Here is my newest page dedicated to a "TIP OF THE WEEK". Each Friday, I will post a tip that I use and find helpful.
*********************************************************************************
TIP OF THE WEEK:
2/24/12: Cupcakes! I love to make cupcakes but also made a huge mess trying to get the batter into the cupcake tins. I thought I'd tried everything, but one day at the store I came across a pancake batter stainless steel dispenser. So I bought it and tried it out. It works great, all you have to do is pour your cake batter into the dispenser and dispense the amount of batter you want into the cupcake tin. Works like a charm and no mess.
*********************************************************************************
Here are the older "tips of the week" in chronological order:
12/9/11 - Ever have tin foil stick to the cheese when baking a casserole that requires it to be covered while baking? I have the answer! This is a tried & true solution & one I used many times when I had my dinner catering business & still continue to do. TIP - place a piece of clear plastic wrap (like Saran wrap) over the cheese - careful to only have the wrap on the inside edges of the pan, then cover the plastic wrap with heavy tin foil and crimp the edges, then bake as directed. The oil from the cheese creates a barrier and the plastic wrap will not stick to the cheese. When serving, simply remove the plastic wrap and foil and no cheese sticks to the tin foil. Happy cooking!
12/16/11: Ever have a recipe that calls for lining the bottom of a cake pan? Tip: Well besides using parchment paper or wax paper, try using a coffee filter. Just remember to let the cake cool completely before taking off the lining.
12/23/11: To test a cake that is deep (especially the 10" tube pan cakes) Tip: I use a wooden skewer ( normally used for kabobs). They come in a big pkg & you buy them in the dollar stores. They can be washed off and reused lots of time. An uncooked piece of spaghetti also works, but I prefer the wooden skewer.
Bonus tip: For a moist turkey, prior to baking it, combine 1/2 cup softened butter, 1/4 tsp pepper, 1/2 tsp salt, 1/4 tsp poultry seasoning, 1/4 tsp dried rosemary, combine the seasonings and pipe it between the turkey and the top skin of the turkey with a pastry bag. The membranes that hold the skin to the turkey will need to be cut, and once that is done, you can easily pipe the butter mixture in under the skin. If you don't have a pastry bag, use a baggie and cut the tip off of the baggie and use it as a pastry bag. As the turkey cooks, the butter will melt under the skin and into the turkey making it moist and flavoring it with the spices.
1/13/12 - Use and Safely Store Fresh Herbs — Buying fresh herbs in bulk and drying them on your own in the microwave ensures you’ll have herbs on hand for quick and easy meal prep. Tip: Simply wrap the herbs in a paper towel, heat on high for 1-2 minutes until herbs are dry and brittle, and then crush and store them in Ziploc bags or canning jar. (per Chef Tyler Florence)
1/20/12: Always read a recipe through before cooking (even if you have already made the item) and if baking, for best results leave the eggs and butter out the night before to come to room temperature. Believe me, I have messed up more than one recipe as I thought I remembered how to make it... =)
1/27/12: For a slightly browner and crisper bread crust, brush bread after 20 minutes of baking with a whole egg beaten with a tablespoon of milk.
2/3/12: When measuring shortening, if you rinse the measuring cup with cold water, then measure shortenng, it will come out easier.
2/9/12: •Prevent sharp edges on muffins, bar cookies or quick breads by greasing the muffin cups or pans only on the bottom and halfway up the sides so the batter is higher than the greaseline. This is one time you might not want to use a pan spray.
2/17/12: Freezing fruit pies, especially unbaked ones, freeze beautifully, as do baked pecan pies and cheesecakes. To prevent sogginess, brush the bottom crust of fruit pies with egg white before adding the filling. Before freezing, wrap pies and cheesecakes securely in several layers of plastic wrap, followed by a layer of aluminum foil. Allow already-baked items to thaw overnight in the refrigerator before serving. To bake a frozen fruit pie, leave it at room temperature for 20 minutes to allow the glass plate to warm up, brush with beaten egg and sprinkle with sugar if desired, then bake as usual, adding about 20 minutes to the baking time
Here is a bonus tip: How to make carmel sauce. I've been afraid of making this especially when the directions said to brush the pan with water to prevent sugar from crystalizing... I found a great website that has a video to show you how to make it. Yummm.. so here you go
http://www.kitchendaily.com/2010/12/24/how-to-make-caramel-sauce/
