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  #41  
Old 07-31-2009, 05:57 PM
Will Will is offline
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Default Re: Cooking Tips

If you enjoy cookies that are soft, but have had problems in the past of yours drying out in containers – try sticking a piece of sandwich break in the container with the cookies. The bread dries out instead of the cookies. Just remember to replace the bread every couple days if it takes a while to eat all the cookies.
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  #42  
Old 03-10-2010, 02:29 PM
drum ninja drum ninja is offline
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Default Re: Cooking Tips

As silly as it may look, biting down on a piece of bread while cutting an onion actually helps you not tear up.
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  #43  
Old 04-08-2010, 12:58 PM
drum ninja drum ninja is offline
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Default Re: Cooking Tips

Before you measure any honey, coat the measuring spoon with a thin layer of cooking oil so the honey slides out easier.
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  #44  
Old 04-04-2011, 02:59 AM
bongobro bongobro is offline
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Cool Re: Cooking Tips

If you have an aluminum griddle, NEVER cool it down by plunging it under cold water. The sudden change from cooking heat to cold water will permanently warp the griddle.

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  #45  
Old 04-04-2011, 03:05 AM
bongobro bongobro is offline
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Cool Re: Cooking Tips

If you like tender, saucy barbecue but don't like the mess of basting the meat on the grill, try this: Heat your favorite barbecue sauce in a pan on the grill (watch closely so it doesn't burn) or over low heat on the stove as you barbecue. When the meat is browned or cooked to your liking, simply drown the meat in the pan of sauce and let it heat until you're ready to serve it. The slow simmering helps tenderize the meat and adds more barbecue flavor.

"Low and slow is the only way to go."
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  #46  
Old 12-30-2011, 06:31 AM
bongobro bongobro is offline
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Cool Re: Cooking Tips

If you're a single or a couple, you may find that making pancakes, waffles or French toast will leave you with many more finished items than you can consume at once (unless you have the appetite of Paul Bunyan!).

After the leftovers cool, put two or three of each item in a quart-size zip-lock storage bag. Use wax paper or aluminum foil to separate each item. Then simply store in your freezer and reheat them in the microwave or in the oven next time you want them and don't have time to make them!
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  #47  
Old 04-21-2012, 11:40 PM
bongobro bongobro is offline
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Cool Re: Cooking Tips

If you have neither the time nor the patience to sharpen kitchen knives at home, check with your local supermarket. At least one chain in my neighborhood offers free knife sharpening in the meat department. The butchers provide free safety sleeves to protect the knives--and you--to and from the store!
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  #48  
Old 04-22-2012, 12:15 AM
bongobro bongobro is offline
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Cool Re: Cooking Tips

Want homemade pizza? Don't have pizza sauce? Try this: Mix one 8-ounce can tomato sauce with two tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon each of basil and oregano, and 1/4 teaspoon black pepper. (You can adjust the amounts of each to suit your taste; if you need more sauce, double the amounts.) Spread on your favorite pizza base, lay on the toppings and bake as usual.
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  #49  
Old 10-18-2012, 05:00 PM
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Making pancakes? Instead of trying to pour the mix out over the frying pan, put the pancake mix in an old ketchup bottle and squeeze the mix onto the pan to make things easy and avoid making a mess.
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  #50  
Old 10-18-2012, 05:02 PM
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Do you hate cutting cakes, cheese and other soft foods? For an easier and more precise cut, try using dental floss next time! Just make sure to remember to use Non-scented dental floss!
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  #51  
Old 10-18-2012, 05:04 PM
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If you're heating leftovers in the microwave - here's a couple of tips: If you're reheating spaghetti, make some space in the middle of the plate, this will cook the spaghetti more evenly. If you're reheating pizza, place a cup with a small amount of water in it next to your pizza, this will keep the crust from getting soft and chewy.
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  #52  
Old 10-18-2012, 05:06 PM
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Do you love iced coffee? If you're making it at home, freeze a few ice trays full of coffee. Next time you drink iced coffee, it won't get watered down by the melting ice cubes. You can also try this trick with any other drink!
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  #53  
Old 10-18-2012, 05:07 PM
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Do you hate having all those left-over kernels when you're eating popcorn? After microwaving the popcorn, open the bag just a tiny bit. Now you can shake out all of the unwanted kernels over a trash can or bowl!
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  #54  
Old 10-18-2012, 05:11 PM
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Need a cool drink? Try one of these tips: If you like to carry around a bottle of water, but you're always either lugging around lukewarm water or a giant brick of ice, fill your bottle a third of the way full and place it in the freezer on its side. In the morning before you head out, fill the rest with water! If you want your drink cooled fast, wrap a wet paper towel around your beverage and place it in the freezer for 15 minutes. Just don't forget about it because it might explode if you leave it in for too long!
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  #55  
Old 07-21-2013, 01:53 AM
bongobro bongobro is offline
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Lightbulb Baking SODA vs. Baking POWDER

