Chef's Secrets

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1. Don't discard citrus rind. Grate and freeze it to use for flavoring on fish, poultry and desserts. Then grind the last bits in the garbage disposal for a fresh scent.
2. For more flavor, crush dried herbs between your fingers before adding them to a dish.
3. If herbs etc. are a shortage, or you have to buy a whole bundle when you only want a small amount, use what you require for your recipe then wash and place the remaining in water and freeze as ice blocks. Then when required all you have to do is thaw out required amount.
4. To prevent soggy salads, place an inverted saucer in the bottom of the salad bowl. The excess liquid drains off under the saucer and the salad stays fresh and crisp.
5. Never salt vegetables while cooking. The salt draws the liquid out of the vegetables and consequently, they will not cook evenly.
6. Try freezing different fruits and vegetables for kids snacks such as peas, blueberries, etc.
7. The best way to cut parsley is with a scissors.
8. To add some life into your salads, try adding sorrel, cress or nasturtium to it.
9. If you sprinkle salt into the water when you are washing vegetables, it will draw out insects.
10. Peeled, cut potatoes will often darken in mintues if not submerged in water or milk. To get them white again, simmer the potatoes in milk for a few minutes.
11. Crumble leftover rolls that have hardened and use them as a topping for casseroles. Store the crumbs in separate airtight freezer bags. Freeze for up to three months.
12. Speed the rising time of dough when making rolls, etc. Preheat the oven to 200-degrees for one minute; turn off the oven. Place the dough, covered by a clean dish towel, in the oven and let rise until almost double in size.
13. Too much salt or spice in a soup or stew? Add honey, 1 teaspoon at a time. Not only will it "fix" the problem, but it will also enhance the flavor!
14. When you measure honey for a recipe, first run the measuring spoon or cup under very hot water for a minute or two. The honey will slide right out.
15. Say CHEESE... When cooking with cheese, keep the heat or microwave low. Cheese needs enough heat to melt and blend with other ingredients. If heated too long and at too high a temperature, the cheese can become tough and stringy, and the fat will separate.
16. The best cheese to use to melt evenly and smoothly is a process cheese. A process cheese also will not have fat separation. If you do use a natural cheese, shred the cheese so it will melt quickly. Cold cheese is easier to shred and slice. Four ounces or 1/4 pound of cheese equals 1 cup shredded cheese.
17. Keep cheese fresh -- Wrap cheese tightly in the original wrapper, plastic wrap or aluminum foil to maintain quality. This will help the cheese retain moisture and prevent mold. Keep freshness in by keeping air out.
18. Vinaigrettes: Keep them healthy and low fat!
    Go Asian. Combine the sweet, sour and salty tastes of honey, rice wine vinegar and fish sauce with a slice of chili pepper and ginger for a great salad dressing without fat.
19. Get flavor from herbs, citrus zests, shallots, ginger, scallions and interesting combinations of salad greens.
20. Use mango, apricot, roasted red pepper or roasted garlic purees to add to salad dressings. This allows you to reduce some of the oil.
21. Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! And hold that needle in place with a magnet refrigerator clip!
22. Mash and freeze ripe bananas, in one-cup portions, for use in later baking, no wasted bananas (or you can freeze them whole, peeled, in plastic baggies).
23. Zap garlic cloves in the microwave for 15 seconds and the skins slip right off! You can also smash them with the flat of a cleaver or butcher knife.
24. You can get twice as much juice from your lemon - with half the effort - if you first roll the uncut lemon back and forth on the kitchen counter, pressing down on it firmly with the palm of your hand.
25. Avoid limp lettuce by wrapping unwashed vegetables in paper towels and tucking them into unsealed plastic bags in your crisper.
26. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
27. To keep potatoes from budding, place an apple in the bag with the potatoes! But never store them with onions.
28. Place a slice of bread in hardened brown sugar to soften it back up! You can also soften brown sugar in the microwave-just put the whole bag or box in and nuke it about ten seconds at a time. By keeping it in a sealed plastic bag in the freezer it won't harden at all. To keep brown sugar soft, keep a piece of apple in the box. Replace every so often.
