baking soda. Bring to a boil, then cover with a lid for 5 minutes. Remove from heat and let stand for 30 minutes before scrubbing. Or . . .
Scrape as much of the burn off as you can, cover with water and add
STOP SCOURING AT ME
STOP LOOKING AT YOURSELF . . . and start cleaning those mirrors.
EMERGENCIES
THE ROOF IS ON FIRE Baking soda will help to put out an electrical fire, so keep a box near your stove.
BETTER THAN SALT IN YOUR EYE Toss salt on a grease fire. Never use water.
BETTER SAFE THAN SORRY Inexpensive fire extinguishers can be purchased at your local hardware store. Pick one specific day every year (like New Year’s Day or your birthday) to check or change your fire extinguisher and the batteries in your fire alarm.
YOU STINK To remove garlic smell from your fingers, rub them with lemon juice and salt, then rinse and wash with soap. Voilà!
FRESH VS. DRIED If you’re in a pinch and don’t have the fresh herbs that you need for your recipe: 1 tablespoon of fresh herbs is approximately equivalent to 1 teaspoon of dried.
PASTA TIPS
RINSE . . . LATHER . . . REPEAT Only rinse pasta after draining when you are going to use it in a cold dish, or when you are not going be serving it immediately. Rinse under cold water to stop the cooking process and drain well. If you rinse it when you’re serving it as a hot dish, the noodles will become slippery and your sauce won’t stick.
SALT VS. OIL Always salt your pasta water before cooking. It will enhance the pasta’s flavor and you won’t have to salt your dish later when it’s served. Adding oil to pasta cooking water is unnecessary as it will make your pasta slippery and your sauce won’t stick.
AL DENTE Pasta is ready when it’s “al dente.” It should be cooked completely through, yet firm enough to offer some resistance to your bite.
PAS-TUH YIELDS 1 cup or 8 oz of dry pasta = approximately 4 cups of cooked.
RICE TIPS
NO PEEKING Set your timer; don’t lift the lid to check on its progress. If you do, you’ll let out steam and slow down the cooking process.
NO STIRRING Don’t stir your rice; just let it be.
RICE YIELDS-ISH 1 cup white rice + 1
1 cup brown rice + 2 cups liquid = approximately 3 cups cooked
ARE YOU DONE YET?
Check to see if your rice is done by tasting some; it should be firm, but tender. If it’s too firm, then add
TOFU TIPS
I HATE THE TASTE OF TOFU That’s ridiculous. Tofu on its own is bland but has the ability to take on the flavor of whatever ingredients it’s cooked with. I think what you’re really saying is that you’re afraid of trying new things. Get over it.
WHICH ONE GOES WITH WHICH Tofu comes in various states of firmness: soft, medium, firm, and extra firm, as well as silken (which is very smooth and soft). These different states of firmness are for different kinds of recipes. For example, a soft or silken tofu is perfect for puddings, smoothies or as an egg replacer in baking. A medium tofu is good for recipes where you don’t mind if the tofu keeps its shape, like chili or tofu scrambler. Firm or extra-firm tofu is perfect for cubing and using in recipes like a stir-fry or shish-ka-bobs.
DRAINING Drain your tofu by placing it in a colander over the sink or a plate. Soft or silken tofu generally doesn’t need to be drained.
WHAT DO I DO WITH LEFTOVERS? You can easily store leftover tofu in the refrigerator, but for no longer than a week. Tofu should be stored in a container filled with water. The tofu should be below the surface of the water, and the water should be changed daily. You can freeze it for up to three months, but that will change the texture (see below).
CHANGE THE TEXTURE If you want your tofu to have a chewier texture, then drain it well, store in an air-tight container (no water), and place in the freezer. Thaw by running under cold water.
VEGETABLE TIPS
REMOVE GREENS If you buy veggies with the greens attached (e.g., carrots, beets), remove the greens when you get home, as they leech moisture.
WASH UP! Always wash your vegetables with a vegetable soap. It doesn’t matter if you bought it sealed in cellophane or if it’s organic; you don’t know where it’s been. So wash it.
ARE YOU LIMP? If veggies like carrots or celery are limp, try soaking them in ice water for an hour and see what happens.
YOU’RE MAKING ME CRY? To prevent onions from making you cry, cut them in half and sit them in a bowl of cold water for 15 minutes before using. Then chop to your heart’s content – tear-free.
BAKING TIPS
OVEN THERMOMETERS Ovens are notoriously temperamental; for example, my oven is off by about 25°F (4°C). That’s a HUGE difference and can make or break your baking! An oven thermometer is a great and inexpensive investment that will make your baking projects easier to deal with.
CLEANER MEASURING CUPS Before measuring sticky sweeteners like maple syrup or corn syrup, lightly coat the measuring cup or spoon with vegetable oil. The syrup will easily slip out and you won’t have as much of a sticky mess to clean up.
ARE YOU DONE YET? Check your cookies at their minimum baking time. If they’re not ready, check again in 5 minutes.
PREHEAT Unless otherwise stated, always preheat your oven 10-15 minutes before beginning to bake.
OVER THE HILL Baking powder has an expiry date and if it’s old, it can mess up your baking. Check the bottom of your baking powder before buying, and buy in small quantities to make sure it’s always fresh. Once opened, baking powder is good for about 6 months. Write the date of opening on the canister so you know when to get a new supply.
WHATEVER BUBBLES . . . BUBBLES UP If you’re not sure if your baking powder is dead, in a small bowl combine 1 teaspoon of baking powder with
NEVER DIP A WET SPOON Never dip a wet measuring spoon into your baking powder, because moisture will cause it to deteriorate.
DON’T WAIT TO BAKE Baking soda and baking powder begin releasing gas the instant they’re in contact with liquids, so they should always be added to the dry ingredients before any liquid ingredients are added. Once everything is combined, the batter should be placed in the oven without delay.