Sorry I haven't posted for awhile. I'm in that yucky phase of pregnancy where any thought, smell, or picture of food makes me run for the toilet. I have quite a few dinners and desserts from December that I will be posting soon, so keep checking back... and please forgive my lack of posting. All I can stomach is crackers... and let's face it that's not very appetizing.
Why do we add salt to help boil water? At constant pressure under normal conditions, once water reaches boiling point, the water will not get any hotter.
In addition to adding some flavor, adding salt RAISES the boiling temperature so that the water can actually get hotter than 100 degrees C (212F) - and will cook your spaghetti faster.
When slicing a hard boiled egg, try wetting the knife just beforecutting. If that doesn't do the trick, try applying a bit ofcooking spray to the edge. Buy mushrooms before they "open." When stems and caps are attachedsnugly, mushrooms are truly fresh.
Microwave a lemon for 15 seconds and double the juice you getbefore squeezing.
The best way to store fresh celery is to wrap it in aluminumfoil and put it in the refrigerator--it will keep for weeks.
A dampened paper towel or terry cloth brushed downward on a cob ofcorn will remove every strand of corn silk.
Noodles, spaghetti and other starches won't boil over if you rubthe inside of the pot with vegetable oil.
Ground spices really should be replaced every 6 months or so!Unless you know you will use them up fairly quickly, buy a bottlein partnership with a friend and split the contents.You'll each benefit from fresh spices.