Chef's Secrets Page Three | Fitness and Freebies

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2001 to 2003 Chef's Secrets: Page Three

Gravy is greasy/fatty: Skim the fat off the top of gravy with a spoon or soak it up with a slice of fresh bread.
Short of Bread Crumbs? Stretch what you've got by using your blender to grind up crackers, unsweetened breakfast cereal or potato chips. Cornmeal and wheat germ will also work in a pinch.
Filling deviled eggs: Put the yolk mixture in a small ziplock-type baggie. Cut one corner of the bottom of the bag. Squeeze the filling into the halved egg whites. Less mess, quick and easy.
Keep bottled lemon or lime juice or strong acidulated water (2 tablespoons lemon juice per 1 quart water) in a spray mister in the refrigerator and spray on cut apples, avocados, peaches, and pears, etc., to prevent browning.

For improved cheese melt, keep casseroles covered during the entire baking time.
Stir cheese into sauce when preparing casserole dishes for better results and melt.
Use lower temperatures for slightly longer time to enhance the cheese's meltability.
Russets, yellow-flesh and other high-starch potatoes are best for mashing because they don't hold their shape when cooked. Don't use a food processor to mash potatoes -- it makes a gluey mess.
For drop cookies, use a small ice cream scoop to drop the dough on cookie sheets.
Spray your hands lightly with non-stick cooking spray to prevent them from sticking to dough while you're working with it.
If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato; it absorbs the excess salt for an instant "fix me up".
To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh - if it rises to the surface, throw it away.
If you add too much salt to a soup or stew, drop in a raw potato and boil for five minutes. When you remove the potato, the overt salty taste will be gone.
Test baking soda for freshness by pouring 1/2-teaspoon vinegar or lemon juice over the baking soda. If it doesn't actively bubble, it's too old to be effective.
Add a little lemon juice (and sugar to taste) to make tomatoes in any recipe have the tangy, acidy taste that is so elusive to our modern-day tomatoes.
A marinade should completely cover the food. If needed, weigh the food down by placing a plate on top of it.
Herbs are great in mashed potatoes - parsley, thyme and/or rosemary compliment potatoes wonderfully. To get the most out using dried herbs in your mashed potatoes, add them to the hot milk mixture before stirring the milk mixture into the potatoes. Heat and moisture soften the dried herbs and bring out their flavors and aromas.
Jazz up boring mushroom sauce by adding 1/2-cup cooked peas (if using frozen, thaw first) into the sauce. After pouring the sauce into your gravy boat, top with a little paprika - the rich red color adds an appetizing appeal.
It's always best to use fresh vegetables in your casseroles, but not always convenient. If you use peas, use frozen, not canned because canned peas get very mushy when baked for more than a short period of time.
To freeze fresh strawberries, cut them into slices and sweeten each cup of berries with 1/4-cup of sugar. Let stand for an hour until the juices release, then spoon into freezer containers, juice and all. Simply thaw and they are ready to spoon over shortcake, frozen yogurt, or anything else you please! (These are not for baking).
If you need cumin for a recipe and don't have any on hand, use an equal amount of taco seasoning, which contains a little of both. It also has dried onion and garlic, so it adds even more flavor.
Spaghetti noodles too long? After cooking the noodles, run a pizza cutter across it on a plate to make neatly cut pieces of pasta. This works great for kids.
Frozen bread makes the best toast and french toast, no need to thaw just dip in egg and fry.
What do you do when you lose that bread tie on your loaf of bread? Don't panic looking for another one. Just take that plastic bread wrapper and do a twist. To keep it where you want it to be, slip the sleeve backwards over the loaf of bread.
To jazz up pancakes, french toast, or waffles, add a dash or two of cinnamon and/or vanilla to the batter.
Garlic today is itself a hero in cuisines of all types all over the world. And as its popularity has grown, so have the varieties and forms in which you will find garlic. Some of these convenient forms include:
Garlic cloves jarred in oil ready to use in salads or with meats
Chopped or crushed garlic in jars that offer fresh garlic taste with ready-to-use convenience.
Ready-to-use fresh roasted garlic available in the prepared food section of the supermarket.
Garlic juice made from pressed cloves and sold in spray bottles or small jars in the supermarket spice section (where you'll also find garlic in its traditionally convenient, but not as flavorful, forms of flakes, powder and salt).
