Directions: |
Directions:Barbecue Sauce Without the Burn
If you’re using a sweet barbecue sauce, apply it during the last five minutes of grilling. If you apply it any sooner, the sugar in the sauce will burn.
Juicy Burgers Every Time
When cooking burgers, don’t flatten the patties with a spatula. Pressing squeezes out the flavorful juices.
Smart Storage for Ground Beef
If you don’t plan on using ground beef right away, refrigerate in its supermarket wrapping up to 2 days. For longer storage, re wrap and freeze for up to 3 months.
How to Carve Ham Like a Pro:
To carve a whole bone-in ham: Place the ham on a cutting board. Using a carving fork to steady the ham, cut a few slices from the thin side to form a level base. Turn the ham onto its cut surface. Starting at the shank (narrow) end, slice down to the bone and cut out a small wedge of meat. Continue slicing, perpendicular to the bone, cutting thin slices until you reach the bone at the other end. Then, cut the meat along the leg bone to release the slices. For more servings, return the ham to its original position and cut slices to the bone.
To Salt or Not to Salt:
Meat should be salted before it is cooked. Contrary to popular belief, salting meat right before cooking does not dry it out or cause it to lose juices. Pre-salting brings out the taste of the meat and rounds out the savory flavors associated with properly browned meat.
The Secret to Tasty Meatloaf:
What’s the secret to a tender and tasty meatloaf? Always use ground chuck.
Bring on the Tenderness with Brine:
Lean cuts of pork can be made juicy by soaking them in brine, which can be made as easily as mixing water and salt, but other flavorings may be added, such as sweeteners, pepper, mustard, lemon, garlic, etc. Pork loin should be refrigerated in the brine for two days, whereas pork tenderloin needs only six to eight hours. Remove the meat and proceed with recipe.
Defrost Raw Chicken Safely:
To defrost a chicken by thawing it in cold water, place the bird (in its original wrapper) in a large pan or in the sink with enough cold water to cover. Change the water every 30 minutes to maintain temperature. Allow about 30 minutes of thawing time per pound, and then add one hour to that total.
Check for Chicken Doneness:
Chicken is done when the thigh temperature reaches 175 degrees F to 180 degrees F and juices run clear when the thickest part of thigh is pierced with the tip of a knife.
Keep Raw Fish in the Fridge Overnight:
Try to cook fish on the day you buy it, but if you have to keep it even overnight, place it in a large strainer set over a bowl, pile ice on top of the fish, and refrigerate. The melting ice will rinse away any bacteria and keep the fish in better condition.
Is Your Baking Powder Bad?
Once opened, baking powder will keep for up to six months if well sealed. To test its effectiveness, add 1/2 teaspoon to 1/2 cup warm water; it should bubble vigorously.
Oven Etiquette for Perfect Cakes:
To ensure that cake layers rise evenly, give the pans a half turn about halfway through the baking time. And don’t leave the oven door open any longer than necessary, or the oven temperature will drop.
Cocoa by Another Name:
There is a difference between natural and Dutch-process cocoas. Both, though, have rich chocolate flavor and contain only 8 to 24 percent fat. As a rule, don’t swap cocoas; use what is recommended in the recipe.
Proper Chocolate-Melting Procedures:
You can melt chocolate in a heavy saucepan or double boiler on the stove top. The pan must be dry, as moisture will make the chocolate grainy. Melt over low heat, stirring constantly to prevent scorching. To microwave chocolate, place 1 to 4 ounces chocolate in a microwave-safe container; cook on Medium (50 percent power) for 1 1/2 to 2 minutes. Chocolate melted in the microwave retains its shape, so it won’t look melted until it’s stirred.
Make Whipped Cream from Scratch:
Heavy or whipping cream will double in volume when whipped, so use a bowl that is large enough. Soft peaks, when the cream forms gentle folds, are best for folding into other mixtures to add volume. Stiff peaks, when the cream keeps its shape, can be used to top cream pies, frost cakes, or stack layers of pastry.
Rolling Out Chilled Dough:
When rolling out chilled dough, roll out one portion at a time. Keep the remaining dough covered in the refrigerator.
Perfectly Beaten Egg Whites:
When beating egg whites, be sure they are room temperature. The bowl in which you beat them should be perfectly dry and free from grease or any traces of yolk. Either over- or underbeating will cause loss of volume.
Droopy Celery:
When your celery is starting to look a bit droopy, simply cut offthe root end, and stand all of the stalks together in a large glassor mug of water, and store in the fridge. After about a day, you'llbe shocked! Your celery will have absorbed some of the water andwill be delicious and crunchy again. Wrap celery in aluminum foil when putting in the refrigerator andit will keep for weeks.
Checking Eggs for Freshness:
To check an egg for freshness, place it in a glass of water. A fresh egg will sink to the bottom, a slightly older egg will stand upright, and an old egg will float.
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