Cooking Tips & Tricks, Part 2

Cooking Tips & Tricks, Part 2

TIP: To keep nuts fresh, store in freezer until needed.  Most recipes can use frozen nuts straight from the freezer.

TIP:  When making blueberry muffins, use fresh or still-frozen blueberries.  Thawed blueberries will turn your batter green!

TIP:  Store flour in the freezer to keep fresher longer.

TIP:  Keep a large container in your freezer for leftover vegetables.  When it’s full, thaw and make into vegetable soup.

TIP:  When mixing muffins, pancakes, or other recipes that say “stir just until blended,” slowly count to 10 while mixing, then stop.  Even though some lumps may remain, your muffins will be light and fluffy, not tough.

TIP:  If you bake yeast breads a lot, buy the yeast in bulk.  It is MUCH cheaper to buy a pound of yeast than those little packets!  Each packet holds 2 1/4 teaspoons of yeast.

TIP:  Substitute for buttermilk: stir 1 teaspoon of lemon juice (or vinegar) into 1 cup of milk.  Allow to rest at room temperature for 5-10 minutes before using.

TIP:  Use clean kitchen shears instead of a knife to: “chop” fresh herbs, cut up canned tomatoes (just put the scissors down into the can and cut away!), portion quesadillas, cut toddler-size bites of pizza, sandwiches, etc.

TIP:  Substitute for eggs:  in cookies, brownies, etc. use 1 Tablespoon mayonnaise in place of 1 egg.

– Submitted by: Rachel Allen (Starkville, MS)