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defrosting My oven has a "proof" setting for bread. It's amazingly effective for defrosting.

thicken soup This may sound too country for you, BUT...don't throw out the last bit of gravy. Stick it in the freezer in a small container. It's a roux. Put it in the soup. It thickens, adds color and flavor.

My mother-in-law passed this tip to me. When you peel an orange, put the peel in a zip-lock bag and store in the freezer. Take out what you need and grate on a micro-plane without thawing. Easy and handy.

Try this: Make a paste of chopped flat-leaf parsley, olive oil, coarse stone-ground mustard, and garlic powder. Apply about a 1/4 inch thick coat to a boneless pork loin roast. Put in 400 degree oven, uncovered, for about 15 minutes to set coating. Reduce heat to 250 degrees, cover roast and...

Jeekinz, I've used the cast iron skillet, but I'd like to make one layer of pear halves. The skillet is too deep for that. I found a nice pan at Davenport House. It's ordered, but not received yet. bglewis

I'm looking for a round gratin pan, approx. 9 - 10" It needs to be heavy and usable on stovetop for making tarte tatin. While I appreciate the French one I found for $150.00, that's definitely NOT what I had in mind.

I found a recipe for homemade baking powder as follows: 1 lb soda 1 1/2 lb cream of tartar 1/4 lb cornstarch The recipe says this is "double the strength of any on the market" Would this be true? If so, should I use half as much? bglewis