Tips and Tricks For the Kitchen

General Tips For The Kitchen

Cleaning

If your fruit pie, boils over in the oven. Shake salt onto te spill. They will now burn to a crisp that can be easily scraped up with a spatula.

Us a toothbrush to clean a grater.

The Blender - Pour in a cup or so of water and a drop of dish detergent. Cover and turn on for a few seconds. Rinse and dry.

Drain running slow?

• Grease - Pour 1 cup of salt, 1 cup baking soda, than a pot of boiling water
• Other - 1/2 cup baking soda, 1 cup vinegar. Mixture will foam, then run hot water

Stainless steel pot & pans stained? -  (from Brent T.) 
You can clean stains off of stainless steel pots and pans with  a little vinegar or lemon juice.  Clean regularly with soap and water first.  Then you can remove stubborn stains and hazes with some vinegar and a paper towel.  I use apple cider vinegar, but any would work, it is the acid.

when cooking/baking sweets

Making sweets is fun, however you to know what you are doing.

Many candy recipes have been handed down from generation to generation, sometimes you may run into a measurement you don't know how to convert, or it may request an ingredient you don't have. 

Then there are all the unwritten tips, like have you ever noticed that a professionally baked chocolate cake never has flour dust on it?

General Tips

Brown sugar
 

• Keep hardening by keeping a slice of apple in the container.
• If it has started to harden, place a slice of fresh bread in the package for a couple of hours.
• If it looks like a brick, pull out the cheese grater.

• When needing to peel peaches, pears or tomatoes, simply scald them first. The skin will almost fall off.
• Get more juice from a citrus fruit by, warming it slightly in the oven first.

• Cream will whip faster if you chill the bowl and beaters first. OR add a couple drops of lemon juice.
• You can whipped cream from separating if you add 1/4 teaspoon unflavored gelatin per cup of cream.
• Soupy whipped cream can be saved by adding an egg white, chilling, then re-beating.

• To keep a meringue pie from weeping. Add a teaspoon of cornstarch to the sugar before beating into the egg whites.
• To cover a meringue pie with out it sticking, grease waxed paper or plastic wrap with margarine.
• When slicing baked meringue, grease the knife with butter first.

Muffins will pop out easily if you place the hot pan on a wet towel first.

If needing to measure shortening or butter, dip the cup or spoon in hot water first.

When unmolding a gelatin dish, wet the dish first. This way the gelatin can be moved to the center easily.

Finding a Lost Recipe
One of the most common requests I receive weekly is "Can you find the recipe for ___? Many of us remember something from our childhood, that we enjoyed and have no idea how to make it. Americans very often run into a common problem, it was a grandmother's recipe that was either lost, or may have never been written down in the first place, and grandmother wasn't a born American. So far I have found every recipe, some took days others only minutes.

• If you live in a larger city, call you local library and ask for the research department. This is a free service at many libraries. These people are experts at research, and can often find a recipe in minutes.

 
• If you don't have access to a library that has a research department, then it is time to the net. By using one of the search engines  that reads the entire text of a site like will increase your chances. HotBot and Web Crawler are my personal favorites.
• Do several searches using different spellings, the odds are the name you know the food item by has been what I call "Americanized".
• If finding by name fails, do a search by ingredients you know that are used. This is very handy, especially if it use an odd ingredient. The search string should look something like this: chocolate +vanilla +sugar + corn syrup -flour. If you were looking for a candy, you know it wouldn't have flour in it, so by including the "-flour" the engine will skip all the chocolate cake recipes.

