Kitchen Hints and Tips
- Frost-proof frozen foods. Put food in a plastic bag. Before you seal
the plastic bag, insert a drinking straw. Hold the bag's opening
snugly around the straw, and gently suck as much air as possible out
of the bag. The remove the straw and quickly seal the bag.
- To make birthday party treats ahead of time, scoop ice cream into muffin
pan liners. Decorate with sprinkles, nuts or chocolate chips. Keep in
the freezer on a baking sheet until ready to serve.
- Place a marshmallow in the bottom of an ice cream cone before you add
the ice cream. You'll stop a drip before it starts. If you're
out of marshmallows, try using a dab of peanut butter instead.
- To prevent wax-like film on top of opened ice cream, press a piece of
wax paper against the surface and reseal the carton, then put into freezer.
- Soften hard ice cream by microwaving at 30% power. One pint will take
15 to 30 seconds; one quart, 30 to 45 seconds; and one-half gallon 45
seconds to one minute.
- To prevent them from sticking together, dump them into a brown paper
bag before putting them back into the freezer.
- Save plastic foam egg cartons. By cutting off the top cover and placing
it under the bottom half of the carton, you can completely fill the
egg cups without worrying about spillage in the freezer. A slight upward
push on the bottom of each cup ensures easy removal of the cubes. These
disposable trays can be used two or three times before becoming floppy.
- Make a drip stop holder from a margarine lid with a slit cut for the
- Thaw whipped topping in the microwave. A 4 1/2 ounce carton will thaw
in 1 minute on the defrost setting. It should be slightly firm in the
center but it will blend well when stirred. Do not over-thaw!
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