Ingredient Tips | Preparation Tips
Cooking & Baking Tips | Miscellaneous Tips
There are an endless number of kitchen tips available for you to try. Shown below are some popular tips that will help you in your everyday use of some common baking and cooking ingredients. To see other tips, select one of the kitchen tips listed above.
Ingredient Tips
Baking | Fruits | Vegetables
Ingredient Tips - Baking
Brown Sugar
Placing a piece of bread in with the brown sugar will prevent it from becoming hard, or sealing the package tight and storing it in the refrigerator will also keep it soft and fresh.
To soften brown sugar after it has hardened, try one of the following techniques:
Place a fresh apple wedge in the bag of hardened sugar, seal the bag and leave it for 1 to 2 days until the sugar is soft again. Remove the apple wedge and stir sugar. Store in an airtight plastic bag.
Soften in the microwave by placing brown sugar in a microwavable dish, cover with two dampened paper towels and then cover with the dish cover or plastic wrap. Microwave at 30 second intervals, stirring with a fork after each interval. When it has softened, allow to cool and store in an airtight plastic bag. Do not overcook or sugar will begin to melt.
In a conventional oven, place the brown sugar in an ovenproof dish that has sides. Preheat oven to 225°F and place sugar in the oven for 5 or 10 minutes. Do not overcook, bake only long enough for sugar to soften. Cool and store in an airtight plastic bag.
Place hardened brown sugar in a bowl and cover with a damp cloth. Cover with foil or plastic wrap and allow to stand at room temperature overnight or until the sugar softens. Store softened sugar in an airtight plastic bag.
If you run out of brown sugar unexpectedly, mix a cup of granulated sugar with two tablespoons of molasses to make your own.
Butter / Margarine
When butter or margarine is called for in a recipe, use it in stick form. Do not use whipped butter or margarine. The whipped form has air whipped into it to make it softer and more spreadable. When measured tablespoon for tablespoon, the whipped form is actually less in weight than the stick form so it would not be an exact substitute.
When substituting margarine for butter, use only margarine made with 80% fat. Products with less than 80% fat will have a negative affect on the quality and texture of the end product.
To quickly soften a stick of butter with out melting it, cover it with a thoroughly heated bowl.
Cornstarch
Test for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.
Eggs
Remove eggs from the refrigerator approximately 15 to 20 minutes before you are going to use them.
Check the shells of eggs to determine freshness. Fresh eggs have shells that are rough and chalky. Old eggs have shells that are smooth and have lost the chalky appearance. Or, place in cold salt water and if it sinks it is fresh. If it rises to the surface, it is old and should be discarded.
To make hard boiled eggs easier to peel, try one of these tips:
As soon as the eggs are finished cooking, crack the shell and place them in cold water.
Before boiling the eggs, poke one end with a needle.
Add a teaspoon of salt to the water before boiling.
When storing egg yolks, keep them moist by pouring one tablespoon of water over them.
If raw eggs become mixed with hard-boiled, you can determine which are hard boiled by spinning the eggs. The hard-boiled will spin and the raw will wobble.
Flour
To prevent bugs from getting into the flour, add a bay leaf to your flour container or store it in the freezer.
Make your own cake flour by substituting two tablespoons of cornstarch for two tablespoons of all-purpose flour for every cup of flour called for in the recipe.
Honey
If honey crystallizes, place the honey container in a pan or bowl of hot water and let it stand until the honey has melted. Then stir the melted honey until it is smooth.
To allow honey to slide smoothly from a measuring spoon or cup, coat the measuring device with oil before pouring the honey in it.
Ingredient Tips - Fruits
Apples
When cutting apples into slices or chunks, sprinkle them with lemon juice or lemon-lime soda to keep them from turning brown. They can also be soaked in apple juice to keep them from turning brown.
Apples can be peeled before or after they are sliced but it is easier to peel them before slicing.
Bananas
To ripen bananas quickly, place an apple with the bananas in a brown paper bag for approximately two days.
Ripe bananas can be saved for baking purposes by mashing, placing them in a plastic bag, and freezing until you are ready to use them. You can also place the whole banana in a bag and freeze it in its skin.
Lemons
When selecting, choose lemons that are heavy for their size and have smooth skins.
Before squeezing juice from a fresh lemon, try one of these tips to produce more juice:
Allow the lemon to reach room temperature and then roll it on a hard countertop using the palm of your hand. Roll it back and forth until you feel the skin loosening.
To produce more juice from a lemon or other citrus fruit, place the fruit in a bowl of hot water before cutting and squeezing.
Place it in the microwave for 10 seconds before squeezing
Raisins
If raisins are dried out or sugary, put in a heatproof container and cover with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process should plump up the raisins.
After opening, seal tightly and store in the refrigerator to keep fresh.
Ingredient Tips - Vegetables
Carrots
When selecting, choose carrots that are firm and not oversized. They should be bright orange to deep orange in color. Avoid any that have soft spots or other blemishes.
