Thursday, May 24, 2007

Tips and Hints

Brown Sugar
Add a slice of soft bread to a package of rock-hard brown sugar. Close the bag tightly, and in a few hours the sugar will be soft again.

To crisp soggy crackers, put them on a cookie sheet and heat in the oven for a few minutes.

Lettuce leaves absorb fat. Place a few into the pot and watch the fat cling to them.To remove fat from stew, soup or pot roast, wrap an ice cube or two in white paper toweling and skim the surface. Fat will cling to the toweling.

When one glass is stuck inside another, do not force them apart. Fill the top glass with cold water and dip the lower one in hot water. They will come apart without breaking.

A small nick in the rim of a glass can be smoothed out by using an emery board.

Use a wet paper towel to pick up broken glass slivers. Simply blot them and they will stick to the paper.

Scratches on glassware will disappear if polished with toothpaste.

Make glasses extra shiny by adding lemon peels to the water in which they are rinsed. The lemon acid released gives glasses a clear shine.

Wednesday, May 9, 2007

All About Eggs

The Wonderful World of EGGS

Just how fresh is that egg?

1. The float test - If you put an egg is a container of water and it sinks to the bottom of the container, it's fresh. As eggs age, they absorb air through the shell and they become lighter.

2. Expiration date - eggs typically have an expiration date of 30 days after they are laid. They are still safe to use 10-15 days after that date.

3. The color of the whites - clear egg whites are from older chickens. but safe. Pinkish egg whites are spoiled and a cloudy egg white means that it is very fresh.

Brown or White eggs? Which are healthier? What's the difference?

Actually, they are the same. White feathered hens lay white eggs and hens with red feathers lay brown eggs. Nutritionally, they both have the same amount of nutrients. Brown eggs are usually more expensive, because the hens that lay them are a little larger and eat more food.

Jumbo. Extra Large, Large, Medium, Small and Peewee. AA, A, B

The biggest hens lay the biggest eggs, wrong. The size of the egg has to do with the hen's age. The older the hen the bigger the egg. There's something to be said for maturity. The grades AA and A have thicker whites and firm round yolks compared to grade B eggs.

Saftey Tip

Make sure that your eggs are thoroughly cooked. 75% of Salmonella cases have been linked to raw or undercooked eggs.

Storage Tip

Always keep your eggs refrigerated in their original carton. If you store them in a bowl or in the egg compartment of your frig, they will absorb odors from other foods.

Hints and Tips

If you drop any egg on the floor, cover it with salt and wait a few minutes, then scoop it up with a paper towel.

How to soft or hard cook eggs

We don't call them soft or hard boiled eggs, because you don't want to boil them. Boiling makes them rubbery.

1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of water over tops of shells.
3. Cover pot with lid and bring to a boil.
4. As soon as it begins to boil, remove from heat and let stand.
5. Soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled.