Food and Recipes
Accurately measuring liquids such as milk or vegetable oil isn't hard -- but it does require the right utensils and a little attention to detail.
Making Garlic Paste
When you don't want little bits or chunks of garlic in your food -- like in a vinaigrette, for instance -- make garlic paste.when you don't want a textural aspect, just garlic flavor, in a salad dressing , for example. To start, remove the clove from the head of the garlic, loosening with a paring knife and twisting apart. To remove the skin, with flat side of clove down, place broad side of knife over the clove and
Ever wonder how to get beautiful wedges of citrus that are all glistening fruit, with no tough membranes or bitter pith? It's unbelievably easy to do -- and works equally well on oranges or grapefruit.The section citrus fruits , cut a thin slice from each end of the fruit. Use a very sharp utility knife or a serrated knife for peeling citrus fruits . Cut from the top of the fruit down. Cutting off peel and the right membrane, the sour pith. Working over a bowl
Removing a Cake from the Pan
Be confident your cake will come out of the pan in one piece by taking a few precautionary measures.Before trying to remove a cake from a cake pan , first let it cool in the pan for 10 minutes. Run a thin-bladed knife or a metal spatula around the edges to loosen. Place a wire cooling rack over the cake in the pan and invert. Lift off the cake pan .
Pounding Meat & Poultry
Thin, quick-cooking cutlets of chicken, pork, or beef are perfect for weeknight dinners. If you can't find them in your grocery store, you can easily make your own. (It'll save you money, too.)or to make it thin enough to roll. Place meat in a Ziploc bag . The meat can be pounded with the smooth side of the mallet or the bottom of a heavy skillet. Pounding meat also
Beating Eggs Until Ribbons
Ever wonder what eggs should look like when a recipe calls for beating them until they "ribbon" and are lighter in color? Watch this and wonder no more.
Lining a Pan with Foil
Baking bars and brownies in a foil-lined pan means they'll come out of the pan without a problem -- and it makes cleanup a breeze, too.To make it easier to clean the baking pan and remove and cut bar cookies, line the pan with foil. Try this easy way to line a pan with foil. Start by inverting the baking pan on the countertop. Shape a piece of foil over the inverted pan. Put a few drops of water in the pan. This
Coarsely Chopping with a Knife
Recipes often call for raw ingredients to be coarsely chopped before they're cooked or processed further. Here's how to easily and safely use your chef's knife to coarsely chop foods.
Swirling a little food coloring through sugar cookie dough gives the finished cookies a fun, marbled effect -- and they're decorated before they even go into the oven.It is easy to make marbled cookie cutouts using sugar cookie dough and food coloring. To start, put on gloves or plastic baggies to protect hands from staining. Press the dough in, about 5should see the colored streaks. Use your favorite cookie cutter. Bake following sugar cookie dough instructions.
Marinades tenderize and flavor all kinds of meat, poultry, and fish. Marinate smart with a couple of quick tips.Some recipes call for marinating meat , poultry , or fish to add flavor and sometimes to tenderize. In this case, we're marinating a flank steak . To start, we're scoring or cutting shallow lines in the meat to help the marinade penetrate better. You can mix your marinade