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

posted at 10/10/2011 9:23 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
I need a hint that will make certain I DID add that baking soda.............................

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

posted at 10/10/2011 10:35 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
I need a hint that will make certain I DID add that baking soda.............................
Posted by Nancy G


I don't know if this will help you if the recipe calls for baking soda,make sure you measure that first and put it in the bowl that you will be using.I always go over a recipe before baking just to make sure that I haven't left anything out.

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

posted at 10/10/2011 11:44 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
I've collected some great hints from this post. Thanks everyone!

And like Carol, I've been cooking a l-o-n-g time and thought I had all the bases covered...boy, am I humbled by the rest of you.

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

posted at 10/13/2011 7:05 PM EDT
Posts: 62
First: 10/4/2011
Last: 10/19/2011
When a recipe calls for baking soda, I always sift it with the dry ingredients.  I remember one time there was a gathering at someone's house and she served mini muffins.  She had not sifted the soda and there were lumps of in in the muffins.  Yuck, we couldn't eat them

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

posted at 10/13/2011 8:41 PM EDT
Posts: 3710
First: 9/13/2011
Last: 4/15/2014
Hi NANCY G; TRY POST    ITS!!!!
( sticky back notepad) on
STOVE   & FRIDGE(  hopefully, you'll see it before putting milk on to boil???)Wink  orputting batter into the pan?!!!!! Sometimes,Ineedall thehelpI can get.Oh yes,Ipre-measureallingredients& havethem n orderonmyworking surface; knowI'vemissedwhateverisstill there& figureoutawayto add it in whe
n possible, usually is
"THINK/MEASURE TWICE; CUT ONCE  OLD CARPENTER'SRULER'S RULE, \can be dapted to cooking/baking too.I pre-measure   & setout all ngredients needed in order of use ; anything still out, has to be added in later;if possible & it usually  can be so much easier to  g  slow &  easy  all along:>)

ll make certain I DID add that baking soda.............................
Posted by Nancy G[/QUOTE]

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

posted at 10/13/2011 8:52 PM EDT
Posts: 3710
First: 9/13/2011
Last: 4/15/2014
I GALE GGOOD ONE; I've done that sccessfully too
in response  to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom : I don't know if this will help you if the recipe calls for baking soda,make sure you measure that first and put it in the bowl that you will be using.I always go over a recipe before baking just to make sure that I haven't left anything out.
Posted by gale g

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

posted at 10/13/2011 8:55 PM EDT
Posts: 3710
First: 9/13/2011
Last: 4/15/2014
Hi NANCY G; USE POST ITS; see below for Details
ips – A Collection Of Timeless Wisdom:
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom : I don't know if this will help you if the recipe calls for baking soda,make sure you measure that first and put it in the bowl that you will be using.I always go over a recipe before baking just to make sure that I haven't left anything out.
Posted by gale g

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

posted at 10/13/2011 9:26 PM EDT
Posts: 488
First: 7/31/2011
Last: 8/22/2013
Thanks Kathy And Nikki for all your tips!

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

posted at 10/14/2011 2:57 PM EDT
Posts: 3710
First: 9/13/2011
Last: 4/15/2014

GRANA here; This is the time of year fresh pears are in season & availble at more reasonable prices ( $.79# this week for choice of 3 varieties) Unfortunately they arrive& are sold as hard as rocks. I guess this method allows more fruit to be hipped w/o arriving bruised & unapealingning...Hereis a method for gettingthem ready to eat before springtime;WinkStone fruit( peaches,plums , apricots) can beplaced w/ a few apples into a paper bag.....tightly rol the top of the bag, , Let it it sit on the counter & the fruit will ripen a lot faster .In a cool room, they will usually be eady to wash& eat in 3 days. In a wamer room 2 days might b enough time.Itried i /avocados& bananas and it worked w/ them too.The only real problem is that you cannot see inside the closed bag & you might forget to check by the timethe fruit is ripened enough to eat; leadng to over-ripe spoiled fruit.Jut make sure yo check daily & you ll find yo have ripe fresh fruit faster than tan yu expected oreven thoughpossible.
Your COST: onlyafew minutesaday; nothing  aditional  to buy.You probably already have a paper bag & few apples in your home?
As an experiment;I putone pearin thepaper bag lef t2 on the counter. In days, the bagged  ears ar e almost ripe& theothertwo are stil stone hard & inedible!

