I will begin to put together cooking tips, helps and suggestions of things that have worked well for me. I will also post some of your helpful tips, things you've learned for shortcuts, and other helps.
When making chocolate cake, instead of dusting the baking dish with flour...use cocoa instead.
When making a frittata or scrambled eggs, I put just a splash of water in the beaten eggs; helps to make them fluffy.
When slicing meat really thin for stir fry, try partially freezing the meat and then slice.
Allow roast or meats to rest about 1/2 hour before slicing. If you carve too soon, much of the good juices spill out.
Wrap fresh celery in foil to keep nice and crisp for weeks.
To keep cilantro or parsley fresh, place a wet paper towel inside a zip-loc bag and then seal with cilantro/parsley.
Room temperature eggs: If you forget to take your eggs out of the 'fridge to come to room temperature, place them in a bowl of hot water for a couple of minutes. This is what I also do to coddle the egg for my Caesar Salads.
Boiled Eggs: Place in cold water, bring to a boil for 5 minutes; drain and immediately put into ice water to cool completely.
Coddle Eggs: Place room temperature eggs in simmering (NOT boiling) water for 1 to 2 minutes. Place in ice water to stop cooking.
Easy peeling eggs: Eggs one week old or longer peel easier than fresh eggs.
Test for bad eggs: When you put eggs in water, if it floats, throw it away!
To keep marshmallows fresh...freeze them, when thawed...they are super fresh.
Splitting cake layers: Use thin dental floss or sewing string.
Clogged salt shaker: Put uncooked rice into salt shaker to keep dry and unclogged.
Storing fresh garlic: I put mine in a small canning jar and poke holes in the lid with a knife so that it vents. Keep in the pantry in a cool dry place and not in the fridge.
Real Maple Syrup: For expensive real maple syrup, be sure to keep in refrigerator to keep mold from growing in it.
I never put my teflon skillets/pans in the dishwasher, use hot soapy water and wash by hand.
Cast Iron Skillets/Pans: Never wash in the dishwasher. Use hot soapy water and then dry. To season the pan, rub oil over all and then place in warm oven upside down for about 1 hour.
To crush graham-crackers or cookies for you desserts/piecrust...place them in a Zip-loc bag and crush with rolling-pin.
Clean Shower: Fill a spray bottle 1/2 Isopropyl rubbing alcohol and 1/2 water; add a few drops any dishwashing liquid.. Spray the shower after each use. The alcohol is quick drying and the dishwashing liquid gives the spray a sheeting action to help control water spots and mold.
Sticky glue from price stickers: Rub "peanut butter" all over the sticky residue and let it set for awhile and it was unbelievable. It will come off with just a little rubbing.
Au jus is French for "its own" juice: Jus means the natural juices given off by the meat.
Scrambled Eggs: Break eggs into non-stick pam-sprayed pan, break yolk, add 1 tablespoon milk per egg; place pan on low fire, gently stir with wooden fork until desired consistency is obtained. If desired, sprinkle with GRANULATED onion AND/OR GRANULATED garlic. The milk will keep the color fresh and some of the egg white in the mix. (Retired Chef - Rocky Randall)
To prevent foil and other items in roll-out boxes from falling out, check out the ends of the boxes; there's a push-in slot that most of us have never noticed.
[More to come]
