View Full Version : Helpful Kitchen Trivia/ Facts
Chewing gum while peeling onions will keep you from crying.
^^^ emmitsburg.net:clover::clover::clover:
from: power-yoga.com
Tips For a Lifetime
1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle - perfect shaped pancakes every time.
3. To keep potatoes from budding, place an apple in the bag with the potatoes.
4. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
5. 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.
6. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop-skillet will be much easier to clean.
7. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.
8. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up."
9. Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.
10. Place a slice of apple in hardened brown sugar to soften it back up.
11. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. (ah, an old 1940’s Fannie Farmer trick!)
12. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.
13. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
14. Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.
15. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.
16. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.
17. To get rid of itch from mosquito bite: try applying soap on the area, instant relief.
18. Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march-see for yourself.
19. When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.
20. NOW Look what you can do with Alka-Seltzer:
Clean a toilet-drop in two Alka-Seltzer tablets, wait twenty minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.
Clean a vase-to remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets.
Polish jewelry-drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes.
Clean a thermos bottle-fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary).
Unclog a drain-clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.
from kitchenhintsandtips.com
KEEPING CELERY FRESH
You always pick up some celery from the grocery store. When you get it home and go to use it, it is kind of rubbery and limp. The next time you buy celery, try this to help preserve it better:
When you get home, trim off the ends of the celery and the base.
Now trim the celery so that it will fit into a tightly sealed container.
Pour in enough water to cover the bottom of the container and place your celery in the water.
Cover tightly and refrigerate.
Now your celery will be nice and crispy for about a week.
from: kitchenhintsandtips.com
SELECTING MANGOES
You are looking at the Mangoes at the market, but you have no idea which ones are ripe.
Unlike other produce you cannot necessarily tell if it is ripe by coloring. You may see streaks of red, green, orange.
You want to look for fruit that is barely soft when squeezed gently. It should have the same feel as a ripe peach. You can also smell around the stem for the fruity aroma.
Leave it behind if it is too soft or has any soft spots or bruising.
If the mango is still a bit too firm for your taste you can let ripen at room temperature. Once they are ripe you can keep in the refrigerator for no more than 5 days.
from; kitchenhintsandtips.com
Storing Silver
You just got done cleaning the silver, again, and you are secretly wishing that there was a way that you could help prevent the tarnish from building up so bad while it is being stored.
The answer may be as close as your child's play room. Find some chalk, sidewalk chalk will work also. Place a few pieces in the cabinet that you store your silver in. The chalk will absorb moisture, thus reducing the amount of tarnish on your silver.
q_sharon
03/21/09, 11:20 AM
:thanks: for flooding us with good kitchen tips. :bounce:
To clean your coffee maker you can make a fairly simple home made solution using water and vinegar. The rule of thumb is to use about 2 parts water for every 1 part vinegar. I recommend you do a half vinegar and half water solution.
Pour this mixture into your coffee put, and be sure not to go above the recommended maximum level. Once the solution is in the pot you will then pour it into the water reservoir like you would when brewing coffee naturally. Put the pot back in the housing compartment, and install a filter as if you were about to brew a pot of coffee.
^^^buzzle.com
Fruit frozen in all honey syrup does not require the use of vitamin C powder, tablets or ascorbic acid.
^^^pureroyaljelly.com
ctivnan
04/06/09, 07:31 AM
:thanks: very much for all the kitchen tips!
Now I know how to keep that celery fresh! :yey:
How to Read Food Labels
http://www.meatlessmonday.com/images/content/pagebuilder/16805.jpgFood labels can tell you a lot about the food you eat -- like what goes into them, and what you're getting out of them.
Part of a Healthy Day
You can use food labels (and the government's other tools, like the Food Pyramid) to help you pick healthy foods. The label tells you how much of various nutrients a particular food provides.
Labels can help you make tradeoffs to plan a day of healthy eating. For example, if you eat a big slice of cake during an office party at lunch, make up for it by eating a dinner that goes easy on sugar and fat.
Get in the habit of using food labels to help make your buying choices and your portion choices. You can think of food labels as your "cheat sheet to good eats."
Below, you'll find a rundown of the information you'll find on the food label, and what to do with it.
Serving Sizes
Serving sizes are standardized on food labels. So, no matter which salsa you pick up, the serving size will be listed as two tablespoons. That's important because it helps you compare nutrition data on similar products -- to find the best option in a particular category.
