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Food tips

MaggieD

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Got some? Share 'me!

My few are . . .


  • Cucumbers will keep longer wrapped in either a paper towel or plastic wrap.
  • Know those Hawaiian rolls? They make loaves of bread. Delicious!
  • Easy way to de-silk corn...put a corn holder in one end and hold over a gas burner.
  • Don't refrigerate bread. Loses its flavor.
  • Keep avocados and tomatoes on the counter until they're ripe.

You?
 
Got some? Share 'me!

My few are . . .


  • Cucumbers will keep longer wrapped in either a paper towel or plastic wrap.
  • Know those Hawaiian rolls? They make loaves of bread. Delicious!
  • Easy way to de-silk corn...put a corn holder in one end and hold over a gas burner.
  • Don't refrigerate bread. Loses its flavor.
  • Keep avocados and tomatoes on the counter until they're ripe.

You?

I buy loaves of (sliced) french bread in those plastic bags. A full loaf goes bad before I use it up, so I split the loaf and put one half in the freezer. When you need it, the trick is to let it thaw over night so it re absorbs the water that is forced out during freezing. Don't try to microwave it or try to speed up the thawing, it just doesn't work well and you'll end up throwing most of the loaf away.
 
Got some? Share 'me!

My few are . . .


  • Cucumbers will keep longer wrapped in either a paper towel or plastic wrap.
  • Know those Hawaiian rolls? They make loaves of bread. Delicious!
  • Easy way to de-silk corn...put a corn holder in one end and hold over a gas burner.
  • Don't refrigerate bread. Loses its flavor.
  • Keep avocados and tomatoes on the counter until they're ripe.

You?

Overheating cream sauces causes them to break. You don't want to get them too hot. When making cream sauces you want to bring the cream just hot enough to melt cheese, without letting it get too hot. Otherwise when you're finished, as its cooling it will break.
 
Wrap the banana stems in saran wrap to keep them fresh longer.
 
Sugar and season your fruits and berries for Cobblers and Pies before you freeze them.
 
Really Cool Thread!

:thumbs:
 
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If you have talent throw in 90% of the salt you think it needs...Test....Adjust.

Either go down from 90% or follow a recipe if you are not good at this.

:pimpdaddy:
 
i microwave corn on the cob by wrapping the ear in wet paper towels. you basically cut off both ends, remove the husk, wrap each one in two soaked full sized paper towels, and microwave for a few minutes. depends on your microwave, but i generally go two or three minutes on high until the towel is steaming, and then maybe a bit more. there's a way to do it in the husk, too, but i haven't tried that one yet.

i like the freezing bread tip, as well. i generally get an artisan loaf or a take and bake, cut it up into sections, put each section in its own ziplock (remove as much air as possible,) and then put the sections in a large freezer ziplock. i take them to work with light TV dinner pasta, and they're ready to eat by lunch. as for sliced bread, i toss the remainder of the loaf in the freezer when it is approaching the pull date and then toast the frozen slices to thaw them.
 
I'll give someone else a chance now..... I dont want to have all the fun!

EDIT: Helix got IN! Dont I have egg all over my face!


OK: Many Foods tend to get stronger tasting as they sit...minutes/hours or days...Dont go over on the seasonings!!
 
Last edited:
Got some? Share 'me!

My few are . . .


  • Cucumbers will keep longer wrapped in either a paper towel or plastic wrap.
  • Know those Hawaiian rolls? They make loaves of bread. Delicious!
  • Easy way to de-silk corn...put a corn holder in one end and hold over a gas burner.
  • Don't refrigerate bread. Loses its flavor.
  • Keep avocados and tomatoes on the counter until they're ripe.

You?

Regarding avocados if you need them to ripen quicker put them in a brown paper bag with an apple or banana. A hard unripe fruit will ripen in a couple of days.

Best way to cook corn - imho - is on the grill in the husk.
 
Regarding avocados if you need them to ripen quicker put them in a brown paper bag with an apple or banana. A hard unripe fruit will ripen in a couple of days.

Best way to cook corn - imho - is on the grill in the husk.

Yep. And I like my corn over cooked like that....like, not burned to crisp....but burned. So good.
 
Microwaved baked potatoes.

Wrap them in parchment paper then cook them to your desired doneness. I use the potato button on the microwave. Usually about 3-5 minutes. They end up exactly as if you baked them in tin foil. Best part is you can grill your meats to go with outside, and not turn on your oven to heat up the inside.
 
Season before you cook, not after. It penitrates better, and you'll use less, especially with salt.
 
I just learned this one:

If you pour it through a standard mesh screen sieve into a sauce pan, let it sit for about a minute, and then pour it increasingly slowly into something else while trying to keep the crumbs in the pan one can clean warm lard fry oil as well as with a paper filter.....which is to say very well.

Took me 55 years to learn this trick, on accident..... no one taught me.
 
I just learned this one:

If you pour it through a standard mesh screen sieve into a sauce pan, let it sit for about a minute, and then pour it increasingly slowly into something else while trying to keep the crumbs in the pan one can clean warm lard fry oil as well as with a paper filter.....which is to say very well.

Took me 55 years to learn this trick, on accident..... no one taught me.

I use a centrifuge and a franz paper towel filter. It will clean the oil right up to almost new. It will last for a very long time if you don't over heat it.
 
Foolproof hardboiled eggs:

Fill pot with cold water, put eggs in, bring to boil, take off of heat and cover, sit for exactly ten minutes.

Perfect eggs every time, no discoloration, great for deviled eggs. Works regardless of pot size or number of eggs (within reason...you might not want to try this with an industrial pot and 3 dozen eggs...but it might work, I've just never tried it...haha)

Bonus tip: Put them in ice water for 2 minutes for easy peeling.

Bonus tip 2: If you drop an eggshell into raw egg, use another piece of the eggshell to get it out, works better than anything else. :)
 
I use a centrifuge and a franz paper towel filter. It will clean the oil right up to almost new. It will last for a very long time if you don't over heat it.
Peanut oil is the best deep frying oil, hard to burn and you can cook fish in it and then other meats and not taste fish.
 
I use a centrifuge and a franz paper towel filter. It will clean the oil right up to almost new. It will last for a very long time if you don't over heat it.

Yes but what if you are out of paper towels??

But ya.....straining fry oil.....how many people know about that technology anymore I wonder??
 
Yes but what if you are out of paper towels??

But ya.....straining fry oil.....how many people know about that technology anymore I wonder??

Its pretty old school. Not many I bet.
 
When if fry loose ground beef when it is almost done I move the meat to one side and tilt the skillet and absorb the grease with a couple paper towels.
 
Before opening glass jars, turn upside down and hold firmly in one hand. Smack the end hard - you should hear an impact sound coming from the end you didn't hit as the shock hits it. Easier to open. I suspect this is commonly known.
 
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