& Tricks 1
Herbs, Pasta, Pies, Soups and Vegetables!
- Ground herbs keep best in containers that shield them from light.
- For more flavor, crush dried herbs between your fingers before adding them
to a dish.
- Place herbs in a small bowl and snip them with scissors until minced.
- If you accidentally oversalt sauces, add a small amount of vinegar and let
cook for 5 minutes. If it's still too salty try adding a little more vinegar.
As an alternative try adding a teaspoon of sugar or a cut up potato.
- Use an egg slicer to slice mushrooms. To make peeling tomatoes a snap, dip
them in boiling water for 30 seconds then plunge them in cold water. The skin
should peel right off.
- Cook pasta in lots of water to avoid having it come out sticky.
- Don't put salt in the water until it comes to a boil. Salted water has a
higher boiling point, so it'll take longer to boil.
- To avoid soggy pie crusts, brush crust with egg white
or sprinkle with bread crumbs, and prick all over with a fork.
- If juice from fruit pies overflows while baking,
sprinkle salt into it. The juice will then burn to a crisp, rendering it easily
- To absorb soup fat, place a piece of tissue paper or
lettuce on the surface of soup, then remove and discard it.
- Use a hand blender to puree soup
- To make corn stock cut kernels from the cob, scraping
them to get the corn milk. Put cleaned cobs in 1-1/2 quarts of water and let
simmer for 1 hour.
- Try using a hand blender to puree the soup....it's
easier than transferring to food processor.
- Peel tomatoes by placing them in boiling water for a
minute or so and then plunging them into cold water. The skin will peel
- A damp paper towel rubbed on corn helps remove
cornsilk from the corn.
- Use an egg slicer to cut fresh mushrooms.
- Leeks are full of hard to get at sand and dirt, chop
them first, then give them a bath in cold water and drain in a colander.
- Try using carrots instead of sugar to sweeten your
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