Serving size is the first place you should look on a food label. The rest of the information on the label is based on that number. If you plan on eating more than two tablespoons of salsa, then you'll have to do some math to make sense of the rest of the numbers.
Calories
A calorie is a measure of how much energy a food provides. Getting enough calories helps our bodies function well and stay healthy. Most Americans eat too many calories, without getting meeting the recommended intakes for a number of nutrients.
Our caloric needs differ based on our age, activity level, and other factors. To get an idea of how many calories you need in a day.
^^^meatlessmonday.com
Bagged lunches are healthy, economical and nutritious. But they also pose the threat of hosting harmful bacteria, unless food is handled and packed properly. Use the following tips as your study guide for "Food Safety 101": • Spill-proof, seal-able bags are a must for transporting and storing food safely. Stock up on these items to keep leftovers ready for the lunch box.
• Preparing lunch the night before is a great time-saver. Store lunches safely in the refrigerator overnight.
• Prepare a clean surface for lunch packing. Wash your hands, utensils and counter with hot, soapy water to destroy bacteria.
• Sandwiches are a popular lunchtime staple: look for lunchmeat with a reputable brand name to ensure food safety. Maple Leaf, for instance, has made food safety a top priority and is committed to providing customers with the highest standards of food safety assurance.
• Consider using an insulated travel bottle. It will keep leftover soup, chili or stew safe and hot until you're ready to enjoy it.
• Look for a freezer gel pack and an insulated lunch box. These items will keep foods like sandwiches cool until lunchtime, preventing bacterial growth.
• Store your lunch in a refrigerator at work or school, if possible. If not, avoid leaving your lunch in direct sunlight or near any heat source.
^^^streetdirectory.com
Imagine eating sweets without having to think about all the calories you're taking in . . . Believe it or not, it's a reality! Tabletop sweeteners are powerful sugar substitutes used in food products as an alternative to white sugar. Since they contain very few calories, these agents provide a sweet taste without the added energy - much to the delight of people watching their caloric intake.
In addition, tabletop sweeteners are also suitable for people who are affected by diabetes and who need to limit their sugar consumption in order to control their blood glucose level. So when they feel like indulging in a sweet treat, they can reach, for products sweetened with aspartame!
There are two main sugar substitutes on the market: aspartame and sucralose. A number of foods claiming to be 'light' or 'diet' - such as juices, cereals, yogurt, chewing gum, desserts, breads, pastries and soft drinks - contain aspartame (sold under the brand names NutraSweet and Equal) or sucralose (marketed as Splenda). Both products have a pronounced sugary taste: aspartame is 180 times sweeter than white sugar, while sucralose is 600 times sweeter.
Dr. Joe Schwarcz, Director of the McGill University Office for Chemistry (javascript:void(0)) and Society, devotes an entire chapter to aspartame in his new book That's the Way the Cookie Crumbles. He stresses that aspartame has undergone numerous studies, and it is currently found in thousands of products. Health Canada approved its use over 20 years ago, in 1981. Over 70 million North Americans regularly eat or drink products sweetened with aspartame and that consumption is growing steadily.
So, what will you choose to sweeten your coffee in the morning, sugar, sucralose or aspartame?
- News Canada
Deadly bacteria that cause food poisoning:
Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans (for example, some bacteria are used beneficially in making cheese and yogurt). However, the prime causes of food-borne illness include parasites, viruses, and bacteria such as:
1. E. coli O157:H7
2. Campylobacter jejuni
3. Salmonella
4. Staphylococcus aureus
5. Listeria monocytogenes
6. Clostridium perfringens
7. Vibrio parahaemolyticus
8. Vibrio vulnificus
9. Hepatitis A virus, and
10. Norwalk and Norwalk-like virus
Bacteria that cause disease are called pathogens. These organisms can become unwelcome guests at the dinner table. When certain pathogens enter the food supply, they can cause food-borne illness. They're in a wide range of foods, including meat, milk and other dairy products, spices, chocolate, seafood, and even water. Millions of cases of food-borne illness occur each year.
Most cases of food-borne illness can be prevented. Careless food handling sets the stage for the growth of disease- causing "bugs." For example, hot or cold foods left standing too long at room temperature provide an ideal climate for bacteria to grow. Proper cooking or processing of food destroys bacteria.
