Tips and Tricks – December 2023

Microwave – Things it can do

https://news.lobandsmash.com/en/knew-microwave-things-never-capable?ly=native_one

Things We Never Knew Our Microwave Is Capable Of Doing
Brenda Miller

This article was originally published on RightLivin

Many of us use pretty much the same appliances in our kitchens. If we’re all about keeping things quick and convenient, then a microwave is usually a common appliance for heating food and defrosting, but it usually stops there. Yet, it turns out that our microwaves have so many uses, and many of us don’t know half of them. So in this article, we bring you some of the best uses for that wonderful appliance! Take a look, and by the end of it you’ll no doubt be throwing out everything in your kitchen except for that beloved microwave! (Okay, maybe not that far, but trust us – you’re going to be shocked).

Easily Remove Stamps From Envelopes
Did you ever find yourself struggling to take out a stamp that you mistakenly put on an envelope? If yes, then no need to despair. You should be able to use your microwave to help remove that stamp in no time, with a few simple steps.

​Easily Remove Stamps From Envelopes
Simply place the entire envelope in your microwave and turn the heat on to medium for 20 seconds. That should be enough to loosen the glue, so you can peel it right after.

​Regularly Disinfect Your Kitchen Sponge
Let’s be honest, too many of us forget to clean or to change kitchen sponges. But once you realize the number of germs that are probably growing on the bacteria heaven that your moist sponge is, you might want to clean it or change it more often.

​Regularly Disinfect Your Kitchen Sponge
Soak the sponge in some water and leave it for a few minutes. Afterward, place it in your microwave on medium heat for about two minutes. That should be enough time to clean it and, if you’re feeling fancy, add some drops of lemon to freshen it up.

Bring Some Life Back To Your Stale Bread
There is no reason to throw away your stale bread before you try this small trick. Take baguettes for example. They are definitely a favorite, but many people prefer to not buy them because they go stale pretty quickly.
​Bring Some Life Back To Your Stale Bread

Simply dampen a kitchen towel with some sprayed water, and place the bread into the towel. Then, put both in the microwave for ten seconds on high heat. This will add some needed moisture back to your loaf of bread.

Create Your Own Personal Kiln
In addition to cooking your food, your microwave could be much more helpful in other aspects of your life. For example, if clay pottery has always been something you’ve wanted to try, but you don’t really want to pay for the expensive classes, then just set up your own clay station at home.

To make your own kiln, try placing the clay items you’ve created in the microwave covered with some baking parchment. After a few minutes, the piece should be set and perfectly hardened.

Crisp Your Chips In The Microwave
Isn’t it just the worst when you excitingly grab your bag of chips and realize that someone left it open, so they’re all soggy? And since soggy chips really do take the whole fun out of it, how about trying to salvage those chips with your microwave?

Lay the chips on a paper towel and give them a good blast for a couple of seconds on really high heat. And just like that, your chips will be all crispy again.

Toast A Bunch Of Nuts
Let’s be honest, who doesn’t like a yummy bowl of toasted nuts? Though many of us end up not going for the snack due to how time-consuming they can be, just listen to this trick.

Pour half a teaspoon of vegetable or canola oil onto the microwave plate. Then, top it with one cup of nuts. Microwave it for a minute, stir, and then another minute until they are toasted. It should take you about three to eight minutes to be ready.

​Peel Tomatoes Or Peaches With Ease
This is for if you feel like eating some fresh veggies or fruit with their skin off. Or, perhaps you want to cook and you don’t feel like struggling to take their skin off.

For a quick and easy solution to take their skin off, you can place your tomatoes or peaches in the microwave for approximately 30 seconds on medium heat. Then, let the fruit stand for about two minutes before you begin peeling them.

Bring Your Dried Mascara Back To Life
While some people love applying makeup on a daily basis, other people may put it only once in a while. For those who only wear it occasionally, the mascara might get a little bit dry with time.

If you feel like it’s not time to toss it away yet and you’d like to bring it back to life, just put your mascara in the microwave for a couple of seconds, and voila!

Peel Garlic Easily
You may love or hate garlic, but there is no doubt that its wonderful flavor and uses are infinite. Still, sometimes it’s incredibly hard to peel them, which discourages anyone from using them.

If you’d like to make your life easier, then place a head of garlic in the microwave and heat it up for 15 seconds on medium heat. In no time, the skin will be loosened and you can easily peel it!

Prevent Those Tears The Next Time You Cut Onions
Cutting onions can be a huge mission, and while there are several hacks out there to prevent crying during the process, many of them can be pretty disappointing. So next time, try this one. Simply cut the onion’s root and take the tip off of it.

Then, microwave it for about 30 seconds on full heat. You can then begin cutting your onion, and your eyes should be safe.

Create Your Own Heating Pad
Heating pads are useful for a number of things – they heat us when it’s cold, and they really help out whenever a part of our body feels sore. Whatever the case is, there is no need to keep buying heating pads since you can simply and easily create your own.

Just grab a clean sock and fill it with a bunch of rice, sew up the top part, and make sure that nothing can escape. Then stick it in the microwave and ta-da! You’ve got a cheap and easy heating pad.

Bake An Entire Cake
For many of us baking a whole cake in the microwave is unheard of. But believe it or not, it’s possible, and it comes out absolutely yummy!

There are tons of recipes online for literally any kind of cake, but for most of them, all you need is some flour, oil, salt, and the milk of your preference. Some cocoa powder wouldn’t hurt either.

Cook Some Yummy S’mores
Who says that you need a bonfire or a barbeque to cook up some s’mores? It turns out that your microwave can easily do the job. Grab your sweet treat and put it in the microwave for as little as 15 seconds until you see the marshmallow puffing up.

Once it’s ready, you can take it out and top it off with your favorite crackers.

Get Your Solid Beauty Products Warmed Up
So many of us have full drawers or even cupboards with a ton of beauty products that we end up not using for years. And when you finally remember they’re there, they might no longer be as warm or as useful as they once were.

So if you’d like to warm up the products that have completely solidified because of the cold, just place them in the microwave for a couple of seconds and they’ll be all loosened up.

