Discussions - Kitchen Tips (1442 views)

From:	Margie (ILovePhotos)	Apr-25 11:53 AM
To:	All	(11 of 159)

125.11 in reply to 125.8

**==> K i t c h e n ~ T i p s <==**

_______________________________________________________________

=> To keep potatoes from budding, place an apple in the bag with

the potatoes!

=> To prevent egg shells from cracking, add a pinch of salt to

the water before hard-boiling!

=> Use a pastry blender to cut ground beef into small pieces

after browning!

=> Sweeten whipped cream with confectioners' sugar instead of

granulated sugar. It will stay fluffy & hold its shape better!

=> For easy "meatloaf mixing", combine the ingredients with a

potato masher!

=> If you don't have enough batter to fill all cupcake tins, pour

1 tablespoon of water into the unfilled spots. This helps

preserve the life of your pans!

=> To easily remove honey from a measuring spoon, first coat the

spoon with nonstick cooking spray!

=> Run your hands under cold water before pressing Rice Krispies

treats in the pan. The marshmallow won't stick to your fingers!

=> Mash and freeze ripe bananas, in one-cup portions, for use in

later baking. No wasted bananas (or you can freeze them whole,

peeled, in plastic baggies.)

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From:	Margie (ILovePhotos)	Apr-25 11:54 AM
To:	All	(12 of 159)

125.12 in reply to 125.8

Trimming the Fat from Your Cooking

Stock up on these tools and tips for flavorful low-fat cuisine

— Trimming the fat from your favorite recipes doesn't mean you have to short-change your taste buds. In fact, most low-fat cooking methods are packed with flavor--not to mention good nutrition.

Still, you don't want to banish all fat from your diet. You need some for your body to function at its finest. Fat aids in the absorption of fat-soluble vitamins, protects organs from trauma, helps prevent heat loss and can be used as a source of fuel for the body. What's more, fat plays an essential role in many recipes by carrying flavor, tenderizing foods, adding moisture, and conducting heat. So, as you can see, it doesn't make culinary sense or health sense to trim all the fat, but cutting back does. After all, a high-fat diet has been linked to a whole host of health problems, including obesity, heart disease and cancer.

Before you get started, however, you need the right stuff--cooking tools, that is. Get a good quality set of nonstick sauce pans, skillets, and baking pans so you can cook just about anything without using any extra fat. Once you've stocked your kitchen with this low-fat cooking arsenal, you're ready to get cooking. Here are some simple tips:

Familiarize yourself with low-fat cooking techniques: Bake, broil, steam, grill, stir-fry or microwave foods.
Add herbs and spices: They add a lot of taste with practically no calories. Whether you use fresh or dried herbs, always crush them before adding to any recipe to release their full aroma.
Marinate: Whether it's vegetables, meat, poultry or fish, marinating adds enormous amounts of flavor. Make sure to marinate tofu--otherwise it has no taste.
Use an alternative to oil: You can use nonstick cooking spray or one to two tablespoons of defatted broth, water, juice, or wine to replace cooking oil. If you use nonstick sprays, choose those without hydrogenated oils.
Make healthier choices: If you need to use fat for a recipe, select a healthier one. That means replacing butter or shortening with heart-healthy oils, such as canola, olive, safflower or sunflower. Remember, it only takes a couple drops of flavorful oil, such as extra virgin olive oil, to go a long way, so use it sparingly.
Choose lean cuts of meat: Round, sirloin, and loin cuts are good picks. Even though they're lean, trim all visible fat before preparing them.
Remove skin from poultry before you eat: Cooking with the skin on will retain moisture and keep poultry tender; however, remove it before you eat--the fat content will be cut in half.
Skim your soups, stews and chili: This is a great way to get rid of some extra fat. Make it even easier by refrigerating them and then skimming off the solid fat that forms on the top.
Replace some of the fat in baked goods with applesauce, mashed bananas, or pureed prunes, pears, peaches or apricots: Fruit purees mimic many of the functions fat performs in baking, but not all. For this reason use a combination of fruit and fat. Halve the fat in the recipe and replace the other half with a fruit puree, which you can either make yourself or buy at the grocery store.
Substitute lower-fat ingredients for high-fat ones:
Use evaporated skim milk or low-fat yogurt in place of heavy cream.
Use 2 egg whites or ¼ cup of a liquid egg substitute in the place of 1 whole egg.
Use 3 tablespoons cocoa powder and 1 tablespoon oil instead of baking chocolate.
Use low-fat ricotta cheese or 1% cottage cheese instead of whole milk cream cheese or ricotta cheese.
Use nonfat plain yogurt instead of sour cream.
Use 1% milk instead of whole milk.
Use nonfat yogurt or reduced fat mayonnaise instead of regular mayonnaise.
Use diet margarine instead of regular.

