Cooking Tips & Tricks, Part 1

Cooking Tips & Tricks, Part 1

“When using a recipe that calls for honey and oil, always measure the oil first and then the honey.  The oil coating on the measuring cup helps the honey slide right out – no scraping.”
– Submitted by both: Alison Hicks (Steens, MS) & Loretta Baker (Maben, MS)

“Save seasoned broth from boiled chicken. Strain; skim off fat when cooled. Pour into ice trays, freeze, put frozen cubes into baggies and in freezer to use for bouillon later-convenient and adds flavor! I use several of these in place of some of the water to cook rice.”
“When cutting brownies, use a PLASTIC knife…doesn’t stick!”
– Submitted by: Teresa Wallace (West Point, MS)

“After cooking eggs or meats that really stick to the skillet, pour a little dish detergent and water into the skillet, bring to a boil and let “cook” for a couple of minutes. It makes the stuck on food wash off much easier.”
– Submitted by: Loretta Baker (Maben, MS)