Shuck Your Corn In The Microwave
By using the microwave to shuck corn you could save a ton of time. It could sound a little bit too good to be true, but this trick is actually used by several chefs around the world. Start by cutting the stalk end of the corn but make sure to keep the husk intact.

Then, put it all into a microwave for about two to four minutes. Once it’s done, just grab your uncut end and shake it, in no time, you’ll see it all flying right out.

Speed Up The Soaking Time Of Your Beans And Lentils
Sometimes you may not be in the mood to soak up your lentils and beans for too long. Instead of waiting an entire night until they are properly soaked, put them in a microwave-safe bowl and cover them with water.

Add a little bit of baking soda to it and microwave it on high heat for about ten minutes. Afterward, leave the bowl for about 30 to 40 minutes, and then your dish will be ready to go.

Steam Your Veggies
Who says you need a fancy steamer or steamer basket to get your wonderful veggies steamed? The microwave works just as well and pretty quickly too. First, cut your vegetables the way you like them.

Then, put them in a microwavable bowl, cover them with a very thin layer of water and top it with some plastic wrap. Then, heat it up on high heat for a few minutes, and your veggies should be steamed!

Cooking Your Pasta Was Never So Easy
Though you may think that the microwave is not a place for your pasta, you might rethink that once you hear about this hack. All you need for it to work is your dry pasta, a bowl, and water.

Just put the amount of pasta you want in the pot, add the water until it’s all covered by a few inches, and then place the bowl in the microwave for two to three minutes more than what is suggested in the instructions.

Make Homemade Potato Chips
I mean, who doesn’t love some yummy homemade potato chips? And the best thing is that you can make your own if you have a microwave in hand. All you need is some potatoes cut as thin as possible. Then, toss them in the microwave with a little bit of olive oil and salt.

In order for it to work, just make sure that you place them in a single layer before you turn on the full heat for about four minutes. Once they’re cool, dig in!

Soften Old And Clumped Brown Sugar
Brown sugar doesn’t take that long to clump up, so if you ever experience this little glitch, use your microwave to find a solution.
​Soften Old And Clumped Brown Suga

Put your sugar in a bowl, cover the top part of your microwavable container with a damp kitchen towel, then, microwave it all for about 30 seconds at a time. In a few minutes, the clumps should be gone

​Cook Your Dish Of Corn On The Cob
Who would think that corn on the cob made in the microwave could taste so good? Apparently, it does, and you can easily make it at home.

If you’ve got some fresh corn on hand, simply remove all of the husks and silk, then add about two tablespoons of water into a place and put two full-sized cobs on it. Top it all with another plate and put them in the microwave for around five minutes.

Get Your Potting Soil Sterilized
Did you ever think that you could boost up your gardening situation with your microwave? It may be another hack that sounds weird to some, but it’s actually incredibly useful. To begin, get some soil in a resealable bag and add a bit of water.

Then, leave the bag open in the top part and put it in the center of your microwave. Heat it at about 180 to 200 degrees Fahrenheit for about three minutes and then seal the bag until it cools.

Cook Up Some Delicious Pieces Of Bacon
It’s undeniable that the smell of bacon is probably one of the best smells out there. They remind us of weekends and fun times, and they’re basically the perfect snack to go with anything.

If you want to cook it quickly, start by covering a dish with a paper towel, add the bacon in one layer, and then add some more sheets of paper on top of it. Microwave it for a few minutes and it should get perfectly crisp in no time.

Soften Up Your Ice Cream
The next time you crave some ice cream but feel discouraged after seeing that it’s frozen solid, think about this hack. Soften your ice cream by placing the entire pot in the microwave for a couple of seconds.

Or you could also put some water in a bowl, heat it up in the microwave, then put your spoon in it for a minute or so until you feel it warm. Then, you may eat your ice cream!

Dye Your Own Yarn At Home
While Kool-Aid is a refreshing drink, it can also serve as the perfect instrument for a DIY craft project. Save yourself some extra money by mixing some Kool-Aid powder with some water.

Choose the color you want to use for your yarn and add just enough yard to the mixture you created. Make sure that the entire thing is all covered up and then place it in the microwave for a couple of minutes.

Clean And Disinfect Your Cutting Boards
Cutting boards are great and incredibly useful, but they’re another item in our kitchen that we often forget to clean properly. If you’d like an easy way to keep them germ-free, there are a few hacks you could try.

One of them could start with cutting a lemon in half, and begin rubbing the halves on the board. Then, put them in the microwave on medium heat and leave them for a minute. That will leave it smelling fresh and germ-free.

Make A Homemade Proofing Oven For Baking Bread
Proofing ovens may cost hundreds of dollars, so if you’d like to make one of your own with the help of tools that you already have at home, then listen to this one: first, heat up a cup of water in your microwave for just a few minutes.

Let it become steamy and then place the dough inside and let it proof. And that’s it, your bread will be ready to be enjoyed.

Make Some Poached Eggs
Many of us have mastered the art of making scrambled and boiled eggs, but what about those yummy poached eggs? It can be really tricky to make them, but if you use your microwave you may be able to find a simple solution to the situation.

Put a third of a cup of water in a bowl, splash some vinegar, crack an egg into the water and then prick the egg yolk with a toothpick. Once you cover the top of the bowl with some plastic wrap, place it all in the microwave for a minute, and voila!

Bake A Batch Of Brownies
Seriously, everyone loves brownies – so how about learning a quicker way to make the fudgiest and most chocolatey goodies? Instead of spending hours baking, simply melt some butter in a bowl, add sugar, cocoa, some eggs, and flour.

Mix it all up and, after pre-greasing a microwavable dish, add it to the microwave. In five minutes your brownies will be ready!

Make Your Own Cloud
If you have kids and you often find yourself looking for new ways to entertain them, then make this your next homemade science project. Grab a bar of Ivory Soap, place it on a microwavable plate, and heat it on high heat for about two minutes.

You’ll see the soap bar expanding right in front of you and in a second an entire cloud will be created.

Put A Stop To Explosions In The Microwave
No one loves explosions in the microwave, especially when they result in a huge amount of time cleaning up afterward. There is a very simple way to prevent them from happening though.