29. When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness! (P.S. white corn is usually sweeter than yellow.)
30. The thin colorful part of citrus fruit peel, called zest, contains flavorful oils. Grate citrus with a fine grater or citrus zester, but do not grate the pith as it is bitter.
31. Use leftover beans to make refried beans. Heat a little oil over medium heat; add beans. Cook beans until heated through, then mash with a fork.
32. Tomatillos are smaller than regular tomatoes, and have a papery husk. Similar in taste to tomatoes, they add a sharp, sour-like flavor to recipes and are very good for you.
33. To test for ripeness in watermelon, snap thumb and third finger against the melon. If it says "pink", in a high, shrill tone, the melon is not ripe. If you hear "punk" in a deep, low tone, the melon is ready to eat.
34. Peaches: Ripen peaches quickly by placing them in a box covered with newspaper. Then remove skins smoothly, peel the peach with a potato peeler. Peaches will not mature or get sweeter once picked. One more note - remember all the "peach fuzz"? Well, today peaches are "de-fuzzed" by a mechanical brushing process before shipping.
35. Always line your refrigerator drawers with a double piece of paper towel to absorb the excess moisture.
36. Cantaloupes are best June through September. Melons can be left to ripen at room temperature, but refrigerate as soon as they are ripe. If a cantalope is ripe, you should be able to hear the seeds rattling inside and should give off a sweet fragrance. If the melon is soft all over, it is probably over-ripe.
37. Wilted vegetables can be freshened by soaking them for an hour in cold water with the juice of one lemon.
38. If you add salt to the water when washing vegetables, it will help remove any sand that is left on the surface.
39. To caramelize vegetables and make the flavors and colors more intense, take carrots, celery, parsnips, onions or tomatoes and toss with olive oil then roast in a 500-degree oven for 30 to 40 minutes or until dark brown.
40. If you add a small amount of sugar to vegetables, it will bring out more flavor.
41. When boiling greens, add a pat of butter to the water. This will prevent them from boiling over without constant stirring.
42. For special occasions:
    Make plain brownies special by melting a few of your favourite candy bars, along with a splash of milk, in the microwave. Use the melted chocolate mixture to top the brownies.
43. Add a finishing touch to desserts by garnishing with an ingredient used in the recipe, such as lemon slices on a lemon pie, peanuts on a peanut butter pie or chocolate curls on a chocolate pie or cake.
44. Monkfish is a saltwater fish that is growing in popularity. It is very low in fat and can be used in any recipe calling for crabmeat or white fish fillets.
45. To keep ice cream from dripping out the bottom of an ice cream cone as the ice cream melts, place a miniature marshmallow in the bottom of the cone.
46. To get corn silk off of corn on the cob, brush downward with a paper towel.
47. Brew coffee with bottled spring water for better tasting coffee and no mineral deposits.
48. Three ways to jazz up your next pitcher of lemonade:
    1. Add cranberry juice cocktail, to taste, for instant pink lemonade.
    2. Freeze lemonade in ice-cube trays. Pulse in a food processor, a few cubes at a time, then serve in frosted glasses for an old-fashioned soda fountain slush.
    3. Toss in a cup or two of frozen strawberries in place of ice to a pitcher of lemonade. The berries keep the lemonade cold and impart a wonderful color and flavor!
49. Apple Cider - Spice it!
    You can infuse a steaming mug of apple cider, the quintessential cold-weather drink, with some favorite flavors. Try cinnamon, star anise, cloves, lemon peel, ginger and nutmeg. Simply break up whole spices (nutmeg should be ground) and place one spice or a combination in a tea ball; let steep in a mug - or a saucepan if you are serving a crowd - at least five mniutes and serve.
50. A bowl of cherries can languish in summer heat and sun. To keep cherries crisp and cool, mix them with ice cubes or crushed ice; replenish the supply as it melts.
51. No more stinging, burning, tearing eyes while chopping onions! Cut them near a flame and teh sulfur compounds released from onions will burn off before they irritate your eyes. Or, try lighting a votive candle near the cutting board instead. Don't forget to turn off the stove or blow out the candle though!
52. When decorating any special meal or baking item that has a specific design, use a cookie cutter to help arrange the fruit so the design has a truly professional look to it.