Edited May 19, 2023 5:38 pm by Margie (ILovePhotos)

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From:	Margie (ILovePhotos)	Apr-25 11:57 AM
To:	All	(13 of 159)

125.13 in reply to 125.11

By Lori Thibideau

Turkey

Don't stuff the turkey with the dressing, as it absorbs much of the fat. Bake it in a covered casserole instead.
Saute onions and celery in a small amount of butter/margarine, i.e., 1 tablespoon. Use chicken or turkey broth for additional moisture.
Roast the turkey on a rack so the fat drips away from the bird.
Use a fat separator for the roasting pan juices and skim off all fat before making the gravy.
I use a dry package of turkey gravy mix for added flavor and thickening.

Pumpkin Pie

Make pumpkin pies with canned, evaporated, skimmed milk.
Use half the amount of sugar in the recipe - SUBSTITUTE BROWN SUGAR FOR THE WHITE, as it's more flavorful.
Use more spices than the recipe suggests. I double the amount.
Use light or fat free whipped topping.
If more than one choice of pie is offered after the meal, choose ONE, not a bit of each - always choose the one that "rings your bell" (a 10 on a scale of 1 to 10).
Eat the filling of the pie and just a bit or none of the high fat crust. Cover the crust with a napkin so you won't nibble on the crust.

Potatoes

Mash the potatoes with chicken broth and canned, evaporated, skimmed milk. HOLD THE BUTTER - NO ONE WILL NOTICE!
Use pineapple and/or orange juice thickened with corn starch as a glaze for carrots or sweet potatoes. (I add a pinch of pumpkin pie spice to the glaze.)

Miscellaneous

Sprinkle hot vegetables with dill for flavor instead of butter.
Use low fat canned cream soup in the traditional green bean casserole.
Use all fruit spreads on rolls vs butter or margarine OR, SKIP THE ROLLS due to so many other "bread" items, i.e., stuffing, sweet potatoes, whipped potatoes, etc.
Use the 1-10 rating system during Thanksgiving dinner. Rate each food that is passed on a 1-10 scale - 1, not appealing - 10, WOW, my favorite! Eat only 9's and 10's. Pass up the rest!
Don't skip meals before the big meal that day. You'll be too hungry and may overeat. Treat it as a regular day - 3 meals and fruit snacks.
Begin the meal with a salad. You'll eat less during dinner.
After dinner, go for a long walk!

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From:	Margie (ILovePhotos)	Apr-25 11:58 AM
To:	All	(14 of 159)

125.14 in reply to 125.11

KITCHEN TIPS

To clean stovetop, glass, or percolator coffeepots, fill with cold water, add a little baking soda, boil for a minute or so, and rinse clean.
Rinse food products off knives immediately after use, especially mayonnaise, which is a highly corrosive substance. If staining should occur, use a non-abrasive polishing compound to remove it.
Cleaning a skillet after use is simplified by adding a couple of drops of liquid dish soap and a little water to cover the pan. Then bring the liquid to a boil on the top of the stove and wash.
Your blender or food processor can actually help clean themselves. After emptying, fill it about half with hot water, add a little detergent and turn it on. Rinse and clean (you may need to a bit more work, depending on what you were cooking).
Nothing cleans plastic like baking soda and it doesn't scratch the surface -sprinkle on a sponge or rag and use as you would cleanser.
A general mixture of 5 tablespoons baking soda to 1 quart water makes a good all-purpose cleaning solution for glass, plastics, Formica, etc.
Remove grease from a stovetop by cleaning with a solution of baking soda and white vinegar. Remove stubborn cooked on food from dishes by sprinkling pan with a half cup or so of baking soda and an equal amount of white vinegar -- let soak for a few hours before cleaning.

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From:	Margie (ILovePhotos)	Apr-25 12:03 PM
To:	All	(15 of 159)

125.15 in reply to 125.11

HEALTHY HOLIDAY EATING TIPS
Fabulous Foods reader and Wellness Consultant Lori Thibideau wrote in with some terrific tips to help get your through the upcoming bacchanalia of holidays feasts.