When you heat up things such as potatoes, tomatoes, or squash, take a knife or a fork and pierce a few holes before heating them up. This will allow the steam to escape while it heats up

Enhance The Taste Of Lemons
Many people may not know that putting your lemons in the microwave for a little bit should make its taste much stronger than usual

Just put it in the microwave for a few seconds, but make sure to not leave it for long as the lemon could explode. While the lemon is still warm, roll it along the side and the juices should beautifully flow inside.

Make Some French Toast
For the best microwavable french toast put some butter in a mug and melt it in the microwave, then add some nutmeg, maple syrup, cinnamon, milk, and of course, an egg. Mix it all up and start adding pieces of bread to it.

Once it’s all combined, let it absorb a bit, put it in the microwave for about 70 seconds until it’s solid, and enjoy.

Clean Your Microwave
So many of us use our microwaves on a daily basis and barely give them the deep clean they deserve. Instead of spending hours scrubbing it, cut a lemon, and squeeze it into a bowl of water.

Then, place each lemon half in the bowl and put it in the microwave. Heat it all for five minutes and all the dirt and gunk will be loosened up for you to wipe off.

​Get The Juice Out Of Any Citrus Fruit
Make sure that you get all the juice out of your citrus fruit the next time you make some freshly squeezed juice. Put the oranges, limes, or lemons in the microwave for about 10 to 20 seconds to gently warm it up.

That will allow it to release much more juice once you begin squeezing it. Just make sure you don’t leave it in the microwave for too long.

Test Your Container Before Putting It In The Microwave
Grab a cup or pot that you know for sure to be safe for the microwave and fill it with water. Then, place the cup or pot in a new container without putting the water in it.

Afterward, microwave both pots at once for a couple of minutes until the water begins to boil. Touch the new container with care, and if it’s hot or warm, then you might not want to put it in the microwave again.

Get Your Coconut Oil To Liquify
Coconut oil is one of those immensely useful ingredients – though it can be a total pain when it solidifies. Once it’s solid, it can be really annoying and hard to use, be it for cooking or for adding it to your beauty routine.

To make it liquid again, just put it in the microwave on high heat for a few seconds and it should be ready to go!

Make Home-Made Pickles
If you’re a fan of pickles then try to use this hack to start making your own! Grab a microwavable bowl, add some celery seeds, sugar, vinegar, turmeric, onion, mustard seeds, and a pinch of salt. Combine it and add in the cucumber slices.

Put it all in the microwave for seven or eight minutes, while stirring it at least twice in between. And just like that, you’ve made pickles.

Make The Easiest Scrambled Eggs
Scrambled eggs are easy and great, but they often require way too much effort to clean up after. To change this, just use your microwave. Crack a few eggs into a mug, whisk them up with a fork, add some seasoning and a splash of milk, then place it in the microwave for 45 seconds.

Take it out, mix it, and add it for another 45 seconds and you’re done.

Soften Crystallized Honey
Honey can be the best way to sweeten up your food while adding some very important nutrients to your diet. But when it becomes crystalized with the cold or with time, then use your microwave to soften it up.

Just microwave it for a couple of seconds and in no time the crystals will all have melted leaving you with a flowing pot of honey.

Froth Your Milk
Milk frothers are great and all but you don’t actually need them if you have a microwave. Just pour some milk into a jar and screw the lid on it. Shake the jar for about 40 to 50 seconds until you see that the milk has doubled its size.

Then, remove the lid and microwave it for about 30 seconds and your milk will be perfectly frothed.

Make A DIY Medical Compress
Hot compresses can be really useful to treat ear infections, sore and tired muscles, and sinus congestions. So instead of heading to the store to buy one – make your own.

Grab a wet towel, fold it up, and put it in a ziplock bag. Place it in the microwave with the ziplock open, and microwave it for two minutes. Then, take it out, seal the bag, wrap it in another towel and you’ve got your compress.

Warm Up Your Dishes
Here’s a sneaky trick that restaurants do that we bet none of you even noticed.
​So to recreate that restaurant atmosphere, put your empty dishes in the microwave and heat them for a minute or two before you begin serving up your meal. That will allow your food to stay warm for longer when you have your homemade fine dining experience.

Pre-Cook Your Meals Before You Grill Them
Grilling veggies can take forever, and sometimes you just want them ready to eat in no time. So to speed things up, pierce your potato, bell pepper, or whatever vegetable you’d like to grill with a fork, and put it in the microwave for a couple of minutes.

Then, add them to the grill and the vegetables should take much less time to get ready.

Make Crispy French Fries
After a day or two, french fries become so soggy that the excitement of eating them simply goes away. But instead of throwing them away, what if we told you that you could “revive” them?

Just lay them out evenly on a piece of paper towel, then sprinkle some vegetable oil and place it in the microwave for about ten minutes. Then remove them and let them rest for a bit until they are crisped up.

Clean Up Candle Wax
Burning a candle can be incredibly calming, and it can fill your entire home with a wonderful scent to your home. But when the wax starts getting everywhere, it can be really annoying to remove it from your candle holders.

But again, do not despair, just place the holders in the microwave for a bit and that should make it easy to take it all off.

Cook Special Fish Dishes
Cooking fish may feel a little weird at first, especially if you don’t do it often. So if you’d like to try to take things slowly, simply wrap your fish in a plastic wrap that can be microwaved.

Leave it for a few minutes in the microwave until the fish is cooked to perfection. If you put a few herbs with some lemon slices, your fish will seriously be delicious.

​Speed Up Your Dinner
Instead of cooking those TV dinners in the microwave, literally any meal could be sped up by using the microwave. You can steam, poach, heat things up, but always remember to stir it and to check it regularly, especially if it’s liquid-like soups and sauces.

Also, you need to make sure to take the food out a couple of minutes before it’s completely cooked.

Make Some Parmesan Wafers
Parmesan wafers are perfect to spice things up when you don’t feel like the usual chips. To make them, just cover a plate with parchment paper and cover it all with the thinnest layer of Parmesan.

Then, turn it on on full power for about 30 seconds and you’ll see them becoming brown. Remove them and there it is, you’ve got some parmesan wafers.

