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Reference - Tips
Food Tips
Cooking Tips
Kitchen Tips
Safety Tips
apple ~ apricots ~ artichokes ~ asparagus ~ avacado ~ avacados ~ bell pepper ~ bread ~ bread crumbs ~ chilies ~ chocolate ~ clams ~ coconut ~ Creme Fraiche ~ dried beans ~ eggs ~ fish ~ garlic ~ gravy ~ herbs ~ meat ~ melon ~ mushrooms ~ nuts ~ peas ~ potatoes ~ seafood ~ seeds ~ soup ~ squash ~ tomato ~ vegetables ~ whipped cream
APPLE
Peeling an apple
Starting at the stem end, peel in a continuous spiral around the fruit with a vegetable peeler or paring knife.Coring an apple
Push an apple corer through the center of a whole apple, stem to bottom, then pull out the core. Cut around the core with a paring knife. For halves or quarters, cut away the core with a paring knife.Bland apples
Sprinkle on some powdered ginger, mace, coriander, cinnamom, and/or add a clove bag (a few whole cloves tied in cheesecloth) to an apple dish and cook it a little longer. Dump some caraway seeds (mixed with sugar.) some fennel, or some grated lemon or orange peel down the hole of a bland baked apple and cook it ten minutes more. Dip diced or quartered fresh apples, peeled or un, in powered anise.Sprinkle on some powdered cinnamom, nutmeg, and /or poppy seed.
In fruit salad, try mashed-up rosemary or powerdered cardamom. (Stir 1/4 teaspoon of either into 1/2 cup of honey, and spoon it over sliced apples.)Discolored apples
Rub a little lemon juice on the exposed flesh. If it is already unpleasantly dark, cut off the dark layer. In fruit salad, try mashed-up rosemary or powerdered cardamom. (Stir 1/4 teaspoon of either into 1/2 cup of honey, and spoon it over sliced apples.)
Submerge them in pineapple juice.APRICOTS
Pitting fresh apricots
Using a small knife, cut the apricot in half down to the pit.
Grasp the halves and twist to separate them. Pull out the pit or pry it out with the knife.ARTICHOKES
Selection and storage
Select compact, heavy artichokes with tightly closed leaves. Refrigerate in a plastic bag for up to 4 days.
Artichokes are also available frozen, canned, and marinated.Trimming baby artichokes
Pull off the tough outer leaves from each artichoke. Trim the stem even with the base and cut away the fibrous, dark green layer around the base, being careful not to trim the rich meaty crown that lies beneath it.
Cut off about 1 inch (2.5 cm) from the top.
To prevent the artichokes from discoloring, rub the cut surfaces with a lemon half and immerse the trimmed artichokes in a bowl of water containing lemon juice.Trimming large artichokes
Cut off about 2 inches (5 cm) from the top of each artichoke. Cut in half lengthwise and use a small, sharp-edged spoon to remove the fuzzy choke.
Remove any interior leaves that have prickly tips.
To prevent the artichokes from discoloring, rub the cut surfaces with a lemon half and immerse the trimmed artichokes in a bowl of water containing lemon juice.Steaming artichokes
Place the trimmed artichokes on a steamer rack over (not touching) boiling water. Cover and steam until tender when pierced with a fork, 5-7 minutes.