• Now for the real tip, while the above will find many of the more common recipes, sometimes you will still come up empty. This is what happened when my husband wanted a dish his grandmother made for him as a child.
• Hit the search engines, using the key words of "cook" and the country you think the recipe may have originated from. In my husband's case his grandmother was a Russian who migrated to Canada in the early 1900s, so I used "Russia" in my search.
• Even if the websites are not written in a language you can't read, the pictures will often let you know if you are on a page that has to do with cooking. Look for an e-mail link, if there is no graphics, or you can't find the e-mail address you can always try the standard "webmaster@the domain name".
• Write a simple note letting the person know what you are looking for. Give them as much information about as you know about the item, include what part of the country your relative came from and when they migrated.
• As a rule I will send out 5 to 10 requests, you will be surprised at how many people are willing to help.
• If you know how to do 'power searches' you may also do a search by restricting the search to domains that use the county code. (example: ru = Russia, it = Italy, de = Germany) If you don't know the county code, I just happen to have a page with almost all of the countries listed.

 
• If you still come up empty, let me know. I can't guarantee anything, but so far I'm at 100% batting average.

• Allspice - 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ground cloves
• Baking powder (1 teaspoon) - 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
• Brown sugar (1 cup packed) - 1 cup sugar + 2 tablespoons molasses
• Buttermilk (1 cup) - 1 cup milk, less 1 tablespoon + 1 tablespoon vinegar
• Cake flour (1 cup) - 1 cup minus 2 tablespoons of sifted all-purpose flour
• Cornstarch (1 tablespoon for thickening) - 2 tablespoons flour
• Corn Syrup  (1 cup)  1 cup sugar + 1/4 cup of  additional liquid used in recipe
• Cream (1 cup) - 1/3 cup butter and 2/3 cup milk
• Milk (1 cup) - 1/2 cup evaporated milk and 1/2 cup water, or 1 cup reconstituted nonfat dry milk with 1 tablespoon butter
• Pumpkin Pie Spice - 1/2 teaspoon cinnamon + an 1/8 teaspoon of each of the following: ginger, nutmeg, mace, cloves
• Sour milk - (1 cup) - 1 cup milk mixed with 1 tablespoon vinegar or lemon juice
• 1 marshmallow - 10 miniature marshmallows
• Unsweetened baking chocolate (1 square) - 1 tablespoon shortening + 3 tablespoons cocoa
• Ground Cloves - Just did this one, place whole cloves in Coffee Bean Grinder.

 

 
• Amaretto - (1/4 cup) -  1/2 teaspoon almond extract
• Coffee liqueur -  (equivalent amount) - use coffee made with 6 tablespoons per cup water
• Fruit liqueurs - (equivalent amount) -  use the syrup from canned fruit that has been reduced by boiling
• Orange liqueur - equivalent amount of frozen orange juice
• Rum - a touch of either rum extract or vanilla extract
• Wine  - (1 cup) - 7/8 cup fruit juice + 1/8 cup lemon juice or vinegar

 

Melt chocolate morels, place in plastic baggie, snip corner and draw on waxed paper, chill and place on most anything, cookies, cakes, pudding, etc.

Dip strawberries, pretzels, dried fruit, or most anything in chocolate. Place on waxed paper, chill.

Melt white bark, mix in chopped red and green jelled candies, pour on waxed paper, chill, break into pieces

Freeze fruit or mint leaves in ice cubes, serve flavored water. Like that "Sam's Choice" you get at Wal-mart. Looks great, tastes great, no fat, no calories, no mess and cheap.

Cakes

Hate crumbs when icing? Cover layers with plastic wrap and chill 30 minutes

Hate that white flour on your chocolate cake? Use cocoa instead of flour when prepping the pan.

How it Measures

Fill a cup with fresh cold water. Remove about 1/2 teaspoon directly from pot, and pour into water. Pick-up candy with fingers and roll into a ball.

Soft Ball - The candy will roll into a soft ball, that quickly loses its shape when removed from water.

Firm Ball - The candy will roll into a firm ball, that will flatten out in a few minutes when removed from water.

Hard Ball -  The candy will roll into a hard ball, that will roll when removed from water

Light Crack - The andy will form brittle threads, that will soften when removed from water

Hard Crack - The candy will form brittle threads, that will remain brittle when removed from water

Caramelizing - The sugar has become golden brown. It will form a hard brittle ball in water.

