Cooking and Kitchen Tips

Here are some tips that may make your time in the kitchen easier and more fun.

·         Poaching an Egg

o   Important steps to poaching an egg are adding salt and vinegar to the water and breaking the egg first into a small bowl, then sliding it gently into the boiling water.  Both of these steps will help to keep the egg white from spreading.

o   Using a medium sized pot or deep sauté pan, fill it half way with water. Add a generous splash of vinegar and pinch or two of salt.  The amount is not as important as adding these to the water.  Bring to a moderate boil.  Break the eggs one at a time into a small bowl and gently slide it into the boiling water.  Repeat with as many eggs as you need or as will fit comfortably in the pan.  Do not overcrowd the pan.  After three minutes, the eggs should be done.  Remember that you have put the eggs in at different times so remove them in the order you put them in.  Remove them to a paper towel to drain then serve over torn toasted bread or however you like to eat them.

·         Cleaning your microwave

o   Do you have stuck on food particles from previous microwave cooking?  Pierce a lemon in two or three locations then place in the microwave and cook on high for one minute.  Then, wipe your microwave clean. For more stubborn spots, add an additional minute but make sure you check into between each minute to see if the spots have loosened.

·         How long do you keep your dried herbs?

o   If you still have dried herbs from when they were given to you as a gift 3 years ago, chances are they are stale!  Six months is the general rule for keeping dried herbs.  They should have a good green color and a strong aroma when crushed in the palm of your hand.

·         Measuring Sticky Ingredients

o   When measuring ingredients such as honey, corn syrup, or peanut butter, lightly coat the spoon or measuring cup with oil and the ingredients will slide off much more easily.

·         Deep Frying

o   Most foods should be deep fried at a temperature between 350 and 375.  If you don’t have a deep frying thermometer, drop a bread crumb into the oil.  If it browns, the temperature is right.  If the oil bubbles around the crumb and it does not brown, the temperature is too low.  If it burns, obviously, it’s too high.  Canola or peanut oils have high smoking points which make them best for deep frying.  Never fill the pot you are frying in more than half way to avoid the pot bubbling over and creating a major fire hazard.  Lastly, don’t overcrowd your pot with too many food items. Each piece must be completely surrounded by the oil to ensure even cooking.