Remove the artichokes from the rack and let cool.ASPARAGUS
Trimming asparagus
Cut or snap off the tough ends and discard. If desired, peel the bottom third or half of each stalk with a vegetable peeler for a more tender texture.Bland asparagus
Add bouillon to the cooking water. Sprinkle the asparagus with:
ground mustard seed
ground sesame seed
seasoned salt
flavored butter
Japanese soy sauceOld asparagus
Add a pinch of sugar (for sweetness) and 1/4 teaspoon of salt (to help retain color and flavor) to each cup of cooking waterOvercooked asparagus
If you have no time to spare, but you have a can of cream soup on hand, chop the overcooked asparagus and combine with the soup. Serve it hot as a first course.Asparagus
canned asparagus from the bottom instead of the top to prevent broken tipsAVACADO
Scooping an avacado
Slide a large spoon between the avocado flesh and the skin. Scoop out the flesh in one piece.Slicing an avacado
Place avacado flesh, cut side down, on a work surface. Slice with small knife. Cut across the slices to dice the avocado to the desired size.Ripening an avacado
Seal the avocado in a brown paper bag, and keep in a warm but not hot place. If the avocado has already been cut coat the surfaces with butter, margarine or mayonnaise first.AVACADOS
Selection and storage
Select avocados that yield to gentle pressure and store in the refrigerator for several days. If an avocado is too firm, ripen at warm room temperature or more quickly, in a closed paper bag.Pitting avacados
Cut it in half down to the pit. Twist the halves to separate. Holding the half with the pit in one hand, strike the pit with the blade of a sturdy knife to wedge the blade firmly into the pit. Twist and lift the knife to remove the pit.BELL PEPPER
Seeding a bell pepper
Cut the pepper in half lengthwise and cut or pull out the stem and seeds, along with the white ribs, or veins, to which the seeds are attached.Roasting a bell pepper
Preheat a broiler or an oven to 500°F (260°C). Place the pepper halves, cut sides down, on a baking sheet and slip under the broiler or in the oven.
Roast until the skin blisters and begins to blacken.
Remove from the oven and place in a paper bag or cover with aluminum foil.
Let steam for 10-15 minutes, then peel off the skin using your fingers or a knife.BREAD
Freshness
Placing a stalk of celery in a bag of bread will help keep bread fresh longer.BREAD CRUMBS
Fresh bread crumbs
Choose a rustic-style loaf made of unbleached wheat flour, with a firm, coarse-textured crumb. Cut away the crusts and break the bread into chunks.Crumble by hand or in a food processor fitted with the metal blade until the desired consistency is reached.Dry bread crumbs
Spread fresh bread crumbs on a baking pan. Place in an oven set at the lowest temperature until they feel very dry, 30-60 minutes. Do not let brown.CHILIES
Handling fresh chilies
Wear kitchen gloves to prevent any cuts or abrasions on your hands from contacting the volatile oils. Wash your hands well with warm, soapy water after handling chiles, and do not touch your eyes or other sensitive areas.Stem and seeding fresh chilies
With a knife, cut each chile in half lengthwise. Pull out the stem section and attached cluster of seeds. Remove the thin membranes, or ribs, and remaining seeds.Roasting fresh chilies
Roasting develops the flavor of chiles and softens their flesh. Place whole chiles on a baking sheet and roast in a preheated broiler until the skin blackens. Or, hold with long-handled fork over anflame.
Transfer to a paper bag or cover with aluminum foil until cool, about 10 minutes.
Peel off the skin, then remove the stems, ribs, and seeds.CHOCOLATE
Selecting chocolate
When buying chocolate, a quick browse through the chocolate section in grocery stores, candy shops, and gourmet shops will show you that there are many types and brands of chocolate available. To check the quality of a chocolate, look for a glossy appearance and a chocolaty aroma.
The chocolate should break with a snap. Also, it should melt on your tongue without waxiness or graininess.Storing chocolate
Keep it tightly covered in a cool, dry place. (The temperature should be between 60° F. and 78° F.) In hot weather, you may want to refrigerate chocolate. But, before refrigerating the chocolate, wrap it tightly in foil and seal in a plastic bag to prevent the chocolate from absorbing odors from other foods.
When bringing chocolate to room temperature, leave it wrapped so moisture doesn't condense on the chocolate and cause lumping when the chocolate is melted.Tempering Chocolate
Quick-temper chocolate when you will be using it for decorations that must hold their shape at room temperature or for dipping. (White baking bars and candy coatings do not need to be tempered.) Follow these step-by-step directions for quick tempering and your chocolate will set up crisp and glossy every time.Melting chocolate
When melting chocolate, make sure all of your equipment is completely dry. Any moisture on the utensils or in the container may cause the chocolate to stiffen. (If this happens, stir in 1/2 to 1 teaspoon of melted shortening for every ounce of chocolate.) Before melting, chop chocolate bars and squares into smaller pieces.How to temper chocolate
Chop up to 1 pound of bars, squares, or large pieces of chocolate into small pieces.
