"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cooking Tips Recipe

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This recipe for Cooking Tips, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaki-Lynn Dixon
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  

Directions:
Directions:
Substitute for a large egg is two tablespoons of mayonnaise.


For the best flavor and texture, be sure to use the exact type of shortening -- butter, margarine or vegetable shortening -- called for in each recipe. Substituting one type for another could change the taste or the texture of your finished product. Do not use vegetable oil spreads, diet, "lite", soft, whipped, or liquid versions of butter or margarine. These products may also give you unsatisfactory results.




Bake one sheet of cookies at a time. Center the rack in the middle of the oven. If you put two baking sheets in the oven at one time, it is best to switch their positions halfway through the baking time. Allow cookie sheets to cool thoroughly between batches. Putting the dough onto hot cookie sheets may cause the cookies to spread and brown too much around the edges.



Allow cookies to cool slightly before removing them from the baking sheet. As soon as they are firm enough to move without breaking, transfer them to a wire rack to cool completely. Do not leave cookies on the hot baking sheet -- they will continue to cook!


Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time. In a saucepan, bring enough water to cover the eggs to a boil. With a slotted spoon, lower the eggs into the water. Quickly, bring the water back to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling. You may put the eggs right into a color bath now if you wish.



For garlic-flavored potato chips, put a peeled garlic clove in a container with chips several hours. Discard before serving chips.


When you freeze bacon, there is no waiting for thawing if you arrange the strips flat, slice by slice, on waxed paper, then roll them up. Put them in a plastic bag in the freeze. To use, unroll and peel off the necessary number of slices.

After stewing a chicken for diced meat for casseroles, etc., let cool in broth before cutting into chunks. It will have twice the flavor.



Place an open box of hardened brown sugar in the microwave oven with 1 cup hot water. Microwave at high for 1 1/2 to 2 minutes for 1/2 pound of sugar or 2 to 3 minutes for 1 pound of sugar.

 

 

 

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