (My Page) on Tue, Apr 8, 08 at 14:04
WoW !!!I'll start with,
Sol: and work my way up.
Sure you can't make do, with used Panty Hose?
Annie has some lying around LOL
Can you use Kids Marbles, for the Pie Crust?
Splain, how to do, with the Parchment Paper( decorating )

Nina:
I was going to try what Deanna said, or Blanch them a minute, then tell you.
But she beat me to it.

Speaking of" to it's " if you know of a Procrastinator,who won't clean up after cooking.

Take a small bottle put 2 drops of Perfume inside and put the cap on.
Label it " 100 Round To It's " , "Invisible but you can smell them " use when needed!!!
Give these to a friend too. Good birthday gifts.

If a person has " Strong Breath " from eating Garlic,etc.
Don't say " You have Bad Breath " . That's very impolite.

Have small bottles of Mouthwash handy and give them one.
You don't have to say anything!!!

If they ate Kimchi, just throw them out of the house, that's what we did in Korea.
Be Back later, for a catch up.
Lou
______________________________________________

Posted by hawk307 (My Page) on Tue, Apr 8, 08 at 18:10
I'm back to see who I missed:
Carmellia:
Good tip for Oatmeal,Cookie, Muffin Bakers.
Karen:
I'm going to try your's too. They should really have a cleaner,
from the makers that you could use.
I don't even remember getting any instructions on Cleaning.
- - - - - - - - - - -

Strange , the simple things you don't think to do.
A friend told me that one time , when I gave him a simple tip on cooking Onions.

I mentioned this in another Post but it may have been missed by some.

He owned a Steak Shop in Clifton Hgts., Pa. and cooked a pile of Onions on the Grille.
When they were almost done, he put them in a SS pan, off the Grille.Took a lot of time!

When someone came in for a Steak w. Onions, he scooped some out and on the grille,
to finish cooking them.
I told him to try steaming the Onions in a very large pot w. a Lid and a little water.
Then put them in the refrigerator and take some out as you need them.

He said " why didn't I think of that 40 years ago "

Lou
I'll be back later with another tip ! Getting tired of telling stories,
______________________________________________

Posted by cat_mom (My Page) on Tue, Apr 8, 08 at 21:28
I'm sure I can come up with some actual cooking tips but the coffee carafe cleaning tips caught my eye. Put some ice cubes in the carafe/glass pot and sprinkle some salt over them (kosher or regular) and swirl around in the pot for a little while. Then rinse and wipe out with a soapy sponge if desired. Pot comes out much cleaner than with soap and water alone.
My BIL learned that trick when he worked at BK (Burger King) years ago.
______________________________________________

Posted by hawk307 (My Page) on Tue, Apr 8, 08 at 22:21
cat mom:
Someone else mentioned Ice and salt, must be Ok. There are other Carafe tips too.
Another tip :
To touch up your Scissors use a Knife Sharpening Steel.
Like you are trying to cut it in half and slide the scissors back as you do it.
Do this a few times, keeping pressure on the scissors edge.
The Scissors have to be Square with the Steel.

When paperhanging. I did this with a piece of hard steel, like the back of a hacksaw blade.
LOU
______________________________________________

Posted by hawk307 (My Page) on Wed, Apr 9, 08 at 11:10
I'll have to put in another tip for the day. Guess everyone is busy ?
When using your wood cutting board, cut with the grain of the wood, if you can.
Especially with Serrated Knives. If you cut across the Grain, it will make deeper cuts.

I have more tips but if we are done with this thread, I won't post anymore.
That way you can go on to Greater Glory and fulfull your Dreams.
Now all stand while I sing our National Anthem !!!

LOU
______________________________________________

Posted by rachelellen (My Page) on Wed, Apr 9, 08 at 11:21
I remembered one this morning when I cleaned my sink. To clean a garbage disposal, put a handful of ice cubes down it, drizzle some dish soap on top of the ice, and turn it on at the same time you turn on the water. The ice will scrub at the blades & corners.
Then, put lemon, orange or grapefruit slices (or just the peels, if citrus is pricey in your area) down, top them with a drizzle of dish soap, and turn it on while pouring boiling water in. This will take care of any grease that is clinging and leave it smelling nice and clean.
______________________________________________

Posted by annie1992 (My Page) on Wed, Apr 9, 08 at 11:30
Lou, I'm standing here with you. The singing may commence, even though I have no other good tips.
Well, I do send cookies in old Pringle's type potato chip cans, I make them just about the size of the can and then stack the cookies inside, they arrive (mostly) unbroken.

