What's YOUR kitchen tip? - Page 4

mommy2mercedes · 05-12-2008, 04:56 PM

When cooking corn on the cob, never add salt to the water,it makes corn tough and takes away from its flavor. Wait til after your corn is cooked to sprinkle it w/salt.

If your corn is not as sweet as you would like, add a bit of milk or a pinch of sugar to the boiling water. It will sweeten up your corn w/out overpowering its natural flavor

mommy2mercedes · **Who needs a spoon rest???**

I hate clutter in my kitchen and as much as I love to cook...washing dishes is not my favorite chore!!!

I never use a spoon rest(one more thing to have to wash

)I always just use a can of what I'm cooking(corn etc)or a box(cake mix or box rice)then I can just toss it when I'm done...and no messy splat on counter or stove.

mommy2mercedes · 06-07-2008, 09:28 AM

I have an awesome new tip for you all.........

I discovered a great new way to prep a lasagna and give myself a day off from cooking!!!

Do this a day ahead...
Run a pot of hot as possible tap water......and just soak your lasagna noodles(reg ones)while you are cooking the meat(they wanna soak 20-30 min)Cook your meats...add your sauce...NOT heating it......assemble your lasagna and refrig overnight(ya ever notcie how lasagna is usually better the next day-this makes it just as good the first time round) set out at room temp for an hour before baking.

Saves on heating up your house(at least for the assembly part)and the flavors meld alot better.

Dreamer1215 · 08-31-2008, 04:20 PM

Quote:

Originally Posted by gibson_mom

3 when I buy big packages of ground meat (I use ground turkey, but you can do the same with ground beef), I break the packages up into 3/4 lb packages. Nobody misses the 1/4 lb that is missing from the recipe, and you get lots more meat for the freezer.

Good to know I'm not the only one who does that. now i don't feel as guilty. lol

From Mommy2mercedes: I never use a spoon rest(one more thing to have to wash)I always just use a can of what I'm cooking(corn etc)or a box(cake mix or box rice)then I can just toss it when I'm done...and no messy splat on counter or stove.

I, to have done this for years & it's worked well for me! lol

As for my tips, I'm afraid I'm not much of a cook, so they might be basic, but I put both sugar & flour in a gallon sized plasic bag. I store the flour in the freezer, but the sugar I keep in the cupboard because I find if it's frozen, it will get lumpy. If it does get that way, or when I need to mix whi & bro sugars, I use a pastry blender.

Keep a piece of bread in the bag with the brown sugar. The bread will get hard, but the sugar will stay soft.