Did you know that fresh parsley can be frozen? Just wash the parsley and pat dry. Chop up the parsley and put it in a freezer type zip-sealed bag and put in freezer. When you need some parsley, just take out what you need. Parsley can also be kept fresh longer in the fridge by wrapping it in moistened paper towels and placing in a plastic bag.
To easily Dry your parsley: Spread freshly gathered parsley on a piece of paper and place in a cool oven with the doors left open. As soon as this is dry, crush the leaves and put in a bottle with a cork stopper. The parsley will retain its green color and fresh taste this way.
Freezing Onions or Green Peppers
Chop onions and/or peppers and spread in thin layers on cookie sheets. Place cookie sheets in freezer until frozen. As you remove onions/peppers from cookie sheets. break up to eliminate large hunks. Place in storage bags and freeze until needed.
To prepare rice ahead of time, cook as directed, remove from heat, and fluff with a fork. Place a dish towel over rice before covering -- this will prevent sticky rice.
When hollowing out potatoes, use a melon ball cutter to easily remove the flesh. The sharp edge and curved shape make scooping easy.
To slice an onion, peel it and cut it in half from top to bottom. Place each half flat-side down on a cutting board and cut vertical slices up to the root.
Peeling skin from Salmon - Bring 1/2-inch of water to a slow boil in a frying pan. Place the salmon, skin side down, in the water for a minute. Carefully remove the salmon from the water and the skin peels right off. Gently rinse the fish and proceed with your recipe. Enjoy salmon? Visit BellyBytes.com Salmon Recipes
Burned the toast? Rub two slices of burnt toast together over the trash can - this will "scrape" the toast, getting rid of the blackened, burned area.
The best tool for slicing tomatoes is a stainless steel knife with a sharp serrated edge. Use a gentle sawing motion when slicing for minimal juice loss.
Keep scissors from sticking to dried fruit when you cut it by spraying the scissors with cooking spray.
To prevent bacon from splattering so much, place it in flour first.
Snip the ends of the bacon to prevent them from curling when frying.
Add cabbage to home made bean and pea soup for a nice flavor boost and a great nutrition kick.
Add a tablespoons of fennel seed to your lasagna sauce (2 tablespoons for a 13 x 9-inch pan). The chef that offered this tip says, "You'll never make lasagna without it again!"
Give your meatloaf some zing by replacing plain bread crumbs with seasoned bread crumbs.
Measure water by pouring it into a transparent liquid measuring cup; read the measurement at eye level.
Measure flour by spooning it into a standard dry measuring cup; level with a straight-edged knife.
Measure yeast or spices by filling a standard measuring spoon to overflowing; level with a straight-edged knife.
Use crushed tortilla chips instead of bread crumbs for meat loaf filler. The flavor of the chips makes an excellent addition.
Use a wire potato masher to decorate the top of meat loaf and for fluting the edges of pie crusts or cookies.
Try thickening your homemade gravy with pureed vegetables instead of flour.
Money Saving Meal Mates
Add a simple salad of greens to a pasta meal. Toss in some leftover cooked or raw vegetables to make the salad unique.
For extra flavor, cook vegetables in beef or chicken broth instead of water.
Fix up everyday vegetables with a sprinkling of buttered bread crumbs or shredded or grated reduced-fat cheese.
Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.
Never heat pesto sauce - the basil will turn black and taste bitter.
A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water gets low and warn you to add more before the pan scorches or burns.
When country-style gravy ends up with lumps, stir and mash them out with a potato masher. This utensil also comes in handy for stirring up the batter for packaged cake mixes.
To peel the skin from fresh salmon with ease, bring 1/2-inch of water to a slow boil in a frying pan. Place the salmon, skin side down, in the water for a minute. Carefully remove the salmon from the water and the skin will peel right off. Gently rinse the fish and proceed with your recipe. (Sorry, this is a repeat!)
To make a smooth iced tea that is clear and not too tannic, put four tea bags in a 2-quart pitcher of water. Place in the refrigerator for about four hours. Like magic: clear iced tea!
To slice meat into thin strips, as for Chinese dishes, partially freeze and it will slice easily.
A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
For a juicer hamburger add cold water to the beef before grilling (1/2-cup to 1 pound of meat).
Russets, yellow-flesh and other high-starch potatoes are best for mashing because they don't hold their shape when cooked. Don't use a food processor to mash potatoes as it makes a gluey mess.
To make homemade bread have a shiny crust, brush the top with white vinegar a few minutes before removing the bread from the oven.
