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  #1  
Old 02-12-2012, 07:19 PM
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Default Cooking Tips

If you want to remove excess liquid from cucumber, defrosted spinach, or anything along those lines try using a ricer. It really does the job.
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Old 02-12-2012, 08:47 PM
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Default Re: Cooking Tips

Leni, I love this tip, but would like to change the title of the thread to something like
"How to Remove Moisture from Fresh Vegs".

Or something else you would suggest to make give the thread title more detail.

Okay?

Lee
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  #3  
Old 02-13-2012, 03:17 PM
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Default Re: Cooking Tips

I was thinking that many of us have little tricks that we use in the kitchen and never think to share with someone else. Maybe that's because we think that it's obvious and everyone knows that. However if you have a better idea for a title, be my guest.

Here's another one for you. Do you know how to center the egg yolk so that when you make deviled eggs they are not off to one side? It's simple. Put a rubber band around the egg carton and turn it on its side overnight.
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Old 02-13-2012, 03:29 PM
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If I want minced garlic, I chop it as finely as I can, sprinkle some salt on in it and finish mincing it with a fork.

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Old 02-13-2012, 05:07 PM
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Default Re: Cooking Tips

Good one Bams but what does the salt do?
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Old 02-13-2012, 05:53 PM
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Default Re: Cooking Tips

>>turn it on its side overnight.
there's two sides. which one?

>>salt
the (coarse) salt acts as an abrasive and promotes the finer finer finer mince routine.
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Old 02-13-2012, 06:14 PM
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Default Re: Cooking Tips

It also keeps the little pieces of garlic from flying all over the cutting board/room while you're chopping/mincing. That's what I use the salt for, anyway.
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Old 02-13-2012, 07:18 PM
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Default Re: Cooking Tips

Chowderman, you want the eggs resting on their side not on their ends. The rubberband keeps the lid from opening up and creating a mess.
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Old 02-13-2012, 07:26 PM
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Default Re: Cooking Tips

an egg is ovate shaped.

if in a standing up egg the yolk miscenters itself along the major axis due to (__________), how does the yolk not miscenter itself along the minor axis - from either side - if laid on the side?

if the yolk floats / sinks in the white, it's gonna' float to the top or sink to the bottom no matter which end/side is up . . .
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Old 02-13-2012, 08:01 PM
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Default Re: Cooking Tips

I don't know why it works but it does as long as you don't leave it on the side longer than overnight. This is one of those mysteries of Mother Nature.
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Old 02-13-2012, 08:03 PM
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Default Re: Cooking Tips

I don't know why it works but it does as long as you don't leave them on their side longer than overnight. It's one of those mysteries of Mother Nature.
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Old 02-13-2012, 10:57 PM
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Default Re: Cooking Tips

classic decorating tip- make 3 or 4 'lil dots increasing in sz. on (inside) edge of a dessert plate w/ a fruit or chocolate sauce using a squeeze bottle. use a skewer/toothpick to quickly pull thru centers to make hearts.
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Old 02-13-2012, 11:02 PM
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Default Re: Cooking Tips

save smooth-edged tuna cans as cutters for doughs, cooking eggs, etc, namely if u can remove both ends
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Old 02-14-2012, 01:36 AM
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Don't have a pastry/decorating bag/squeezie bottle? Fill a ziplock bag,squeeze air out, snip corner of bag to desired size and squeeze away.

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Old 02-14-2012, 04:19 AM
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Default Re: Cooking Tips

save, seal, then fridge/freeeze any veggie meat/poultry/seafood scrap that u cannot use in a meal for stock. *avoid strong/bitter veggies, like asparagus, brussels sprouts, etc.* seperate the meats, the poultries, & the seafoods.

use colorful onion peel, beets, & other highly pigmented veggies boiled for a natural dye. reduce as needed.

prep extra veggies, seal, & use as needed. same for pastas: often when hurrying, i undercook a batch of pasta, then place in a contianer/baggie & cook as needed. i have referigated & frozen them. way cheaper than buying refrigerated pastas.
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Old 02-14-2012, 10:10 AM
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Default Re: Cooking Tips

Quote:
Originally Posted by BamsBBQ View Post
If I want minced garlic, I chop it as finely as I can, sprinkle some salt on in it and finish mincing it with a fork.

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Old 02-14-2012, 10:11 AM
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Default Re: Cooking Tips

These are great suggestions. please keep 'em coming.
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Old 02-14-2012, 01:30 PM
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Default Re: Cooking Tips

I have an Ulu, and it's great for slicing off pieces of frozen bacon for seasoning peas and such. I don't have the bowl though.
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Old 02-14-2012, 01:49 PM
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Default Re: Cooking Tips

No rolling pin???? Use a wine bottle:



I use wax paper a lot, easy clean up.
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Old 02-14-2012, 02:12 PM
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Default Re: Cooking Tips

Use one of these to chop hard boiled eggs for egg salad or to chop avacado for guacamole.

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Old 02-14-2012, 02:30 PM
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Default Re: Cooking Tips

Oh my gosh Peeps. This is exactly what I was talking about. I do that all the time and never thought to post it here.
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Old 02-14-2012, 02:33 PM
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Default Re: Cooking Tips

When baking a cake I'll put the pan on a piece of parchment paper. I use the pan as a templet and draw a knife point around the outside. What doesn't pull apart easily I cut with sissors. I end up with a nice liner for the cake pan. After baking the cake just draw a knife around the outside of the cake and it turns out very easily.
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Old 02-14-2012, 02:45 PM
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Default Re: Cooking Tips

Place your peppercorns in a tea ball for easy removal from stock.
Also place pickling spices in the tea ball for easy removal after boiling corned beef. I hate having to strain all that out before boiling the veggies in the corned beef stock.
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Old 02-14-2012, 02:57 PM
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Default Re: Cooking Tips

The garlic/salt trick is wonderful for salads/sauces and such. But when I want very fine garlic without adding to much salt I grate it on my micro plane which turns it into a paste form. I also grate still frozen fresh ginger for a fine/paste form. It's quick, easy and no peeling is necessary.
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  #25  
Old 02-14-2012, 03:30 PM
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Default Re: Cooking Tips

The pastry cutter or a potato masher can be used to break up ground meat as you fry it.
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