Fresh does not always mean safe. The organisms that cause food poisoning aren't the ones that cause spoilage. Wax often coats certain kinds of produce, such as apples and cucumbers, and may trap pesticides. To remove the wax, wash with very diluted dish detergent and a soft scrub brush, or peel (the best nutrients are often in the peel, however).
Foods may be cross contaminated when cutting boards and kitchen tools that have been used to prepare a contaminated food, such as raw chicken, aren't cleaned before being used for another food, such as vegetables.
^^^streetdirectory.com
How Bacteria Get In Food
Bacteria may be present on products when you buy them. Plastic-wrapped boneless chicken and ground meat, for example, were once part of live chicken or cattle. Raw meat, poultry, seafood, and eggs aren't sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons. Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.
Unpasteurized fruit and vegetable juices and ciders, foods made with raw or undercooked eggs, chicken, tuna, potato and macaroni salads, and cream-filled pastries harboring these pathogens have also been implicated in food-borne illnesses, as has fresh produce.
Poultry is the food most often contaminated with disease- causing organisms. It's been estimated that 60 percent or more of raw poultry sold at retail probably carries some disease-causing bacteria.
Bacteria such as Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus and Salmonella have been found in raw seafood. Oysters, clams, mussels, scallops, and cockles may be contaminated with hepatitis A virus.
If you have a health problem, especially one that may have impaired your immune system, don't eat raw shellfish and use only pasteurized milk and cheese, and pasteurized or concentrated ciders and juices.
^^^streetdirectory.com
Keep It Clean
The cardinal rule of safe food preparation in the home is: Keep everything clean.
The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.
Keep your work area clean and uncluttered. Be sure to wash the countertops with a solution of 1 teaspoon chlorine bleach to about 1 quart of water or with a commercial kitchen-cleaning agent diluted according to product directions. They're the most effective at getting rid of bacteria.
Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in the washing machine in hot water.
While you're at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of one teaspoon bleach to one quart of water or a commercial cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth.
Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 1 teaspoon chlorine bleach to about 1 quart of water.
Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for other foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Visit The Cutting Board Factory for a great selection of food-safe cutting boards.
Always use clean utensils and wash them between cutting different foods.
Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they're used.
Don't put cooked meat on an unwashed plate or platter that has held raw meat.
Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don't use soap or other detergents. If necessary (and appropriate) use a small scrub brush to remove surface dirt.
Keep your kitchen clean and bacteria-free. Clean kitchen surfaces with hot soapy water using antibacterial sponges and soaps.
The sponges themselves should be bacteria-free. Microwave them for about a minute to keep them clean and dry.
Keep benches, cutting boards, knives, pans or other utensils clean.
^^^streetdirectory.com
10 Critical Ways To A Perfectly Food (http://www.streetdirectory.com/travel_guide/3237/food_and_drink/10_critical_ways_to_a_perfectly_food_safe_kitchen. html)-Safe Kitchen (http://www.streetdirectory.com/travel_guide/3237/food_and_drink/10_critical_ways_to_a_perfectly_food_safe_kitchen. html)
Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.
Your Refrigerator
1. Freezing does NOT kill bacteria; it only controls their growth. Common bacteria grow rapidly at 60° F to 120° F. Keep the temperature of the refrigerator below 50° F. Keep the freezer temperature at about 0° F.
2. Don’t take foods out of the refrigerator until you’re ready to cook them.
Dishwashing
3. Clean well with hot water to kill bacteria.
4. If washing dishes by hand, leave them to drain rather than using a tea towel. If you use a tea towel, change it often. Paper towels are a better option.
5. Dishcloths are a prime spot for bacteria to grow and multiply. Wash them regularly with hot water or in the washing machine using the hot cycle with antibacterial products.
Cooking
6. Cook thoroughly to kill bacteria but don’t overcook to the point of charring. It may form amine compounds that may cause cancer. Don’t cook food partially and leave it to cook later.
7. Wash your hands thoroughly with an antibacterial soap before and after cooking.
8. Wash vegetables thoroughly. Wash all lentils, legumes, rice, etc. with lots of water. These are often treated with powder, polish, and even colors, to make them attractive.
9. When you want to use leftovers, heat them to a high temperature so that any bacteria that may have multiplied in the refrigerator will be killed. Throw away any leftover food still left after it has been reheated once.