​Dry Out Almost Any Herb
One of the best ways to impress anyone in the kitchen is by making your own aromatic herbs. And while you may think that it will take forever to get that to the right point, it doesn’t have to. Lay the herbs on a kitchen towel and microwave them for 30 seconds.

Then, flip them over and add them for another 30 seconds. Continue flipping and microwaving them for some five minutes until they are dry.

100 Great Tips

This guy is extremely obnoxious, but knows his stuff.  Here are 100 tips, and GUARANTEED you’ll take away at least ten.  My favorites are shown below the video image.

      • For plastic wrap, use what is called a Cater Wrap.  Put extra large plastic wrap on the counter, set the container on it, and bring the ends up to cover the container.
      • Rest your steak for a full ten minutes, rather than five minutes.  This will give the juices more opportunity to reabsorb.
      • When shelling hard boiled eggs, roll them to fracture the shell, then soak in ice water for ten minutes.
      • When zesting citrus, hold the zester firmly, then rotate the citrus to remove the zest.
      • Spread Saran Wrap or waxed paper on the counter when peeling something.  To clean up, just gather the corners and toss into the garbage.
      • For a better sear, salt your protein and refrigerate overnight.
      • When trimming the fat cap off meat, put it into a container and then freeze. When you get about a quart, render it down, strain, and store.  Beef fat is pure gold.
      • To halve a massive number of cherry tomatoes, put onto a lid (like  a yogurt container) and top with another lid.  Cut in between lids to halve the tomatoes.
      • To hold your chives together, wrap a wet paper towel around the roots.  This will gather the stalks together for an even trim.  After you cut them, store them in a plastic bag.  The moist towel will preserve the chives.  When you are ready for more chives, cut the ends, the rewet the paper towel.
      • Use a mandolin for equal thin slices.  You can get an inexpensive one on Amazon for under $20.
      • To get your Sloppy Joe hamburger nicely sized, use a potato masher to get standard sized pieces.
      • Salt your sliced tomatoes before putting on your hamburger.
      • When you have wet dough on your fingers, just use some dry flour to rub most of it off, then wash with a bit of soap and water.
      • Use a 1/4 inch wire rack to dice hard boiled eggs into small equal pieces.
      • To make fruits and vegetables last longer, rinse 3-5 minutes in a bath of 3 parts water, and 1 part vinegar (or 2 TBL citric acid.)
      • Create a cartoush – NEED MORE INFORMATION – Use parchment paper or coffee filter, fold, fold, fold, fold, cut the point off, then put in our pot.
      • Something about garlic – WATCH THE VIDEO AGAIN
      • To shred chicken, use an electric mixer
      • Cook thighs, rather than breasts, for a moister chicken.
      • If your cooking oil gets too hot, just put some room temperature oil into the hot pot.

THIS IS NOT MY WORK, WATCH THE VIDEO ABOVE FOR THE TIPS

 

Tips and Tricks – July 2023

From AARP Bulletin

  • GROCERY
    • When buying berries in a plastic box, flip the box over.  They should not stick to the lid of the box – which indicates excessive moisture and may be molding soon.
    • Have two shopping lists:  (1) Critical things you need for the coming week and (2) things you may need in the next month or two – buy those items when on sale, and stock up.
    • Use a grocery store’s app whenever possible.  Most discounts are showing on apps, not necessarily on paper or on the shelves.
    • Try store brands.
    • Use online coupons
  • TRAVEL
    • Try Amtrak for shorter trips
    • Use night owl deals, and try to book flights on Sunday
    • Don’t buy your tickets at the last minute
    • Use Uber rather than car rentals
    • Comparison shop for vacation homes – AirBNB, Booking.com, VRBA, HiChee.com, etc
    • Watch for increased charges on Cruise ships
    • eMail independent hotels to negotiate price
    • Venture a mile or two from the main highway for lower restaurant prices.  You can also check RoadFood.com, TripAdvisor, Yelp, and FourSquare
    • Rent a timeshare from someone who can’t use it.  RedWeek.com, Koala and Timeshare Users Group
  • Use AARP Member Benefits
    • Restaurants:  Denny’s, Outback, etc offer up to 15% discounts
    • Target Optical, LensCrafters and Glasses.com offer discounts
    • Optum Rx gives discounts for prescriptions
    • Hotels give up to 20% off
    • UPS Store gives 5% off shipping
    • FTD and Proflowers give 25% off
    • 53% discount on Norton Identity Protection
    • Going in a group?  Call to ask for quantity discount
  • OTHER TIPS
    • Get Coffee Grounds for your garden from Starbucks
    • Use groceries as seeds:  Onions, potato eyes, scallions, celery bottoms, etc
    • Host a plant swap
    • Get a Culture Pass from your local library
    • Buy your own modem and router rather than renting from your provider
    • Tolerate ads on Streaming TV programs
    • Buy a used mobile phone rather than buying the latest and greatest
    • Get eBooks for free at loc.gov/collections/world-digital-library

Tips: Holes in Pot Handles

Unless you’re a professional cook, you may be confused as to why most pots and pans have a hole at the end of the handle You may not have even noticed that the hole is there. There are actually two good reasons why pots and pans have this hole. First, it makes it easy to hang them up on hooks when they’re drying or not in use. This is often seen in professional kitchens or house that have a lot of space.

Another trick that experienced chefs like to use is using that hole to hold a utensil. For example, if you have a stirring spoon, you don’t just want to leave it in the pot or set it on the counter. But with the hole at the end of the handle, you can slide the utensil in there so it just sits up and drips back into the pot. Try it out next time you want to impress people with your cooking skills.

Tips: Clogged Drains

Salt is one of the most commonly found minerals on earth. And while most people associate it with cooking, it actually has tons of uses all around the house. One of the more helpful alternatives uses for salt is to help fix clogged drains.

Here’s what you need to do. First, clear as much of the blockage as you can by hand. Then take 1/2 a cup of salt and 1/2 a cup of baking soda and pour it into the drain. Then take vinegar and pour it down the hole. It will bubble up fast, then by the time the bubbles stop, the clog should be gone.

Salt can also be used for things like putting out a dangerous grease fire. You can also use it as an abrasive to help clean a very dirty pot or pan. There are literally ended uses for salt around the house, that’s why it pays to always keep extra in your pantry.

