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Sunday, February 27, 2011

Cooking Tips

  • Wash cabbage heads, pat dry then wrap well in plastic and place in freezer a couple days before you plan on making stuffed cabbage rolls. Thaw the cabbage heads in the fridge one full day before preparation. When the cabbage is thawed the next day, you’ll find the cabbage leaves will come off the head easily and roll nicely. Another method you could try: Microwave cleaned cabbage head on low heat setting for 10 minutes. Once cool enough to handle, peel leaves off. If you find the cabbage leaves aren’t as supple once you’re down a few layers, reheat for a few more minutes as needed.
  • Fill a box with peaches and cover them with newspaper to speed up the ripening process. To store in the freezer, slice the washed peaches into chunks, sprinkle on some lemon juice and pack them in freezer bags. A pound of peaches equals 4 cups sliced peaches.
  • If you have a cut or wound on your hand, wear rubber gloves when preparing uncooked meat. The meat can transfer bacteria into the wound and that’s bad news. It’s also a good idea in general to cover hands that have a wound or sore when preparing any kind of food item so you don’t inadvertently transfer ickies to your family when they eat the food.
  •  Make kits to keep all your kitchen stuff organized. Example: Measuring kit – Why go back to the drawer 80 times to get a teaspoon while you’re making cookies? Just pull out the measuring kit, use what you need and put it back when you’re done.
  • The trick is a steel pot filled with the cans or bottles, enough ice to cover the drinks, fill with water and stir in a bunch of table salt. Put the whole shebang in the freezer and voila! chilled drinks in 3 minutes.
  • Southern Plate’s Handy Dandy Casserole Chart: It is meant as a handy helper, giving you ideas and a formula to create your own casseroles.

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