Annie
______________________________________________

Posted by solsthumper (My Page) on Wed, Apr 9, 08 at 12:52
Here you go Luigi. A sloppy pictorial I put together a few minutes ago, with my hand model, Thumper.

Cake Decorating 101.

Most decorators staple the PPC closed. I have little patience for that, instead I fold it back several times, as in image #4.
Btw, whenever I have to fill a large (polyester or canvas) bag, I'll use a tall glass or beer mug and fold the top down over the glass to form a cuff which leaves both hands free and the cuff also helps support the bag while filling it.

Sol
______________________________________________

Posted by hawk307 (My Page) on Wed, Apr 9, 08 at 13:09
Rachel:
Cleaning Garbage Disposal. That is a good one. I have to email it, to my daughter.
Annie ;
I knew you would come up with something. I think we should tell them about the P - - - - H - - E.
Use a small mesh onion sack !
That would be a good tip, to stop water from leaking into your Cooking area.
Lou
______________________________________________

Posted by publickman (My Page) on Wed, Apr 9, 08 at 16:09
I've already used two of these tips already - the plastic wrap over the top of the FP and using oil when kneading sticky bread dough. I omitted oil from the bread dough recipe (It was an impromptu recipe anyway), and so the only oil added was what I kneaded in. I was making sourdough rye bread, and it came out great. For the FP trick, I was making bean dip, and I always dread cleaning the top of the FP afterwards - mainly because it is so bulky. I put the bowl and blade in the DW. Thanks for those suggestions!!
I used to put lemon rinds in the garbage disposal, but now I put as little solid food in there as possible, after having my drain pipe clog and back up. The sewer department will thank you if you minimize solids in the drains - at least mine did, but then my best friend works for the department of water and sewer.

Here's another tip that most of you already know: Save the water from boiled potatoes and use it in bread dough.

I'm wondering why people don't use the plastic lid that comes with the Kitchenaid mixer bowl instead of a shower cap. It doesn't protect the top of the mixer, but it does protect the bowl very neatly. I guess I'm lucky that I don't have a coffee maker to clean! I do keep coffee filters on hand and use them sometimes for straining oil or for cleaning glass or windows. They have less lint than paper towels.

Lars
______________________________________________

Posted by gina_w (My Page) on Wed, Apr 9, 08 at 16:58
Along with drinking a beer (or some other alcohol), while cooking, remember to play music while you cook - the food comes out tastier. I like dance beats -- dance, drink, stir, dance, drink, stir - hey, you get a little workout and get mellow at the same time.
______________________________________________

Posted by trixietx (My Page) on Wed, Apr 9, 08 at 18:14
Gina, I like your thinking, I mean tip!
I'm sure I read this here, but add two tablespoons of mayo to a cake mix to make it taste more homemade and it does. I also add a tablespoon of lemon juice to homemade ice cream.
______________________________________________

Posted by hawk307 (My Page) on Wed, Apr 9, 08 at 21:31
Lars:
Glad you liked the tips. I have a Coffee Maker but don't Deep Fry anymore.
( did you ever get your allergy test)???
Did you see the Thread on the " Round To It's ". I'll send you a bottle
Gina:
I want to Cook with you !!! I need a workout, like that

Trixie:
But what do you add, to make a Home Made, taste like a Boxed Cake Mix ??? LOL

Sol:
Did it again, Didn't hit Refresh ! and missed your Thread.
Nice Photo Tute! That's better that the loose leaf paper,
my German friend used.
But then ,that's all we had on hand. I think it's something like ,
Flying by the seat of your pants, or Wingin it.

Did you cut different shapes , on the tip ?

Speaking of Tips, I have one for you.

Have someone saw a lengthwise slot in an 8 in.long Dowel, using a Tablesaw
but only a little longer than the top of your folded cone.

Then drill a hole on the other end and insert a smaller Dowel, making a " T " Handle.

After you fill the cone, swish out the air and slide you new handle on the cone.
Start turning the handle, to squeeze out your icing or whatever.
Have a Spring Clamp handy, to stop it from unraveling.

This is an original I just thought up for you. Didn't see it anywhere.