Oops

Sometimes now mater what, something just doesn't go right.

How to save that under cooked Fudge. If you poured your fudge in the pan and it refuses to set-up, its most likely under cooked. Since re-cooking it may alter it, try this. (I'm averaging one batch a year doing this)
 

Pour fudge back into a bowl, add powered sugar until stiff.
Place in the fridg. for 30 minutes or so.
While the fudge is chilling, chop some nuts
Take fudge out of the fridge, using a teaspoon, scoop out a little.
Make into a ball about 3/4 inch.
Roll in chopped nuts, and set aside
After all the fudge is rolled, dip each ball into a bowl of melted Almond Bark
Place on waxed paper, to set.

Trust me this is almost good enough to be a recipe of its own. Last year it was a plain chocolate fudge that I under cooked. This year hubby killed my thermometer, while trying to help. I guess I missed the "soft ball" stage by a degree or two, this years balls are peanut butter fudge, rolled in pecans, with chocolate coating.  ;-)
 

While making glass candy, I always have pieces that are too small. Also there is always one or two types of hard candy that comes in the assorment bag, that everyone picks over. These are great when making stain glass cookies. (recipe on cooking page) 

Will It Fit? When you don't have the right pan.

4 cups:

• 9" pie plate
• 8" x 1 1/4" layer cake pan
• 7 3/8" x  3 5/8" x  2 1/4" loaf pan

• 8 1/2" x 2 1/4" ring mold

• 9 1/2" layer cake pan
• 10" pie plate
• 8 1/2 x 3 5/8" x 2 5/8" loaf pan
• 7" x 5 1/2" x 4" melon mold
• 7 1/2" x 3' tube pan

8 cups:

• 8" x 8" x 2" square pan/dish
• 11" x 7" x 1 1/2" pan
• 9" x 5" x 3" loaf pan
• 9 1/4" x 2 3/4" mold

• 9" x 9" x 2" square pan/dish
• 11 3/4" x 7 1/2" x  1 3/4" pan
• 15" x 10" x 1" jelly roll pan

• 13" x 8 1/2" x 2" pan/dish
• 9" x 3 1/2" angle cake pan
 

If your fruit pie, boils over in the oven. Shake salt onto te spill. They will now burn to a crisp that can be easily scraped up with a spatula.

Us a toothbrush to clean a grater.

The Blender - Pour in a cup or so of water and a drop of dish detergent. Cover and turn on for a few seconds. Rinse and dry.

Drain running slow?

• Grease - Pour 1 cup of salt, 1 cup baking soda, than a pot of boiling water
• Other - 1/2 cup baking soda, 1 cup vinegar. Mixture will foam, then run hot water

Stainless steel pot & pans stained? -  (from Brent T.) 
You can clean stains off of stainless steel pots and pans with  a little vinegar or lemon juice.  Clean regularly with soap and water first.  Then you can remove stubborn stains and hazes with some vinegar and a paper towel.  I use apple cider vinegar, but any would work, it is the acid.

Cooking and Baking in the Microwave

General Tips

• Density of the food is very important. Thicker and heavier foods take longer to cook. If food has several different thickness (like a piece of chicken) place the thickest part to the outside.
• Foods with large volumes of water, will take as long to micowave as it would to cook  with heat.
• Many foods will require a "standing time". This allows foods to finish cooking  from the heat generted.
• Foods with skins or wrappers must be pierced. Including the membrane of an egg!
• Food containg fat, or sugar will cook faster, and become very HOT.
• Pull off plastic wrap, facing away from you, excapping steam will burn you.
• You can't make a boiled egg, egges in the shell will explode.
• Angel food, chiffon ckes, souffles can't be done in the microwave.
• Dairy based items are nomaly cooked at 60 to 70% power.
• Built in temperature probes are great, they will turn off the oven when the food has hit the desired tempatue. However many people forget you can control how fast the food cooks using the "Power Level". Tough cuts of meat should be cooked slower than thender cuts, but both are cooked to the same temapture.
• Use round bowls if possable. Square ones can cause food to bake uneven. The corners will cool faster.
• Metal can never touch metal. I the old days we were told "never use metal", however this rule has chaged. Metal trays must be less the 3/4" deep. Foil should be smooth. Remember metal will defelt the waves, prenenting anything directly coverd from cooking.