(Or use 1 tablespoon of shortening for every 6 ounces of chocolate.)
Pour very warm tap water (100° F. to 110° F.) into a large glass casserole or bowl to a depth of 1 inch.
Place the measure or bowl containing the chocolate inside the casserole. Water should cover the bottom half of the measure or bowl containing the chocolate. Adjust the water level as necessary. (DO NOT SPLASH ANY WATER INTO THE CHOCOLATE.)
Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth. This takes about 15 to 20 minutes. (Do not rush the process.)
If the water begins to cool, remove the measure or bowl containing the chocolate. Discard the cool water and add warm water. Return the measure or bowl containing the chocolate to the bowl containing water.
Do not allow any water or moisture to touch the chocolate. Just one drop can cause the chocolate to become thick and grainy. If water should get into the chocolate, stir in additional shortening, 1 teaspoon at a time, until the mixture becomes shiny and smooth.
When melted and smooth, the chocolate is ready for dipping or shaping. If the chocolate becomes too thick during handling, repeat Step 4.
Stir the chocolate constantly until it again reaches dipping consistency.
Let your finished product set up in a cool, dry place. Do not chill your finished product or the chocolate will lose temper and become soft at room temperature.Melting chocolate with direct heat
Place chocolate in a heavy saucepan over very low heat, stirring constantly till partially melted. Immediately remove from the heat and stir till chocolate is smooth.Melting chocolate with a double boiler
Place water in the bottom pan of a double boiler so that the top of the water is 1/2 inch below the upper pan. Place the chocolate in the upper pan. Then place double boiler over low heat. Stir the chocolate constantly till it is melted. The water in the bottom of the double boiler should not come to boiling.Melting chocolate with a microwave
Place 1 cup chocolate pieces or 2 ounces of chocolate in a microwave-safe bowl or glass measure. Micro-cook, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or till soft enough to stir smooth. Stir every minute during heating. (Chocolate holds its shape after it starts to melt, so stirring it will help you to see how melted it is. It also helps the chocolate heat evenly.)CLAMS
Cleaning clams
Soak clams for several minutes in enough cold water to cover generously. Under cold running water, scrub the shells clean with a small, stiff-bristled brush.Sandy or gritty clams
Sprinkle the clams with lots of corn meal. Cover with water. Then wait 3 hours - they will have expelled sand and grit.Selecting clams
It is always safest to buy clams in the shell. Be suspicious of broken shells or ones that aren't tightly closed. If in doubt, dump clams in cold water and be sure to discard any that float.COCONUT
ng a coconut
Puncture the coconut with an ice pick and drain out fluid. Place the whole coconut in a shallow pan and bake 350F for 45 minutes to 1 hour. Let cool.
Tap it with a hammer . The coconut should easily spring apart.
Pry off the coconut meat with a knife.Toasting shredded coconut
Spread the coconut evenly on a baking sheet and bake in a 350°F (180°C) oven, stirring occasionally, until pale gold, 10-15 minutesCoconut Cream
Punch a hole in a fresh coconut using an ice pick.
Drain the "milk" from the coconut. Pour the milk into a glass container and let the cream rise to the top. OR remove the top from an unshaken can of coconut milk and scrape off the thick, semisolid layer of creamCoconut milk
Punch a hole in a fresh coconut using an ice pick. Drain the "milk" from the coconut.CREME FRAICHE
Creme Fraiche
Stir 1 teaspoon cultured buttermilk into 1 cup (8 fl oz/250 ml) heavy (whipping) cream. Cover tightly.
Leave at warm room temperature until thickened, about 12 hours.
Refrigerate until ready to serve.
It will keep for up to 1 week.DRIED BEANS
Sorting dried beans
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored or misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.Soaking dried beans
Place cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature - drain well. Remove any floating beans.
Place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.Freezing beans
Dried peas and beans may be soaked in water until swollen, drained and frozen until ready for use.