Hope you appreciate this, Sol. It's very hard for me to think.
Remember what I told you about Flattery !
Lou
______________________________________________

Posted by hawk307 (My Page) on Thu, Apr 10, 08 at 11:38
Good morning everyone:
I have to leave soon ,so I'll put in my tip for the day.
Thought this Post would break a Posting Record !!!!!
But I guess there are too many here who need tips.

Hoping they would recriprocate, with some of their own.

Maybe everyone is busy. I appreciate all the good tips that did come in.

Here is mine for the day !

I don't have room in my freezers, to store Garbage.
I wouldn't do that anyway. So I save small plastic bags, that are used but clean.

I use them for Coffee Grounds and Garbage, etc. and tie them tight.
Put them in the " Trash bin. "Sometimes I double bag The Garbaaagee.

My Trash Bin can ( Garbage in NY )is in a very small Island cabinet.
The thrash container rolls in and out from inside a cabinet.

They collect our trash once a week but I can't put it out,
ahead of time,because of the Bears.
I put Ammonia in the trash cans, that go out to the Curb for Pickup.
This helps to deter the Bears but when they are hungry, seems like nothing works.
Except a broom across the head. Worked for my Grandmother!
Talk to everyone Later
LOU
______________________________________________

Posted by hawk307 (My Page) on Thu, Apr 10, 08 at 22:45
Wasn't here all day. Thought I'd peep in and ckeck out all the new tips.
Surprise !!!!! Nothing to check out.
So, I'll put in another one. For those who have a Vegetable Garden.
And have a problem with Deer and Rabbits eating your vegetables and Flowers.
I simmer Garlic and Red Pepper, in about a Quart of water.
Let it cool and beat in some Powdereed Eggs. Don't make it too thick.

Strain this thru a cloth and put it into a Spray or Squirt bottle. Try this on your plants.
Test it on one to see if it works. It has to be done every few days.
I sprayed it on a small pile of corn. The Deer wouldn't go near it. Ate the other corn!

See you again when this Post goes South.
Lou
______________________________________________

Posted by beanthere_dunthat (My Page) on Fri, Apr 11, 08 at 0:08
Lou, most of my tips have been used already, so I'm going to say this and run really fast away from the reach of that spoon!
There is a product called Caffiza (I think that's the spelling) that will get coffee out of just about anything. I used it on all out equipment (and my bar towels...and shirts...and...and...) I have no clue what's in the stuff, but it works. And a little goes a long way, so don't be shocked at the price. (I think it's $4 for three envelopes or $16 for a big canister.)

Speaking of coffee, dump the used grounds around your tomato plants (or roses). They love it. Not sure how the deer will feel about it, but I do know ants hate coffee.
______________________________________________

Posted by virginia7074 (My Page) on Fri, Apr 11, 08 at 10:58
I'm kinda late to the party, but there are some great tips here.
I can only add a couple that I don't think I've seen (but I really need to sit down and read through each post carefully so I don't miss anything).

I always use an electric knife to slice bread. It doesn't seem to moosh it or crack the crust that way. My knife is about 30 years old and that's all it gets used for anymore. Also, a serrated plastic knife works really well to cut brownies and other bar cookies, without moosing them. (I guess I have a thing about mooshing baked goods.) Ann T. already posted the dental floss/cinnamon roll connection; another way to avoid mooshing!
______________________________________________

Posted by hawk307 (My Page) on Fri, Apr 11, 08 at 11:06
Bean and Mushy Virginia:
Just looked in this morning and saw your tips .
I liked them But Have to run to a Meeting and I'll be back later to Comment.
Lou
______________________________________________

Posted by triciae (My Page) on Fri, Apr 11, 08 at 11:15
In the winter when my kitchen's cold I plan ahead to run the dishwasher while I've got bread raising. Sit your dough bowl on the counter over the D/W. The counter warms just enough to give the yeast a boost. Sometimes, I'll even open the D/W door for a second every once in a while & give the rising dough a hit of steam.
/tricia
______________________________________________

Posted by sigh (My Page) on Fri, Apr 11, 08 at 11:29
Also, for cutting things like cinnamon rolls or rolled cookies I use the rolling pizza cutter. Mostly because I can't ever remember the dental floss thing but also because the pizza cutter lived in the kit

...I am saddened to realized that many old friends no longer post.

It seems the same way at almost all the forums that I read. Everyone's just GONE?????

"Unfortunately, this does not work for husbands."

LOLOLOLOLOLOL!!!

marlingardener:
I resemble that remark about Husbands.
Maybe I might have 3 or 4 of each item. That's better.
But I probably can't find them.