When storing carrots, remove the tops because they will draw water from the carrots and cause them to wilt.
If carrots wilt, cut one end off and stand them up in a glass of cold water to crisp them up again.
Peeled carrots are sweeter because they have the slightly bitter tasting skins removed.
Cauliflower
When selecting, choose cauliflower heads that are firm and compact. They should have green leaves surrounding the head. Avoid heads that seem loose or have yellowing leaves. Also avoid cauliflower heads that have florets that are starting to brown or have other blemishes.
Once the florets are cut off the cauliflower, the stems can be chopped into pieces and then added to a fresh salad to provide a crunchy texture.
Celery
When selecting, choose celery with firm, crisp stalks. Avoid celery that has leaves that have begun to yellow or turn brown.
Revive wilted celery by placing it in cold water and refrigerating it for several hours or to speed up the process, place it in ice water for one hour.
Cucumbers
When selecting, choose cucumbers that are firm and have tight, shiny skins. Avoid any that are not firm or have shriveled or blemished skin.
If you don't like the large seeds in cucumbers, be sure to select smaller cucumbers, which will have smaller seeds. The smaller cucumbers generally have better flavor also.
Garlic
When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel.
Place garlic cloves in the microwave for 15 seconds and the skins should peel off easily.
Keep peeled and mince garlic fresh by placing it in a small jar and pouring just enough olive oil over it to cover the garlic and then place it in the refrigerator. It will keep its fresh flavor for about a week.
Don't throw out sprouting garlic. Instead, plant the cloves fairly close together in a pot or in the garden (if your climate is suitable at the time). The new shoots that appear will have a mild garlic flavor and can be used in the same manner as regular chives.
Greens
When selecting, choose greens that smell fresh, have good color, and do not show sign of wilting. Avoid greens with thick or tough stems.
Wash greens gently but thoroughly and then dry completely. Use a salad spinner (do not over pack) or gently pat dry with a tea towel to avoid breaking or bruising the greens.
To store, loosely wrap small bunches in paper towels, place in plastic bags, and gently press excess air out of the bag before sealing. Do not over pack. Store in the crisper drawer of the refrigerator.
Lettuce
When selecting, choose heads that are firm and have nice green leaves. Avoid heads that have leaves showing any discoloration.
To remove the core from a head of lettuce, hit the core solidly on the top of the counter. This will separate the core from the head. The core can then be removed by giving it a slight twist and pulling it out.Ingredient Tips | Preparation Tips
Cooking & Baking Tips | Miscellaneous Tips
There are an endless number of kitchen tips available for you to try. Shown below are some popular tips that will help you in your everyday use of some common baking and cooking ingredients. To see other tips, select one of the kitchen tips listed above.
Ingredient Tips
Baking | Fruits | Vegetables
Ingredient Tips - Baking
Brown Sugar
Placing a piece of bread in with the brown sugar will prevent it from becoming hard, or sealing the package tight and storing it in the refrigerator will also keep it soft and fresh.
To soften brown sugar after it has hardened, try one of the following techniques:
Place a fresh apple wedge in the bag of hardened sugar, seal the bag and leave it for 1 to 2 days until the sugar is soft again. Remove the apple wedge and stir sugar. Store in an airtight plastic bag.
Soften in the microwave by placing brown sugar in a microwavable dish, cover with two dampened paper towels and then cover with the dish cover or plastic wrap. Microwave at 30 second intervals, stirring with a fork after each interval. When it has softened, allow to cool and store in an airtight plastic bag. Do not overcook or sugar will begin to melt.
In a conventional oven, place the brown sugar in an ovenproof dish that has sides. Preheat oven to 225°F and place sugar in the oven for 5 or 10 minutes. Do not overcook, bake only long enough for sugar to soften. Cool and store in an airtight plastic bag.
Place hardened brown sugar in a bowl and cover with a damp cloth. Cover with foil or plastic wrap and allow to stand at room temperature overnight or until the sugar softens. Store softened sugar in an airtight plastic bag.
If you run out of brown sugar unexpectedly, mix a cup of granulated sugar with two tablespoons of molasses to make your own.
Butter / Margarine
When butter or margarine is called for in a recipe, use it in stick form. Do not use whipped butter or margarine. The whipped form has air whipped into it to make it softer and more spreadable. When measured tablespoon for tablespoon, the whipped form is actually less in weight than the stick form so it would not be an exact substitute.
When substituting margarine for butter, use only margarine made with 80% fat. Products with less than 80% fat will have a negative affect on the quality and texture of the end product.
To quickly soften a stick of butter with out melting it, cover it with a thoroughly heated bowl.
Cornstarch
Test for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.
Eggs
Remove eggs from the refrigerator approximately 15 to 20 minutes before you are going to use them.
