Cooking Tips

To avoid tears when peeling or slicing onions, keep the unpeeled union in the freezer for ten minutes, then peel it.
It is easier to slice meat into thin strips if meat is partially frozen.
Adding cold water to the beef (1/2 cup to 1 lb. beef) just before grilling will result in juicier hamburgers.
Adding a little milk to the water keeps cauliflower white while cooking.
For crispier French-fried potatoes, leave raw potatoes in cold water for at least a half hour.
Store lettuce in the fridge without washing until ready to use. Leaves keep better longer if they are stored dry.
Mix salads in wooden or glass bowls, not metal ones.
To easily skin garlic cloves, first place in microwave for 15 seconds.
Apply a little cooking spray to the knife’s edge before slicing hard- boiled eggs for smoother easier cutting.
For a faster cooking roast, buy bone-in rather than boneless roast, as the bone helps carry heat to the inside of the meat.
Allow a roast to sit for a while before carving. If carved too soon juices will be lost by spilling unto the carving board.
Celery will keep fresh for weeks in the refrigerator if wrapped in aluminum foil.
Be quick and gentle when shaping ground beef patties; too much handling can cause them to toughen after cooking. Don’t press or flatten with a spatula while cooking.
Salvage stale or soggy crackers and chips:

Heat oven 300F
Spread a single layer of crackers or chips on a baking sheet, bake for approx. 5 minutes
After cooling keep airtight in a plastic bag or container.

Keep celery fresh for weeks - wrap in aluminium foil and store in the refrigerator.
To remove all corn silk, brush down on a corncob with a dampened paper towel or terry cloth.
Fresh eggshells are rough and chalky, old eggs are smooth and shiny.
Dip bacon in cold water before frying and bacon will not curl up.
Coat hands with olive oil not flour to prevent sticking when working with dough.
Do not heat pesto sauce. The basil will become black and taste bitter.
Use up pie scraps – sprinkle on cinnamon and sugar, bake like cookies.
Prevent scorches or burns in the bottom half of a double-boiler when the water boils low – a couple of marbles or a jar lid will rattle and warn when more water is needed.
Sprinkle a little salt when chopping garlic – to prevent the pieces sticking to your knife or cutting board.
To prevent nuts settling to the bottom of a cake mixture – heat them in the oven then dust with flour then add to batter.
Rub inside the pot with vegetable oil to prevent noodles, spaghetti and other starches from boiling over.
To quickly brown gravy – use a little instant coffee, will not leave a bitter taste.

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