Here are a list of great cook’s tips that are sure to make things easier in the kitchen!
Freeze ground meat in 1-pound portions and place into freezer storage bags. Flatten out to the edges of the bag and remove all the air before zipping and sealing, then freezing. These flat bags of ground meats stack neatly laid flat or standing on edge in the freezer. If you want a smaller amount it’s easy just to break it off then reseal the bag. The meats also thaw quicker when stored this way.
Because most recipes call for salt and pepper you can save time by keeping a shaker filled with both. A ratio of 3/4 salt to 1/4 pepper is standard, but adjust to suit your personal tastes.
Some recipes call for half an onion. We sometimes lose the other half because it was forgotten in the fridge and dries out. Chop and freeze the other half right away, and it’s saved and ready for the next recipe. (This works for peppers too!)
Place your onion in the freezer 15 minutes before you chop. By doing this, you will be adding more flavor to your meals because the juice will stay within the onion.
Wrap fresh celery completely in aluminum foil. It will keep fresh and crisp for weeks.
Peel a banana from the bottom and you won’t have to pick the little stringy things off of it.
Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
Put an apple in the crisper bin with your potatoes, they won’t sprout.
Dip a banana in boiling water for approx. 10 - 15 seconds, which will make the peel turn black from pulling the acid into the peel. Peel to use for your recipe and your banana won’t turn dark. (banana pudding)
If you’re juicing lemons, oranges or limes, heat for 20 seconds in the microwave and roll on the counter for a minute, you’ll get more juice.
To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
Peeling Eggs? Put eggs in a bowl of cold water. Crack your shells well, and peel in the water. If you are making eggs that need to be pretty, (Deviled Eggs) use the oldest eggs in the fridge - the older ones peel better.
Chocolate melts quicker when it is chopped up.
Zest lemon and place in ice cube trays. Fill with water and freeze. Add to iced tea or your favorite drink for extra pizzazz!
Garlic Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
Mushrooms Place left over sliced mushrooms in a paper bag when storing in your refrigerator. This will keep the mushrooms fresh longer.
Ground Beef When browning beef for a recipe, brown several pounds and store extra in the freezer. This cuts the time needed in the kitchen for your next recipe that calls for ground beef.
Salting Meat Do not salt meat prior to cooking. This will dry out the meat.
Carrots When cooking foods that have high acid (i.e., spaghetti) place finely chopped carrots in the recipe. This absorbs the acid and you will never know they are in the recipe, as it will not change the taste.
Don’t throw away those limp vegetables. You can refresh wilted or limp raw celery, carrots, cucumbers, and radishes by placing them in a bowl filled with ice water for about half an hour.
Refresh dried out muffins by brushing them lightly with milk using a pastry brush and placing them in a warm oven for 5-7 minutes.
When stir-frying meats in your Stir-Fry Skillet, use partially frozen meats to make it easier to thinly slice into strips.
If you have left over lemon juice or orange juice when squeezing fresh fruit juice with a Juicer, pour it into an ice cube tray and freeze it for later use.
Did you know that bread is delivered fresh to the stores five days a week?
Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different color
twist tie.
>*They are: Monday - Blue; Tuesday - Green; Thursday - Red; Friday - White; and
Saturday - Yellow. So if today was Thursday, you would want red twist tie - not
white (which is Friday’s - almost a week old)! The colors go alphabetically by
color Blue - Green - Red - White - Yellow, Monday through Saturday. Very easy
to remember. I thought this was interesting. I looked in the grocery store and the bread
wrappers DO have different twist ties. You learn something new everyday!!! Enjoy fresh bread
when you buy bread with the right color on the day you are shopping.
Can’t get a jar open? Put a rubber-band around the jar lid.
For great tasting watermelon—hold to your ear and knock on it. The more hollow sounding, the better it will taste…You may get some strange looks!
To see if fresh cherries have a worm in them, place them in water—if they float…throw them out!
Throw a spoon into boiling pasta and it wont boil over.
Substitute chopped pretzels for nuts in cookies and brownies-Same great texture and crunch without the added fat…and great sub for those allergic to nuts.