Don’t use too much sugar when mixing crepe batter; the crepe will stick to the pan.
A pinch of salt added to the cream before whipping helps stiffening much more quickly.
In recipes calling for parsley add the well washed and chopped herb a few minutes before the dish is ready. It will retain its fresh aroma and taste as well as its high vitamin content.
Making semolina dumplings put a pinch of baking powder in the batter. It will make the dumplings tastier and fluffier.
Cream whipped ahead of time will not separate if you add a bit of unflavored gelatin (1/4 teaspoon per cup of cream).
To keep the mess down to a minimum when whipping cream with an electric beater cut 2 holes in the middle of a piece of waxed paper. Slip the stems of the beaters though the holes and attach the beaters to the mixer and whip on!
For fluffier omelets, add a pinch of cornstarch before beating.
If beets lose their color when boiled, add a little lemon juice to the water.
Store peed garlic in a covered jar of vegetable oil. Not only will the garlic stay fresh, but you’ll also have delicately flavored oil for salad dressing.
To avoid "onion eyes" peel under cold water or refrigerate (or freeze) before chopping.
Overcooked potatoes can get soggy when milk is added. Sprinkle with dry powdered milk for the fluffiest mashed potatoes.
To keep sweet corn yellow, add 1 tsp. lemon juice to the cooking water just about a minute before taking off the stove.
When making scrambled eggs for a crowd, add a pinch of baking powder and 2 teaspoons of water per egg to make your meal go further.
It’s best to use medium or large eggs when baking. Extra large or jumbo make cause cakes to fall when they cool.
Add vinegar to the water when boiling eggs. The vinegar helps seal the egg.
If a stew is too salty, add raw cut potatoes. Then discard them after they have cooked and absorbed the salt.
Store peed garlic in a covered jar of vegetable oil. Not only will the garlic stay fresh, but you’ll also have delicately flavored oil for salad dressing.
Egg yolk will keep fresh in the refrigerator for several days when covered with cold water.
Measure out cooking oil first into a cup or rinse the cup in hot water before measuring honey or syrup.
The best way to remove excess fat is refrigeration. Cool until fat hardens on top and then skim off with a fork.
For golden-brown fried chicken, roll in powdered milk instead off flour before frying.
When boiling meats on a rack, place a slice of bread in the boiler pan to soak up the fat. This also reduces the chances of a "fat fire".
Poke a hole in the middle of humburger patties while shaping them. The burger will cook faster and the holes will disappear when done.
To cut vegetable odor when cooking, simmer a small pan of vinegar on the stove or add vinegar directly to the cooking water.
After an onion has been cut in half, rub the cut side with butter to keep it fresher, longer.