You know, there are tips and there are tips. Tips come and go as lifestyles change, habits change, households change and jobs change. Thankfully, there are tips for everything and anything - no matter what changes.
There are tips that stand the winds of time and change. Luckily, some of those have been saved and passed down from one generation to another. "Tipnut.com" has archived many of these tips and I am going to present just a few that should do you well.
Using hot tea instead of water when cooking roasts or stewing meat is a good way to add flavor and tenderize the meats.
Spark up the flavor of ripe olives by soaking them overnight in olive oil to which as been added a very small clove of garlic.
When celery loses its crispness, place it in a pan of cold water. Slice a raw potato and put it in the pan. Let stand for a few hours. Remove the celery from the water and you will find that it has regained its original crispness.
Milk, in being boiled, frequently sticks to the pan. To prevent this, rinse the pan in hot water before using.
Potato water, when used in making gravies, greatly improves the flavor. *Tipnut note: this is what my grandmother always did with her gravies.
Cauliflower will remain white and give off no odor while cooking in half milk and half water. Use liquid for soup or cream sauce.
To keep cheese from getting hard, cut off enough for immediate use and spread the remaining portion with a thin film of butter or margarine. Put it in a cool place. This keeps out the air and prevents the cheese from drying out.
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Since first reading these I have tried a few and they are worthwhile. I hope you find them so.
Meanwhile .... keep it simple and make it real.
Jeanne
There are tips that stand the winds of time and change. Luckily, some of those have been saved and passed down from one generation to another. "Tipnut.com" has archived many of these tips and I am going to present just a few that should do you well.
Using hot tea instead of water when cooking roasts or stewing meat is a good way to add flavor and tenderize the meats.
Spark up the flavor of ripe olives by soaking them overnight in olive oil to which as been added a very small clove of garlic.
When celery loses its crispness, place it in a pan of cold water. Slice a raw potato and put it in the pan. Let stand for a few hours. Remove the celery from the water and you will find that it has regained its original crispness.
Milk, in being boiled, frequently sticks to the pan. To prevent this, rinse the pan in hot water before using.
Potato water, when used in making gravies, greatly improves the flavor. *Tipnut note: this is what my grandmother always did with her gravies.
Cauliflower will remain white and give off no odor while cooking in half milk and half water. Use liquid for soup or cream sauce.
To keep cheese from getting hard, cut off enough for immediate use and spread the remaining portion with a thin film of butter or margarine. Put it in a cool place. This keeps out the air and prevents the cheese from drying out.
********
Since first reading these I have tried a few and they are worthwhile. I hope you find them so.
Meanwhile .... keep it simple and make it real.
Jeanne
wonderful tips! I should keep a list of all these
ReplyDeleteThey are good, aren't they. I am thinking of compiling all the tips, perhaps in pdf, so people can have a handy reference. What do you think?
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