Food Tips, Tricks & Tools

Food Tips Tricks & Tools Follow Me on Pinterest

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Food Tips - Spice Grinder Clean Up Follow Me on Pinterest
SPICE GRINDER CLEAN UP
Keeping your spice grinder clean can be a challenging task. Try grinding up chunks of bread into bread crumbs because they can  pick up an leftover spices.
from Cook’s Country, Nov 2012

Food Tips - Sifting Flour - Food Stories Blog Follow Me on Pinterest
SIFTING FLOUR
As a kid I was shown how to sift flour and what a difference it can make if you measure the flour while it is compacted. These days I do take a shortcut with no apparent difference. I stir up the flour with a fork and scoop it out.
submitted by Linda S.

Baking Tips: Read the Recipe - Food Stories Follow Me on Pinterest
BAKING TIPS: READ THE RECIPE
Thoroughly read through the recipe from start to finish and then read it again to make sure you understand the procedure. Baking is as much a science as an art, so to prevent disastrous results, avoid substituting ingredients.
from Best-Ever Cakes, Pies & More
submitted by C.J., Food Stories

Baking Tips: Mark Your Pans - Food Stories Follow Me on Pinterest
BAKING TIPS: MARK YOUR PANS
Use a black permanent marker to mark the volume on the bottom of cake pans. To determine the volume, fill the pan with water up to 1/4 inch of the rim and then pour the water into a glass liquid measuring cup. If the pan is new, just mark the pan with the volume measurement from the package.
from Best-Ever Cakes, Pies & More
submitted by C.J., Food Stories

Baking Tip: Track Baking Times - Food Stories Follow Me on Pinterest
BAKING TIPS: TRACK BAKING TIMES
When trying out new cookie recipes, I always have to tweak the baking times to get it right for my oven. I bake in small batches and then try different temp/times. So I won’t get confused, I write the time/temp on the parchment paper of each pan as they come out of the oven. That way, after they’ve cooled or been moved, I can always see which time/temp combo worked the best.
submitted by C.J., Food Stories

Food Tips: Canning 101 Follow Me on Pinterest
CANNING 101
from Canning 101 … No Pressure
submitted by C.J., Food Stories

Dessert & Wine Pairing - Wine and chocolate Follow Me on Pinterest
DESSERT & WINE PAIRING
Fruit … Moscato d Asti
Chocolate … a sweeter Madeira wine or Cabernet Sauvignon
Custards … White grape wines such as Sauterne or Barsac, or a less sweet rose or Beaujolais
Caramel & Nuts … a tawny Port
from Best-Ever Cakes, Pies & More
submitted by C.J., Food Stories

Freezer Storage Recommendations Follow Me on Pinterest
FREEZER STORAGE RECOMMENDATIONS
Brownies … 3 months
Cakes, unfrosted … 2 months
Cookies, baked … 1 month
Cookie Dough … 3 months
Cheesecakes, whole … 1 month
Fruit Pies, baked … 4 months
from Best-Ever Cakes, Pies & More
submitted by C.J., Food Stories

FoodTips_PeelingFavaBeans_FoodStories Follow Me on Pinterest
PEELING FRESH FAVA BEANS
Add about a Tbsp of baking soda to a quart of vigorously boiling water, and throw in the beans. Fish them out as they pop their skins so they don’t pick up the soda soapiness, and drop them in a bowl of cold water to rinse. After two or three minutes, scoop the remainder into another bowl of water to cool them down. Peel them by gently squeezing on the thick end of the bean, if necessary nicking the thin end with your fingernails.
from Curious Cook
submitted by C.J., Food Stories

Baking Tips: Measure Flour Properly Follow Me on Pinterest
BAKING TIPS: MEASURE FLOUR PROPERLY
Spoon flour into a dry measuring cup, then sweep off the excess with a knife. Don’t scoop it directly from the bag with a measuring cup; the flour will be compacted, and you’ll get more than you need for the recipe.
from Easy, Delicious Home Cooking, Spring/Summer 2012
submitted by C.J., Food Stories

