Kitchen Hints

By marlene

Ingredients

• Always beat eggs before adding sugar.
• Combine dry ingredients together when baking.
• to flour and milk to egg mixture alternately, beginning and ending with the flour mixture. This will make for a lighter cake, muffin or biscuit.
• To to the odor from collard greens being cooked, add one washed un shelled pecan to the collards pot before turning the stove on.
• To to if a egg is fresh, place the un cracked egg in a glass of water. If it sinks to the bottom,its fresh. If it floats, throw it out.
• To make fluffier scrambled eggs, beat in a small amount of water, instead of milk.
• 1 2/3 2 substitute 1 2/3 cup all purpose flour for 2 cups cake flour.
• to muffin tins, if you don’t have enough batter to fill all the cups, pour a little water into the empty cups. This will prevent the pan from scorching.
• To 1 to 1 and counter tops use a mixture of 1 tbs bleach to 1 gallon of water.
• Don’t throw away stale bread, cut it into cubes and bake for croutons, or throw it in the processor and make bread crumbs.
• 350* 10 to meat free of bits of shell, spread the crab meat in a thin layer on a baking sheet and place in a 350* oven for about 10 minutes. This will make it easier to see the bits of shell.
• When making meringue, always have the egg whites at room temperature, and be sure they are free of any yolks. Make sure the bowl and beaters are spotless and free of any grease.
• If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve around it.
• To 30 more juice from a lemon, pop it in the microwave for 30 seconds on high.
• 1 to to shrimp or any other shellfish, add 1 tbs of vinegar to the water. This helps to loosen the meat from the shell.
• Store eggs tapered side down for a longer shelf life.

Preparation

Step 1

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