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15 Secret Kitchen Hints
By Dr. Robb | February 18, 2007
While I’ve been learning to cook the past couple years, I have made plenty of mistakes… and learned a lot of lessons. I thought it would be a great idea to write a couple articles on the things I’ve learned. So here it goes:
1. If you’ve over-sweetened a dish, add salt.
2. If you’ve over-salted soup or vegetables, cut up a potato and add it. Once the potatoes have cooked, discard the potatoes. They will absorb some of the salt.
3. Pale gravy may be browned by adding a bit of instant coffee straight from the jar… no bitter taste either.
4. Drop a lettuce leaf into a pot of homemade soup to absorb excess grease from the top.
5. Perk up soggy lettuce by adding lemon juice to a bowl of cold water. Soak the lettuce for an hour in the refrigerator.
6. Lettuce and celery will keep longer if you store them in paper bags instead of plastic wrap.
7. Cream will whip faster and better if you first chill the cream, bowl, and beaters.
8. Brown sugar won’t harden if an apple slice is placed in the container.
9. You will have less tears when cutting onions if you place them in the freezer for 5 or 6 minutes before you cut them.
10. When pan frying, always heat the pan before adding the butter or oil.
11. Muffins will slide right out of the pan if the hot pan is first placed on a wet towel.
12. A little bit of cooking oil or butter added to the water when boiling rice, spaghetti, or noodles will prevent it from boiling over.
13. A few drops of lemon juice added to simmering rice will keep the grains separate.
14. To determine whether and egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; if it rises to the surface, throw it away.
15. Egg shells can easily be removed from hard-boiled eggs by quickly cooling them in cold water first.
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