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Post by In memory of pepperthecheetah on Oct 19, 2014 17:37:08 GMT -5
Do you have a trick, tip, or secret that you use when prepping, cooking, or serving your meals? Maybe you have a question we can help you solve or a cooking dilemma we can walk you through...let us know! This forum is for members and guest alike.
A recipe calls for buttermilk and there is none in the fridge: Measure 1 cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5-10 minutes. ... Use this substitute (including curdled bits) as you would buttermilk in your recipe.
Cajun holy trinity: (This is the base for much of the cooking in the regional cuisines of Louisiana) onions, bell peppers, and celery in roughly equal quantities garlic, parsley, or shallots may be substituted for one of the three (personally I use garlic more so than celery)
Are these eggs still good? fill a bowl with cold water and place the egg inside. If it sinks to the bottom, it's good. If it sinks but stands on its point, it's good, but won't be good for much longer and should be used soon. If it floats, toss it.
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Post by In memory of pepperthecheetah on Oct 21, 2014 15:21:42 GMT -5
I don't own a sifter, what do I do?
The simplest way to sift flour is to dump it into a strainer over our mixing bowl. A fine-meshed strainer is best, but any old strainer or even a colander can work in a pinch. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer. (You may do this a couple of times especially if sifting multiple ingredients together) If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork. You won't get the flour quite as light as when sifting, but this will work to break up any clumps and fluff up the flour a bit.
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Post by In memory of pepperthecheetah on Oct 23, 2014 14:43:05 GMT -5
Hard Boiled Eggs Won't Peel
If the shell sticks to your hard boiled eggs, try putting the eggs in a bowl of very cold water. Then gently tap the eggs against the side of the bowl under the water. Water will seep in through the cracks and loosen the shell from the egg. The peel should come off more easily in a few minutes.
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Post by Ætheling on Oct 30, 2014 10:10:12 GMT -5
Thanks for those good tips, Pepper! Mama especially likes the egg-peeling tip. She has tried several different recommended methods, but it still seems fifty-fifty as to how well they work. Next time she'll use the method you use! Mama just discovered that evaporated milk substitutes for cream in recipes. Now she makes more recipes that call for cream, because she never keeps cream on hand. But cans of evaporated milk can always be kept in the cupboard. You can even whip the evaporated milk as whipped cream. Just put the milk in the mixer bowl, add the beater or whisk, and then put them in the freezer for 30 minutes first. Then whip as you would whip cream.
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