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Old 08-13-2011, 02:55 PM   #11
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When cutting meat into strips do so when it's still partially frozen, it cuts evenly and it's much easier.

Making crepe batter with sparkling water instead of still will make lighter crepes.

Soak raw cut fries in ice cold water and pat dry before frying for crispier fries.

Line crisper drawer in fridge with paper toweling to keep veggies fresh for longer. The toweling will absorb moisture and should just be replaced when damp or dirty.

Adding a splash of W/sauce to ground beef while browning will help brown the meat faster.

Add a few marbles to your water in a double boiler. When the water level gets too low the marbles will rattle and warn you to top it up.

Add one or two raw peeled potatoes to a casserole or stew if you over salted it by mistake. The potatoes will absorb the salt as they cook. Remove and throw the potatoes out when done.

Check eggs for freshness by placing them in a large bowl of water. Rotten eggs will float and fresh will sink.

If you a baking something that calls for buttermilk and you don't have any just add a tbs of lemon juice to fresh milk and allow to sour for 15mins and use that instead.

Heat lemons for 20 seconds in the microwave to get more juice out.
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Old 08-13-2011, 03:17 PM   #12
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>>potato removes salt

Potatoes will not make a soup taste less salty

>>Adding a splash of W/sauce to ground beef while browning will help brown the meat faster.
I can make red meat brown with a crayon.
adding water will not assist in creating a brown crust - the dreaded M thing - on meat -water absorbs huge amounts of heat as it boils off and does not permit the pan temperature to get sufficiently over the water boiling point to "brown" meat.
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Old 08-13-2011, 03:26 PM   #13
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Actually, older eggs float. They aren't necessarily rotten. The white shrinks a bit, leaving more air in the shell.
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Old 08-13-2011, 03:28 PM   #14
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Quote:
Originally Posted by dcSaute View Post
>>potato removes salt

Potatoes will not make a soup taste less salty

>>Adding a splash of W/sauce to ground beef while browning will help brown the meat faster.
I can make red meat brown with a crayon.
adding water will not assist in creating a brown crust - the dreaded M thing - on meat -water absorbs huge amounts of heat as it boils off and does not permit the pan temperature to get sufficiently over the water boiling point to "brown" meat.
Firstly adding W/sauce to ground beef to brown may be a cheats method but it's tastes a whole lot better than crayon I assure you. Personally I don't like cooking ground beef within an inch of it's life since it ends up dry.

The potato method may be an old wives tale and obviously if you've added a ton of salt there will be no rescue remedy but I have found slightly salty dishes do benefit from this and it has worked for me.
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Old 08-13-2011, 03:32 PM   #15
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Putting meat-flavored crayons on shopping list.
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Old 08-13-2011, 03:41 PM   #16
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Originally Posted by Dawgluver View Post
Putting meat-flavored crayons on shopping list.
I also want some!
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Old 08-13-2011, 04:17 PM   #17
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If ur going to cook onion u can put salt to prevent any burnings of the onion
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Old 08-13-2011, 05:23 PM   #18
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I use parchment paper for baked goods. It provides a very non-stick surface and is also good for easy clean up.

Cookies made with butter tend to spread out and bake flat. If you chill the dough and keep it chilled until it goes on the cookie sheets, the cookies will bake up thicker.
I also use parchment paper. Love the stuff!

Thanks for the cool trick, (no pun intended)!

I love homemade cookies and have never heard this one!
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Old 08-13-2011, 10:42 PM   #19
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Do you have any little tricks you use while cooking or baking that make life easier, or make the food turn out better than it might? I love little tips like that.

My own:
When baking cookies or other things on a flat sheet, I put aluminum foil down on the sheet and the cookie dough on top of it. Makes for very easy clean-up and provides a slightly non-stick surface.

ditto, i use the non stick foil and make sure the non stick surface is the one up. saves a lot of time and makes it very easy to remove the cookies. i transfer the foil with cookies onto the cooling rack,. frees up pans for the nest batch.
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Old 08-16-2011, 06:09 AM   #20
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Something I learned from a cooking show: many older recipes (and some new ones) expect eggs to be at room temperature for cooking. So, while prepping before cooking your eggs, put them in a bowl of warm water. It may improve your results.
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