Myrtle Beach 55+ Myrtle Trace 55+

Myrtle Beach 55+ Myrtle Trace 55+ Conway, SC
October 22, 2018
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Today's Tips Go Back 
Cooking and Baking Tips

First and foremost, have some good quality cookware. If you are interested in getting good quality, you may as well get the best…Copper Cookware.

- Use leftover table wine for cooking with later by freezing it in an ice cube tray. This way, you won’t have to open a new bottle if it only calls for “a splash.”

- Store your Parmesan cheese in a zip-lock bag. Plastic wrap tends to give it an off flavor, and aluminum foil does not protect the cheese from drying out.

- Baking Soda can help sweeten over-acidic tomato sauce. Just a pinch will bring out the natural sweetness by reducing the acid. It will foam slightly when added. Stir for one minute and retaste.

- When marinating, place the meat inside a plastic bag. Then put the package inside a bowl. Drawing the plastic bag shut tight will allow more of the meat to be covered, while using less. Another good thing about putting the meat in bowl, you can swish it back and forth manually, instead of using a fork.

- When squeezing excess water from vegetables in a colander, place a plastic lid on top and press down.

- To reduce splattering when flattening chicken breasts, place a piece of plastic wrap on top and press down with the heal of your hand. This also reduces the chance of tearing the meat.

- When you are cooking a large amount of greasy food, like bacon, lay paper towels over a cardboard egg carton. The excess fat is drained inside the carton, away from the food you are cooking.

- Fresh ginger can be extracted from its pulp by using a garlic press. You can also make anchovy paste quickly for Caesar salad.

- For removing the last bit of fat from a stock a lettuce leaf placed briefly on the surface will attract the excess grease. Stale bread can be used too.

- Here are some good tips for making chocolate chip cookies: Midway through baking, when cookies have risen, but have not set yet, remove the pan from the oven and give them a good rap against the counter. This deflates the cookies slightly, making them chewier. After baking, place the cookies on brown paper to soak up the extra fat.