10. Don't cook if you have a cut on your hand as cuts and scratches harbor many bacteria.
^^^streetdirectory.com
Foods That Will Allow You To Lose Weight While Snacking (http://www.streetdirectory.com/travel_guide/24535/food_and_drink/foods_that_will_allow_you_to_lose_weight_while_sna cking.html) By: teahupoo http://www.streetdirectory.com/img/button/carzz/carzz_icon_mail.gif (javascript://)
Today's current trends of diets have people turning from carbohydrates, alcohol, and other guilty pleasures. This is causing failure in many diet attempts, but it does not have to be this way. You can enjoy many snack foods without feeling bad about your binge. The trick is learning which foods are okay for snacking.
Yum! Chicken nuggets. Virtually every person craves these tasty morsels. Their fat content is horrifying, however. Instead of a fried chicken nugget, try baking them. Slice up some boneless chicken breast; dip it in a mixture of egg white and water and then coat in ground almonds or whole wheat bread crumbs. Bake at 400 for half an hour and you have a new twist on an old favorite.
There is a wide array of baked potato and tortilla chips on the market. Salsa is rich in antioxidants and fat-free. You can enjoy a bowl of baked tortilla chips and serve some delicious salsa alongside it. This snack is both good for you and will satisfy your chip craving.
If you prefer guacamole with your baked tortilla chips, go for it. Avocados are rich in fats that raise good cholesterol levels. If you do not like the taste of avocado try using mashed peas instead.
Baby carrots served with a low-fat or no-fat dressing are an easy to make and delicious treat for any hour of the day.
Cook a couple of potatoes in the microwave and then scoop out the middle flesh. Slice the remaining skin into large sections and pan fry in a skillet sprayed with non-stick spray. Serve these potato skins along with some fat-free sour cream.
Popcorn is a neat treat that can be very healthy. Air pop it and eat it without butter. If the taste of unbuttered popcorn is too much, use some of the fat free butter sprays (Olivio uses a blend of olive oils that is scrumptious and available in many countries) to add a little flavor.
Jell-O, a childhood favorite, is fat-free and satisfying. The sugar-free versions cut calories completely. Add a dollop of fat-free whipped cream and you have a perfect dessert.
Deviled Eggs, if eaten in moderation, can be made with fat-free mayonnaise. Add some horseradish for extra zip.
Pita Bread, especially if the pita bread is whole wheat, can be baked crispy and served in place of tortilla chips. Serve wedges of fresh tortilla bread with fresh vegetables and yogurt-based dips.
You can also make a version of croutons using whole wheat bread, olive oil and garlic along with other desired seasonings. Bake these in an oven set at 300 for a couple hours. The resulting product is a crouton that is good for you and extremely satisfying.
Regardless of your desires, there are alternatives to high-fat, bad for you snacks. Use your imagination and you will find you do not have to run crying from some of your favorite guilt foods.
^^^streetdirectory.com
HOW TO CLEAN A MICROWAVE?
One of the big advantages a microwave has over a conventional oven is that it is so easy to keep clean, especially if you keep food covered when you cook it.
But even the most careful of cooks will have a disaster from time to time, and there are always the casual users who 'forget' to put the lid on. The resulting mess is all too often left for someone else to take care of. In a microwave, that's not such a problem.
First of all, it's important not to use conventional cleaning agents in a microwave oven. Traces of them stuck to the sides can create operational problems as well as unpleasant flavors in the food you cook. Fortunately you don't need them.
Keeping the cooker clean and fresh is so simple, and so economical, that you will not have any trouble fitting it into your routine once a week. More often if you do happen to have a spill.
All you need to do is put four cups of water (no less) in a glass bowl and add two tablespoons of vinegar. You could also use the juice of a lemon or even two teaspoons of vanilla essence.
Put the bowl on the outer edge of your turntable and microwave it on high for 20 minutes.
This will create a great deal of steam, which in turn will clean the oven, so be very careful when you open the door. Wait a couple of minutes after the cooking stops before doing so.
Be careful handling the bowl. Although the glass will not be heated by the oven (the microwaves simply pass straight through it) it will be heated by the water it contains. Use a cloth to remove it.
All you need to do now is take everything out of the microwave and wipe the inside clean with a sponge or other absorbent material. Pay particular attention to the little square, or squares, that you see inside the oven. These are where the microwaves radiate from and need to be kept clean and clear for the oven to operate properly.
You can wash the turntable and its support (if it has one) in the normal way but rinse it well before drying and replacing it in the oven.
Making this a regular operation will not only help to keep your microwave clean and fresh, it will also help to prolong its working life and keep it at the peak of efficiency.