Baking Tips: Avoid Using Cold Eggs Follow Me on Pinterest
BAKING TIPS: AVOID USING COLD EGGS
Most people know to bring butter to room temperature but it’s just as important for eggs-otherwise, the mixture won’t emulsify properly. If you’re short on time, microwave cut up butter on low in 5-second intervals, checking in between, and place eggs in a bowl of warm water for 10-15 minutes.
from Easy, Delicious Home Cooking, Spring/Summer 2012
submitted by C.J., Food Stories

Baking Tips: Use a Pastry Brush to Butter the Pan Follow Me on Pinterest
BAKING TIPS: USE A PASTRY BRUSH FOR BUTTERING THE PAN
You’ll get better coverage than with a piece of butter in paper. Simply wipe the brush over a tablespoon of very soft butter, then onto the pan.
from Easy, Delicious Home Cooking, Spring/Summer 2012
submitted by C.J., Food Stories

Baking Tip: Cool Cakes Upside Down Follow Me on Pinterest
BAKING TIPS: COOL CAKES UPSIDE DOWN
This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of the cake is still too rounded, slice it off with a serrated knife.
from Easy, Delicious Home Cooking, Spring/Summer 2012
submitted by C.J., Food Stories

Baking Tips: Center the Pans Follow Me on Pinterest
BAKING TIPS: CENTER THE PANS
If your oven isn’t wide enough to position pans side by side without their touching each other or the walls, place them on different racks (as close to the center as possible) and slightly offset, to allow for air circulation.
from Easy, Delicious Home Cooking, Spring/Summer 2012
submitted by C.J., Food Stories

Baking Tips: Rotate the Pan Follow Me on Pinterest
BAKING TIPS: ROTATE THE PANS DURING BAKING
This will ensure even cooking but wait until the cake is set (about 2/3 of the way through cooking time) to prevent collapse. If you’re using more than one oven rack, this is also the time to swap the pans.
from Easy, Delicious Home Cooking, Spring/Summer 2012
submitted by C.J., Food Stories

How to Cook Perfect Pasta Follow Me on Pinterest

HOW TO COOK PERFECT PASTA
1) Start with the best pasta you can find.
2) Use ample water for boiling.
3) Salt the water well.
4) Do not add oil to the water.
5) Stir the pasta after a minute or so of cooking.
6) Take the pasta off the heat just before it reaches al dente.
7) Reserve some of the pasta cooking water to add to your sauce.
8) Toss hot pasta with sauce quickly.
from Pasta by La Cucina Italiana
submitted by C.J., Food Stories

How To Warm Tortillas Follow Me on Pinterest
HOW TO WARM TORTILLAS
1) Place tortillas over the medium flame of a gas burner until slightly charred, about 30 seconds per side. 2) You can also toast in a dry skillet until softened & speckled with brown spots, 20-30 seconds per side. 3) Wrap a stack of tortillas in aluminum fool and heat in a 350 oven for 5 minutes. 4) Keep warmed tortillas wrapped in foil or a dish towel until ready to use or they will dry out.
from Cook’s Illustrated Mexican Favorites
submitted by C.J., Food Stories

How to Check the Doneness of Fish Follow Me on Pinterest
CHECK THE DONENESS OF FISH
For fillets, insert a fork at an angle into the thickest portion of the fish and gently part the meat. When it is opaque and flakes into sections, it is cooked completely. Whole fish or steaks are done when the flesh is opaque and is easily removed from the bones. The juices in cooked fish are milky white.
from Taste of Home Cooking School Cookbook
submitted by C.J., Food Stories

Chile Pepper Hotness Scale Follow Me on Pinterest
CHILI PEPPER HOTNESS SCALE
submitted by C.J., Food Stories

Peeling Peaches
PEELING PEACHES
The best way to peel a peach is to submerge them in boiling water for about 30 seconds. Remove to a water bath and then they easily slip out of their skins.
from Eliot’s Eats
submitted by Debra, Eliot’s Eats

