Tips & Gadgets


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Quote for Today...
“Grandmas hold our tiny hands for just a little while.....but our hearts forever.
Author Unknown

**Flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white 'mess' on the side of the cake.**

**Remove all the grit from greens Dunk the greens in cool water,add a few tablespoons of "salt" and let sit for 3 minutes to allow the dirt the settle, then rinse and dry. The salt crystala will work into every nook and cranny where sand and dirt collect, ushering out all the grit during the final rinse.**

**Make cheese last twice as long. Soak a paper towel in a solution of 2 cups of water and 1/4 cup of salt, then wring it out and wrap cheese in it. Strore in the frig as usual.**

**Keep a room smelling fresh. Simply cover the bottom of a glass jar with a 1/4" - thick layer of salt,1/4" - to 1/2"- thick layer of orange peels. Continue alternating layers until the jar is 2/3 full. Then leave uncovered in a musty room. This will draw out the moisture and freshen the air. Try using Lavender blossoms and rose petals in exchange of the orange peels. **

**To hasten the cooking of foods in a double boiler, add salt to the water in the outer boiler. **

**Use cooking spray on plastic containers, to prevent stains from tomato sauce, marinara, chili, or any sauce that might stain your container.**

**Pie Crust Hints: Easy helpful tips that give you the light, flaky pie and pastry crust you want: **1. Always have shortening very cold before using. **2. Use about 1/3 as much shortening as flour. **3. Mix crust dough the day before baking and leave in refrigerator. **4. Roll pastry lightly, using as little flour as possible. **5. Roll from the center of the dough out and up, not back and forth. **6. If possible, use pastry cloths over the board and rolling pin. These lessen the amount of flour needed.

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Common Ingredient Substitutions

Out of a certain ingredient? Make your own with our substitutions guide.

1 teaspoon of Baking Powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup) .

1 cup of Salted Butter- 1 cup = 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt.

1 cup of Unsalted Butter- 1 cup = 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard.

1 cup of Cream (half and half) = 7/8 c milk plus 1 tblsp butter.

1 cup of Cream cheese- 1 cup = 2 tsp lemon juice or vinegar

Grandma's Most Usual Measures

Grandma’s “Pinch, Dash, and Smidgen“:
Pinch,Dash, and Smidgen are a lot like Bunch,Few, and Some - there is no precise measurement. A pinch is what you can pick up between your finger and thumb.

Measurement Equivalent: Hint = tiny amount (1/2 drop)**Drop = 1/64 teaspoon (1/2 smidgen)** Smidgen= 1/32 teaspoon (1/2 pinch)** Pinch = 1/16 teaspoon (1/2 dash)** Dash = 1/8 teaspoon (1/2 tad)** Tad = 1/4 teaspoon** 1/4 stick butter = 2 tablespoons** 1 stick butter = 1/2 cup** juice of a lemon = 3 tablespoons** juice of an orange = 1/2 cup**

1 tablespoon = 3 teaspoons,** 4 tablespoons = 1/4 cup,** 8 tablespoons = 1/2 cup,** 12 tablespoons = 3/4 cup,** 1 cup of liquid = 1/2 pint,** 2 cups of liquid = 1 pint,** 2 pints of liquid = 1 quart,** 4 cups of liquid = 1 quart,** 16 ounces = 1 pound,** 8 quarts = 1 peck, such as apples, etc...** 4 quarts = 1 gallon,**

Abbreviations may be: teas. = teaspoons** tables = tablespoon or inch** oz. = ounce** lb. = pound** 1/2 oz. fresh yeast = 1 pkq. of dry yeast**

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Care of Fresh Ingredients

Beets: Beets are herbaceous biennials that are grown and harvested for their edible foliage and roots. Beets are high in vitamin C and are commonly eaten pickled. Beet roots are various shades of red and purple, due to high levels of betalain pigments. The green top grows up to six feet in height and produces tiny green flowers. Beets are easy to grow in most temperate climates around the world. Beets are suited to long-term storage if kept at temperatures near freezing and with high humidity to prevent wilting.

Carrots Carrots are biennial vegetable plants, which are valued for their nutritious edible roots. Carrot roots are orange in color, and high in vitamins A and C. They can be eaten cooked or raw, and are often used in salads or as a side dish. Carrots are typically grown as annuals, as the roots are harvested after the first year of growth. Very easy to grow in home gardens, carrots are a popular food crop across the country. Carrots are best stored in root cellars.

Onions: To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them. Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time.

Broccoli: Broccoli does tend to be a vegetable that we need to keep an eye on as it can tend to yellow and soften. Chilling broccoli in its shop wrapping or loosely tied in a vegetable bag, helps keep it from softening.

Cabbage: Cabbage is a popular vegetable that is a relative to mustard greens and also to the turnip family. Its scientific name is Brassica oleracea, and within this group there are two main varieties: early and late. Early cabbage reaches maturity in just over 40 days and has a small, tight head, while the late variant takes longer to grow — almost 90 days — and has a much larger head. In general, only the center section — the head — is eaten.

To Store: Keep it wrapped. Wrapping cabbage in plastic* and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and retards spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot. **Convenient alternatives to plastic wrapping include reusable, tightly-locking Tupperware-type plastic containers or Pyrex-type containers with rubber or plastic gaskets, both of which should be closely matched in size to the head of cabbage.

To cook: It is added to soups and stews, or the leaves can be wrapped around meat, producing a variety of stuffed leaf dishes. Many Asian cultures and European countries make varieties of pickled cabbage. It’s the base of the ever-popular sauerkraut, and used in Korean kimchi. A common use of the raw vegetable is in coleslaw salad, which combines mayonnaise, sometimes apple cider vinegar, thin slices of cabbage and often grated carrot.

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Kitchen Gadget
“A small cooking tool or piece of equipment that does something useful or impressive.”

We have a long history of gadgets that have evolved and still being developed. There is a full world of kitchen gadgets in this new day and age. So start shopping and cooking.

Egg Timer: is a device to measure a set amount of time. Its main purpose was to assist in cooking an egg in water. Now the later designs allow adjustments to measure time for many other cookery and household tasks. **

Cutting Board/Chopping Board: most commonly known as the kitchen cutting board used for preparing food. Kitchen cutting boards are often made of ‘wood’ or ‘plastic‘. There are also chopping boards made of glass, steel, marble or corian, which are easier to clean than wooden or plastic ones, but tend to damage knives.

Double Boiler: is a stove top gadget used to cook delicate sauces or to melt chocolate without burning or stiffening, or cook any other thick liquid or porridge that would normally burn if not stirred constantly. It consists of an upper pot containing the food element to be cooked that is situated above a lower pot of water. When brought to a boil, the steam produced in the lower pot transfers heat to the upper pot.

Sifter: is a simple and convenient technique of blending dry particles of different sizes. The coarse particles are broken up by grinding against the screen windows. This has all the dry ingredients mix and become fine powder.

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