Tag: hints
group name: minutemeals
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August 18, 2008 06:28 PM EDT --
When using a broiler to cook steaks, pre-heat oven until it's really hot. This will sear the outside of the meat and keep the juices in. And don't use a fork to turn the steaks, use tongs or a . . . more
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April 10, 2008 12:49 PM EDT --
If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.
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June 02, 2007 12:32 PM EDT --
Zap garlic cloves in the microwave for 15 seconds and the skins slip right off.
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August 16, 2008 03:00 PM EDT --
If you want to use soy milk for baking instead of cow's milk, it can be interchanged freely in baking and cooking, although remember that it is sweeter than cows milk therefore your recipe will taste . . . more
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December 30, 2007 06:49 PM EST --
Thaw whipped topping in the microwave. A 4 1/2 ounce carton will thaw in 1 minute on the defrost setting. It should be slightly firm in the center but it will blend well when stirred.
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January 03, 2008 01:32 PM EST --
Make pasta less sticky and reduce some of its starch. Add just a dash of white distilled vinegar to the water as it cooks.
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January 03, 2008 01:51 PM EST --
Whenever you have extra broth, pour it into a plastic ice cube tray and freeze. Once frozen they can be removed and stored in the freezer in a plastic bag. They can be added to soups or used to saute foods. . . . more
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January 10, 2008 04:21 PM EST --
Fresh eggs may be hard to peel. Use eggs stored 7-10 days. To help make peeling easier, cool eggs immediately in cold water after cooking. To remove the shell, crackle eggs by tapping gently all over. . . . more
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January 22, 2008 02:54 PM EST --
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit . . . more
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January 24, 2008 04:04 PM EST --
Soups, stews and chili can be frozen for up to 3 months. If you freeze in individual servings, you can take them to work and when lunch rolls around your soup should be thawed and you can microwave it. . . . more
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March 04, 2008 03:10 PM EST --
Add moistness and taste to any chocolate cake-homemade or from a box-with a spoonful of white distilled vinegar. This will not effect the taste of the cake.
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March 16, 2008 11:19 AM EDT --
For home-made cookies that are too crispy, put them in a sealed container with slices of bread covering them. The moisture from the bread will absorb into the cookies, making them soft.
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March 20, 2008 01:36 PM EDT --
Line your cookie sheets with parchment paper before you bake cookies. Just toss the sheets away afterwards and there's no clean-up. Parchment sheets also make great liners for layering cookies . . . more
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April 10, 2008 12:34 PM EDT --
When making muffins, mix your ingredients in a juice pitcher so you can pour the mixture easily into each muffin tin. Result? Save time, and fewer drips.
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April 17, 2008 11:44 AM EDT --
Chopped fruit and nuts will disperse more evenly in cake batter if they're lightly floured before adding them.
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April 24, 2008 01:20 PM EDT --
Peel a banana from the bottom and you won't have to pick the little "strings" off of it.
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April 29, 2008 05:39 PM EDT --
When baking a chocolate dessert with a crust, dust the crust with chocolate powder (like Nestles Quik) or cocoa, before adding the filling. This will help keep your crust from becoming soggy and will . . . more
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May 04, 2008 01:06 PM EDT --
Bring eggs to room temperature before boiling. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, . . . more
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May 04, 2008 01:32 PM EDT --
You can make pie crust dough in advance and freeze it. Pie crust dough freezes better in a ball than rolled-out dough. A ball takes up little room in the freezer and it won't be broken when Wrap . . . more
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May 04, 2008 01:44 PM EDT --
Shrimp will be firm, turn pink and slightly opaque when cooked correctly. To test for doneness, try the spring test. Hold the shrimp upside down by the head and pull the tail down. If cooked, the . . . more
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