Check the shells of eggs to determine freshness. Fresh eggs have shells that are rough and chalky. Old eggs have shells that are smooth and have lost the chalky appearance. Or, place in cold salt water and if it sinks it is fresh. If it rises to the surface, it is old and should be discarded.
To make hard boiled eggs easier to peel, try one of these tips:
As soon as the eggs are finished cooking, crack the shell and place them in cold water.
Before boiling the eggs, poke one end with a needle.
Add a teaspoon of salt to the water before boiling.
When storing egg yolks, keep them moist by pouring one tablespoon of water over them.
If raw eggs become mixed with hard-boiled, you can determine which are hard boiled by spinning the eggs. The hard-boiled will spin and the raw will wobble.
Flour
To prevent bugs from getting into the flour, add a bay leaf to your flour container or store it in the freezer.
Make your own cake flour by substituting two tablespoons of cornstarch for two tablespoons of all-purpose flour for every cup of flour called for in the recipe.
Honey
If honey crystallizes, place the honey container in a pan or bowl of hot water and let it stand until the honey has melted. Then stir the melted honey until it is smooth.
To allow honey to slide smoothly from a measuring spoon or cup, coat the measuring device with oil before pouring the honey in it.
Ingredient Tips - Fruits
Apples
When cutting apples into slices or chunks, sprinkle them with lemon juice or lemon-lime soda to keep them from turning brown. They can also be soaked in apple juice to keep them from turning brown.
Apples can be peeled before or after they are sliced but it is easier to peel them before slicing.
Bananas
To ripen bananas quickly, place an apple with the bananas in a brown paper bag for approximately two days.
Ripe bananas can be saved for baking purposes by mashing, placing them in a plastic bag, and freezing until you are ready to use them. You can also place the whole banana in a bag and freeze it in its skin.
Lemons
When selecting, choose lemons that are heavy for their size and have smooth skins.
Before squeezing juice from a fresh lemon, try one of these tips to produce more juice:
Allow the lemon to reach room temperature and then roll it on a hard countertop using the palm of your hand. Roll it back and forth until you feel the skin loosening.
To produce more juice from a lemon or other citrus fruit, place the fruit in a bowl of hot water before cutting and squeezing.
Place it in the microwave for 10 seconds before squeezing
Raisins
If raisins are dried out or sugary, put in a heatproof container and cover with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process should plump up the raisins.
After opening, seal tightly and store in the refrigerator to keep fresh.
Ingredient Tips - Vegetables
Carrots
When selecting, choose carrots that are firm and not oversized. They should be bright orange to deep orange in color. Avoid any that have soft spots or other blemishes.
When storing carrots, remove the tops because they will draw water from the carrots and cause them to wilt.
If carrots wilt, cut one end off and stand them up in a glass of cold water to crisp them up again.
Peeled carrots are sweeter because they have the slightly bitter tasting skins removed.
Cauliflower
When selecting, choose cauliflower heads that are firm and compact. They should have green leaves surrounding the head. Avoid heads that seem loose or have yellowing leaves. Also avoid cauliflower heads that have florets that are starting to brown or have other blemishes.
Once the florets are cut off the cauliflower, the stems can be chopped into pieces and then added to a fresh salad to provide a crunchy texture.
Celery
When selecting, choose celery with firm, crisp stalks. Avoid celery that has leaves that have begun to yellow or turn brown.
Revive wilted celery by placing it in cold water and refrigerating it for several hours or to speed up the process, place it in ice water for one hour.
Cucumbers
When selecting, choose cucumbers that are firm and have tight, shiny skins. Avoid any that are not firm or have shriveled or blemished skin.
If you don't like the large seeds in cucumbers, be sure to select smaller cucumbers, which will have smaller seeds. The smaller cucumbers generally have better flavor also.
Garlic
When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel.
Place garlic cloves in the microwave for 15 seconds and the skins should peel off easily.
Keep peeled and mince garlic fresh by placing it in a small jar and pouring just enough olive oil over it to cover the garlic and then place it in the refrigerator. It will keep its fresh flavor for about a week.
Don't throw out sprouting garlic. Instead, plant the cloves fairly close together in a pot or in the garden (if your climate is suitable at the time). The new shoots that appear will have a mild garlic flavor and can be used in the same manner as regular chives.
Greens
When selecting, choose greens that smell fresh, have good color, and do not show sign of wilting. Avoid greens with thick or tough stems.
Wash greens gently but thoroughly and then dry completely. Use a salad spinner (do not over pack) or gently pat dry with a tea towel to avoid breaking or bruising the greens.
To store, loosely wrap small bunches in paper towels, place in plastic bags, and gently press excess air out of the bag before sealing. Do not over pack. Store in the crisper drawer of the refrigerator.
Lettuce
When selecting, choose heads that are firm and have nice green leaves. Avoid heads that have leaves showing any discoloration.
To remove the core from a head of lettuce, hit the core solidly on the top of the counter. This will separate the core from the head. The core can then be removed by giving it a slight twist and pulling it out.