The Cooking Mom's Secrets and Tips
Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn.
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.
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.
Never use a fork to turn the steaks, use tongs or a spatula to prevent juices from leaking out.
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.
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.