Barnmom :
I am too.
But I've known the reason, since I first Posted.
I have recieved many emails in the last few years.
Lou

But I've known the reason, since I first Posted.

No Lou, I don't think it's because of you posting. People just move on.

"To prevent fresh garlic from sticking to your knife while chopping it, coat the knife with a drop of oil."

Thanks, that was the best tip I've had in a long time. I'll try to remember this one because it is somehow very frustrating to me to have garlic stick to my knife!

Lots of great tips and took quite a while to read them.

My tip to share is: When making potato or macaroni salads for picnics or that need to travel well, use plain yoghurt instead of mayonnaise. It seems to work best and it can be enjoyed by picky eaters, like me, who don't like mayo or are vegan.

I didn't read all of the hints, but the easiest way to clean a coffee carafe is: put some dishwasher detergent in carafe and then fill with boiling water and let sit for a while. All the gunk will float to the top. Rinse thoroughly.

I didn't read all the tips but I'm anxious to try the oil on my knife to prevent garlic from sticking.

Hope my tips aren't repeats -- but when I boil potatoes for mashed potatoes, I save the water and use it in my gravy. Also, a wet paper towel under your cutting board keeps it from moving around. Oh, when thickening something you are putting sour cream in, add the flour to the sour cream and whisk it well -- no lumps.

The oil on a knife bit works well when you are mincing dried fruits as well.

If you are cutting hot chilies, coating the fingers you are holding the chili with in oil keeps the capsaicin from soaking into your skin, cuticles and nails, where it lurks for hours until you wipe your eyes (or other delicate tissues)...Ouch.

Grating a potato into a "cream of" soup or gravy helps with thickening if you're trying to cut down on the amount of roux in a recipe for calorie/fat counting reasons.

Rereading my earlier post, I noticed that the proportion of dishwashing liquid to alcohol-water was not clear. When I said a very little amount, I was speaking of about two DROPS per quart!

Jclepine, remember, if you're serving vegans, yogurt isn't vegan either, as it's made from milk, and vegans don't eat any animal products.

Sally

Dos and don'ts. This is a "don't" tip.

Very often when I bake, the smoke alarm gets set-off. What I have been doing is simple. I just put the alarm in the microwave and close the door.

I did that again a day ago making pizza.

When I was away from the kitchen doing something else, someone came in the kitchen and used the microwave to make coffee, not realizing that in the back of the oven, there was a smoke detector.

You know the ending to this story. :-(

dcarch

That's funny about the granite, rachelellen. A long while back I posted against granite on the decorating (or was it kitchens?) forum for the reasons you write about and got slammed but good! I decided that maybe those who "decorate" don't actually "cook" to any great extent, or else they have staff to polish the granite.

Sherrmann - Rachel:
I think most of them read up and Google but don't have the actual experience using Marble.

I always steered Kitchen customers away from solid black tops,
unless they like cleaning every minute.

In my Pizzeria I had a piece 3 ft X 6 ft. of a Pinkish Italian Marble,
that I used for a Dough Worktop. It was great , wish I had it in my home Kitchen now.

It was from an old Soda Fountain front, in a place I remodeled.
Just scrubbed and cleaned it with Bleach. Didn't have to seal it.

I like the Grain in a piece of Marble.
But everyone to their own taste.

The decor of most Government building entrances and Hallways, are a light Italian Marble.
I can't picture them in black.
Lou

Uba Tuba is green, but so dark it might as well be black. And the counters in this kitchen are highly polished, so every speck of anything (even fingerprints) show.

We also have stainless steel appliances (fridge, oven, stove, micro, dishwasher, compacter)which again, look pretty, but show every drip, smudge and print.

Oh, for those, if anyone else is afflicted with them, wash with a very mild, dish soap & water solution. Dry well. Then pour a very thin line of mineral oil across a microfiber towel and rub this over the surface, being careful to move along the grain (if there is one.) Then keep the towel handy. This will give you a very fine coating of oil, which allows you to wipe off minor prints and smudges with one rub of the towel between actual cleanings. It's important to use very little oil so that you don't end up with an oily surface that attracts and catches dust.

I've been told that WD-40 works well for this too, but I hesitated to use that in my kitchen. I have used olive oil in a pinch.

Oh Lou, my counter tops are wonderful for rolling out dough, you're right about that...but I'd rather have a slab I could haul out when I need it and not have to be constantly cleaning.