Thaw , cover with several inches of water and bring to a boil and simmer until completely tender.Cooking dried beans
Add 1 teaspoon of baking powder to 1 pound of beans, cover them with warm water and cook at a medium heat until they are soft, but not mushy - about 40 minutes. Add more water if necessary while they cook. Drain off the water and bake as usual.Bland beans
Stir in: ketchup, chili sauce, tabasco sauce ,brown sugar, rosemaryEGGS
Brown vs White
Brown eggs may seem more nutritious and tastier, but white eggs are just as healthy and flavorful. It's the breed of hen that determines the shell color.Seperating an egg
Crack the egg and hold the shell halves over a bowl.
Transfer the yolk back and forth between the halves, letting the white drop into the bowl. Do not cut the yolk (whites containing any yolk will not beat properly). Transfer the yolk to another bowl.
OR
Poke a pin into one end of an egg and rotate the pin to increase the size of the hole.
Then drain the white into a small container.
OR
Set a small funnel over a cup and break the egg into the funnel. The white goes through into the cup while the yolk remains behind.Preparing egg whites
Before beating, add 1 teaspoon of cream of tartar for each cup of room temperature egg whites. They will beat up fluffier, thus of greater volume. Old egg whites making higher and better meringues than fresh eggsBeating egg whites
Using a wire balloon whisk or electric beater on medium speed, beat the whites with broad, sweeping strokes to incorporate air.
Continue until the whites form peaks when the whisk or beater is lifted from the bowl. OR
Shake in closed jar vigorously.Folding in egg whites
Gently stir in one-fourth of the whites. Add the remaining whites. With a rubber spatula, in one stroke, cut through the mixture and scrape across the bottom of the bowl and up the side. Give the bowl a quarter turn and repeat. Continue until the mixture is blended.Beating egg yolks
Use a wire balloon whisk or electric beater on medium speed. Beat until thickened and a pale creamy color-known as the ribbon stage, when yolks fall from the whisk or beaters in a thick stream that folds on itself and then dissolves.Boiled eggs
Roll raw eggs around in shell before placing in pan to recenter the yolk or stir constantly while cooking. Add salt, vinegar, or salt to the water before boiling to prevent cracking. Hard cooked eggs can be stored in the refrigerator for up to 5 days. Refrigerate peeled boiled eggs in a bowl covered with plastic wrap. Soft-boiled eggs should be cooked at least 4 minutes to be safe to eat.Hard boiling eggs
Place the eggs in a saucepan with cold water to cover generously. Bring to a boil for 2 minutes. Remove from the heat. Leave in the covered pan for 15-17 minutes. Set the eggs under cold running water until cool. Roll on the counter to crackle the shell, then peel.
OR
Place the eggs in a saucepan with cold water to cover generously. Cook over medium heat for exactly 20 minutes. Set the eggs under cold running water until cool. Roll on the counter to crackle the shell, then peel.Peeling hard boiled eggs
Place eggs in a bowl of cold or ice water immediately after removing them from the pan. When an egg is cool enough to handle, tap it on the counter, crack it all around, then roll it between your hands to loosen the shell.FISH
Doneness of fish
Slit the fillet at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.White fish
If you like fish as white as popcorn, add lemon juice or milk to the liquid you cook it in.Fish smell
Rub your hands with salt or vinegar to get rid of the fish smell on them.GARLIC
Peeling garlic
Place the clove on a work surface and cover with the side of a large chef's knife. Press down firmly but carefully on the side of the knife to crush the clove slightly. The dry skin will slip off easily.Chopping garlic
Using a chef's knife, trim off the root end of the peeled clove. Slice the clove lengthwise.
Stack the slices, then cut crosswise. Chop or mince until desired fineness is reached.Garlic paste
Grind peeled cloves with a mortar and pestle. Or, combine with a little salt in a small bowl and mash with a fork.Roasting Garlic
Slice off the top. Gently score around the middle and pull off some loose skin from the top. Tightly wrap with aluminum foil. Set on a baking sheet. Bake in a preheated 425°F (220°C) oven until soft when pierced with a knife, 45-60 minutes.GRAVY
Gravy and Sauces
To prevent the formation of a surface skin on hot puddings or sauces etc., spread a thin layer of melted butter or cream over the pudding or sauce. Or cover with plastic wrap, cut some slits in the plastic.Gravy and Sauces
To give your sauces an extra shiny appearance, whisk in 2 Tbs cold butter before serving.Gravy Fixes
Stir a tsp of peanut butter into burnt gravy to hide the taste.
