Did You Know – Cooking Tips #5
- For a juicier hamburger when grilling, add a little cold water to the beef.
- To store cooked meatballs, freeze them on a cookie sheet, then transfer them to resealable plastic bags and return to the freezer.
- When boiling corn add sugar to the water instead of salt. Salt toughens the corn while sugar gives it that extra sweetness.
- To ripen tomatoes, put them in a brown paper bag with a banana.
- After stewing a chicken let it cool in its broth before cutting, it will add more flavor and keep it moist.
- Let cut up raw potatoes soak in cold water for at least a half hour before frying in order to improve the crispness. Be sure to pat dry the potatoes completely before adding to the oil.
- If you over salt your gravy, stir in some instant mashed potatoes. Add a little more liquid if necessary.
- Buy mushrooms before they “open.” When stems and caps are attached firmly, then they are fresh.
- Do not use metal bowls when mixing salads, use wood or glass.
- Lettuce keeps better if you store it in the refrigerator without washing it. Keep the leaves dry and wash the lettuce before using.
Source: Ron Douglas
Image: AI
http://www.InDianesKitchen.com
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Categories: Chicken, Cooking Tips, Corn, Did You Know, Gravy, Ground Beef, Meatballs, Mushrooms, Potato, Tomatoes
A useful series
Thank you Derrick.
Great information – the one about the mushrooms 🍄 I did not know – Tganjs for sharing 🤓👍🏼🍻
You’re very welcome Randy! Thank you
More really handy hints, thanks Diane
You’re welcome Sheree!
The boiling corn tip is a good one! Thanks Diane.
We often grill our burger straight from the freezer so the ice adds the extra juiciness.
Happy Monday!
My mother in law taught me that one about the corn. Very smart cooking the burger from the freezer too. Happy Monday to you too Ab!
Good tips, Diane. Thanks!
While I want burgers to be moist and juicy, I’m also concerned (paranoid?) about undercooking them. Is it safe to eat burgers that are pink on the inside?
Thank you! Yes they are OK to eat if pink on the inside. I watch a lot of cooking shows on TV and they make them pink on the inside too. I have eaten hamburgers that way for 65 years and I have never had a problem. My steaks are still mooing when I eat them. Lol
More great tips. Thanks Diana!
Your welcome!
I have not heard of #6. It almost does not make sense.
The water allows a lot of the starch to be released from the potatoes. Many recipes, especially fries, call for soaking the potatoes first. Try it and after you soak them, check out the water. I always soak mine.
Didn’t know that. When I make mashed potatoes I rinse the cut potatoes before. That water turns white.
Soak them next time and you will notice they won’t be as gummy but more of a fluffy consistency.
That burger looks delicious – now I am hungry Diane! Lots of tips here and why not use a metal salad bowl – will the salad leaves/ingredients have a metallic taste?
Lettuce reacts with metal and turns it brown faster. I have a special plastic lettuce knife too. Thank you Linda!
I see – come to think of it, my mom had a light green Tupperware Lettuce Keeper and I think it had a light green plastic lettuce knife came with it.
Haha Yes me too!
More great tips! I told John about the corn one, we never knew this!
My MIL taught me that one. I asked her why her corn was always so sweet when we bought it from the same place. Thank you!
Before I comment, let me just wipe off the drool first after seeing that hamburger! Oh, corn is on the menu tonight – I’m going to try the sugar tip, thanks Diane!
Let me know if you notice a difference in the corn!
Hmm, I’m not sure I could taste a big difference. I only threw in half a teaspoon of sugar, so it wasn’t very sweet, but on the other hand, it wasn’t tough either. I think I’ll cook it like this again next time.
I add about 2 Tbsp to the water for a dozen ears of corn Corna.
Ok, so I definitely put in too little sugar. Thanks Diane, I’m going to add more sugar next time!
You’re very welcome!
Great tips, thanks Diane!
You’re very welcome!