^^^streetdirectory.com
Check this out guys, I was really amazed!
USB Hotplate
http://farm2.static.flickr.com/1309/934345293_dc68bbcc20.jpg?v=0
This hotplate doubles as an USB hub
The One Click Butter Cutter
http://www.oneclickbuttercutter.com/butter-cutter-with-waffles-small.jpg
Simply load a stick of butter into the One Click Butter Cutter and with "one click" the stainless steel blade slices off a perfect pat of butter.
this was advertised in squidoo.com
mitchiecruz
05/20/09, 10:23 AM
wow!!!! Thanks for the wonderful posts/tips in the kitchen...
Self-Heating Bottle by Liamo (http://www.lilsugar.com/3147470)
http://images.teamsugar.com/files/upl2/10/109609/20_2009/3de1b2e1b1fe231a_iiamo.jpgI know many a baby that suffers from Goldilocks syndrome — the milk is too cold or too hot. Mamas out running errands or flying in the sky may appreciate the ingenuity of the Iiamo self-heating bottle (http://www.danskdesign.nu/iiamo-go-self-heating-feeding-bottle-whitepink-p-3424.html?manufacturers_id=69&osCsid=d77e872aaeb918987caf72084b59e23e). Lucky for us, creator Karim Rashid, who has also designed for Prada, Audi, Sony, and Lacoste, brought his vision to parenthood.
Mommies begging for cups of warm water or hunting for a microwave can relax. Free of BPA (http://lilsugar.com/tag/bpa), PVC, lead and phthalates (http://lilsugar.com/tag/phthalates), the sleek Iiamo bottle self heats contents to body temperature in about four minutes with a self-contained organic heating cartridge made of salt and water. The $38 price includes one six-ounce bottle, one nipple, and a single heating cartridge. So tell your babe the treat's going to be juuuuust right.
^^^lilsugar.com
Getting rid of cockroaches in your cupboard:
I had this tip from my friend in Malaysia, she told me, to get rid of cockroaches in the cupboard ( or anywhere else) you just have to put some PANDAN leaves, and you will notice, the cockroaches will not be there!
SALTY SOUP
You are making soup for dinner and you taste the soup, not enough salt. So, you add some more. Still not quite right, add some more. Ooops! You have to start over again! Too much!
This is actually an easy fix. Just peel and dice a raw potato and throw it in. Let it simmer for 15-20 minutes and then pull out the potato pieces. The starch in the potato will absorb salt from the broth. If it is still too salty, repeat until desired taste is reached.
Unfortunately if you are on a timeline, this will not work out too well. You can try removing some of the liquid and replacing the liquid with water or stock.
^^^kitchenhintsandtips.com
ctivnan
05/24/09, 12:15 PM
Check this out guys, I was really amazed!
USB Hotplate
http://farm2.static.flickr.com/1309/934345293_dc68bbcc20.jpg?v=0
This hotplate doubles as an USB hub
The One Click Butter Cutter
http://www.oneclickbuttercutter.com/butter-cutter-with-waffles-small.jpg
Simply load a stick of butter into the One Click Butter Cutter and with "one click" the stainless steel blade slices off a perfect pat of butter.
this was advertised in squidoo.com
:gud: I like the butter cutter!
ctivnan
05/24/09, 12:17 PM
Getting rid of cockroaches in your cupboard:
I had this tip from my friend in Malaysia, she told me, to get rid of cockroaches in the cupboard ( or anywhere else) you just have to put some PANDAN leaves, and you will notice, the cockroaches will not be there!
:DANCER: This is a very helpful info, Tcha! :superhappy:
:thankyou:
If you are looking for a little help in the kitchen, (aren't we all?) These useful tips will make your cooking chores a bit easier.
For fluffier mashed potatoes, add a pinch of baking soda along with butter and milk.
Skin chicken when slightly frozen for easier skinning.
Drop a wine cork in the stew pot. The tannin in it helps tenderize the meat. Just remember to take it our before serving.
When separating several eggs, crack them all in a bowl and use your hands to scoop out the yolks.
Use a little soy sauce to color and flavor gravy.
If you have mold on your cheese, just slice it off, it is still perfectly good.
Put a jar lid or a marble in the bottom of your double boiler. It will rattle if the water boils away.
Slip your hand in a plastic bag to answer the phone (http://www.gomestic.com/Cooking/15-Helpful-Kitchen-Tips.281651#) when making meat loaf.
