Meats − Pork and Lamb
− A dampened paper towel or terry cloth brushed downward on a cob of
corn will remove every strand of corn silk.
− Fresh eggs' shells are rough and chalky; old eggs are smooth and
shiny.
− When working with dough, don't flour your hands; coat them with
olive oil to prevent sticking.
− Use a gentle touch when shaping ground beef patties. Overhandling
will result in a firm, compact texture after cooking. Don't press
or flatten with spatula during cooking.
− Never heat pesto sauce − the basil will turn black and taste bitter.
− Butter pie pastry scraps: sprinkle with cinnamon and sugar, and
bake like cookies.
− When slicing a hard boiled egg, try wetting the knife just before
cutting. If that doesn't do the trick, try applying a bit of
cooking spray to the edge.
− Rescue stale or soggy chips and crackers: Preheat the oven to
300F. Spread the chips or crackers in a single layer on a
baking sheet and bake for about 5 minutes. Allow to cool,
then seal in a plastic bag or container.
− The best way to store fresh celery is to wrap it in aluminum
foil and put it in the refrigerator−−it will keep for weeks.
− Microwave a lemon for 15 seconds and double the juice you get
before squeezing.
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