Tips: Preserving Food

After returning home from the grocery, store the following items as follows:

In the Freezer

  • Scramble your eggs and store in a used water bottle
  • Wrap a few slices of bread and freeze – Thaw on counter

In the Fridge

  • Mushrooms – store in a paper bag
  • Apples – last 77 days longer

On the Counter

  • Cucumbers
  • Peaches
  • Plums
  • Cherries

In the Pantry

  • Peanut Butter

Tips: Sauces

  • Use the recipe as a guideline.  Taste and adjust as you proceed
  • Rely on your instincts
  • Add fresh herbs at the last minute.  Dried herbs can be added earlier
  • Keep the heat low.  Do not let the sauce burn
  • If it does burn, DO NOT scrape the burnt part off the bottom, pour the soup carefully into another pot, then proceed.  Taste to make sure it does not taste burnt.
  • Don’t cook fish stocks for more than 15 minutes, or ammonia taste may result
  • Continue to skim fat off, or they will dissolve and make your stock taste “dirty”

 

TIps: Knives

Full Tang gives your handle more strength over the years. The bolster should not extend all the way to the bottom of the heel, because as you sharpen it, over the years, and the cutting edge and the belly get smaller, the bolster will actually interfere with knife operation.

Comfort is important.  Get a knife that fits your grip

Metal Alloys used for Knife Blades

Steel plus a bit of iron
Carbon alloy helps make it hard
Chromium helps to harden and prevents corosion
Molybdenum allows a finer grain
Nickle adds to toughness + elasticity
Tungsten offers wear resistance
Vanadium
Silicon
Manganese

Choices for Cutting Boards

Wood Composite – good
Polyethelene – good
Rock Maple – good for Vegetables
Bamboo – good, but a bit slow surface – fibrous

Bad Choices

Glass
Metal
Granite
Marble

1. Use a Santuko Knife for delicate slicing, such as butterflying a breast. It is thinner than butcher knives. It’s not good for mincing though. Use a butcher knife for this.

2. When choosing a meat cleaver, get one with about 65% of the weight toward the front. A cheap option is a hatchet.


Knife Sharpening

Two things that you can do to a knife:
1. Sharpen
2. Hone

Sharpening:
Use only a professional knife sharpener
Sharpen for (1) long lasting or (2) sharpest edge
The BITE is the ability to hold an edgeHoning:
Use a sharpening steel to realign.
Does not actually sharpen
5 both directions, then 3, then 2, then 1

Really dull knives

1. Belt sander
2. Grinding wheel

Cutting board

 

Don’t use glass
Don’t wash in dishwasher
Do keep clean
Do use steel every time you use the knife
Do use wood or poly cutting board
Do store in a safe place

20º utility blade – not as sharp, but will not dull as quickly

15º sharp blade – very sharp, but will dull more quickly

Top knife sharpeners

 

Get one with a high guide hip – minimizes wiggle

  • #1 Chef’s Choice Trizor XV edge $150
  • #2 Chef’s Choice – Electric – Diamond 316 Asian Knife Sharpener – $80
  • #3 Chef’s Choice – Manual – Pronto diamond hone Asian Knife Sharpener – routine sharpener – $50

Three types of sharpeners

  • Carbide
  • Ceramic
  • Diamond

The Knife House

Having it done for you
This is actually advisable.  The job will be much better than you doing it yourself.
Here in Phoenix, us The Knife House near Indian School Road and 40th Street.

A Very Basic Pickle Overview

There are two types of pickles.  Fermented and Infused.

Fermented refers to things like Kimchi, Kosher Dill Pickles and Sauerkraut.  It depends on the action of bacteria to create lactic acid.

Infused pickles depend on adding an acid to the pickling liquid.

CLICK HERE FOR PICKLE COLLECTION INDEX

The basic ingredients are vinegar, sugar, salt.  The amounts and flavoring ingredients vary depending on they type of pickle you are making.

I prefer apple cider vinegar

  • Heat to simmer and pour over items to be pickled
  • Double ingredients if necessary.
  • Cucumbers should be firm, green, still have a bit of the stem and not much yellow
INGREDIENT SWEET PICKLES SOUR PICKLES DILL PICKLES
cucumber or other vegetable 5 5 10
water 1 C 1 C to cover
apple cider vinegar 1 C 1 C none
rice wine vinegar none 1/2 C none
Vidalia onion sliced thin 1/2 1/2 none
sugar 1 1/2 C 1/2 C none
pickling salt * pinch 2-3 TBL 5-6 oz
whole yellow mustard seed 1/2 tsp 1 tsp none
turmeric, celery seed, pickling spice 1/2 tsp each 1 tsp none
garlic – crushed none 4 cloves 2 cloves
dill none none 1 tp
dill fronds none none 1 bunch
crushed red pepper none none 1 TBL
black pepper none none 1 TBL

* Although pickling salt is chemically identical to Kosher salt, pickling salt is much finer than Kosher salt.  It will dissolve readily in warm water, while Kosher salt will generally require a higher heat.  Also pickling salt is denser, so 1 tsp pickling salt is about the same as 1 1/2 tsp Kosher salt.  For larger amounts, 6 TBL Kosher salt is the same as 4 TBL pickling salt.

STEP BY STEP for sweet and sour pickles

  1. Collect vegetables that you want to pickle.
  2. Cut veggies into similarly sized pieces
  3. Bring to simmer over medium heat :: water, sugar, and vinegar
  4. Rinse veggies very well with massive amounts of water
  5. Place in canning jar
  6. Cover with hot vinegar mixture.
  7. Let set overnight on the kitchen counter.  Move to refrigerator next day.
  8. If whole, let cure for five days.  Slices or chips will be ready in just one full day.
  9. Keep in fridge for up to 2-3 months.  Can if you want them to last until next growing season.

