More Kitchen Helpers
|Health And Fitness : Top Health Tips|
Remove lumps from soups, and gravies with a wire whisk.
To make your soup go further, just add some pasta, rice, or barley.
To change your stew a little.- Just add a stack of cut long thin strips, of corn tortillas the last 15 mins.
The tannic acid in strong tea can, tenderize meat and reduce your cooking time. Just add ½ cup of strong tea to any stew.
An easy way of thickening stews, is to add a small amount of quick cooking oats, a grated potato, or onions.
When preparing vegetable soup, only pour enough water into the pot, to cover the vegetables by 2 inches. Too much water makes the soup to watery.
To help a semi – solid soup slide right out of the can easy. Try shaking it up first, than open the bottom.
If your stew meat gets tough, it could be that you used warm water. Always start with cold.
For best results, and keep flavors in tact never boil soups and stews. Only simmer.
Don’t use dark colored bones in cooking. They are probably too old, and have deteriorated.
Mashed potatoes allowed to sit out on a buffet, will lose up to 100 % of their nutrients after one hour. This loss is due to heat, lights, and mashing.
Brown areas on potatoes are due ,to the result of oxidation and Vitamin C losses.
When cooking vegetables, and you find your water decreasing- just add as hot of water that you can, to bring the level back up. When you add cold water it affects the cell wall, and causes the vegetables to become tough.
Best to purchase your potatoes out of a bin. It is too difficult to determine which ones are bruised in the bag. Oh you will know the rotten ones alright.
Watermelon can be placed, in a double brown paper bag for one hour, after it has been cooled. This is great if you need space.
If you need to dry out a head of lettuce – just place it in a pillow case, and swing it around.
Try placing a few sponges in, your vegetable drawers to absorb moisture.
There is a chemical group found in parsnips. This chemical causes cancer readily in laboratory animals. Parsnips should be peeled and cooked to eliminate these toxins.
Wrap all produce loosely. Air must be allowed to circulate around them to reduce spoilage.
Home canned vegetables should always be cooked before eating, since bacterial contamination is very common in these products.
If you have joint pain, best to leave these alone. Green potatoes, tomatoes, red and green peppers, eggplant, and paprika. These foods are high in Solanine, and the university says it’s associated with arthritis pain
Parsley contains a chemical that may make your skin sensitive to sunlight.
SOME PLANTS HIGH IN OXALIC ACID SHOULD BE AVOIDED AS YOU APPROACH MIDDLE – AGE. AND BEYOND. ESPECIALLY WOMEN WHO HAVE GONE THROUGH MENOPAUSE. THESE INCLUDE SPINACH, RHUBARB, AND COCOA BEANS ( CHOCOLATE)
OXALIC ACID MAY INTERFERE WITH CALCIUM ABSORPTION AND CAUSE EXCESS CALCIUM TO BE EXCRETED IN THE URINE.
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