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Old 09-09-2008, 12:49 PM   #1
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Tip For The Day

A new topic for those of us who have been around a stove, or bbq, or oven a couple of times, for those who don't have quite as much experience. Feel free to leave a ehlpful tip anytime you think of one.

Goodweed's tip for today; When baking a pie that has signigicant juice or liquid, first, blind-bake the bottom crust after brushing on a light coating of eggwash. Make sure to poke it, to let steam escape, or it will bubble. The baked-on eggwash will seal the bottom crust from the filling moisture, keeping it light and flakey while the filling and top crust bake to perfection.

Seeeeeya; Goodweed of the North

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Old 09-09-2008, 01:43 PM   #2
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When boiling potato, fill the pot with the water just barely covering the top of potato. Potato doesn't like water it becomes clossy and robery if it sucks up too much water. Also add salt to water only after the water already boiled.
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Old 09-09-2008, 02:08 PM   #3
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Remember...Only You Can Prevent Forest Fires!!!
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Old 09-09-2008, 02:31 PM   #4
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I love these threads. Finding it reminded me of the other ones where I learned a lot of really good information.

Spend about a hundred bucks on one good knife.
It'll pay for itself over and over again in all it'll do for you.
My Wusthof 7" chef knife cost me one hundred well spent dollars.
I wish I'd have seen this set at the time of buying mine online.

If you have long hair like I do, it's smart in the kitchen to restrain it.
I just found one of mine in the dinner I'm starting early today.
Husband hates finding one long straggly thing in his refried beans even if it is mine...
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Old 09-09-2008, 02:42 PM   #5
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Quote:
Originally Posted by LEFSElover View Post
I love these threads. Finding it reminded me of the other ones where I learned a lot of really good information.

Spend about a hundred bucks on one good knife.
It'll pay for itself over and over again in all it'll do for you.
My Wusthof 7" chef knife cost me one hundred well spent dollars.
I wish I'd have seen this set at the time of buying mine online.

If you have long hair like I do, it's smart in the kitchen to restrain it.
I just found one of mine in the dinner I'm starting early today.
Husband hates finding one long straggly thing in his refried beans even if it is mine...
Hubby can't see paying that much for one knife. If I had my own money I would buy one.
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Old 09-09-2008, 02:48 PM   #6
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When slicing a hard boiled egg, try wetting the knife just before
cutting. If that doesn't do the trick, try applying a bit of
cooking spray to the edge.
Another tip I use for hard boiled egg slicing is to use a egg slicer.
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Old 09-09-2008, 03:21 PM   #7
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Don't fry naked.
A thermometer will cure Fear of Frying quite well. Oil temperature is PARAMOUNT!

Don't chop with your eyes closed.
When chopping, a slight angle to the knife away from the item will help keep the slices from falling into the blade.

Don't grill with gasoline.
It is a good idea to always check your grill's gas level BEFORE you get to grilling.
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Old 09-09-2008, 06:27 PM   #8
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To LadyCooks, I did two perms and there you have it! @ $50 each plus tip, I was online ordering
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Old 09-09-2008, 06:58 PM   #9
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Need superfast breadcrumbs?

Take a rolling pin to a bag of store-bought croutons! Easy!

Want bearnaise sauce without the time consuming hassle?

Make white sauce and toss the bearnaise ingredients into it.

Put an end to dry fish. Dip in spiced cornmeal,then buttermilk,then cornmeal again. Pop in the oven at 400 for 20 minutes(salmon fillets).
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Old 09-09-2008, 07:00 PM   #10
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Originally Posted by LEFSElover View Post
To LadyCooks, I did two perms and there you have it! @ $50 each plus tip, I was online ordering
I leave the perms to my sister the Hairstylist who has her own salon.
If I can sell my photos I would have the money.
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