Tips and tricks you need to know in the kitchen to whip up mouth-watering meals for any occasion.
· Freeze leftover wine and make into ice cubes for future use in casseroles and sauces.
· Place a slice of apple in hardened brown sugar to soften it back up.
· To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing, or microwave for a few seconds before squeezing.
· To slice meat into thin strips, partially freeze and it will slice easily.
· Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.
· There's no need to fry in a lot of oil to get a crispy breadcrumb crust. Before baking, moisten the crumbs with a little oil; coat pork, chicken or fish. Bake until golden, and the crust will be just as crispy.
· If you are short on drippings for gravy, try this recipe: Stir 3 tablespoons all-purpose flour into 3 tablespoons pan drippings; cook and stir over low heat until lightly browned. Stir in 1 cup milk and 1 cup broth made with Chicken or Beef bouillon. Cook until thickened.
· When making cream sauces, substitute CARNATION® Fat Free Evaporated Milk for the whole milk or cream. Increase the flour slightly to add body and add Bouillon to boost flavor.
Baking Advice
Grab your spatula and get ready to create! Everything you need to know on how to create the perfect cookie and baking treats for your special ones!
Learn all the baking tips and tricks to be a star baker...
• Overly soft butter will cause your dough to become pliable and your cookies will spread. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
• Toast nuts (like walnuts or pecans) prior to adding to cookie dough, but make sure they are completely cool before adding to the dough. This really brings out the flavor of both the cookie and nuts.
• If you prefer cookies that are puffy, add an extra tablespoon or two of flour with the other dry ingredients.
• Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom; nonstick baking sheets work well if not too dark. Insulated baking sheets require a slightly longer baking time.
• Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.
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