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Saturday, September 3, 2011

Kitchen Tips, Tricks and more (H)

Here’s a clever–and quick–way to skin a kiwi: Trim both ends of the fruit; ease a tablespoon between the flesh and the peel. Turn the kiwi, pressing the back of the spoon against the peel as you go. The fruit should slide right out in one piece–ready for slicing.

How long does olive oil last? How do I store it? Olive oil will last for about two years, if it goes rancid there will be a smell to it. Store olive oil in a cool, dark place. No need to refrigerate it but if you do, you’ll notice that the oil will get cloudy and solidify. If this happens, remove the bottle of olive oil from the fridge and leave at room temperature–it will return to its normal state.

How do I measure baking pans to see what size they are? Measure from inside edge to inside edge.

Herb & Spice Storage ~~~ To help preserve flavor, herbs and spices are best stored in airtight containers, out of sunlight and away from heat sources. Store the jars and containers in the pantry or a cupboard. Keeping spices and dried herbs in cute glass jars over top of the stove is a popular practice, but it does negatively affect the flavor of your spice collection.

How to Keep Cookies Soft ~~~ Keep cookies moist and chewy by throwing a few slices of apple in your cookie jar to keep cookies soft. Don’t do this if you like crispy or crunchy cookies.

Homemade Non-Stick Spray Recipe ~~~ Fill a pump spray bottle with olive oil or vegetable oil and use as you would commercial non-stick spray products. 

Homemade Non-Stick Spray Recipe ~~~ 1/2 cup vegetable or olive oil
4 TBS liquid lecithin (found at health food stores) Mix ingredients well and store in a pump spray bottle. Recipe can be made in batches with the ratio 2:1 (oil to liquid lecithin). 

Homemade Non-Stick Mix Recipe ~~~ 1 part vegetable oil, 1 part Crisco or vegetable shortening (at room temperature), 1 part flour

 How to avoid over-spilling milk when boiling : Before pouring milk into a pot for boiling rub butter along the top edge and inside lip of the pot. When the milk foams up, it will stop over spilling when it hits the butter.
Beat all ingredients together until completely mixed and smooth. Store in airtight container and refrigerate. Coat on pans with a pastry brush–make sure to cover pan surfaces completely. Recipe can be made in batches with equal parts for all ingredients.

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