Micro wave hard winter squash to make it easier to cut and peel.
Put a slice of bread in the cookie jar. It will keep the chewy cookies soft.
Partially frozen evaporated milk whips up like cream.
To determine if eggs are fresh, put them in a few inches of water. If they are horizontal they are fresh. If they are vertical they are not.
To ripen a tomato put it in a brown paper bag (http://www.gomestic.com/Cooking/15-Helpful-Kitchen-Tips.281651#).
Use a clear baking dish as a page weight for your cook book. You can read through it.
150 strokes by hand are the same as one minute beating with an electric beater.
^^^posted by Ruby Hawk October 2008- gomestic.com-cooking
fter biting into a burning hot chili pepper, try dosing the flames with a sip of milk or a few bites of a dairy product. Using water or soda just opens the taste buds to keep it burning. Also, a sip of an alcoholic drink will lessen the burn, because the alcohol works with the natural protein of the pepper and neutralizes the enzyme casein that is released by the chili.
^^^wisdomtips.com
Give wilted lettuce on more chance to revive by plunging it into cold water to which a little lemon juice has been added. Within an hour most lettuce will revive; other wise dispose of it.
^^^wisdomtips.com
Leftovers made with tomato-based sauces are notorious for staining Tupperware. So here's a tip to stop those stains:
Spray the container with a non-stick cooking spray before you dish the leftovers in and the stains won't stick at the bottom of your Tupperware.
^^^ wisdomtips.com
Strawberries spoil quickly. Wash strawberries, cut stems off and place in colander. Pour boiling water over them so the water just touches the berries and drains out. The boiling water will kill the bacteria that causes the strawberries to decay...Put in fridge...They will last much longer..
^^^wisdomtips.com
What many people do not know is that cooking oils such as Virgin Olive Oil can go rancid within just a couple of months. To avoid using oil that has gone bad, keep oils in your refridgerator. When you need to use the oil it can easily be liquified within seconds by running the bottle under warm tap water. Stay healthy!
^^^wisdomtips.com
To stop your saltshaker from getting clogged up, put a few grain of rice in with the salt. This will keep the salt dry.
^^^wisdomtips.com
THIS IS TRUE, MY MOM TAUGHT ME THIS SINCE I WAS IN GRADE SCHOOL.
If you have problems cleaning your grater after shredding cheese, try grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes.
^^^wisdomtips.com
Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans (for example, some bacteria are used beneficially in making cheese and yogurt). However, the prime causes of food-borne illness include parasites, viruses, and bacteria such as:
1. E. coli O157:H7
2. Campylobacter jejuni
3. Salmonella
4. Staphylococcus aureus
5. Listeria monocytogenes
6. Clostridium perfringens
7. Vibrio parahaemolyticus
8. Vibrio vulnificus
9. Hepatitis A virus, and
10. Norwalk and Norwalk-like virus
Bacteria that cause disease are called pathogens. These organisms can become unwelcome guests at the dinner table. When certain pathogens enter the food supply, they can cause food-borne illness. They're in a wide range of foods, including meat, milk and other dairy products, spices, chocolate, seafood, and even water. Millions of cases of food-borne illness occur each year.
Most cases of food-borne illness can be prevented. Careless food handling sets the stage for the growth of disease- causing "bugs." For example, hot or cold foods left standing too long at room temperature provide an ideal climate for bacteria to grow. Proper cooking or processing of food destroys bacteria.
Fresh does not always mean safe. The organisms that cause food poisoning aren't the ones that cause spoilage. Wax often coats certain kinds of produce, such as apples and cucumbers, and may trap pesticides. To remove the wax, wash with very diluted dish detergent and a soft scrub brush, or peel (the best nutrients are often in the peel, however).
Foods may be cross contaminated when cutting boards and kitchen tools that have been used to prepare a contaminated food, such as raw chicken, aren't cleaned before being used for another food, such as vegetables.
How Bacteria Get In Food
Bacteria may be present on products when you buy them. Plastic-wrapped boneless chicken and ground meat, for example, were once part of live chicken or cattle. Raw meat, poultry, seafood, and eggs aren't sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons. Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.
Unpasteurized fruit and vegetable juices and ciders, foods made with raw or undercooked eggs, chicken, tuna, potato and macaroni salads, and cream-filled pastries harboring these pathogens have also been implicated in food-borne illnesses, as has fresh produce.