Quote:
Originally Posted by Bensdad View Post
If you are baking, know the difference between baking soda and baking powder - what they're used for individually, what they do to what you're baking, and why you need one (or both) of them.
To continue with Bensdad's post, baking SODA (sodium bicarbonate) is an alkali that works fast...very fast. It is most often used with recipes that contain acidic liquids, such as sour milk or buttermilk. When you make something with baking soda, you need to get the batter or dough into the oven or on the griddle as fast as possible before baking to take full advantage of baking soda's leavening power.

Most baking POWDERS sold today contain a mixture of sodium aluminum sulfate and monocalcium phosphate with sodium bicarbonate and cornstarch (for measuring convenience and quality control). The bicarb deals with acidic ingredients, as before, but the sodium aluminum sulfate and monocalcium phosphate provide additional leavening action for "oven spring," an additional rising that occurs in the oven.

Some recipes require both baking soda and baking powder for successful leavening. Read your recipe carefully. You can't always substitute baking powder for baking soda, or vice versa.
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Last edited by bongobro; 07-21-2013 at 02:08 AM.
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  #56  
Old 07-21-2013, 02:06 AM
bongobro bongobro is offline
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Lightbulb Self-rising flour vs. all-purpose flour

When you shop the flour aisle, you may notice all-purpose flour on one section of the shelf, and self-rising flour on another. What's the difference?

"All-purpose" flour is just that: A plain refined white flour that can be used for cakes, cookies, pies and other baking, as well as for thickening soups, sauces and gravies. Some older cooks, particularly in the Southern states, refer to all-purpose flour as "plain" flour. You will also notice that virtually all all-purpose flour is enriched by government mandate, restoring nutrients removed in the bleaching and refining process. (Some companies also sell white whole-wheat flour, which claims to contain more nutrients than the original all-purpose flour.)

"Self-rising" flour was developed in the South by simply adding baking soda and salt to all-purpose flour (one popular brand calls the added ingredients "Hot Rize" and has made a fortune in so doing). While used mainly in the South to speed up the making of buttermilk biscuits (see above post on baking soda vs. baking powder), it is used for most other baking. The added ingredients, however, give piecrusts made with self-rising flour a different taste and texture. In addition, some recipes warn against using self-rising flour because it will severely alter the finished product. Again, read the recipe before choosing self-rising flour over all-purpose flour.
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  #57  
Old 08-02-2013, 01:39 PM
bongobro bongobro is offline
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Lightbulb Another use for those zip-lock bags!

If, like me, you pack your work lunches, you may wonder how you can have sour cream on your taco salad, baked potato, or what have you without taking the whole tub with you or making a mess.

Use a zip-lock snack size plastic bag (the very smallest size). Fill it with sour cream and zip it shut, then cut off an end corner and squeeze it out when you're ready to eat. It's like using a zip-lock bag for decorating cakes or cookies.

Do NOT try this with any other kind of snack-size bag; only the zip-lock bags will work for this.
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  #58  
Old 05-27-2014, 01:18 AM
bongobro bongobro is offline
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Cool Seasoned fries at home

While at least one restaurant is known for its seasoned french fries, you can get the same at results at home! Just use your favorite seasoning and sprinkle them on the fries as you take them out of the fryer or oven (Italian seasoning, garlic powder, seasoned salt, taco seasoning...well, you get the idea!)
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  #59  
Old 08-16-2014, 03:27 PM
bongobro bongobro is offline
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Cool Sneaky way to introduce whole wheat flour into home baking

To improve the fiber and nutrition of homemade biscuits, breads, pancakes, etc., try sneaking whole wheat flour into your recipe. You can replace up to half the amount of enriched white flour called for in your recipe with whole wheat flour without altering the amount of leavening or other ingredients.
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