53. Place 1/2-cup of the desired nuts in a 2-cup measure. Microwave, uncovered, on 100-percent power about three minutes or till toasted, stirring frequently.
54. Brown sugar will not harden if stored in the freezer.
55. If you freeze wild rice it will last three to four months compared to a week in the refrigerator.
56. Ice cream container sealed in a plastic bag will stop ice crystals from forming when it is in the freezer.
57. If fresh, whole carrots - even baby ones - clog your blender, try supermarket preshredded julienne carrots. Blend 1/2-cup with 1-cup of orange juice and you get a serving of fruit and a vegetable all in one.
58. Before using your cheese grater, spray it with nonstick cooking spray. That makes clean-up a breeze! The cheese washes off without any scrubbing.
59. When making chocolate cake, use cocoa instead of flour to coat your cake pan. This will keep the cake from having white flour "dust" on it when you remove it from the pan.
60. Two ways to clean leeks:
    Cut off dark green top and discard or save for stock. Trim root end, leaving base intact so that leek remains in one piece.
    Starting 1/2-inch from base, slit leek through the other end; give it a quarter turn and repeat, so the leek is quartered and the root end is intact.
61. Soak the leek in cold water or rinse it under running water, gently spreading the leaves to remove any grit and dirt. OR:
    Cut leeks in strips of pieces as directed in your recipe. Swish pieces in bowl of cold water to dislodge dirt and grit. Lift pieces from water, leaving dirt at the bottom of the bowl.
62. Butter the pouring lip of a measuring cup or pitcher to prevent dribbling. Or spray the lip with nonstick cooking spray.
63. After chopping garlic or onions, run a lemon quarter over both the knife blade and the cutting board to remove the odor.
64. To deodorize a plastic storage container in which onions or garlic were stored, wash thoroughly, then stuff a crumpled piece of newspaper in the container, and snap on the lid. In a few days the smell will disappear.
65. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.
66. Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.
67. Wrap celery in plastic wrap when putting in the refrigerator and it will keep for weeks. The less air, the longer the celery lasts.
68. To keep your hands clean while greasing a baking pan, place your hand inside a plastic sandwich bag before dipping it into the can of shortening. The pliable bag greases the surface more easily than a piece of waxed paper.
69. Keep a large salt shaker filled with flour. It is handy and less messy when dusting pans or coating chicken.
70. When you have to slice, dice, mince and/or chop onions, always cut off the top and leave the root end alone. As long as the root end is not cut, it shouldn't make you cry.
71. Missing an Egg? When your one egg shy for a recipe that calls for several, substitute one teaspoon of cornstarch.
72. When you haven't any unsweetened chocolate in the house, make one ounce by adding one-tablespoon fat to three-tablespoons cocoa.
73. Substitute for Buttermilk - Add one-tablespoon of lemon juice to a cup of milk and let it stand ten minutes. Or add one tablespoon of vinegar to a cup of whole milk.
74. Softening Butter or Margarine: Unwrap butter or margarine and place in a small nonmetal dish. Micro-cook, uncovered, on 10-percent power, allowing about 30 seconds for two-tablespoons or 50 seconds to one minute for one-quarter cup of butter.
75. Melting Butter or Margarine: Unwrap butter or margarine and place in a one-cup measure or custard cup. Micro-cook, uncovered, on 100-percent power allowing 25 to 30 seconds for two-tablespoons or about 40 seconds for one-quarter cup butter or margarine.
76. Softening Cream Cheese: Unwrap on 3-ounce package cream cheese and place in a small nonmetal bowl. Micro-cook, uncovered on 30-percent power about one minute or till soft.
77. Blanching Almonds: In a small non-metal bowl, micro-cook 1-cup water, uncovered, on 100-percent power for two to three minutes or until boiling. Add 1/2-cup almonds to water. Microwave, uncovered, on 100-percent power for 1-1/2 minutes. Drain, rinse almonds with cold water. Slip off skins.
78. Toasting Coconut: Place flaked or shredded coconut in a 1-cup measure. Microwave, uncovered, on 100-percent power until light brown, stirring every 20 seconds. Allow one to two minutes for one-quarter cup and one to two minutes for 1/2-cup coconut.
