Tag: kitchen tips
group name: frugaleats
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April 10, 2008 12:49 PM EDT --
If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.
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February 16, 2008 07:01 PM EST --
You are making dinner in the crock pot and it smells awesome! Every now and then you stop by the pot, open the lid and take a sniff. The crock pot is a lot like a little oven. When you lift . . .
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January 20, 2008 01:21 PM EST --
The best varieties of apples for baking are Red Delicious, McIntosh, Granny Smith, Empire, and Golden Delicious. For making pies and applesauce, use tart or slightly acid varieties such as Gravenstein, . . .
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January 24, 2008 04:04 PM EST --
Soups, stews and chili can be frozen for up to 3 months. If you freeze in individual servings, you can take them to work and when lunch rolls around your soup should be thawed and you can microwave it. . . .
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February 16, 2008 10:42 PM EST --
Try adding 1 tsp of lemon juice to your cookie recipe to activate the baking soda and produce softier and chewier cookies.
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March 04, 2008 03:10 PM EST --
Add moistness and taste to any chocolate cake-homemade or from a box-with a spoonful of white distilled vinegar. This will not effect the taste of the cake.
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March 08, 2008 04:59 PM EST --
Save the wrappers from sticks of margarine and butter, fold in half and store in a ziplock bag in the refrigerator. When I have to grease the pan in a recipe, I take out the wrapper and use it to grease . . .
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March 16, 2008 11:19 AM EDT --
For home-made cookies that are too crispy, put them in a sealed container with slices of bread covering them. The moisture from the bread will absorb into the cookies, making them soft.
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March 20, 2008 12:59 PM EDT --
If your grocery store's deli has a salad bar, consider picking up your fresh vegtables that you need for a recipe there. The peeling and chopping has already been done for you, and you can buy just . . .
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March 20, 2008 01:36 PM EDT --
Line your cookie sheets with parchment paper before you bake cookies. Just toss the sheets away afterwards and there's no clean-up. Parchment sheets also make great liners for layering cookies . . .
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April 10, 2008 12:34 PM EDT --
When making muffins, mix your ingredients in a juice pitcher so you can pour the mixture easily into each muffin tin. Result? Save time, and fewer drips.
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April 12, 2008 01:55 PM EDT --
Love those flavored liguid coffee creams? Try making your own with a can of evaporated milk. Just add some flavored extracts to the contents of one can, mix, and refrigerate. You can go . . .
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April 17, 2008 11:44 AM EDT --
Chopped fruit and nuts will disperse more evenly in cake batter if they're lightly floured before adding them.
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April 24, 2008 01:20 PM EDT --
Peel a banana from the bottom and you won't have to pick the little "strings" off of it.
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April 29, 2008 05:39 PM EDT --
When baking a chocolate dessert with a crust, dust the crust with chocolate powder (like Nestles Quik) or cocoa, before adding the filling. This will help keep your crust from becoming soggy and will . . .
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May 04, 2008 01:06 PM EDT --
Bring eggs to room temperature before boiling. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, . . .
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May 04, 2008 01:32 PM EDT --
You can make pie crust dough in advance and freeze it. Pie crust dough freezes better in a ball than rolled-out dough. A ball takes up little room in the freezer and it won't be broken when Wrap . . .
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May 04, 2008 01:44 PM EDT --
Shrimp will be firm, turn pink and slightly opaque when cooked correctly. To test for doneness, try the spring test. Hold the shrimp upside down by the head and pull the tail down. If cooked, the . . .
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May 13, 2008 03:05 PM EDT --
Acceidently drop a small piece of eggshell into the bowl when making a recipe and need to get it out? The easiest way to use another piece of eggshell. Take a larger piece of eggshell and use it to dip . . .
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May 15, 2008 04:07 PM EDT --
A fast way to make bread crumbs is to toast the bread and then stick it in the blender.
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