If gravy is too salty - add several pinches of brown sugar.HERBS
Chopping herbs
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems.
To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.MEAT
Tenderizing Meat
Rub on a mixture of olive oil and vinegar and let stand several hours before cooking. Dropping a few tomatoes in the pan will help tenderize a pot roast.
Soaking liver in tomato juice for a few hours helps tenderize it.
Soak chicken/meat in raw egg whites, fruit juices, crushed kiwi fruit , vinegrettes or wine several hours before cooking.
Soak chicken in buttermilk, cream or yogurt.Ground Meat
Meatloaf won't stick to the pan if you place a few raw turkey bacon strips on the bottom of the pan.Meatballs
Chilling meatballs before cooking keeps them from falling apart. Use an ice cream scoop to shape meatballs. A melon scooper makes cocktail meatballs.Breaded chops
To make breaded meat chops almost greaseless: bake them on a wire cake rack in a baking pan.Bacon
Bacon will curl less when frying if first soaked in cold water.Chicken livers
Chicken livers won't spatter if you prick them first with a fork before cooking.Selecting meats
Select meats just before going to the register. Make sure that the meat is tightly wrapped, feels cold, and does not have excessive liquid in its tray. Purchase meat on or before the "sell date."MELON
Seeding cataloupe
Cut the cantaloupe in half. Place the edge of a spoon where the seeds meet the flesh. Scoop out the seeds and membranes.Melon balls
Cut the melon in half. Place the edge of a melon baller on the cut half of the cantaloupe. Press into the fruit and twist the handle to form a ball.MUSHROOMS
Cleaning mushrooms
Remove grit by wiping with a damp paper towel or a mushroom brush. For a more thorough cleaning, swish the mushrooms very briefly in water, then pat dry with paper towels.Reconstituting mushrooms
Soak in warm water until softened, 20-30 minutes.NUTS
Blanching nuts
Immerse whole nuts in a saucepan of boiling water and boil 2 minutes. Drain. When the nuts are cool enough to handle, squeeze each one between your fingers to slip it from its skin.Toasting nuts
Spread on a baking sheet and place in a preheated 325°F (165°C) oven. Toast, shaking the sheet occasionally, until the nuts just begin to change color and are fragrant, 5-7 minutes. Remove from the oven and let cool to room temperature.Chopping nuts
Spread on a work surface and, using a chef's knife, chop with a rocking motion. Or, chop the nuts in food processor fitted with the metal blade; do not overprocess or the nuts will turn into a paste.Grinding nuts
Use a countertop nut mill, the best tool for grinding nuts evenly. Or, grind the nuts with a mortar and pestle. Or, chop the nuts in food processor fitted with the metal blade; do not overprocess or the nuts will turn into a paste.PEAS
Freezing peas
Dried peas and beans may be soaked in water until swollen, drained and frozen until ready for use.
Thaw , cover with several inches of water and bring to a boil and simmer until completely tender.POTATOES
The best french fries are fried twice.
First soak cut potatoes in cold water for 1 hour. Drain and wipe dry. Fry for a short period. Drain off grease and refry them a second time until golden brown.Crunchy Taters
Sprinkle a little flour on potatoes when frying for extra crunchinessNutritous Potatoes
For extra nutrition add powdered milk to mashed potatoes and stir wellBrown Potatoes?