Lori has been teaching the secrets of healthy living for more than 20 years. After struggling with her weight from age 10, she finally decided to get off the diet rollercoaster. She stopped dieting and learned to eat three balanced meals a day plus snacks when hungry. With 40 excess pounds permanently gone, her weight is no longer the focus of her life. With a background in Human Behavior, Counseling, and Nutrition, Lori now finds joy in helping other people make the simple lifestyle changes that result in long-term weight loss and a healthier approach to daily living. Thank you so much Lori for taking the time to share these terrific healthy eating tips with all the Fabulous Foodies.

Turkey:
1. Don't stuff the turkey with the dressing, as it absorbs much of the fat. Bake it in a covered casserole instead.

2. Sauté onions and celery in a small amount of butter/margarine, i.e., 1 tablespoon. Use chicken or turkey broth for additional moisture.

3. Roast the turkey on a rack so the fat drips away from the bird.

4. Use a fat separator for the roasting pan juices and skim off all fat before making the gravy. I use a dry package of turkey gravy mix for added flavor and thickening.

Pumpkin Pie
1. Make pumpkin pies with canned, evaporated, skimmed milk.

2. Use half the amount of sugar in the recipe - SUBSTITUTE BROWN SUGAR FOR THE WHITE, as it's more flavorful.

3. Use more spices than the recipe suggests. I double the amount.

4. Use light or fat free whipped topping.

5. If more than one choice of pie is offered after the meal, choose ONE, not a bit of each - always choose the one that "rings your bell" (a 10 on a scale of 1 to 10).

6. Eat the filling of the pie and just a bit or none of the high fat crust. Cover the crust with a napkin so you won't nibble on the crust.

Potatoes
1. Mash the potatoes with chicken broth and canned, evaporated, skimmed milk. HOLD THE BUTTER - NO ONE WILL NOTICE!

2. Use pineapple and/or orange juice thickened with cornstarch as a glaze for carrots or sweet potatoes. (I add a pinch of pumpkin pie spice to the glaze.)

Miscellaneous
1. Sprinkle hot vegetables with dill for flavor instead of butter.

2. Use low fat canned cream soup in the traditional green bean casserole.

3. Use all fruit spreads on rolls vs. butter or margarine OR, SKIP THE ROLLS due to so many other "bread" items, i.e., stuffing, sweet potatoes, whipped potatoes, etc.

4. Use the 1-10 rating system during Thanksgiving dinner. Rate each food that is passed on a 1-10 scale - 1, not appealing - 10, WOW, my favorite! Eat only 9's and 10's. Pass up the rest!

5. Don't skip meals before the big meal that day. You'll be too hungry and may overeat. Treat it as a regular day - 3 meals and fruit snacks.

6. Begin the meal with a salad. You'll eat less during dinner.

7. After dinner, go for a long walk!

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From:	Margie (ILovePhotos)	Apr-25 12:05 PM
To:	All	(16 of 159)

125.16 in reply to 125.11

Bake with Olive Oil
Olive oil can be used in baking. It is a monounsaturated fat has a small fat crystal which yields even fine textured baked goods. Olive oil contains tocopherols (vitamin E) that act as emulsifiers producing a smooth homogeneous batter that results in cakes that have a moist and tender crumb. Tocopherols also have antioxidant properties which retard staling and result in a fresher product. Using olive oil in baking dramatically cuts the cholesterol and saturated fat content in baked products. Baking with olive oil produces lighter tasting baked goods and allows the flavor of the other ingredients to come through with more clarity

BAKING CONVERSIONS
Butter/Margarine Olive Oil
1 Teaspoon---------- ¾ Teaspoon
1 Tablespoon--------- 2 ¼ Teaspoons
2 Tablespoons--------- 1 ½ Tablespoons
¼ Cup ---------- 3 Tablespoons
1/3 Cup --------- ¼ Cup
½ Cup ----------¼ Cup + 2 Tablespoons
2/3 Cup ----------- ½ Cup
¾ Cup ------------- ½ Cup + 1 Tablespoon
1 Cup ------------ ¾ Cup

Health Benefits

Olive oil is the new American favorite. Sales more than tripled in the last eight years. Why you ask? Health benefits play a role but so does taste and versatility.
Olive oil is cholesterol free. Other oils such as corn, safflower and soybean have polyunsaturated fats. Olive oil has monounsaturated fats which do to raise the LDL cholesterol and leave the HDL cholesterol untouched or at a higher level. Comparative dietary studies have shown that the mortality rate in some heart diseases is distinctly lower in the people of the Mediterranean. This is not linked genetically because the study also looked at Greeks and Italians who immigrated to America. If these people adapted new eating habits, they lost the protection they enjoyed.