79. Warming Ice Cream Toppers: Spoon topping into a custard cup or 1-cup measure. Micro-cook, uncovered, on 100 percent power till warm, allowing about 15 seconds for 2-tablespoons, about 25 seconds for one-quarter cup, or about 45 seconds for one-half cup of topping.
80. Melting Chocolate Squares: Unwrap chocolate and place in a small non metal bowl or custard cup. Micro-cook, uncovered, on 100-percent power until melted, stirring once. Allow one to two minutes for one 1-ounce square or about two minutes for two 1-ounce squares of chocolate.
81. Melting Chocolate Pieces: In a glass measure or custard cup microwave chocolate pieces, uncovered, on 100-percent power until melted, stirring once. Allow one to two minutes for three ounces or for a 6-ounce package.
82. Melting Confectioner's Coating: In a small non metal bowl or custard cup, micro-cook confectioner's coating, uncovered, on 100-percent power until melted, stirring once. Allow one to one and one-quarter minutes for one 2-ounce square or about one and one-half minute for two 2-ounce squares confectioner's coating.
83. Microwave Shortcuts
    Soften Ice Cream: Microwave one pint solidly frozen ice cream, uncovered, on 100-percent power about 15 seconds or till soft enough to serve.
84. Plumping Dried Fruit: In a 2-cup measure micro-cook 1-cup water, uncovered on 100-percent power for two to three minutes or until boiling. Stir in 1/2-cup desired dried fruit. Let stand five to ten minutes.
85. Peeling Peaches: In a 2-cup measure microwave 1-cup water, uncovered, on 100-percent power for two to three minutes or until boiling. Spear one peach with a long tined fork. Submerge into hot water; hold about 12 seconds. Place peach under cold running water, slip off skin.
86. Melting Caramels: Unwrap caramels and place in a glass measure. Micro-cook, uncovered, on 100% power stirring once. Allow 45 seconds to one minute for 14 caramels (about 1/2-cup) or one to two minutes for 28 caramels (about 1 cup).
87. Flaming Liqueur: Place 2-tablespoons of desired liqueur (at least 80 proof) in a 1-cup measure. Microwave, uncovered, on 100-percent power for 20 seconds, ignite and pour over desired food.
88. Peeling Tomatoes: In a 2-cup measure microwave 1-cup water, uncovered, on 100-percent power for two to three minutes or until boiling. Spear one tomato with a long tined fork. Submerge into hot water; hold about 12 seconds. Place tomato under cold running water, slip off skin.
89. Quick Whipping -- A teaspoonful of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity.
90. Dropping Cookie Dough -- To get cookie dough to drop without sticking dip the spoon in milk first.
91. Leftover Pie Dough -- Extra pie dough? Cover it with some parmesan and gruyere cheese and you'll bake a delicious appetizer -- at the very same meal with your pie as dessert.
92. Easy Shelling -- Pecans are easy to shell if they are first soaked in boiling water for ten minutes or so. Or microwave 2-cups of pecans or brazil nuts in 1-cup of water for five to six minutes on high.
93. Cheesy Apple Pie -- Don't just serve cheese with apple pie, bake it right in. Spread grated sharp Cheddar on the bottom of the crust before adding the apple filling.
94. Sticking Cake Layers -- Cake layers sticking to the bottom of the pans? Put them back in a warm oven for a short time. The layers will then come out without a problem. Or, try lining the bottom of your pans with waxed paper.
95. To make chunky peanut butter smooth, slowly heat up the peanut butter until it liquifies, then put it through a fine mesh strainer. Use a spoon or rubber spatula to help the peanut butter go through. Store in a separate container.
96. Use your cheese slicer to slice butter from the sticks of butter.
97. Spray cheese grater with oil for easy cleanup.
98. Gravy - three quick fixes!
    Gravy is lumpy: With a whisk, beat the gravy until smooth. If this fails, use a food processor, strainer or blender.
99. Gravy is not thick: Dissolve 1-teaspoon cornstarch (per 1-cup of gravy) with 1-teaspoon cold water or broth. Whisk into gravy and simmer one minute until thickened.