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Old Mar 22, 2002, 12:34 AM   #1
SleepyHead
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Default Kitchen Tips & Tricks

To crisp soggy potato chips or pretzels, heat in a microwave
for 15-30 seconds; let stand for 2 minutes.


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Old Mar 22, 2002, 12:35 AM   #2
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Default Re: Kitchen Tips & Tricks

If a recipe calls for 1 cup corn syrup, you may substitute 3/4 cup
granulated sugar plus 1/2 cup water without a noticeable difference.


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Old Mar 22, 2002, 12:35 AM   #3
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Default Re: Kitchen Tips & Tricks

If a recipe calls for 1 cup self-rising flour, you may substitute
1 cup all-purpose flour plus 1 1/2 tablespoons baking powder
and 1/4 teaspoon salt without a noticeable difference.


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Old Mar 22, 2002, 12:35 AM   #4
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Default Re: Kitchen Tips & Tricks

You can usually substitute fruit juice in equal quantities in a
recipe
that calls for a liqueur without an appreciable change in taste.


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Old Mar 22, 2002, 12:57 AM   #5
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Default Re: Kitchen Tips & Tricks

To plump raisins or other dried fruit, soak them in liquid
until they almost return to their natural state.


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Old Mar 22, 2002, 12:57 AM   #6
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Default Re: Kitchen Tips & Tricks

To blanch almonds, drop shelled nuts into boiling water,
remove pan from heat and let stand for 2 minutes. Drain
and peel off the skins.


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Old Mar 22, 2002, 12:58 AM   #7
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Default Re: Kitchen Tips & Tricks

To make your own bread crumbs, bake bread slices at
200 F degrees until dry (about 10 minutes), then process
in a food processor with a metal blade.


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Old Mar 22, 2002, 12:58 AM   #8
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Default Re: Kitchen Tips & Tricks

One pound of all purpose flour is the same as 4 cups of
sifted flour.


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Old Mar 22, 2002, 01:26 AM   #9
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Default Re: Kitchen Tips & Tricks

To ripen tomatoes put them in a shallow box or bowl and
slip into a brown paper bag. Close the end and leave at
room temperature.


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Old Mar 22, 2002, 01:26 AM   #10
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Default Re: Kitchen Tips & Tricks

To make extra-light, airy pancakes, separate the eggs and
mix the yolks into the batter first. After everything else has
been added, beat the whites until stiff and fold them in last.


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Old Mar 22, 2002, 01:27 AM   #11
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Default Re: Kitchen Tips & Tricks

For more flavorful rice, substitute chicken broth, beef broth,
consomme, or undiluted tomato juice for the water.


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Old Mar 22, 2002, 01:55 AM   #12
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Default Re: Kitchen Tips & Tricks

Never fill a pressure cooker with more food than half its
capacity if the contents are mainly liquid, or two-thirds if the
contents are mainly solid.

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Old Mar 22, 2002, 01:56 AM   #13
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Default Re: Kitchen Tips & Tricks

To test the freshness of fish make sure its eyes are bulging,
its gills are reddish, the scales are adhering firmly to the skin,
and the flesh is firm to the touch.

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Old Mar 22, 2002, 01:56 AM   #14
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Default Re: Kitchen Tips & Tricks

Crumb crusts need not be baked before filling, but if used
unbaked, they must be chilled thoroughly before adding the
filling or the crust will disintegrate.


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Old Mar 22, 2002, 02:36 AM   #15
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Default Re: Kitchen Tips & Tricks

To freeze a frosted cake, put it in the freezer without any
wrapping. Once it has frozen, wrap it and replace. This
keeps the frosting from sticking to the wrapping.


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Old Mar 22, 2002, 02:37 AM   #16
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Default Re: Kitchen Tips & Tricks

When you defrost your freezer, wipe the sides with glycerin
(available at drug stores). The ice will come off easier next
time you defrost.

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Old Mar 22, 2002, 02:38 AM   #17
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Default Re: Kitchen Tips & Tricks

If your coffee tastes bitter, put two or three cardamom
pods into the pot while it is brewing.

Or, sprinkle a dash of salt across the top of the grounds before brewing.

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Old Mar 22, 2002, 02:38 AM   #18
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Default Re: Kitchen Tips & Tricks

Before frying onions, pour boiling water over them then
pat dry; they fry faster this way.


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Bearkat77's Tribute to John Lennon
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Old Mar 22, 2002, 03:04 AM   #19
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Default Re: Kitchen Tips & Tricks

For non-alcoholic versions of your favorite drinks,
substitute orange juice for the rum.


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Old Mar 22, 2002, 03:05 AM   #20
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Default Re: Kitchen Tips & Tricks

For biscuits with soft sides, place them in the baking
pan with their sides barely touching.


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