Choosing Peppers Follow Me on Pinterest
HOW TO CHOOSE PEPPERS
Peppers with 3 BUMPS on the bottom are sweeter and better for eating raw.
Peppers with 4 BUMPS on the bottom are firmer and better for cooking.
from My Organized Chaos
submitted by C.J., Food Stories

How to freeze eggs Follow Me on Pinterest
HOW TO FREEZE EGGS
1) Select the freshest eggs that you can. 2) You can freeze yolks and whites separately, or together. 3) Crack as many eggs as you wish into a freezer safe container (eggs cannot be frozen in the shell since they will expand and break). 4) GENTLY stir the yolks and whites together. Try not to beat a lot of extra air into the mixture. 5) *Optional Step* Add 1/2 teaspoon of honey OR salt to each cup of whole eggs. This is said to help to stabilize the yolk after thawing. 6) Label and freeze for up to 6 months. 7) When you are ready to use your eggs, allow them to thaw in the fridge 8) 3 Tablespoons of the egg mixture = 1 egg in recipes.
from Prairie Homestead
submitted by C.J., Food Stories

Tea Making Tip Follow Me on Pinterest
TEA MAKING TIP
Tea Time Magazine suggests the following as a beginning guide, and then experiment … Black tea: 4 to 5 minutes at 212° … Oolong tea: 4 to 7 minutes at 195° to 210° … Green or white tea: 2 to 5 minutes at 165° to 175°
submitted by C.J., Food Stories

Pouring water into coffee cup Follow Me on Pinterest
FOR A GREAT CUP OF COFFEE … Warm it Up. In coffee shops, cups are kept warm on top of the espresso machine. At home you can fill your coffee cup with boiling water for a couple of minutes before pouring your cup of joe. Imbibe magazine reports that this this will extend your cups heat by at least ten minutes.
submitted by C.J., Food Stories

Life Changing Low Carb Brownies Follow Me on Pinterest
BROWNIE BAKING TIP
When it comes to baking, brownies live outside the “toothpick test” rule that signals the doneness of other baked goods (like cakes and quickbreads). Once a brownie releases a clean toothpick, it’s gone too far. The trick is to time the baking so that the top firms up just enough to seal the molten middle.
from Mark Bittman
submitted by C.J., Food Stories

Sugar Cookies Follow Me on Pinterest
PRETTY SUGAR COOKIES
As your sugar cookies come from the oven, brush lightly with corn syrup and sprinkle with your favorite flavor of gelatin right from the box. They’ll sparkle!
from Taste of Home Cookies 2012
submitted by C.J., Food Stories

Heavy Whipping Cream Follow Me on Pinterest

HEAVY CREAM REVALATION
” … When you get whipping cream that is NOT ultrapasturized, have you noticed that at the end there are big semi solid blobs in it sometimes? I have at times thought that meant the cream was turning bad…I have realized that in fact this is just separated out HEAVIER cream, like either clotted cream in Britain or mascarpone in Italy. There is more of it clinging to the inside of the carton too. it is fantastic, the best part of the whole cream. tossing the carton without breaking it open to remove this thick cream spread is a crime! LOL try it.”
from Low Carb Friends
submitted by C.J., Food Stories

Two glass containers with vinegar and oil Follow Me on Pinterest

OIL & VINEGAR RATIO
According to the Culinary Institute of America, the perfect ratio for vinaigrette is 3 parts oil to 1 part acid.
C.J., Food Stories

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What do you think?

  1. Great Tips!

  2. CJ… I just wanted to personally thank you for thinking enough of my blog to have nominated it/me for your Illuminating Blogger Award… I am truly humbled. I know that some people may not participate in these and maybe think they’re silly… however.. I feel if someone thinks enough and takes the time to nominate me… we thank you for the honor. {in the middle of a challenge and will participate soon.} Blessings to you and yours… Carla of carlabarilakaram.com/humblegratitude
    Carla Barilá Karam recently posted … Day 89 of My Gratitude Journal…My Profile

  3. Great tips! Thanks very much. I will say a silent thank-you every time my coffee stays warm for longer :-)
    Joy recently posted … Food for a healthy brainMy Profile

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