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.