Poultry is the food most often contaminated with disease- causing organisms. It's been estimated that 60 percent or more of raw poultry sold at retail probably carries some disease-causing bacteria.
Bacteria such as Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus and Salmonella have been found in raw seafood. Oysters, clams, mussels, scallops, and cockles may be contaminated with hepatitis A virus.
If you have a health problem, especially one that may have impaired your immune system, don't eat raw shellfish and use only pasteurized milk and cheese, and pasteurized or concentrated ciders and juices.
Keep It Clean
The cardinal rule of safe food preparation in the home is: Keep everything clean.
The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook. Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry. Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.
Keep your work area clean and uncluttered. Be sure to wash the countertops with a solution of 1 teaspoon chlorine bleach to about 1 quart of water or with a commercial kitchen-cleaning agent diluted according to product directions. They're the most effective at getting rid of bacteria.
Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth. Wash dishcloths and sponges weekly in the washing machine in hot water.
While you're at it, sanitize the kitchen sink drain periodically by pouring down the sink a solution of one teaspoon bleach to one quart of water or a commercial cleaning agent. Food particles get trapped in the drain and disposal and, along with moistness, create an ideal environment for bacterial growth.
Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 1 teaspoon chlorine bleach to about 1 quart of water.
Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for other foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Visit The Cutting Board Factory for a great selection of food-safe cutting boards.
Always use clean utensils and wash them between cutting different foods.
Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they're used.
Don't put cooked meat on an unwashed plate or platter that has held raw meat.
Wash fresh fruits and vegetables thoroughly, rinsing in warm water. Don't use soap or other detergents. If necessary (and appropriate) use a small scrub brush to remove surface dirt.
Keep your kitchen clean and bacteria-free. Clean kitchen surfaces with hot soapy water using antibacterial sponges and soaps.
The sponges themselves should be bacteria-free. Microwave them for about a minute to keep them clean and dry.
Keep benches, cutting boards, knives, pans or other utensils clean.
^^^healthcare-ny.com
Fresh egg sinks in water, stale one won't
Can't remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it's raw. If it spins easily, it's hard boiled. A fresh egg will sink in water, a stale one will float.
Eggs contain all the essential protein, minerals and vitamins, except Vitamin C. But egg yolks are one of few foods that naturally contain Vitamin D.
The colour of the egg shell is not related to quality, nutrients, flavour, or cooking characteristics. White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. Bown egg layers usually are slightly larger and require more food, thus brown eggs usually cost more than white eggs.
China produces most eggs, at about 160 billion per year. In the US, about 260 million hens produce more than 65 billion eggs per year. A hen can lay about 250 eggs per year.
An egg shell has as many as 17,000 pores over its surface.
There are 150 species of chicken.
Chicken are descendants of the red jungle fowl (gallus gallus spadiceus) that lives in Asia.
The chicken is one of the first domestic animals, appearing in China around 1400 BC.
^^^didyouknow.org/eggs
Do vegetables lose nutritional value if they are frozen?
The convenience of frozen vegetables does come at a small nutritional cost, but fresh vegetables that have been stored at your fridge for a week or in trucks, trains, warehouses or supermarkets for even loner are not at their nutritional peak either. The more produce sits around, the fewer nutrients it contains. From the moment vegetables are picked, enzymes begin breaking down their water-soluble nutrients. While the ideal option is to buy just picked produce from a local stand or farmers market and eat it the same day very few of us have that luxury. Fortunately, frozen vegetables are a sound alternative. Freezing preserves vitamins, minerals and fiber for about eight months so you should eat your vegetables even if they are frozen.
^^^beautyandfashionadvice.com
Natural Cleaning Products
Vinegar
Uses:
Vinegar naturally cleans like an all-purpose cleaner. Mix a solution of 1 part water to 1 part vinegar in a new store bought spray bottle and you have a solution that will clean most areas of your home. Vinegar is a great natural cleaning product as well as a disinfectant and deodorizer. Always test on an inconspicuous area. It is safe to use on most surfaces and has the added bonus of being incredibly cheap. Improperly diluted vinegar is acidic and can eat away at tile grout. Never use vinegar on marble surfaces. Don't worry about your home smelling like vinegar. The smell disappears when it dries. Here are some uses for vinegar in the rooms of your house. Use it in the…
Bathroom - Clean the bathtub, toilet, sink, and countertops. Use pure vinegar in the toilet bowl to get rid of rings. Flush the toilet to allow the water level to go down. Pour the undiluted vinegar around the inside of the rim. Scrub down the bowl. Mop the floor in the bathroom with a vinegar/water solution. The substance will also eat away the soap scum and hard water stains on your fixtures and tile. Make sure it is safe to use with your tile.