STEP BY STEP for kosher dill pickles

  1. Dissolve salt in water, then mix in other dry spices
  2. Stack pickles up on end in a crock
  3. Top with water mixture until they start to float – then add another 1-2 C water
  4. Place a couple clean stones on top to keep them submerged
  5. Cover loosely, and let rest on counter at 68-72º (max75º) for 72 hours
  6. After three days, skim off scum and any white fuzz or material that may appear.  Add water if necessary to keep them submerged.
  7. Wipe off rim, clean cover, and then replace.
  8. In 10 days, pickles will be “mostly” done.
  9. Refrigerate for three days, scraping off any scum that appears
    YOU NOW HAVE A POLISH DILL PICKLE
  10. Put into a new clean glass jar and strain all solids, then cover again with the liquid.  After 3-4 weeks you will have KOSHER DILLS
  11. These will keep for about 2 months

 

Tips: Oranges

Three main types

  1. Hamlin – juicing oranges, but lots of seeds
  2. Naval – easy to peel and few seeds
  3. Sour or Seville – high in pectin and good for marmalade

To zest an orange, put your microplane on the table, and draw the orange across the plane, rather than dragging the plane across the orange.

If you need larger pieces or orange zest, use a peeler, then scrape off the pith using a paring knife.

Tips: Tires – What you need to know

OK, so this is not a recipe, but like I said… this site is mainly for my use.

You should replace your tires at least every six years whether they are worn or not.  They degrade. Even if there’s plenty of tread left, tires should be replaced if they’re too old.  Over time, the rubber will dry and crack, possibly leading to a blowout or flat tire.

You can tell the manufacture date of your tire by looking on the side.  There will be DOT followed by four numbers  (eg) DOT and then eventually 1418.  This means they were manufactured during the 14th week of 2018  which is about mid April 2018.

 

Tip: Weight Loss

  1. Get more sleep
  2. Drink more water
  3. Eat slowly
  4. Put your fork/spoon down between bites
  5. Put food on a smaller plate
  6. Distribute smaller portions
  7. Exercise easy/repeatable 30 minutes per day
  8. Park away from the doors – walk more
  9. Drink a glass of milk before your meal
  10. Eat more fiber
  11. Eat more fruits and veggies
  12. Use hot sauce

Tips: Fresh Fish

How to buy a whole fish

Sea bass is the best for whole-fish cooking.  Also called a bronzini (bronch zino)

How to tell that it is fresh

  • Fish should be whole and fresh.
  • If you know your butcher, you can just ask for sushi-quality fish, but otherwise buy a whole fish.
  • Eyes should be clear.  Cloudy eyes indicate an older fish.
  • Gills should be bright red.
  • Fish should never smell fishy or like bleach.
  • Flesh should be firm, not be mushy.
  • If you are using meat from a large fish, you can tell it is fresh by the firmness and visual texture of the flesh.
  • It should glisten.
  • Go shopping with a cooler because it will degrade really quickly.
  • Should have bulging, but clear eyes
  • Scales should be close to the body – tight, not relaxed
  • Fish body should have no bruises or soft spots
  • Buy your fish at a market that does a big volume, otherwise you may get older fish
  • Trust your fish vendor.  Ask
    – What is in season
    – What do you have that is local
    – Is this wild or farmed  (Wild is better)
    – What do you have that is line-caught
  • If you are buying squid, it should be shiny, have clear eyes, and the ink should not be dried

How to handle fish

  • Cut off all fins (except the tail) early so you don’t stick yourself. A fish wound gets easily infected.
  • Scale and clean fish immediately.  Store fish on ice in a baggie, but allow it to drain. You DO NOT want your fish to set in water for any time at all.  If it is properly handled, a fresh fish could last for six months
  • Scale fish outside, or somewhere that the zillions of scales will not cause a problem.  Just hold it by the tail and go back and forth with a knife held perpendicular to the body.

Fish that are high in oil

  • Smelt, mackerel, herring and orange roughy
  • Rinse, dredge, fry in film of peanut oil 3-4 minutes per side, then drain
  • Serve with slices of lemon
  • To dredge: dip in lemon then roll in crumbs with salt and pepper (or toss)

Fish that are good for the grill

  • Whitefish or trout is the best choice for PLANK COOKING
  • Soak wooden plank overnight, using brick to keep submerged.
  • Grill with INDIRECT HEAT at 375-400 degrees and cook until wood begins to char (about 20 minutes)
  • Internal temp will be about 125 degrees
  • Serve right on the plank

Good summer fish

  • Flounder and fluke are good fish to eat in the summer

Good round fish

  • Snapper, porgy, tile fish, sardines, mackeral

What types of wood should I use

  • DO NOT USE plain wood, as it may have chemicals.
  • Make sure your wood is natural, untreated and kiln or air dried.
  • Good woods are: Cedar, alder, maple, hickory, cherry, pecan, apple, white oak, mesquite

Fish Characteristics

  • Slow moving fish (such as grouper) have a light meat and subtle mild flavor. They also overcook very easily.
  • Fast fish (such as tuna) have an oily steak-like texture.  Sharks and Tuna are examples of fast fish
  • Striped bass is the most versatile, and is firm but stil flakey
  • Shark and Tuna are long-lived fish, and will have a higher concentration of mercury in the meat.

Processing

  • To scale, run your knife against the scales
  • Gut the fish and run under cold water
  • Pat the fish dry
  • Remobe the gills

Tips: Equipment

Essentials

  • Chef’s Knife – The best you can afford
  • Paring Knife – make sure it feels good in your hand
  • Ginsu Knife – really – I use mine all the time
  • Santoku Knife – middle of the road will be OK
  • Heavy duty meat cleaver
  • Sturdy kitchen shears – Ideally they come apart to clean
  • Honing/sharpening steel – Use at least every other time
  • Flat sharpening stone – I just send mine out yearly
  • Cutting Board – Small plastic and large plastic for raw meats and other things that cannot be eaten raw
  • Cutting Board – Butcher Blok or Kiln Dried Maple or Ash for veggies and things that CAN be eaten raw
    • Occasionally sand the board with a fine sandpaper, and then use a food grade mineral oil to treat the surface
    • Sanitize occasionally with white vinegar
    • Never into the dishwasher though

