The Cooking Mom's Secrets and Tips

Toasting Spices

Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn.

Measuring Honey

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.

Save that Cheese!

Don’t throw it out! If you get a little mold on the outside of a chunk of cheese, just cut it off!

Storing Flour & Spices

Flour unopened will last up to 12 months. Opened for 6-8 months. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

Oil Temperature

If you are deep frying, the oil must reach a temperature between 350F and 375F degrees in order to brown the exterior of the food quickly while cooking it.

Super Clean Floors

For super clean floors mix together 1 cup of white vinegar together with 1 gallon on hot water.

Separate Your Bananas

Don’t store your bananas in a bowl with other fruits. They release gases which cause fruits to ripen quickly.

Juicy, Seared Steaks

When using a broiler to cook steaks, pre-broiler until it’s really hot. This will sear the outside of the meat and keep it nice and juicy inside.

Flipping Steaks

Never use a fork to turn the steaks, use tongs or a spatula to prevent juices from leaking out.

Clean Leeks

Leeks are full of hard to get at sand and dirt. Chop them first, then give them a bath in cold water and drain in a colander.

Rosting Garlic

To roast garlic, sprinkle the bulb with a little olive oil and salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.

Chill Your Potatoes

Keep peeled potatoes in cold water to prevent them from turning brown.

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