Discussions -  Kitchen Tips (1919 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by host4/25/23 1:04 PM 
To: All  (31 of 159) 
 125.31 in reply to 125.23 

Perfect potatoes
The secret to avoiding waterlogged spuds

By Jerry Anne Di Vecchio

Potatoes are subject to water woes. When you boil them unpeeled, their skins tend to break and let water soak in, making this already humble vegetable mushy and unattractive.
To avoid waterlogged spuds, don't boil them at all; cook them gently in water slightly below the temperature of an active boil. The potatoes take a little longer to cook, but in most cases you get a watertight casing and succulent interior.

Use this method to discover what a treat carefully cooked potatoes are in their skins, with butter and parsley, or how good a warm potato salad can be when the only liquids in it are flavorful oil and vinegar, not water the potatoes have absorbed.

Slow-cooked potatoes

Scrub thin-skinned white or red potatoes (1 to 2 in. wide). Place them, no more than two layers deep, in a pan and cover them by about 1 inch of water. Set over high heat; just before water boils, reduce heat to maintain water temperature at 185° to 195° (when a few bubbles pop up from pan bottom regularly but surface of water is smooth). Cook, uncovered, just until potatoes are tender when pierced: for 1-inch diameter, about 25 minutes; 1 1/2 inches, 35 to 40 minutes; and 2 inches, about 50 minutes. Serve, or turn off heat and leave in water up to 30 minutes.



 Reply   Options 

From: Margie (ILovePhotos) Posted by host4/25/23 1:08 PM 
To: All  (32 of 159) 
 125.32 in reply to 125.31 

Tasty Potato Salad

When making potato salad, add the dressing to warm potatoes for the best flavor. Once cooled, the potatoes will not absorb the dressing as well.




From: Margie (ILovePhotos) Posted by host4/25/23 1:10 PM 
To: All  (33 of 159) 
 125.33 in reply to 125.32 

Freezing Stock

Here's an easy way to freeze and store stock

without taking up very much room in your freezer.

Line a mug with a zipper-lock bag. (This way, the bag

will stay open, freeing both hands for pouring.) Fill the

bag with stock and seal it. Place the bag flat in a large, shallow pan, then stack ensuing bags on top of one another and freeze them. Once the stock is solidly frozen, the bags can be removed from the pan.





From: Margie (ILovePhotos) Posted by host4/25/23 1:11 PM 
To: All  (34 of 159) 
 125.34 in reply to 125.32 

How to Cook Beautiful Asparagus
by Michelle Jones, editor of CookingLow-Fat.com

If you've been eating canned asparagus all these years, you're in for a real treat! Canned vegetables have little, if any, nutritional value because they are cooked out in the high-temperature cooking process they get at the canning companies. Besides that, you can often find fresh asparagus on sale, therefore saving your money and nutrients all at once, not to mention that they taste better too! Here's a few tips for picking and cooking those tender spears to beautiful perfection.

Pick fresh looking asparagus spears that aren't wilted or damaged in any way. Look for pretty tops first, then look for the size stalk you want.

If you use the larger spears, you will have to peel the stalks with a vegetable peeler, but if you use the thin ones, you won't!


* Rinse the spears and place in an inch of boiling water, laying about half of the batch down flat, depending on the size of your pan. Do NOT cover, or they will lose their pretty bright green color.

* Cook the spears until they are fork-tender, about 5 minutes or less. There's no need to pierce every spear to test if they are done, if a few of them are ready then they all will be.

* Immediately place all the cooked spears into a bowl of ice water to stop the cooking process, then remove them from the ice water and place on a serving plate.

* If serving time is still a bit away, you can reheat them in the microwave for 30 seconds without changing their color or texture. Continue to cook the rest of the batch in the same way, and be sure to taste one as soon as it comes out of the ice water... they are sooooo good!





From: Margie (ILovePhotos) Posted by host4/25/23 1:13 PM 
To: All  (35 of 159) 
 125.35 in reply to 125.32 

Eating right can be easy and tasty by including lean and healthy beef in your diet. As with anything you eat, you need to consider proper selection, preparation methods and portion size and you're well on your way to healthy eating. Here are some quick tips to help you enjoy delicious, nutritious meals made with beef.




  • Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy. 
  • Trim all visible fat before you cook, this can lower fat by as much as 50%. 
  • To further reduce the fat, put the cooked ground beef it in a strainer and rinse briefly with hot water. Drain well and continue with your recipe. 
  • To further reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%.
  • Roast, bake, grill, braise, broil or stir-fry more often. Fry less often. 
  • Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter. 
  • Try basting or searing beef with stock or broth instead of oil. 
  • Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface. 
  • Use a fat separating cup for making low-fat beef gravy or lean au jus. 
  • It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine. 
  • When cooking beef, put a rack in the pan to allow fat to drip away from the meat. 
  • Use marinades and rubs to add an ethnic flair, tenderize or to enhance the flavor of beef. (See link to Rubs & Marinades) 
  • Choose beef recipes with flavorful ingredients such as fresh garlic, hot and sweet peppers or fresh ginger. They add tons of flavor and no extra fat. 
  • When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes. 
  • Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes. 
  • Try making your favorite cheeseburger macaroni casserole with low-fat or reduced-fat cheese. Top with a sprinkling of sharp cheese, fresh grated Romano or a bit of zesty Parmesan for more flavor. 
  • The food guide pyramid shows that you can have 2-3 servings of meat (3 ounces per serving) daily. You can eat it all in one meal or spread the servings over a couple of meals throughout the day. Remember that one serving of beef is about the size of a deck of cards. 
  • Add color to your beef entrees by choosing side dishes with fresh vegetables like orange carrots, yellow corn, red peppers and green pea pods. 




From: Margie (ILovePhotos) Posted by host4/25/23 1:13 PM 
To: All  (36 of 159) 
 125.36 in reply to 125.32 


  • If you have the time, the best way of removing extra fat from soups is to refrigerate them until the fat hardens on the top, and you can simply spoon it off.
  • If you don't have time to refrigerate your soup, try dropping a lettuce leaf into a hot pot of soup to absorb the excess grease from the top. Discard the lettuce leaf and enjoy the soup!
  • Another method for removing excess grease from the top of soup is to drop a few ice cubes into the soup. The oil will cling to the ice, discard and enjoy the soup. You can also wrap your ice cubes in cheesecloth and use this to skim the oil from the top of the soup.
  • Add a cup of water to the bottom of a broiling pan to absorb grease and smoke.
  • Thaw frozen fish in milk. The milks helps to draw out the "frozen" taste. Discard the milk before cooking.




From: Margie (ILovePhotos) Posted by host4/25/23 1:15 PM 
To: All  (37 of 159) 
 125.37 in reply to 125.32 


    Zingiber officinale

ICONGinger has so many wonderful uses that it is hard to know where to start. Used medicinally for thousands of years throughout the world, ginger is a very useful herb to be acquainted with. In Asian medicine ginger is so significant that it is found in half of all the herbal combinations. It is also a very common ingredient in Asian cuisine.


Ginger aids in digestion from beginning to end. It is known as a sialagogue which promotes the secretion of saliva and, thus, stimulates appetite. Ginger has traditionally been used for upset stomach and general stomach complaints, including nausea (see below). John Gerard, in the sixteenth century, said ginger was "… profitable for the stomach." It aids in the digestion of proteins due to its high content of protease, an enzyme that helps break down proteins.

The aromatic and carminative qualities of ginger also assist the digestive process. Ginger is fragrant and has an agreeable, although pungent taste. It stimulates the gastrointestinal mucous membranes, expels gas from the stomach and bowels, increases the tone of the musculature and stimulates peristalsis. It is often added to laxative formulas to prevent gripping.

Stomach and Nausea

Ginger is wonderful for most nausea conditions. It is a great relief for motion sickness, as recent studies have confirmed. Other studies have demonstrated ginger to be very helpful with morning sickness. A hot compress of ginger tea applied to the stomach will alleviate cramps. Both the compress and drinking the tea are beneficial for stomach flu.

Colds and Flu

For cold and flu season ginger can be quite helpful for many of winter’s effects on our health. Ginger is a diaphoretic in that it brings heat into the body, increases perspiration and stimulates the circulatory system. Hence, it is good for chills and colds. It also has cough suppressant qualities, soothes sore throats and relieves congestion and sinusitis. It has been used to help with bronchitis.

That’s Not All

Ginger has a multitude of traditional uses and research studies are attempting to understand more of what this herb can offer. It is a general stimulant, naturally supporting the body’s performance and energy. Ginger stimulates the circulatory system and affects vasoconstrictors and vasodilators. Studies have found ginger to lower cholesterol levels.

