Kitchen Hint of the Day!

October 7, 2013 at 9:14 AM | Posted in Kitchen Hints | Leave a comment
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Adding a teaspoon of baking soda or a pinch of salt to a carton of milk will keep it fresh for a week or so past its expiration date. Just remember that leaving milk at room temperature for more than 30 minutes can reduce its span.

Kitchen Hint of the Day!

July 15, 2013 at 7:57 AM | Posted in Kitchen Hints | Leave a comment
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When baking a recipe that calls for cream cheese, be sure it’s at room temperature before you start, and make sure you beat it so it’s light and fluffy before adding any other ingredients, especially eggs.

Kitchen Hint of the Day!

July 1, 2013 at 10:40 AM | Posted in baking, Kitchen Hints | Leave a comment
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Where should you store yeast, you ask? Always keep it in the refrigerator, because the cold will slow down deterioration. Bring the yeast back up to room temperature to help it dissolve at the normal rate.

Kitchen Hints of the Day!

June 28, 2013 at 7:16 AM | Posted in Uncategorized | Leave a comment
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Hint #1 – When baking cakes and cookies, the ingredients should always be at room temperature. For pastry, it’s just the opposite-the ingredients should be cold.
Hint #2 – Electric stand mixers are a boon for bakers, because the dough hook attachment reduces or eliminates the need to knead. To keep the dough from climbing up the hook, spray it with nonstick cooking spray or vegetable oil before turning the mixer on. This is also a great tip when you’re using a hand mixer.


Kitchen Hint of the Day!

June 1, 2013 at 9:02 AM | Posted in grilling, Kitchen Hints | Leave a comment
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When the coals start to die down on your grill, don’t squirt them with more lighter fluid, which not only costs money, but can also leave your food tasting bad (not to mention, burn the hair off your arm). Instead, blow a hairdryer on the base of the coals. The hairdryer acts as a pair of bellows, and your fire will be going again in no time.

Kitchen Hints of the Day!

May 28, 2013 at 9:18 AM | Posted in Kitchen Hints | 1 Comment
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Hint #1 – Always bring cheese to room temperature one hour before serving it. Even if the cheese becomes a little melty, the flavor will be much better.



Hint #2 – To keep meat or cheese meat hors d’ oeuvres moist, cover them with a damp paper towel, then cover them loosely with plastic wrap. Many fillings (as well as bread) dry out very quickly, but with this tip, you make these simple appetizers first and have them on the table when guests arrive.

Kitchen Hints of the Day!

May 6, 2013 at 8:53 AM | Posted in Kitchen Hints | 2 Comments
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Hint #1 – To keep cookies or butter cakes from becoming too heavy, be sure the butter is at room temperature before you cream it with

Chocolate Chip Cookies

Chocolate Chip Cookies

the sugar. Try to avoid softening butter in the microwave, as it’s likely to melt.



Hint #2 – When making cookies with margarine, be aware that the firmness of the dough will depend on the type of margarine used. Be sure to use stick margarine, not margarine from a tub. Note that margarine made from 100 percent corn oil will make the dough softer. When using margarine to make cookies, you may need to lengthen the chilling time or place the dough in the freezer instead of the refrigerator. If you’re making cutout cookies, the chilling time should be at least one hour in the refrigerator. Dough for drop and bar cookies doesn’t have to be chilled.

Kitchen Hint of the Day!

April 18, 2013 at 8:52 AM | Posted in baking, dessert | 6 Comments
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When preparing a cheesecake, go exactly by the recipe and don’t make any substitutions. You’ll have a much better chance at success.

Baked cheesecake with a strawberry, raspberries and blueberries

Baked cheesecake with a strawberry, raspberries and blueberries

Here are some other pointers for perfect cheesecake.
* Be sure that the cream cheese is at room temperature before using it.

* When you bake a cheesecake at a low temperature there’s less chance of it shrinking from the sides of the pan.

* Don’t open the oven for the first 30 minutes when baking cheesecake. The cheesecake may develop cracks or partially collapse.

* Cheesecakes will develop cracks when they are overcooked. They’re done when the center of the cake is still wobbly and shaky – which may look underdone to you.

* Flourless cheesecakes need to be baked in a pan of water(called a bain-marie, or water bath) to keep the eggs from coagulating.

* Cheesecake cracks can be repaired with whipped cream cheese or sweetened sour cream, but you’ll be able to see the repair. It’s better to top the cake with berries if it has too many cracks.

Kitchen Hint of the day!

March 24, 2013 at 12:13 PM | Posted in baking, dessert | Leave a comment
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For the best tasting cakes ever, always bring the eggs, milk, and butter to room temperature before you make your batter.

Kitchen Hint of the Day!

December 29, 2012 at 10:23 AM | Posted in baking, BEEF, bison, cooking | Leave a comment
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Let the roast stand at room temperature for about 15 minutes before you carve it. This gives the juices time to be reabsorbed and distributed evenly. When you cook a roast, the juices tend to be forced to the center as those near the surface are evaporated by the heat. Resting the roast also allows the meat to firm up a bit, making it easier to carve into thinner slices. Meat gets tougher as it cools on your plate, because the collagen, which has turned to a tender gelatin, thickens. The best way to eliminate that problem is to be sure you serve steak on a warmed or metal plate. After carving a roast, keep it in a warmer or put back in the oven and leave the door ajar.

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