Cooking tips

How to – Cooking tips 

How to - cooking tips

  • To slice meat into thin strips, as for stir-fry dishes, partially freeze it so it will slice more easily.
  • A roast with the bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly.
  • For a juicier hamburger, add cold water to the beef before grilling (1/2 to 1 pound of meat)
  • To freeze meatballs, place them on a cookie sheet until frozen. Place in plastic bags. They will stay separated so that you may remove as many as you want.
  • To keep cauliflower white while cooking, add a little milk to the water.
  • To ripen tomatoes, put them in a brown paper bag in a dark pantry, and they will ripen.
  • To keep celery crisp, stand it upright in a pitcher of cold, salted water and refrigerate.
  • When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage. It will absorb the odor.
  • A few drops of lemon juice in the water will whiten boiled potatoes.
  • Buy mushrooms before they “open”. When stems and caps are attached firmly, mushrooms are truly fresh.
  • Lettuce keeps better if you store it in the refrigerator without washing it. Keep the leaves dry. Wash lettuce the day you are going to use it.
  • Do not use baking soda to keep vegetables green. It destroys Vitamin C.
  • When you make merengue, add pinch of salt to the egg whites before whisking them. Also, egg whites should be at room temperature.
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