With these health benefits you can see why the trend to use more ad more olive oil is going to keep growing. In California they have started to pair premium olives oils with foods at dinners parties just like we do with wines.

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From:	Margie (ILovePhotos)	Apr-25 12:17 PM
To:	All	(17 of 159)

125.17 in reply to 125.16

The Benefits Crock-Pot Cooking
by Monica Resinger

A lot of us have a very efficient and time saving appliance.
sitting high on a kitchen shelf collecting dust. What is it?
It's the crock- pot! I have taken mine down from that high
shelf and have actually purchased another one because I have
found them to be so helpful. How are they helpful? Read on.

There are a lot of days that it's very hard for me to get a
meal on the table either because I lack the motivation or
because we are busy. Lacking motivation stems from being tired
at dinnertime; I have had an active day and by 5:00 p.m., I'm
just plain worn out and am not in the mood to cook. Because of
this, we end up eating fast food more often than we should or
we eat a meal that tastes like there was no effort put into it.

I have found a solution to this problem and that is the crock-
pot! In the morning when I am ambitious and creative, I prepare
the basis of our meals by adding meat, liquids, seasonings or

...[Message truncated]

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From:	Margie (ILovePhotos)	Apr-25 12:22 PM
To:	All	(18 of 159)

125.18 in reply to 125.16

Bread Machine Tips

~ Use the end of the handle of a wooden spoon to remove

the kneading paddle from the hot loaf of bread.

~ When rolling out dough mixed in a machine, stop and let

the bread rest about 5 minutes; then finish rolling it out. The dough is very elastic and letting it rest makes it easier to shape.

~ To store baked bread, cool it completely; it will take several hours. Wrap it in foil or plastic wrap, or place it in a plastic bag. Store it in a cool, dry place up to 3 days. To freeze yeast bread, place bread in a freezer bag or container, or tightly wrap it in heavy foil. Freeze it up to 3 months. Bread can be thawed in the package for 1 hour or wrapped in foil and reheated in a 300* oven about 20 minutes.

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From:	Margie (ILovePhotos)	Apr-25 12:24 PM
To:	All	(19 of 159)

125.19 in reply to 125.18

Meatloaf Tips

For a browner, crustier meatloaf, coat a 9" X 5" X 3" loaf pan cooking spray, pack with meatloaf mixture, then invert in a shallow roasting pan. Bake as directed.
Finely grated orange or lemon zest makes a great flavor booster for meatloaves.
Meatloaf doesn't have to be a loaf! Try baking one in a ring mold, then fill the center with green peas, beans or other vegetables, creamed mushrooms, , mashed potatoes, gravy or whatever else your creative little mind comes up with.
For a lower-fat meatloaf, use very lean meat and substitute nonfat frozen egg product for eggs (1/4 cup = 1 egg).
When trying to cut fat in meatloaf by using leaner cuts of meat, try increasing the amount of finely chopped vegetables in your recipe, such as onions and peppers, by about half. The water from the veggies will help keep the low-fat meatloaf moist and juicy.
Freshly grated parmesan cheese is an easy meatloaf flavor booster. Try adding 1/4 - 1/3 cup to your recipe.
Do your kids (or spouse or parent, etc.) hate vegetables but like meatloaf? Sneak them in. Grind up carrots or spinach and add them to the meatloaf. The veggies help keep the loaf moist and the kids will never know what they are eating.
To prepare an easy meatloaf use, 2 eggs, 1 cup salsa, 1 cup stuffing mix to 1 1/2lb -2lbs. hamburger. The salsa has all the vegies and the stuffing mix all the spices you need.

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From:	Margie (ILovePhotos)	Apr-25 12:27 PM
To:	All	(20 of 159)

125.20 in reply to 125.18

Ginger in a Snap

There’s nothing like the zingy flavor of fresh ginger. But often, ginger stems are quite large and, for those of us who use this spice only occasionally, go bad before we can consume them. If this is a dilemma you’ve faced, here’s how to have fresh ginger on hand whenever you need it. Cut a large ginger stem into pieces about 2 inches long. Peel the pieces, wrap each tightly in plastic wrap, then freeze. Whenever you need 1 or 2 tablespoons of minced fresh ginger, take out a piece, thaw it slightly, then mince and use as directed.

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