Kitchen Tricks

Egg Whites: When beating egg whites, let them sit at room temperature for at least 1 hour. They increase volume.

Fish, when done: How to tell when fish is properly cooked without pulling it apart: Pierce the fish with a thin-bladed knife. When fully cooked the knife will meet with little or no resistance.

Freezing: Cool cooked foods quickly.

Freeze wraps and containers should be airtight, moisture-proof and vapor-proof. Best materials: heavy-duty aluminum foil, heavy-weight plastic wrap and freezer bags or containers.

Do not refreeze foods.

Label each package with the date, contents and number of servings.

Use a storage temperature at 0 or lower for most foods.

Freezing, Quick Breads/Biscuits/Muffins: Storage time: 2-3 months. To thaw: Leave in original wrap and let stand at room temperature.

Freezing, Yeast Breads: Bake before freezing. Slice for quick thawing. Over wrap bakery bread if it is to be stored longer than 3 months. Storage Time: 9 to 12 months. To thaw: Leave in original wrapper and let stand at room temperature; if sliced use toaster. A one-pound loaf of bread thaws completely in about 3 hours.

Fruit Pie: To spare a messy oven place a sheet of aluminum foil under the pie or add 1 and a half teaspoons of instant tapioca or cornstarch for every cup of sugar used.

Garnish Ideas: Parsley, watercress, celery leaves, pieces of spinach, sprinkling of green peas, cherry tomatoes, olives, slices of lemon or orange, it doesn't have to be edible -- try a flower.

Juices: To get the greatest amount of juice our of citrus fruit, roll the whole fruit -- gently but firmly pressing it with the palm while rolling -- before cutting for juicing.

Lemons and limes can be juiced quickly by holding the cut side against the palm and allowing a tablespoon or so of juice to run. If properly held, the seeds will be trapped.

Meringue: Have egg whites at room temperature. Add one-teaspoon water for each egg and "whip" to frothy stage. Now add 2 tablespoons sugar for each egg white. Whip to stiff/dry stage. Use a buttered or oiled knife to slice through meringue pies and meringue is kept intact.

Onion, no tears: Soak halves of onions in ice water for a couple of minutes before slicing.

Oven racks, cleaning: Fill bathtub with hot water, dishwasher detergent and a little white vinegar. Soak at least 1 hour.

Pan-frying and sauteing: Always get your pan hot first. Then add the butter or oil. Meat or eggs won't stick.

Pasta: Cook pasta at a fast, continuous boil for even cooking and stir often to prevent sticking. Do not rinse if you want sauce to cling.

Pine Nuts, to toast: Spread nuts in a single layer on a baking sheet; bake at 325 degrees until golden. Stir once or twice. Takes 10 minutes or less, depending on oven, so check often. Stovetop: cook nuts in a dry skillet over medium heat for 3 to 5 minutes. Stir or shake often.

Additional alphabetical tips:
Bread Crumbs to Deep-Frying - Sauteing to Vegetables
Wine

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