Question of the Week - What are some of your Cooking tips, shortcuts and favorite substitutions?

[Guest guest]

Oh Spring has arrived here in the South and Tulips, Daffodils, Saucer Magnolia

Trees and Cherry Trees are blooming in all their Glory.

Oh what a sight to behold. Wisteria and Jasmine aren't far behind.

 

Time for another Question of the Week -

 

What are some of your favorite Cooking Tips, Short Cuts and Substitutions?

 

Please join in and help inspire others.

 

Judy

[Guest guest]

I forgot to add this.

 

What are some of your cooking tips? Example - how to correct something

with to much salt, acidity or spice, soften hardened brown sugar, how do you

get rid of fruit flies, how do you get rid of strong smells in the kitchen,

how to make flaky biscuit and pie crust, getting the perfect boiled egg that

peels easily, perfectly steamed veggies, cutting up veggies, decorating a

cake, etc........ Let us all learn from tips that you know. Please share.

 

 

On Mar 11, 2010, at 10:44 AM, wwjd wrote:

 

> Oh Spring has arrived here in the South and Tulips, Daffodils, Saucer Magnolia

Trees and Cherry Trees are blooming in all their Glory.

> Oh what a sight to behold. Wisteria and Jasmine aren't far behind.

>

> Time for another Question of the Week -

>

> What are some of your favorite Cooking Tips, Short Cuts and Substitutions?

>

> Please join in and help inspire others.

>

> Judy

>

>

 

 

 

 

[Guest guest]

My only method of reducing spice overload is to combine the dish with

something else. For example, if I put too much spice in some beans, I

might use them in a larger pot of soup which I would spice carefully or

not at all. Same with salt, after the potato didn't lower the volume

enough.

[Guest guest]

The tip that makes me feel the smartest is one I got from this group: to

keep breaded, fried foods from absorbing too much oil, add a little

cornstarch to the breading.

 

To fill deviled eggs neatly, after mixing the yolks with mayo, pickle

relish, etc, put the filling into a plastic sandwich bag and cut off one

corner. Use it like you would a pastry bag.

 

Not really a cooking tip, but a neat one: to get ink out of fabric, spray

hairspray on the stain, and then blot (don't rub) with a rag. Repeat until

the stain is gone.

 

 

Audrey

 

 

 

[Guest guest]

Poh yes, my old cornstarch tip. I have no many.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

Audrey Snyder <AudeeBird

Thu, 11 Mar 2010 17:20:56

 

Re: [veg_grp] Question of the Week - What are some of your Cooking

tips, shortcuts and favorite substitutions?

 

The tip that makes me feel the smartest is one I got from this group: to

keep breaded, fried foods from absorbing too much oil, add a little

cornstarch to the breading.

 

To fill deviled eggs neatly, after mixing the yolks with mayo, pickle

relish, etc, put the filling into a plastic sandwich bag and cut off one

corner. Use it like you would a pastry bag.

 

Not really a cooking tip, but a neat one: to get ink out of fabric, spray

hairspray on the stain, and then blot (don't rub) with a rag. Repeat until

the stain is gone.

 

 

Audrey