Cooking & Baking Tips – A Collection Of Timeless Wisdom
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Beginners and Advice
Cooking & Baking Tips – A Collection Of Timeless Wisdom
Learn the baker basics
When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.   Add one teaspoon of lemon juice to each quart of water when cooking rice, this will keep ri
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Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 10/13/2010 8:40 PM EDT
Posts: 35
First: 10/7/2010
Last: 4/26/2011

When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.

 

Add one teaspoon of lemon juice to each quart of water when cooking rice, this will keep rice fluffy.

 

First rinse raisins, dates and figs in very cold water before putting them through the food chopper. They will not form such a gummy mass.

 

For crisper salads: Place a saucer upside down in the bottom of the salad bowl before filling with salad. Excess moisture will run underneath the saucer and this will help keep the salad crisp and fresh.

 

Tasty flavored whipped cream: First whip cream then add 2 tablespoons of flavored jello and continue beating on slow until the whipped cream is right consistency.

 

Leftover ham: Lay ham slices in a baking dish then cover with maple syrup. Refrigerate overnight then fry the ham in butter the next morning.

 

You can substitute crumbled cornflakes for bread crumbs when making meatloaf.

 

Pickle Juice uses: Use sweet pickle juice to thin salad dressing or make French dressing with instead of vinegar, more delicious.

 

Cook vegetables with one or more bouillon cubes instead of salt–improves flavor.

 

Tossing in a few garlic cloves when boiling vegetables makes things tastier too.

 

Salt added to flour used for thickening gravies, etc., will help to prevent lumping.

 

After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 10/30/2010 10:56 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Kathy H thanks for tips,very helpful.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 11/12/2010 1:40 PM EST
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Thanks for the great tip!

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 11/17/2010 8:00 PM EST
Posts: 416
First: 8/7/2008
Last: 1/17/2012
Thanks great tips

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 11/20/2010 2:36 AM EST
Posts: 69
First: 12/21/2008
Last: 12/25/2013
thank you for sharing

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 11/30/2010 7:01 AM EST
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
I wish we would start a thread where everyone would post their tips and hints.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 11/30/2010 8:55 AM EST
Posts: 1203
First: 9/10/2008
Last: 4/18/2014
Thanks for the helpful tips!! Innocent

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 11/30/2010 9:06 AM EST
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Great tips - thanks for sharing!

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 12/14/2010 9:34 AM EST
Posts: 528
First: 10/6/2010
Last: 6/11/2011
wow. really, did not know many of these! Thanks

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 12/14/2010 11:13 AM EST
Posts: 124
First: 8/13/2008
Last: 5/11/2011
Great tips - I had not heard most of these.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 12/30/2010 1:29 PM EST
Posts: 483
First: 10/5/2008
Last: 12/5/2011
And while collecting tips WRITE them in the cookbook on a page added to the beginning of sections

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/1/2011 7:22 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
John, I can't tell you how many cookbooks I have that have notes written next to recipes, notes on pages in the index.  The back and front inside covers of many books have notes and other recipes I have written in the books.
I have to sit down one day and organize my collection of printed pages of recipes as well as all the little notes that are shoved in between the pages.
I think it shows how well loved a cookbook is.  If there are no splashes, fingerprints or stains on a cookbook has it really been used?  How can you trust a cookbook that looks like it has never been opened.
The additions are the true treasures of a cookbook.  They are the "heart" of the cook.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/2/2011 2:07 AM EST
Posts: 939
First: 5/3/2009
Last: 10/4/2012
Kathy,
 Thanks for the tip on the pie crust, that is a new one for me.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/4/2011 8:27 AM EST
Posts: 3556
First: 1/16/2009
Last: 4/24/2014
Find your tips very informative and will certainy try them.  Thanks.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/4/2011 10:22 AM EST
Posts: 2176
First: 8/8/2008
Last: 4/24/2014
Thanks for sharing some great tips you have I use a tin foil small pan under my bottle of oil to catch the drips so no oil on the shelf.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/4/2011 12:46 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
Thanks for the tip about chopping raisins, dates and other sticky fruit.  i use the food processor for stuff like that and it does make a gummy mess.  I'll definitely try the cold water next time.

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/5/2011 11:48 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Crazy Hint:
Next time you are at a dollar store pick up a shower curtain liner.  I like the clear ones, you will see why in a moment.
When you get home take it out of the package and get a good pair of scissors.
Cut the shower curtain liner, cut off the holes at the top and if there are little magnets in the corners remove them and stick them on the fridge. Now cut the liner in pieces of various sizes. I have some that are 12 inches square some that are 24 inches square.
You now have  pretty sturdy pieces of vinyl that you can use for all sorts of things.
 If you need to  pound out meat.  dampen the counter place a piece of liner on the counter put the meat on it and sprits the meat with a bit of water or olive oil, fold over the liner and you can pound the meat out.  If you got a clear liner you can see how thin it is getting and watch for any tears. Much sturdier than a piece of plastic wrap.
I use a piece to roll out pie crust or cookie dough.
Put a piece over your cookbook to catch any splashes. (it also helps hold down the page.)
They can be rolled up or folded and stored in a drawer. 

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/5/2011 1:09 PM EST
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
thank you just copyed it thats a big help

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/6/2011 7:18 AM EST
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
Great scott -- well, great Nikki ..... that's an incredible idea.  Thank you!!

Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom

posted at 1/6/2011 8:38 AM EST
Posts: 58
First: 11/27/2010
Last: 5/27/2011
Nikki     You are so full of GREAT ideas and hints! You should write a book or at least a booklet with them all in it-I know that I would buyit. Any other takers?
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