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If you have a tough cut of meat, use a kiwi to tenderize it. Kiwi contain an enzyme called actinidin which works as the tenderizing agent. Cut the kiwi in half and rub it over beef, pork, or poultry about 30 minutes before cooking. The kiwi can also be pureed and used as a marinade to achieve the same results. Use hardened brown sugar to make homemade syrup rather than throwing it away. Put the hardened brown sugar in a pan with a little water and bring to a boil. Add a drop or two of vanilla or maple flavoring. If you want to soften brown sugar, add a piece of bread to the sugar container. The moistness of the bread transfers to the sugar and softens it. Curious about what a new spice will taste like? Mix a little of the spice with two or three tablespoons of butter, margarine or cream cheese. Let mixture sit for an hour or two to let the flavors develop. Spread on crackers and experiment. Spices lose their flavor over time. Buy only as much as you’ll need to use in a year. To prolong freshness, store spices in a cool, dark place. Store away from heat sources. Keep containers tightly covered. A simple test of whether a spice has lost its pungency is to open the spice container. If a distinctive aroma rushes out to greet you, the spice still has it’s flavor. If no aroma greets you, consider replacing the spice. Use leftover frosting on graham crackers for a special treat. Rather than separating a cake at the batter stage into two or three different cake pans to make layers, use all the batter to bake one layer. After the cake has been removed from the pan and cooled, wrap in plastic wrap and freeze. When the cake is frozen, slice it into layers. The layers are flat and fit together on top of each other. The cake is also easier to frost when cold. Want to make gingerbread but you’re out of molasses? Try using dark brown corn syrup instead. The texture will be finer and the ginger flavor will be more pronounced. When making pie crust, add a few drops of food coloring to the water and you’ll have a tinted pie crust that is fun for the holidays and other special occasions. Some recipes state, “sprinkle with lemon juice”. This can be difficult to do when using the large lemon juice bottle. An easy way to sprinkle small quantities of lemon juice is to use a small glass salt shaker. Try cooking rice in chicken or beef broth, tomato juice or cooked vegetable juice for a different taste and extra nutrients. Try tinting rice with food coloring to liven up meal. Use read for Valentines Day; green for St. Patrick’s Day. Cooked rice can be frozen for later use. To serve, thaw and reheat by cooking with a few tablespoons of water. When grating cheddar cheese, place in the freezer for ten to fifteen minutes first. The cheese will grate easier. |
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