To make a more rich and nutritious turkey or chicken gravy, thinly slice celery and a carrot; add to bottom of roasting pan along with a cup of chicken broth.
When boiling corn, do not add salt to the water, add a little sugar, salt toughens the corn.
To keep coconut kernels fresh, rub a little salt over them, or sprinkle a little salt water on them.
To avoid stickiness in rice, add a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will remain separate.
To prevent scorched rice, use a heavy pan so the bottom of the rice won't burn. A heavy-bottomed pan will insulate food and evenly distribute the heat.
When frying meat, sprinkle paprika over it to turn it golden brown.
To impart a delicious flavor to mayonnaise, add a dash of wine vinegar.
When making pie or tart dough in a food processor, blend in the liquid until it is just barely incorporated, then pour the dough into a clean resealable plastic bag. Finish kneading the dough by squeezing the bag. Not only does this avoid the possibility of overprocessing the dough, it keeps your hands clean.
To freshen stale bread, sprinkle a little milk over it and place it in a moderately hot oven for 15 minutes. The crust will be crispier and the bread tastier.
While cutting hard boiled eggs, the egg yolk often tends to break.To avoid this dip the knife in cold water for a few seconds and then cut smoothly.
Add a dash - or several depending on taste - of hot sauce to ground round when you make hamburgers. It brings out the flavor of the meat.
For mess-free measuring of peanut butter or solid shortening, line your measuring cup with plastic wrap and form it to the inside of the cup. Measure the required amount in the cup, then just lift the edges of the wrap and dump the ingredient into the mixing bowl.
For pasta casseroles that call for onions and celery, add the vegetables to the boiling water along with the pasta. This technique cooks them until tender and only uses one pan.
Cut a fresh lemon in half on an angle instead of straight up and down to make the juice flow out faster.
A melon baller is the perfect tool for removing the core from pear halves.
Adding a lemon wedge to the saucepan when you are cooking broccoli, cauliflower or onions wil cut down on the odor considerably.
Storing Ground and Whole Spices: Ground spices should be stored for up to six months if they are sealed tightly and located in a cool shelf or pantry. Whole spices can be stored up to one year in the same conditions.
Storing Peanut Butter: If peanut butter is kept at room temperature it can be stored for up to one year unopened. After opening it is best to keep it in the refrigerator for three to four months.
Storing Vegetables: It is best to use fruits and vegetables within a few days of purchase to obtain the best flavor and nutrient value.
A long serrated knife is the best utensil for cutting angel food cake. Slice the cake using a light sawing motion.
To keep cauliflower white while cooking add a little milk to the water.
Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh.
It's important to let a roast -- beef, pork, lamb or poultry - sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator -- it will keep for weeks.
Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so never put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.
When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.
Next time you bake sweet bread or muffins, try greasing and sugaring pans instead of greasing and flouring. Everyone will love the slight hint of added sweetness.
Do not buy potatoes that are soft or have excessive cuts, cracks, bruises or discoloration. Avoid green potatoes - they have been exposed to light and are actually "sunburned", which turns the flavor bitter. You can peel or pare the green away, but if the potato is more than half-green, throw it out.
If you like your spaghetti sauce a little sweeter, try adding 1-tablespoon of grape jam to your favorite sauce.
Microwave garlic cloves for 15 seconds and the skins slip right off.
For Easter, here is how to hard boil eggs, direct from pro-chefs! Hard-boiling eggs: The tricky part of hard boiling eggs is to avoid over-cooking them; that's how they get greenish-looking yolks. (not very appetizing sometimes!) To avoid over cooking, place the cold eggs in a single layer in a saucepan that's just big enough to hold them. Fill the pan with water, just enough to cover over the eggs by about an inch. Cover the pan and bring the water to a boil over high heat. Once the water has reached the boiling point, remove the pan from the heat and let it stand, covered, for approximately 19 minutes for extra-large eggs. Pour off the hot water and refill the pan with cold water, which will stop the eggs from cooking further, and will make the shells easier to peel.
Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.
Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.
A secret to extra light pancakes... Separate the eggs and mix the yolks into the batter first. After everything else has been added, beat the whites until stiff and fold them in at the very end.
Use barbecue sauce only during the last few minutes of grilling. Any earlier, and the sugars in the sauce will cause meats to blacken, burn or turn bitter.
Sprinkle a few tablespoons of soaked and drained fresh herbs or garlic cloves onto hot coals. This will add extra flavor and a wonderful aroma to grilled meats as they cook.