Cooking tips that all cooks can use — Part 1

Posted July 23, 2012

I am always looking for ways to make life easier in the kitchen. Sometimes a tip can save you time or money, or it can just make you smile because it worked. Here are few of my favorites:

* While cooking cauliflower and other cruciferous vegetables, avoid odors by adding a slice of bread. It will pour off with the water and absorb odors.

* For fullest flavors in salad dressings, mix seasoning with vinegar before adding the oil. Oil coats the herbs and traps the flavors.

* Season cole slaw, deviled eggs, salad dressing with leftover pickled jalapeno juice for an extra zip.

* When a small amount of lemon juice is needed, no need to cut the lemon. Just microwave for a few seconds until soft, pierce with a skewer and squeeze. Refrigerate lemon after finished.

* Add maple syrup to pancake batter for extra flavor.

* Correct excess amounts of salt in cooking with a pinch of sugar. For soups or stews with too much salt, try a raw peeled potato for 5 minutes and remove.

* To prevent scratching or damaging pans and skillets, put paper towels in-between them when storing.

* To crisp celery, radishes and other vegetable relishes, place in a pan of ice water, let stand 10 minutes before serving.

* To dispose easily of bacon grease, form a piece of aluminum foil around a cereal bowl and pour the grease in and let cool. Toss the foil when grease is solid.

* First in, first out. Write the date on everything you put in the freezer so older items can be used first.

* Add a slice of lemon or lime in a bottle of green olives in brine to add a fresh citrus flavor.

Next up … baking tips.

Coco shares cooking advice and recipes at

arlenecocosprairiekitchen.

areavoices.com

Tags: life, cooking, lifestyles