Kitchen- Clean the stovetop, appliances, countertops, and floor.
Laundry Room- Use vinegar as a natural fabric softener. This can be especially helpful for families who have sensitive skin. Add ˝ cup of vinegar to the rinse cycle in place of store bought fabric softener. Vinegar has the added benefit of breaking down laundry detergent more effectively. (A plus when you have a family member whose skin detects every trace of detergent.)
Lemon Juice
Uses:
Lemon juice is another natural substance that can be used to clean your home. Lemon juice can be used to dissolve soap scum and hard water deposits. Lemon is a great substance to clean and shine brass and copper. Lemon juice can be mixed with vinegar and or baking soda to make cleaning pastes. Cut a lemon in half and sprinkle baking soda on the cut section. Use the lemon to scrub dishes, surfaces, and stains. Mix 1 cup olive oil with ˝ cup lemon juice and you have a furniture polish for your hardwood furniture.
My favorite use for the fruit is to put a whole lemon peel through the garbage disposal. It freshens the drain and the kitchen. Orange peels can be used with the same results.
Baking Soda
Uses:
Baking soda can be used to scrub surfaces in much the same way as commercial abrasive cleansers. Baking soda is great as a deodorizer. Place a box in the refrigerator and freezer to absorb odors. Put it anywhere you need deodorizing action. Try these three kitchen ingredients as natural cleaning products in your home.
^^^housekeeping.about.com
Chop suey is originally AMERICAN and not CHINESE!
check this website:http://www.snopes.com/food/origins/chopsuey.asp
yolk separator? cool!
http://farm3.static.flickr.com/2500/3728833683_d933469e07.jpg?v=0
^^^neatorama.com
euqinimod
07/20/09, 06:01 PM
yolk separator? cool!
http://farm3.static.flickr.com/2500/3728833683_d933469e07.jpg?v=0
^^^neatorama.com
funny!! haha..
:lol:
Black garlic... (sfgate.com)
A traditional ingredient long used in Asian cooking is showing up on some unexpected menus throughout the Bay Area. Black garlic - raw garlic fermented at high temperature to achieve a complex sweet-savory character - is being turned into pesto, bearnaise, aioli and other seasonings.
http://imgs.sfgate.com/c/pictures/2009/07/30/fd-whats02_garli_0500424861_part1.jpg (http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2009/08/02/FDIS1902TG.DTL&o=0&type=food)
Fans of the cloves, which supposedly contain twice the antioxidants of raw garlic, say the flavor hints of balsamic vinegar, Worcestershire sauce, molasses, chocolate and licorice.
At Zaré at Fly Trap (606 Folsom, S.F.), Hoss Zaré serves a black garlic and fava bean puree - tapenade style - on crostini and white fish, and juliennes it into the broth served with kofta.
Bruce Hill uses it in a miso dressing for heirloom tomatoes at Picco (320 Magnolia Ave., Larkspur) and to accompany grilled salmon with tomatoes and peppers at Bix (56 Gold St., S.F.). It also accompanies salmon with cherimoya sauce at Madera in Menlo Park (2825 Sand Hill Road).
"Mediterranean flavors like tomato, pepper, olive and fennel are very compatible with black garlic," Hill says.
At Cafe Rouge in Berkeley (1782 Fourth St.), chef-owner Marsha McBride uses black garlic in a pesto for shaved zucchini to accompany braised rabbit, and in an aioli for tuna confit.
The menu at Aziza (5800 Geary, S.F.) can include farro with black garlic and a poached egg, and gypsy peppers with preserved lemons and black garlic cloves. The cloves go into a puree for roast quail with croutons at Auberge du Soleil in Napa Valley (180 Rutherford Hill Road).
Almost all black garlic is imported from Korea, though there are efforts at local production using Gilroy garlic. Packaged black garlic (2 bulbs/$3.99) is generally available at Whole Foods, Berkeley Bowl and from blackgarlic.com.
Good-bye Fruit Flies
To get rid of pesky fruit flies, take a small glass fill it 1/2" with Apple Cider Vinegar and 2 drops of dishwashing liquid, mix well. You will find those flies drawn to the cup and gone forever!
^^^clevelandcooks.com
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