Incidentals, but Important

  • Smooth Edge Can Opener – no nasty cuts
  • Measuring Cups – good quality 1/4 C – 1 C
  • Measuring Spoons – good quality
  • Glass Measuring Cup – 4 C
  • Bench Scraper
  • Mixing Bowls – Stackable glass set
  • Large stainless steel mixing bowl – 20 quart ±
  • Salad Spinner / Colander
  • Strainer – Regular and fine
  • Vegetable peeler – even expensive ones will grow dull
  • Potato masher – sturdy / heavy duty
  • Whisks – one steel and one for non-stick pans
  • Grater / zester / microplane

Cookware and Bakeware

  • 12 inch stainless steel skillet with lid
  • 10 inch sauteé pan
  • 8 inch non-stick omelet pan
  • Saute pan – with lid
  • Small sauce pan – with lid – 2 quart
  • Medium sauce pan – with lid – 3 quart
  • Large pot – with lid – 5 qt Dutch oven is a nice choice
  • Large stock pot – with lid
  • Grill pan – nice to have, but optional
  • Cast Iron Skillet – lid optional
  • Heavy duty rimmed baking sheet
  • Wire cooling rack
  • Casserole dish – 9*9 and 9*12
  • Pyrex round glass pie plate
  • Bread loaf pan
  • Broiler pan

Cooking Tools / Hand Utinsels

  • Spatula – silicon and wooden
  • Stirring spoon – metal, silicon and wooden
  • Sturdy tongs
  • Ladel
  • Oven mitts or hot pads (3)
  • A rolling pin
  • Infrared thermometer – from ThermoWorks
  • Instant-read probe thermometer – ThermoWorks
  • Oven Thermometer – Alternately, test periodically with infrared

Appliances

  • Immersion Blender – alternate to a hand-mixer
  • Digital kitchen scale (with tare)
  • Countertop blender

Other Kitchen Essentials

  • Food storage containers – I use yogurt containers, etc
  • Aluminum foil
  • Parchment paper
  • Sandwich wrap – waxed paper
  • Saran Wrap (or similar)
  • Cloth towels
  • Paper towels – I use washable Dollar Store wash cloths
  • Sponges
  • Scrub sponges
  • Dish drying rack
  • Small and large trash bags – I use grocery bags in a mixing bowl
  • x

Tips: USDA Safe Food Handling

This information has been copied directly from the USDA website.  It is important enough that I am replicating it here.

Here is the direct link

Here is THEIR article…

Safe Food Handling Fact Sheets


Cooking for Groups

Cooking For Groups | En Español | En Español PDF
This information will help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings. Get the booklet, artwork, and more.


For General Audiences

Basics for Handling Food Safely | PDF | En Español | En Español PDF
Lists safe steps in food handling, cooking, and storage; includes a cold storage chart.

Be Smart. Keep Foods Apart. Don’t Cross-Contaminate
By following these simple steps, you can prevent cross-contamination and reduce the risk of foodborne illness.

The Big Thaw — Safe Defrosting Methods — for Consumers | PDF | En Español | En Español PDF
Learn about the three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave.

“Check Your Steps” Children’s Color Quiz (PDF Only)
Fill-in-the-blank and matching activity for kids.

Cleanliness Helps Prevent Foodborne Illness | PDF
By keeping everything clean that comes in contact with food, consumers can be assured they are helping to do their part to Fight BAC!®

Color of Meat and Poultry | PDF | En Español | En Español PDF
What factors affect the color of meat and poultry? What do color changes mean in terms of food safety?

Cooking Safely in the Microwave Oven | PDF | En Español | En Español PDF
This fact sheet lists the basics for safe microwave cooking or reheating.

Cutting Boards and Food Safety | PDF
To avoid cross-contamination, choose and maintain your cutting boards with food safety in mind.

“Danger Zone” (40 °F – 140 °F) | PDF | En Español | En Español PDF
Leaving food too long in the temperature “danger zone” causes foodborne bacteria to grow to levels that can cause illness.

Deep Fat Frying and Food Safety | PDF
Important guidelines to prevent deep fat frying injuries at home, and to ensure that food is cooked to a safe temperature.

Doneness Versus Safety | PDF | En Español | En Español PDF
Is “done” the same thing as “safe”? What does it mean to cook to proper temperature?

Door-to-Door Meat Sales | PDF | En Español | En Español PDF
Consumers must know important information about the dealer and the company before making a decision they might later regret.

Fighting BAC!® by Chilling Out
Cold temperatures keep harmful bacteria from growing.

Food Product Dating | PDF | En Español | En Español PDF
Background information on what dates do and don’t tell you about the safety of your food.

Food Safety After School | PDF | En Español PDF
Learn why children are at risk for foodborne illness and know the kitchen practices that help keep them from becoming ill.

Food Safety Counts! (PDF) | Alternate Text
Always “Check Your Steps” to protect your family from food poisoning.

Food Safety Tips for College Students | PDF
The USDA Meat and Poultry Hotline answers questions from parents or students about the handling and storage of food for college kids.

Food Safety Tips for Home Delivered Meal Program Participants
Available from the National Resource Center on Nutrition and Aging.

Food Safety While Hiking, Camping & Boating | PDF | En Español | En Español PDF
Whether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant.

Food Safety Quiz | En Español | En Español PDF
Four questions to check basic knowledge of the Be Food Safe principles.

Freezing and Food Safety | PDF | En Español | En Español PDF
How to freeze food safely and how long to keep it.

Grilling and Food Safety | PDF | En Español | En Español PDF
Use these simple guidelines for grilling food safely.

Handling Food Safely on the Road | PDF | En Español | En Español PDF
Plan ahead and pack safely for the camping trip, boat ride, day at the beach or trip in the RV.

High Altitude Cooking | PDF | En Español | En Español PDF
Food safety considerations for cooking meat, poultry, and egg products at altitudes above 3,000 feet.

Hotline Answers “Panic Button” Food Safety Questions | PDF | En Español | En Español PDF
During the holidays, people are busy and can sometimes forget that unsafe handling and cooking can lead to foodborne illness. Here are some questions callers have asked regarding the safety of their holiday foods.

How Temperatures Affect Food | PDF
Keep food out of the Danger Zone between 40° and 140 °F.

Keep Food Safe! Food Safety Basics | PDF
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness.

Keep Hands Clean! with Good Hygiene (PDF Only)
Colorful 8½ by 5½ card conveys the theme for National Food Safety Education Month 2005.

