Cooking Tips

If you are baking, it is very important to read the entire recipe and follow the progression of steps in the recipe in the order.

Do not panic if you make a mess, burn something, or have to substitute ingredients.

If you burn meat and you catch it before the burnt smell permeates the meat and affects the flavor, you can trim the burnt sections off.

Some of the ugliest cakes make the best tasting ones.

Let your cake cool before icing.

Never grease the sides of a cake pan, only the bottom, if you want your cakes to rise evenly.

Cream of tarter makes a cake lighter.

Always use whole milk or buttermilk in your cake recipes.

Do not pack your flour when measuring for baking.

Let eggs and milk reach room temperature before using in baking.

Place stainless steel bowls and whisk in freezer before whipping creams.

Flour and eggs are what sets a cake, but too much of either and the cake will be dry. Sugar and fats are what gives the cake it moisture, but too much of either will cause the cake to collapse.

To remove excess salt from liquids (soup) ... drop sliced raw potatoes into liquid (soup) and boil for 5 or 6 minutes and remove potatoes.

Criss cross bacon in frying pan and flip all pieces at once.

Root vegetables need to be cooked in cold water and brought to a boil, vegetables grown above ground need to be cooked in already boiling water.

Feel free to add your own tips....