So many special surfaces out there now, but I miss my Mom's old tile counters. Wipe with a damp towel, done.

dcarch......somehow, I find poetical justice in the thought of a smoke detector being zapped in a microwave. Am I twisted?

Dcarch, I'm not sure if you are being facicious or not....but I'll bite....why would you put the smoke detector in the microwave to begin with? Why not in the closet, on the counter..on a shelf...????? The microwave?

Forgive me if you just were having some fun at our expense, but if you are serious/truthful...I just don't understand the thought process behind that decision.

My home was build in 1990 and all of the smoke detectors are hard wired...no batteries...but when I make yorkshire pudding I always set them off.....very annoying.

Duane

Duane,

Why would I put the smoke detector in the microwave oven?
Would you accept stupidity as an explanation? :-)

The microwave is on the counter right next to the refrigerator, on top of which was where I had the smoke detector. It was convenient.

Oh yes rachelellen, you are twisted!! LOL. I hope I am right there (with my video camera) the next time you step on a banana peel. :-)

dcarch

Rachel:
I wouldn't use WD-40. Maybe mineral oil.???
I don't know what they rscommend.
Duane:
I've done some good ones, like putting a large SS Baking Pan of Bread cubes in the oven to dry.

Then start doing other things and wind up on the other side of the house; before you turn the Oven off,
saying I think I smell smoke ( Oh !!! S%%t ). I've done it again.

Putting a Smoke Detector in the Micro, to stop the smoke from getting to it, is OK.

Long as no one comes along to heat coffee.

Dcarch:
Put a note on the micro next time.
( Smoke Detector on Board, if you cook it, you are going to eat it, for dinner. )
That's a good one for WFD.

Lou

- - - - - - - - - - - - - - - -
Tip of the day:

When I set up the Coffee Maker with a measured amount of water, I put a note in the filter basket.

" I put in 6 cups of water, add 3 3/4 scoops of Coffee "

I hang on to the note because I usually make 6 cups.

Lou

dcarch, only those of us who have cleaned a cluttered kitchen in the 5 minutes between a friend's warning phone call and their appearance at the door can understand WHY you shoved a smoke detector in the microwave in the first place. To others, explanation is impossible. On one memorable occasion, I put my iron in the fridge...where it was prominently displayed to my friends when they took me at my word in my offer that they help themselves...

Didn't have time to read the whole thread but...

To clean your coffee pot, sprinkle some of your dishwasher detergent (dry kind) in the pot, fill the pot up with hot water and let it sit. It will come out sparkling when you rinse it. No scrubbing necessary.

Beth

Beth: I've tried that.
Probably would have worked , if I started when the Coffeemaker was new.
- - - - - - - - - - -

Tip of the day :

When making a dish that does not take long to cook,
eg. Fish Soup, a quick Marinara Sauce, etc.

I Micro Wave the Veggies that take long to cook, before
adding them.
- - - - - - - -

Home Fries:
I nuke a Potato about 2 minutes for Home Fries,
then cut it up into the Pan with Butter, Garlic and
Onion powder, with a pinch of Old Bay.
Lou

Jim:
I do Clams Casino another way too, besides Bacon.

Chop up Parsley and Garlic until it is mush, add EVOO, mix.
I use a Cupcake tin to hold the Clams.

Open them , cut the muscle and put an empty shell in the Tin, lay the other shell with the Clam on that.
Don't spill the juices.
Put a bit of the Garlic, Parsley, mixture on each and bake.
Lou

Instead of "Easy Off", use drain opener (Liquid Plumber, etc.).
Much cheaper.

Use a nylon brush to brush on and wear rubber gloves and eye protection.

For very tough grease stain built-up, put a couple layers of paper towel on the drain opener, cover it with a plastic bag overnight.

Do not use it on aluminum.

dcarch

Dcarch:
I've been using Liquid Plumber for years.
Thought I was the only one who used it.

Couldn't use it on the Carafe, for the Coffee Maker, it has allumunum, Parts.
You are a Smart Feller !!!
Lou

Paper towels are expensive. Here is what I have been doing:
You can buy workshop small towels (12" x 12") cheap. I bought 50 white ones and 50 red ones from Home Depot.

Red for dirty use, and white for clean use. These towels are very absorbent and long lasting.

After you soiled the towels, you can just put them thru the washing machine or as I mostly do, I just rinse them in the sink, and microwave them dry. This also sanitizes them.