Keeping “Bag” Lunches Safe | PDF | En Español | En Español PDF
Food brought from home can be kept safe if it is first handled and cooked safely.

Kitchen Companion: Your Safe Food Handbook (PDF Only)
This food safety handbook contains all the basic information you need to know about food safety…some old, some new… and all in one place.

Leftovers and Food Safety | PDF
USDA recommendations for handling leftovers safely to prevent foodborne illness.

Let Me Tell You How Dad Got Sick! | PDF | En Español | En Español PDF
This story of a case of foodborne illness is told in comic book format.

Mail Order Food Safety | PDF | En Español | En Español PDF
These tips will help the purchaser and recipient determine if their perishable foods have been handled properly.

Meat and Poultry Packaging Materials | PDF
Explains various types and uses of packaging materials and how their safety is regulated by government agencies; includes a glossary of packaging terms.

Mechanically Tenderized Beef | PDF
USDA now requires meat processors to disclose mechanical tenderization and give safe cooking instructions to consumers.

Microwave Ovens and Food Safety | PDF
This comprehensive fact sheet answers all your microwave questions.

Molds On Food: Are They Dangerous? | PDF | En Español | En Español PDF
Includes a chart, Moldy Food: When to Use, When to Discard. This information is helpful after an extended power outage or a flood.

No-Show Guests Jeopardize Food Safety | PDF
When guests encounter emergencies and the meal must be delayed or cancelled, food must be handled “just right” to remain safe.

Refrigeration & Food Safety | PDF
Covers the importance of refrigeration, placement of foods, proper storage temperatures and times.

Safe Handling of Take-Out Foods | PDF | En Español
Keep take-out and delivered foods safe and store leftovers properly.

Safe Minimum Internal Temperature Chart | PDF
One-page fact sheet that lists USDA’s recommendations.

Shelf Stable Food Safety | PDF
Answer your questions about the safety and proper storage of shelf stable foods — those that do not require refrigeration, like (most) canned goods; learn about the science behind modern food packaging methods.

Slow Cookers and Food Safety | PDF | En Español | En Español PDF
Used correctly, this countertop appliance is safe and convenient.

Smoking Meat & Poultry | PDF | En Español | En Español PDF
Where there’s smoke, there’s well flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts.

Specialty Devices and Food Safety | PDF | En Español | En Español PDF
Facts about thawing trays, solar box cooking, disposable temperature indicators, thermoelectric cooler/warmers.

Tailgating Food Safety Q & A | PDF
A tailgate gathering requires the same safe food handling practices as picnicking outdoors because a refrigerator and running water are probably not available.

Top Ten Reasons to Handle Your Food Safely | PDF | En Español | En Español PDF
Published in honor of the Meat and Poultry Hotline’s 10th year; updated in honor of its 25th year of operation.

Washing Food: Does It Promote Food Safety? | PDF
How to prevent cross-contamination; safe cleaning methods.

Your Family is First, Keep them Safe (PDF Only)
English translation of Su Familia es Primero – Manténgala Sana y Protéjala de Intoxicaciones Alimentarias (PDF). See our En Español pages for more Todo Cuenta materials.

Tips: Edible Colors

Here is a list of things that you can use to color food items, rather than food coloring.

  • Red – Beet juice
  • Red – Tomato Paste
  • Green – Pesto
  • Green – Blanched Spinach
  • Orange – Colorante (Amazon)
  • Yellow – Colorante (scant)
  • Black – Activated Charcoal
  • Black – Squid Ink

… and you can always use food coloring

Here is an example:
Color pie dough whatever color you like and roll thinly
Spray with Pam
Use metal spoons to form edible spoons – or use binder clips
Bake wrapped in foil – 5 minutes @ 350º

Put appetizers in the spoons

  • Shred radish
  • Olive tapenade mix
  • Tomato
  • Proscuitto
  • Black River caviar
  • Kalamata olives
  • Salmon with creme fresh
  • Fois gras
  • Cheese
  •  

Tips: Starch Thickeners

Most people use cornstarch as a thickener because that is what has always been used. It is also widely available; HOWEVER, after Passover (the Jewish holiday) Manischewitz (man-i-chev-its) potato starch is usually widely available and on sale.

Here is a quick comparison of different starches from the website YUMMY.

Cornstarch

Cornstarch of cornflour is a fine, powdery starch that’s made from corn. It is a pure starch thickener, so compared to flour, a smaller quantity is needed to thicken the same amount of liquid. It is fast-acting too, thickening a sauce almost immediately when added to nearly boiling liquid. Asian-style dishes often use cornstarch, as sauces thickened with this starch remain clear and shiny. It is also used as a coating for fried chicken, pork, and fish.

Rice Flour

Rice flour is a type of flour derived from finely milled white or brown rice. It is gluten-free, thus it is often used as a substitute for wheat flour. Aside from being the main ingredient in noodles and native sweets, rice flour is also used for coating meats before frying.

Tapioca Starch

Extracted from the cassava root, tapioca starch is one of the purest forms of starch. It is gluten-free and is a popular thickening agent for sauces and dessert fillings. Like other root starches, it gelatinizes at relatively lower temperatures and produces sauces that are clear, shiny, and silky. It also has a less forward flavor once cooked. In Thai cuisine, water chestnuts are dredged in tapioca starch to make the classic dessert of red rubies with coconut milk. It can also be used as a coating for fried meat.

Potato Starch

Potato starch is a very refined root starch extracted from potatoes. Since it contains minimal protein or fat, sauces thickened with this starch are more translucent and glossy, with a silkier mouthfeel and a neutral flavor. It is also a good thickener for custards, puddings, and pie fillings. It is an ideal thickening agent for dishes or sauces that will be refrigerated or frozen, since it prevents liquids from separating, unlike sauces made with cornstarch.

Sweet Potato Flour

Sweet potato flour is a gluten-free root starch produced from white sweet potatoes or kamote. It is dull white in color with a stiff and somewhat coarse texture. It is commonly used as a coating for fried meats and poultry and also as a starch for gluten-free baked goods such as breads, cookies, muffins, and pancakes. It may also be used to thicken sauces and gravies.

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