These hints come to us today from the "PopularChef" recipe club. Bon Apetite':
# Rolling out crust, roll from the center out, very lightly, then cover with a large piece of plastic wrap continue to roll carefully and turn crust over so that the crust is now on top of the plastic wrap. Place another piece of plastic wrap on top and finish rolling to desired thickness, refrigerate if necessary. With butter based crusts, the plastic helps hold the shape of the crust, eases annoying splitting of the crust, and helps keep you from adding too much flour.
# Lumpy gravy - Simply drain the sauce or gravy through a fine sieve to remove lumps and discard them. Soups can also be drained with the addition of a coffee filter.
# Quick Whipping - A teaspoon of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity of the egg.
# Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
# To keep milk past it's expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.
# Brown sugar will not harden if stored in the freezer.
# If you freeze wild rice it will last 3-4 months compared to a week in the refrigerator.
# Regarding tomato paste, it seems a whole can of tomato paste is many times too much for some recipes. Suggestion: take a piece of waxed paper, putting it on a cookie sheet and putting teaspoonfuls of the leftover paste on the paper - another sheet on top and freeze this. When frozen just peel them off and put them in a baggie and when you need a tsp. or tbs. of paste you have it without opening a whole can and there is no waste --OR-- put small amounts in an ice tray and then just pop them out when you need them.
# Pecans can be tough to shell. To make it easier, soak them in boiling water for 10 minutes, or you can soak them (or Brazil Nuts) in 1 cup of water for 5 to 6 minutes on High in the microwave.
# Rolling out crust, roll from the center out, very lightly, then cover with a large piece of plastic wrap continue to roll carefully and turn crust over so that the crust is now on top of the plastic wrap. Place another piece of plastic wrap on top and finish rolling to desired thickness, refrigerate if necessary. With butter based crusts, the plastic helps hold the shape of the crust, eases annoying splitting of the crust, and helps keep you from adding too much flour.
# Lumpy gravy - Simply drain the sauce or gravy through a fine sieve to remove lumps and discard them. Soups can also be drained with the addition of a coffee filter.
# Quick Whipping - A teaspoon of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity of the egg.
# Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
# To keep milk past it's expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.
# Brown sugar will not harden if stored in the freezer.
# If you freeze wild rice it will last 3-4 months compared to a week in the refrigerator.
# Regarding tomato paste, it seems a whole can of tomato paste is many times too much for some recipes. Suggestion: take a piece of waxed paper, putting it on a cookie sheet and putting teaspoonfuls of the leftover paste on the paper - another sheet on top and freeze this. When frozen just peel them off and put them in a baggie and when you need a tsp. or tbs. of paste you have it without opening a whole can and there is no waste --OR-- put small amounts in an ice tray and then just pop them out when you need them.
# Pecans can be tough to shell. To make it easier, soak them in boiling water for 10 minutes, or you can soak them (or Brazil Nuts) in 1 cup of water for 5 to 6 minutes on High in the microwave.