To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1/2 tsp cream of tarter; drain and proceed with recipe.Budding
To keep potatoes from budding, place an apple in the bag with the potatoes.SEAFOOD
Cleaning a crab
Twist off the legs and claws. Remove the triangular shellflap from the underside. Separate the top shell and body. Scrape out the gray intestines and any orange roe. Discard the feathery white gills. Break the body in half to reveal the meat. With a mallet or cracker, crack the claws and larger legs.Cleaning a lobster
With a large, sharp knife, cut the lobster in half lengthwise. Pull out and discard the black vein, as well as the small sand sack at the base of the head. Remove the white meat from the shell. Pull out the tail meat. Twist off the claws, then break the shell to extract the claw meat.SEEDS
Toasting seeds
Place the seeds in a small, dry, heavy frying pan over moderate heat. Stir until the seeds are aromatic, 1-2 minutes. Cool slightly before using.SOUP
Soup Tips
If soup is too salty - add some peeled potatoes which will absorb excess salt.
If you want a clear broth, add egg shells to it, and simmer for 10 minutes.The shells will attract the sediment. Strain soup of sediment.
If soup is too thin, add rice or mashed potatoes until you reach desired consistency.SQUASH
Preparing squash for cooking
Cut in half with a heavy knife. Tap the inserted knife with a kitchen mallet if the skin is very hard. Using a sharp-edged spoon, scrape out the seeds and fibers. Remove the skin with a vegetable peeler or paring knife.TOMATO
Chop Tomatoes
Carefully slice tomato into wedges. Carefully cut each wedge into small pieces.Slice Tomatoes
Hold tomato so that stem end faces out. Carefully slice off stem end and discard. Continue making slices using a sharp chef's or serrated knife.Ripen Tomatoes
Put tomatoes with an apple in a paper bag pierced with a few holes. Let stand at room temperature, away from direct sunlight or they will get soft, for 2 to 3 days.Select Tomatoes
Look for firm, plump, colorful tomatoes. They should feel heavy for their size and be free from blemishes. When rich in color, tomatoes are ready to eat.Stuffing Tomatoes
Cut the tomato in half, or cut a slice off the top. Scoop out the seeds and pulp with a spoon. Turn the hollowed-out tomato upside down on paper towels to drain for at least 15 minutes before stuffing.Peeling Tomatoes
Use a sharp knife to carefully cut a shallow X-shaped slash on the bottom of the tomatoes. Then drop them in a pot of boiling water for about 5 seconds for very ripe tomatoes (10 seconds for firmer tomatoes). Use a slotted spoon to transfer the tomatoes to a bowl of ice water; let stand for about 1 minute. When tomatoes are cool enough to handle, use a paring knife to pull off the skin.Stewing Tomatoes
Place peeled whole or cut-up tomatoes in a saucepan without water. Season with salt, pepper, and a pinch of sugar. Simmer, tightly covered, over low heat until done, 10 to 15 minutes, stirring occasionally. Cook in stainless steel, enamel, or some of the newer coated pans.Broiling Tomatoes
Remove core, halve crosswise or slice. Dot with butter; sprinkle with salt, pepper, or other seasonings. Broil until tomatoes are tender and topping is lightly browned.Baking Tomatoes
Halve crosswise, dot with butter and season as desired. Bake in hot oven (425 F) 10 to 15 minutes.VEGETABLES
White mushrooms
To keep mushrooms white add, 1 tsp of lemon juice, and 1/4 lb melted butter when sauteingSauerkraut
Adding celery stalks or red wine before cooking can eliminate sauerkraut odor.Red cabbage
Add a Tbs of vinegar or lemon juice when cooking red cabbage to prevent it from turning purpleWhite cauliflower
A dash of milk when cooking cauliflower keeps it whiteCarrots
Lemon juice added to cooking carrots will keep them brightCornsilk
A damp paper towel rubbed on corn helps remove cornsilk from the corn or rubbed on cooked beets will help remove the skins without staining your hands.Corn
Melt butter and use a pastry brush to butter ears of corn.Celery storage
Wrap celery in aluminum foil when putting in the refrigerator - it will keep for weeks.Corn
When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness.WHIPPED CREAM
Whipped cream
Chill cream well and place in a large chilled bowl. Add a few drops of lemon juice to heavy cream prior to whipping to speed up whipping process. With a chilled whisk or electric beaters, beat briskly to desired consistency, ranging from soft, loose folds to stiff peaks. Flavoring or sweetener can be added before or during whipping. For best results when adding a sweetener, add it to cream after it has been fully whipped.
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