Sounds like someone likes to watch a little too much Martha, LOL.....guess I do too, since I've heard every single one of them....LOL
When preheating your oils for frying and your oil starts to get to hot before you're ready to throw in your food, just add a little more oil to bring down the temp.
My grandfather used to sprinkle sugar on his sliced tomatoes... said it reduced the acidity. Said it's the only way he could eat them without getting indigestion....
Peel the cucumber for less indigestion.
When making spaghetti noodles - when boiling the noodles add a little sauce to the water to add a little flavor and help them from sticking together.
When making mashed potatoes - after boiling and draining the potatoes, put the potatoes back in the pan and return to burner until you don't hear any more water sizzling. This gets rid of the excess water that can make your mashed potatoes soupy...
Instead of adding plain dried bread to your meatloaf - use stove top or whatever brand stuffing to it. Gives it plenty of seasoning and the bread all at once.
After coating fish, chicken or steak with the typical egg, milk and flour...or whatever combination you use...place on a cookie sheet sprayed with nonstick oil and put in refrigerator for at least 30 minutes before frying. Gives the coating time to set...Coating will stay on better, especially with fish.
Instead of cutting the top off the green/reg/orange/yellow pepper for slicing and trying to get all the seeds out. Just slice down each side...you get the vain and no seeds at all. Then slice the chunks.
Too get the stuck on stuff off the bottom of your pan....return it to the burner and add some hot water...let it come to a boil and slide a spatula across the bottom...should come wright off.
Instead of spending all that time chopping, dicing or mincing garlic, buy it in the jars already done for you....it's just as good, saves a lot of time and the added olive oil that it's stored in adds flavor.
Never use soap and water to clean a seasoned cast iron skillet. My grandma used to just wipe the skillet clean with a damp cloth....said the water and soap will ruin the pan.
Instead of spending the extra money on buying a sweet tasting barbecue sauce....buy the original brand, add some brown sugar or honey, which ever you prefer, a little garlic and onion powder and a dash of beer...The more sugar the thicker the sauce...great on ribs.
If you have problems with the bottom crust of your pie cooking all the way....preheat a cookie sheet in the oven, place the pie on the cookie sheet then bake.
Trying to get your kids to eat some
greens and they won't....try this...Add them to their spaghetti sauce. Take a little sauce for their spaghetti and put in a separate pan. Take some cooked green beans and put them in a food processor or blender until they're mush then add them to their Spaghetti sauce while your cooking it. ....They don't taste them and they don't see
green...but they eat it...I've done it with other veggies too. Just don't add too much.
Trouble with edges of pie crust burning before the pie is done..cover edges with aluminum foil before cooking....take off last 15-20 minutes of cooking pie.
When cooking stuffed peppers in the oven and the peppers never seem to cook enough....blanch in boiling water before stuffing and baking..makes a nice cooked pepper.
When making a roue...after combining butter and flour you can add all liquid at one time if using a whisk to mix....keeps the lumps out.
Save time on Xmas cookies by mixing dough and freezing up to a month before ready to cook them.
Freezing liquids - soups, chilli's, etc. Make sure you leave at least 1/2" at the top of the container before freezing...contents will rise and open container if not.
Last but not least....always double the recipe if you can and freeze for a dinner another night...saves a lot of time.
I'll stop boring you now....I could go on for hours...Live, Laugh, Love and EAT!!!!
