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Now here’s a tip



• If you want less rise in your cake, try using eggs straight from the refrigerator. This is especially good for sheet cakes that will be cut to stack. • Lay a salmon filet across the back of an overturned bowl. It will reveal any bones, because they pop up. Then you can remove the bones with a pair of tweezers.

• “I love bakery baguettes for bread, but it goes hard before I can use it all. Now, when it is too hard to use, I chop it up and toss it in the food processor to make fresh breadcrumbs. I have a large, freezer-safe, zipper bag in the freezer to keep them in. Now I enjoy bakery bread guilt-free!” — E.D. in Oregon

• When rolling meatballs, give both hands a quick shot of cooking spray before you get started. The ground meat does not stick so much, and it’s easier to get uniform sizes and shapes.

• Give tough meat cuts a cold one: That is, marinate them in beer. Add a can of beer to a high-sided pan, then lay your meat cuts in it and let them sit for 15 minutes on each side.

• If you’re working on a project and need to hold a nail in place until you drive it in, consider a dab of Play- Doh. It works very well on horizontal projects, and it can be used briefly to hold up small wall-hanging nails as well. (c) 2011 King Features Synd.



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