It is so nice to have plenty of clean towels around when you are preparing a meal.

dcarch
(Thanks Lou)

Microwave-ing something to dry it out is very dangerous. I know 2 people who have set their micro wave ovens on fire by trying to dry something.

"Posted by lindac -------Microwave-ing something to dry it out is very dangerous. I know 2 people who have set their micro wave ovens on fire by trying to dry something. "

You are correct that microwaving towels can set them on fire; However, I will have to assume that in general people will know to set the timer and power level not to ovwer cook the towels.

In practice, I am mostly interested in sanitizing the towels with the heat. You don't acutally have to cook them 100% dry. Once they are piping hot, you can have them air dry quickly.

You can start a chicken on fire if you leave it long enough in a microwave.

dcarch

You said "microwave them dry"....I assumed, as perhaps might some readers that you meant what you said.

Speaking of microwave oven dangers, here is an important tip to know:

Under some conditions, water can actually explode in a microwave oven.

There is an interesting property with water known as "super heating". Water can actually go beyond normal boiling point and not boil in a microwave oven. If you disturb super heated water, it will suddenly boil explosviely and can cause serious injuries.

You may want to Google more information about this condition.

dcarch

dcarch,

Got any good towel recipes? LOLOL

Jim

Dcarch:
I've had this happen when the DD 's come up with friends.

When they heat coffee that is just not hot enough and put it in the Micro for a minute.
WaY too long !
I realize what they've done, after hearing it run that
long.
I'll yell, not to open the door, wait a few minutes and nudge the cup with a spatula and
it still boils over.
They are amazed that this would happen.
Lou

Potatoes are dangerous. I baked some once, forgetting to prick them first and they exploded just as I opened the oven door to check on them. What a mess. I'm just glad I was standing well back when I opened the door...could have been burned by flying potato bits. :P

For this reason, I will never experiment with "baking" potatoes in a microwave oven, since I know that microwave ovens are more hazardous to use than old fashioned ovens as one does not have to keep an eye on things in them.

All right, enough ribbing. Linda was just pointing out that the microwave oven, as benign as it seems (and as handy as it is sometimes), requires closer watching as it does everything so much faster than a regular oven. It would be very easy to put a towel in to dry and, being distracted by something else, have it catch fire.

Have we, any of us, not had the experience of putting something into the 'wave, and just spinning the dial for time ('cause we were standing right there!) forgotten to watch it? Pools of the boiled butter I wanted to soften for spreading come to my mind.

Rachel:
I always nuke potato's , for Home Fries. I run a thin wire Skewer thru them a few places.
Sometimes I forget but never had any explode yet.

I never boiled butter but did a lot of other things.
I'll have to try that.
Lou

I just discovered the Mr. Clean Magic Eraser. I love it for cleaning scuff marks off the wall. It's so fast.
Here's another trick - To get more life out of your Magic Erasers, try this:

1. Cut each Magic Eraser into 4 equal-sized pieces (across the shortest width of the eraser, rather than lengthwise). This way, you get 4 times the amount of cleaning out of one Eraser!
   2. Lightly mist it with water (by misting or using the kitchen sink sprayer), rather than saturating it with water -- which causes it to shrivel up more.
   3. Scrub lightly with the Magic Eraser, then wipe the area with a wet towel to prevent smearing the dirt/grime and remove any residue.
   4. When it starts to get yucky (after cleaning a few different items), simply spray rinse it again to revive it a bit. Then squeeze the excess water out, and continue using it until it starts to shred.
   Off to clean my house, now that I have no excuses and plenty of tips!

A pastry blender is a handy tool for chopping hard boiled eggs.
Especially when you need a lot of them.

Rusty

I pour sauces and oils used during cooking into identical tall plastic squeeze bottles, label them, and keep them in the refrigerator. The bottles are less than $1/each.

When you need to quickly add a bit of sauce or oil to a fast-cooking dish, it is faster to grab and squeeze than to unscrew the top, shake the bottle, splop too much sauce into the pan, drop the top, scoop out the excess, crawl around to find the top, etc. Even if the stuff already comes in a plastic squeeze bottle, it is helpful to get a known, uniform amount with each squeeze instead of one bottle giving a thin blip and the next bottle a fat burp. The original bottles are also usually a variety of squatty and round shapes, which wastes space in the refrigerator.

I know, in a perfect world everything is pre-measured into waiting prep bowls, but I just can't seem to do that.