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Ingredients: To keep the mixing bowl still while you stir or beat in it, place the bowl on a wet folded kitchen towel.
Prevent a meringue pie from weeping by cooling it gradually, If the pie is transferred immediately from a hot oven to a cold place, the moisture condenses into undesirable "tears" atop the meringue.
Assemble and bake meringue pie when the component parts are cool. Pour the cooled, cooked filling into the baked crust, then spread the meringue on top and bake until meringue is golden. Never spread the meringue on a warm filling or it will become moist between the meringue and the filling and will make the pie soggy.
Skins of baked apples won't crack open if you peel an inch band of skin from the midriff of each apple before putting it into the oven.
To intensify the sweetness of any dish, add a pinch of salt.
When substituting dried herbs for fresh, use 1/3 to 1/2 as much of the dried. It's impossible to give a precise rule of thumb since there is much difference in the strength of various brands. Wherever possible, use your nose to choose.
To seal in meat or poultry juices when poaching or boiling, wait until the cooking liquid has reached a full boil before adding the meat or poultry. Then reduce the heat. Conversely, when you want to flavor in the cooking liquid (to use in a soup, sauce, etc.)start the meat or poultry in cold water to draw out juices.
Prevent butter from burning when sauteing by adding a small amount of oil. Butter alone burns easily, but the combination of butter and oil does not.
When browning cubes of meat for a stew or ragout, do not crowd the skillet. If the pieces of meat are too close together in the skillet, they will steam, rather than sear and color as they should.
Cooking rice won't boil over if a small lump of butter is added to the pot.
Whip cream faster and stiffer by chilling the cream, the bowl and the beaters beforehand.
To measure half an egg, first beat the whole egg lightly, then measure two tablespoons.
When preparing a cake batter that calls for the alternate addition of flour and liquid, start and finish with the flour. Your cake will be lighter as a result.
If a bit of egg yolk gets into the whites while you separate eggs, scoop out the yolk with half the eggshell. The shell acts as a magnet with specks of yolk.
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