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May 19, 2006, Newsletter Issue #16: Quick Tips for Quality Cooking
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Tip of the Week
*To avoid your fresh avocado slices from turning dark, store the avocado meat in the vicinity of the avocado pit and sprinkle lemon juice onto the avocado meat.
*To expedite the ripening of bananas, tomatoes, bananas or pears, seal them in a brown paper bag and store the bag in a warm place for 48 hours.
*To test your eggs for freshness, place them in a bowl or sink filled with water. If the eggs float to the top, this means that they have absorbed air under their shells and therefore are too old to eat.
*The most efficient way of whipping heavy cream is to first chill the whisk utensil and the bowl in the freezer at least 1 hour before you begin. Also be sure to use a balloon whisk as this will allow you to whip more air into your cream for a fluffier mixture.
*To intensify the flavor and crispness of any nuts, place them onto a cookie sheet and roast at 350º for 10 minutes or less. Let cool, and voila׳!
*To keep your cauliflower white while boiling, add a dash of lemon juice or white wine vinegar to the water and cover the pot. Also, so that your cauliflower doesn’t absorb the odor of the lemon or vinegar, place a piece of white bread in the water.
*To keep your mushrooms white when sautéing them, add a teaspoon of lemon juice to the mixture in your sauté pan.
*Tomatoes will stay fresher and taste better if kept at room temperature instead of in the refrigerator.
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