Cooking Tricks

Ahh... the homemade meal. It's not as easy as Mom made it look. That's why we're here to help out—giving you clever tips and time-saving tricks to help you get the job done.

Beautify Your Barbecue

Before you fire up the grill, spray some PAM® Grilling on the rack and on your grilling tools. This keeps the food from sticking to the grill, saving you a step when you're cleaning up afterward.

Bright Cookie Colors

Want vibrant colors for your holiday cookies? Try swapping liquid food coloring for a paste or gel.

Catch Every Crumb

When your recipe calls for graham cracker crumbs, keep the crackers in a resealable plastic snack bag as you crush them up. The bag will catch every crumb to make cleanup easy, and you'll have some leftover crumbs neatly contained for next time.

Cook for Convenience

Preparing pasta sauce from scratch? Simplify your life by using canned tomatoes. Whole or crushed tomatoes work wonders for whipping up homemade marinara sauce in minutes.

Double the Pasta, Half the Trouble

Next time you make pasta, save some for your next meal. Just cook up a few extra servings of plain pasta, store them in an airtight container, lightly drizzle the pasta with olive oil, and keep it in the fridge. The leftover servings will last about seven days, heat up in seconds, and save you a step in your next meal.

Enjoy "Fresh" Basil Year-Round

Wash fresh basil, pat dry, and pick off the unbruised leaves. Pack them in a jar and cover them completely with olive oil. Close the lid tightly and refrigerate. Use the "fresh" basil as needed, as well as the wonderful basil-flavored oil.

Keep 'Em Separated

Before you freeze burgers or chicken breasts for later, put wax paper between each piece of meat. This makes it easier to separate the pieces when they're ready to thaw.

Keep Cookies Fresh

Want to keep your newly baked cookies fresh (or renew stale cookies)? Place the cookies in a plastic bag or container with a slice of bread. The bread will keep cookies moist and tasty.

Kitchen Floss

Keep unflavored dental floss in the kitchen for a variety of cooking shortcuts. Use the floss to cut designs in cake, remove stubborn cookies from a cookie sheet, and cut soft cheeses into slices.

Make a Better Batter

Lightly coat nuts and dried fruit with flour to prevent them from sinking to the bottom of your batter.

Make-Ahead Meals

To cut down on the stress levels the day of the big holiday, choose some dishes you can make ahead. Then make them!

Measuring Made Easy

Before measuring ingredients such as honey and corn syrup, lightly coat the measuring spoon or cup with Pure Wesson® Vegetable Oil. This also works great if you have to measure peanut butter.

Muffins for Months

You can freeze muffins for up to two months. When it's time to reheat, wrap loosely in aluminum foil and bake for 25 minutes at 425° F.

Onion Odor Removal

To remove the smell of onions (or garlic) from your hands, try rubbing your fingers along a stainless steel surface, such as your sink or a spoon.

Peel Like a Pro

Use a knife to create an "X" on the bottom of the tomato. Pop in a pot of boiling water for 5 to 10 seconds. Immediately transfer to a bowl of cold water for about a minute. The skin should peel off easily. Or use a can of Hunt's® Whole Tomatoes—they're already peeled!

Plan Ahead

Plan your week's meals on Sunday, opting for pasta or casserole on nights when you expect to be especially busy. Make a double batch and freeze the leftovers for your next hectic evening.

Spaghetti Done Light

Spray PAM® onto cooked, drained pasta instead of tossing with oil; PAM will prevent pasta from sticking without the calories and fat of oil.

Stock Your Pantry

Canned tomatoes can last anywhere from 12 to 18 months, making them a prime pantry-stocking item for impromptu meals. Try them in homemade soups, salsa, and sauces when strapped for dinner ideas.

Test for Freshness

If you're unsure about the freshness of your baking powder, put a teaspoon in 1/3 cup of water. If the water does not fizz, toss the baking powder. It's too old.

That's a Wrap

Direct contact with plastic bags can make leafy veggies such as lettuce and parsley go bad quickly. Try wrapping these leafy greens first in paper towels, then in plastic, and storing them in the crisper.

When Life Hands You Lemons

Next time you have leftover lemons or limes from a party, squeeze the juice into an ice cube tray. Then, when a recipe calls for fresh lemon or lime juice, you'll be all set.

Do the Dip

Instead of dirtying a bunch of dishes at your next get-together, use large, hollowed-out bread rounds as dip containers. Sweet bell peppers, tomatoes, and heads of cabbage work well, too.

Simplify Supper

Use a slow cooker to save time and energy on dinner prep and cleanup. Simply toss your ingredients into the slow cooker and let simmer all day. For even easier prep, try Banquet® Crock-Pot® Classics—there are seven great varieties to suit your family's tastes. Or check out our Fix It and Forget It! article for some other great recipe ideas.

Residue Removal

Supermarket Guru® Phil Lempert suggests removing some of the pesticide residue from food by peeling fruits and vegetables, stripping vegetables' outer leaves (but know you will lose fiber and some nutrients), and trimming any fat from meat and poultry (residues tend to be more concentrated in the fat).

Picnic Prep

Cooking-area cleanliness becomes even more important in the spring and summer when people start dining al fresco. Supermarket Guru® Phil Lempert suggests cleaning cutting boards thoroughly after each use. He also advises using one cutting board for raw meat products and another one for salads and other ready-to-eat foods.

Cram In the Cran

Cranberries offer five times more antioxidants than broccoli, and several times more than most vegetables. So go ahead: Enjoy that cranberry juice punch or cocktail, nibble on your favorite cranberry relish, salads, or chutney, or consider the refreshing, palate-cleansing taste of a cranberry sorbet.

Awesome Olive Oil

For the most intense olive oil flavor, Supermarket Guru Phil Lempert suggests trying organic extra-virgin olive oils that are labeled "estate bottled." "Estate bottled" means that the olives were grown and pressed in the same location. The best-quality olive oils come from Sicily, Tuscany, or the southern regions of France. Spanish olive oil provides excellent value for the money.

Perfect Potatoes

Fleshing out your potatoes with grated, well-drained zucchini, grated carrots, or parsnips adds flavor, nutrition, and a little oomph. Seasonings are important, too—spice things up with a little cayenne or white pepper. Spray potatoes with cooking spray and bake (instead of fry) to cut down on the fat.

Fish 411

Cooking fish doesn't have to be a mystery. Many people overcook fish at home, which leaves it dry and tasteless. Try poaching seafood or wrapping fish in aluminum foil that has been coated with olive oil on the inside. Fold the foil loosely over the fish (forming a tent), and then cook it in the oven broiler or on a grill.

--------
I love it! It's very informative and useful in managing your dishes and ingredients in your kitchen.

Source