Arthritis and rheumatism have been traditionally helped by ginger.

Clinical usage in China has confirmed its benefits in treating rheumatic pain and lumbago.

Ginger tea can incite delayed menstruation and relieve menstrual cramps. It is great for muscular aches and makes a wonderful foot bath.

Further health benefits from ginger include it’s diuretic properties which help increase the flow of urine. It protects the liver and is beneficial for hemorrhoids.


Being both a medicinal and culinary herb, there are many ways to use ginger and make it a regular part of our lives. Ginger tea tastes great and is easy to make. Steep 1 to 2 teaspoons of granulated Jamaican ginger or grated fresh ginger in 2 cups of hot or boiling water. Try adding a few cloves or a dash of nutmeg. For relief of an upset stomach add _ teaspoon of ginger to 6 ounces of hot water.

Ginger tincture and encapsulated ginger are both convenient methods of ingestion and may be found in most health food stores.

The great culinary uses for ginger can be easily identified with Asian dishes, yet it is also found in many traditional western dishes. The digestive qualities of ginger help with heavier meals and, as mentioned, aid with protein breakdown.




From: Margie (ILovePhotos) Posted by host4/25/23 1:16 PM 
To: All  (38 of 159) 
 125.38 in reply to 125.33 

Nuts Can be Good for You
copyright 2002 by Michelle Jones, editor of CookingLow-Fat.com



Nuts are not only an inexpensive source of protein, but they are also high in fiber and micronutrients (Vitamin E and trace minerals). 


Many of them contain the healthy kind of oils (monounsaturated) that we should include in our daily diet. Monounsaturated fats and oils lower the LDL cholesterol (the bad stuff); yet do not lower the HDL (the good stuff). 

Nuts are considered a vegetable protein, not an animal protein that contains the bad kind of fat (saturated). Choose natural, unsalted varieties and keep them fresh in the refrigerator; not the honey roasted or highly salted kinds we all love.

Although nuts are indeed a healthy snack, a small amount goes a long way. A small handful of nuts can pack more calories than one might realize, and no matter how healthy you are eating, too many calories still add up to extra pounds on the hips.

Just exactly how many nuts are in a 1-ounce serving? Here's a quick list...

Nut Nutrition

copyright © 2002 by Michelle Jones, editor of CookingLow-Fat.com

Nuts Calories
3 ½ chestnuts 70 
18 cashews 160
20 peanuts 160
47 pistachios 160
24 almonds 170
12 hazelnuts 180
14 walnut halves 180
8 Brazil nuts 190
15 pecan halves 190
12 macadamias
...[Message truncated]




From: Margie (ILovePhotos) Posted by host4/25/23 1:17 PM 
To: All  (39 of 159) 
 125.39 in reply to 125.33 

Give Grilled Foods A Flavor Boost

Add fragrant flavor to grilled foods by placing sprigs of fresh herbs such as rosemary, thyme, oregano and basil on the hot coals while you barbecue. Soak the herbs in water for a few minutes, then place them on the briquettes before you put the food on the grill. If you have a gas or electric grill, place soaked herbs in an aluminum pie pan before placing on the heating element.




From: Margie (ILovePhotos) Posted by host4/25/23 1:18 PM 
To: All  (40 of 159) 
 125.40 in reply to 125.33 

Hints For Bread

** Some recipes call for cake yeast and others for dried yeast--they are interchangeable. One pkg. of yeast is the same as one caked of yeast. If bulk yeast is used, 1 Tbls is the equivalent of 1 pkg.

** Adding a little sugar to the liquid used to dissolve the yeast will make nit more active.

** If your bread loaves get flat instead of nice and round, try making a stiffer dough.

** Using milk instead of another liquid usually gives a softer crust which becomes a richer brown when baked.

** For a finer textured bread, try letting the dough rise in a place where it is a little cooler.

** Bread is better when it is worked down twice or more.

** If bread is baked before it rises to double size, it will not crumble so easily.




Navigate this discussion: 1-10 11-20 21-30 31-40 41-50 51-60 ... 131-140 141-150 151-159
Adjust text size:

Welcome, guest! Get more out of Delphi Forums by logging in.

New to Delphi Forums? You can log in with your Facebook, Twitter, or Google account or use the New Member Login option and log in with any email address.

Home | Help | Forums | Chat | Blogs | Privacy Policy | Terms of Service
© Delphi Forums LLC All rights reserved.