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

posted at 10/15/2011 1:36 PM EDT
Posts: 62
First: 10/4/2011
Last: 10/19/2011
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
GRANA here; This is the time of year fresh pears are in season & availble at more reasonable prices ( $.79# this week for choice of 3 varieties) Unfortunately they arrive& are sold as hard as rocks. I guess this method allows more fruit to be hipped w/o arriving bruised & unapealing ning...Hereis a method for gettingthem ready to eat before springtime; Stone fruit( peaches,plums , apricots) can beplaced w/ a few apples into a paper bag.....tightly rol the top of the bag, , Let it it sit on the counter & the fruit will ripen a lot faster .In a cool room, they will usually be eady to wash& eat in 3 days. In a wamer room 2 days might b enough time.Itried i /avocados& bananas and it worked w/ them too.The only real problem is that you cannot see inside the closed bag & you might forget to check by the timethe fruit is ripened enough to eat; leadng to over-ripe spoiled fruit.Jut make sure yo check daily & you ll find yo have ripe fresh fruit faster than tan yu expected oreven thoughpossible. Your COST: onlyafew minutesaday; nothing  aditional  to buy.You probably already have a paper bag & few apples in your home? As an experiment;I putone pearin thepaper bag lef t2 on the counter. In days, the bagged  ears ar e almost ripe& theothertwo are stil stone hard & inedible!
Posted by ann h


Seems like you have to let pears sit on the counter at least a week before they become edible.  Right now I have my home grown pears all over my island in the kitchen.  The wind has taken down quite a few and they are not quite ready to eat.  These are quite crisp even when they are ripe, but are tart/sweet and juicy

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

posted at 11/24/2011 3:10 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
This is kind of a no brainer here and some times I have no brain at all lol.I couldn't find my baster so I just opened the can of chicken broth with the other end of the old fashion bottle opener and have just been pouring the broth over the turkey.I always need a lot of gravy so this works out great.

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

posted at 12/11/2011 11:38 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
When I'm working with raw meat I always use a metal baking tray ( I use my half sheet baking tray) to work on that way I am containing any dripping going on I also cut my raw meat with a plastic cutting board on the metal tray.Wash in hot soapy water when done.I use bleach to clean my plastic cutting board and rinse very well.

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

posted at 12/11/2011 2:35 PM EST
Posts: 651
First: 10/4/2008
Last: 4/14/2014
In Response to Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
When I'm working with raw meat I always use a metal baking tray ( I use my half sheet baking tray) to work on that way I am containing any dripping going on I also cut my raw meat with a plastic cutting board on the metal tray.Wash in hot soapy water when done.I use bleach to clean my plastic cutting board and rinse very well.
Posted by gale g


What a great idea.....and a most helpful hint.  I always try to be so careful when working with raw meat or chicken; but sometimes the "juice" gets away from me.  Then I have to sanitize EVERYTHING, which takes time away from the task at hand.  I will surely follow your suggestion on my next raw meat/chicken meal.  Thanks so much!

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

posted at 12/14/2011 5:41 AM EST
Posts: 1
First: 12/14/2011
Last: 12/14/2011
Great tips. Now, I know why sometimes there are errors in my cakes and cookies. Thanks for sharing these tips. They are really great help.



Mike
David's Cookie Dough

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

posted at 12/18/2011 6:59 PM EST
Posts: 3710
First: 9/13/2011
Last: 4/15/2014
    H iNIKKI;
 
GRANA here;some realy good  tips from you  here:I especialy liked the recipe book cover
Smile
thanx for adding to my knowledge!
;
thanks again
o Re: Cooking & Baking Tips – A Collection Of Timeless Wisdom:
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. 
Posted by nikki p

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

posted at 12/18/2011 8:51 PM EST
Posts: 1817
First: 9/9/2008
Last: 4/15/2014
Thanks to Kathy H for starting this thread and to everyone else who posted.  I learned a lot from reading all your posts, thank you.

Just goes to show, you're never too old to learn some new tricks lol.

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

posted at 12/18/2011 9:10 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
This is the time of year for Clementines.Sometimes they come in a little wooden crate.I save these to put my spices in,when I need to use them I just take the crate out ,use my spices and then they are returned to the pantry.It makes it easy to take inventory on spices running out.I have two for cooking spices and two for baking needs.I'm very fortunate we have a discount store which sell their herbs and spices 3/ $2 that's a great deal!

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

posted at 12/18/2011 10:15 PM EST
Posts: 499
First: 8/12/2008
Last: 3/7/2012
On cuttingboard safety -- My wood cutting board is only used for veggies, breads, and sometimes fruit.
Meats are always cut on a plastic board that can be put in the dishwasher to be sure it is sterilized. 
Never cut anything else where you have been working with raw meats.  Or put anything down where raw meat has been until that surface has been thoroughly cleaned.
Better safe than sorry.

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

posted at 12/20/2011 3:15 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
I like your ideas for the vinyl.I put my cookbook on a bookstand so I can see it better.The plastic covering will surely help.My niece gave me two beautiful embroidered table cloths from Hungary.I need to go out and buy some clear vinyl and make a table cover so I can display these beautiful works of art.I'm thinking about making them large enough to sew elastic on so it fits better.

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

posted at 12/20/2011 9:44 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Gale, getting the heavier duty vinyl that can be found at fabric stores will do an even better job than the vinyl shower curtain liner. 
I need to get some more vinyl, I cut a few pieces for my Grandson to make window clings with.  I just may give him the rest and he can make more.  I will go get some of the heavier duty vinyl.  I just happen to have a coupon for Joann's that I could use. Thanks for the idea to use the heavier duty stuff.
I do toss mine in the washer so I would guess the heavier duty stuff would do just as well.  (No dryer, just air dry.)
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