Have you ever wondered how some home chefs just seem to breeze through the most complicated
recipes while you have trouble grilling a hot dog? Well, here comes
BOB to the rescue with
a few cooking tips and helpful hints that will have you rivaling Wolfgang Puck in no time!
Basting Shortcut: Fill a squeeze bottle with barbecue sauce or marinade. Sauce
can be squeezed directly onto foods while grilling, reducing
Boiling Eggs: Add 2 tablespoons of vinegar to water before boiling eggs.
It keeps them from cracking!
Brown Sugar: Brown sugar will not harden if stored in the freezer!
Cooking Rice: Add a little lemon juice to white rice while it is cooking
to keep it white and fluffy. Add butter to prevent it
from boiling over.
Crockpot Cooking: Spray the inside of the crock pot with "Pam" or an equivalent
before putting the food in----makes clean up much easier.
Easy Chopped Parsley: Freeze parsley in a ziplock bag. When frozen, rub bag between
your hands and the parsley will not need chopping.
Even Slices: Use an egg slicer to slice strawberries, olives and mushrooms.
Slices are more even and the slicing goes quicker.
Freezer Breakfasts: When making pancakes for breakfast, make a double or triple
batch. Let the extras cool, then cut up into bite sized
portions. Freeze on a cookie sheet for about an hour. Then
put them all into a freezer bag. On school days, just take
out the amount you need, microwave for 45 seconds, pour some
syrup into a short glass or cup, and you have warm pancake
Grating Cheese: When grating cheese, always spray the grater with non-stick
cooking spray first....cheese just slips off and clean up is
Muffin Tip: Muffins will slide right out of tin pans if you first place
the hot pan on a wet towel.
Opening Stubborn Jars: If you have a problem opening jars try using latex dishwashing
gloves. They give a non-slip grip that makes opening jars easy.
Perfect Size Cookies: Using a melon baller to spoon out cookie dough. This gives
them a uniform look and size. It also keeps your fingers clean.
Perfect Size Muffins: Use an ice cream scoop (the kind with the sweep) to fill muffin
cups before baking. It's much neater than trying to pour the
batter, and you'll get a perfectly sized muffin every time!
Separating Eggs: When separating eggs, break them into a funnel. The whites will
go through leaving the yolk intact in the funnel.
Sifting: Use a kitchen strainer to sift flour if you do not have a
sifter. Gently shake the strainer back and forth until the
dry product has worked its way through. Works with powdered
Whipped Cream: To speed the process of whipping cream, chill the mixing bowl
and beaters in the refrigerator for 10 to 15 minutes beforehand.
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