Cover it - paper towels, waxed paper, plastic wrap, foil, ...Knowing if and what to use can make all the difference
Here are some basic rules to help:

• Paper towels work with foods that are dry. The will absorb extra mositure created in the oven. They are mostly used with breads
• Waxed paper is also used with dry foods.It will keep the heat in, but allowe steam to excape.
• Plastic wrap is the most common used. It will keep both heat and moisture in. However should never touch foods high in sugar or fat. These can generate tempatures high enough to melt the plastic. Plastic can also be used in place of waxed paper, by simply cutting a few vent holes.
• Foil is used to protect parts of the food that will over cook. Foil should be folded smoothly to prevent sparking.

• Artichokes - Trim off stem and an inch off the top. Dip in lemon juice, wrap in waxed paper and cook on high for 4 to 6 minutes each
• Asparagus - Place in dish lying flat, centers toward the middle and stems point out. Add a small abount of water, cover with plastic wrap.  Cook on hight for 6 to 8 minutes per pound
• Broccoli - Cut into unifrom pieces. Place in dish, cover with plastic wrap. Cook on high for 5 minutes per pound
• Beets - Cut into uniform pieces. Place in dish add a small amout of water, cover with plastic wrap.  Cook on high for 5 to 7 minutes per pound
• Bell Peppers - Cut into desired size pieces,place on dish. Cook on high, checking for doneness every 30 seconds
• Brussel Sprouts - Remove excess leaves. Add 1/4 cup water per pound of sprouts. Cover with  plastic wrap.  Cook on high for 10 to 12  minutes per pound
• Cabbage - Cut into wedges. Dip in either lemon juice or vinegar to retain color. Place into dish add a about a 1/4  cup water. Cook on high for 12 to 15 minutes. 
• Carrots - Slice into uniform pieces. Place in dish, add about a 1/4 cup water, cover with plastic wrap.Cook on high for 5 to 7 minutes per pound
• Cauliflower - Wrap in plastic wrap, cook on high for 6 to 9 minutes, if cut into pieces cook on high  5 minutes per pound
• C o r n  - Place in dish, add a small amount of water, cover with plastic wrap. Cook for 4 to 7 minutes
• Corn on the Cob - If still in husk, place in oven and cook on high 3 minutes per ear. As a rule you should not cook more than 6 ears at a time. If not in husk, place in dish, add a small amout of water, cover with plastic wrap. Cook on high for 3 minutes per ear.
• Green Beans or Lima Beans - Place in dish, fill dish half way with water. Cover with plastic wrap. Cook on high for 5 minutes per pound. Remove stir beans and return for 2 more minutes.
• Onions - Place in dish, add a small amout of water. Cook on high for 6 to 7 minutes if cut, or 7 to 8 minutes if whole
• Peas - Place in dish, add about a 1/4 cup water. Cover with plastic wrap. Cook on high for 7 to 8 minutes.
• Potatoes -  For baked potatoes rub butter on skins, place in a circle. Cooking time can greaty vary depending on size and shape. Round takes longer than oval, bigger ones take longer than smaller ones. As a rule allow 3 to 5 minutes per potatoe. It isn't suggested that you cook more than 5 or 6 at a time. After cooking allow them to stand for 5 minutes.
• Spinach - Place in bowl. Cover with plastic wrap, cook on high for 4 to 6 mintues per pound

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