Kitchen Hint of the Day!

July 30, 2013 at 8:33 AM | Posted in Kitchen Hints | Leave a comment
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The Best Ways to Freeze Food Tips:

 

* On the other hand, use more onion than you would otherwise, because freezing tends to cause onion to lose its flavor. Herbs and salt also tend to diminish in flavor, so it’s best to add them after freezing, when you’re reheating the dish.

 

 

* Avoid freezing sauces. Egg-based sauces and those high in fat tend to separate when reheated, and cheese – or milk based sauces are prone to curdling. Don’t try to freeze mayonnaise, salad dressing, or jam. Most gravies will thicken considerably when frozen, but they can be thinned when reheated.

 

 

* Artificial sweeteners do not freeze well, so don’t substitute them for sugar.

 

 

* Don’t freeze any bakery item with a cream filling because it become soggy. Custard and meringue pies, don’t freeze well. The custard tends to separate and the meringue becomes tough.

 

 

* Cool already-cooked foods in the refrigerator before freezing. Cooling them quickly prevents bacterial growth.

Kitchen Hint of the Day!

July 24, 2013 at 8:06 AM | Posted in baking, Kitchen Hints | Leave a comment
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Before you put rolls in the oven, make a delicious glaze for their tops that your guests are sure to appreciate. Lightly beat an egg white with a tablespoon of milk and brush it on each roll. You’ll love it!

Kitchen Hints of the Day!

May 20, 2013 at 10:16 AM | Posted in Kitchen Hints | 1 Comment
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Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.

 

 

Hint #1 – How do you know if beaten egg whites are stiff enough? Just run a knife through the middle of the bowl – if the whites stay separated, they’re ready.

 

 

 

Hint #2 – Remember, if it’s rainy (or even damp) outside, the meringue peaks will not remain upright! It might be better to save your baking for a drier day.

 

 

 

Hint #3 – Occasionally, meringue will develop small droplets of water on its surface shortly after being removed from the oven. This beading is caused by overcooking, so to prevent this, bake meringue at a high temperature (between 400 – 425 degrees) for a short time – four to five minutes.

Kitchen Hints of the Day!

May 19, 2013 at 1:39 PM | Posted in Kitchen Hints | Leave a comment
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Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.

 

 

Hint #1 – Make sure that your egg whites are at room temperature. As you beat, add 2-3 tablespoons of superfine or granulated sugar for each egg used. Keep beating until the peaks stand up without drooping.

 

Hint #2 – For the fluffiest egg whites, add a pinch of salt before whipping, and use a copper bowl if you happen to have one.

 

Hint #3 – To keep peaks firmer for a longer period of time, add 1/8 teaspoon of white vinegar per egg white while beating. To get more meringue per egg white, add 2 teaspoons cold water for each egg white before beating.

 

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