This month, I am going to share some helpful
kitchen hints with you.
To keep hot oil from splattering, sprinkle a little
salt or flour in the pan before frying.
To prevent pasta from boiling over, place a wooden
spoon or fork across the top of the pot while the pasta is boiling.
Boil all vegetables that grow above ground without
a cover on the pot.
Never soak vegetables after slicing, as they will
lose much of their nutritional value.
Green peppers may change the flavor of frozen
casseroles. Clove, garlic and peppers have flavors that get stronger
when frozen, but sage, onion and salt become more mild.
For an easy and no-mess side dish, grill vegetables
along with your main meat choice.
Store dried pasta, rice (except brown rice), and
whole grains in lightly covered containers, in a cool dry place.
Refrigerate brown rice and freeze grains, if you won’t use them within
A few drops of lemon juice added to simmering rice
will keep the grains separated.
When cooking greens, add a teaspoon of sugar to the
water to help vegetables retain their fresh colors.
To dress up buttered, cooked vegetables, sprinkle
them with toasted sesame seeds, toasted chopped nuts, canned
french-fried onions, grated cheese or slightly crushed seasoned
A little vinegar or lemon juice added to cooked
potatoes before draining will make them extra white when mashed.
To avoid toughened brans or corn, add salt midway
If your pasta sauce seems a little dry, add a few
tablespoons of the pasta’s cooking water.
To prevent cheese from sticking to a cooker, spray
the cooker with cooking spray before beginning.
There you are. Nothing costing a lot of money. Just
some time. I hope that some of them will help you.