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Cooking Tips
dot   For "instant" peeled, seeded and pureed fresh tomatoes, cut tomatoes in half and grate on the large holes of a box grater.
dot   To rid okra of sliminess, wash it in vinegar and salt before cooking.
dot   To take the sharp edge off raw sliced onions, rub salt into them and wait four minutes, then rinse and pat dry.
dot   If olives are bitter, put them in a saucepan, cover with water and boil, then drain. Cover with fresh water and repeat until the bitterness is gone.
dot   Blanch cabbage leaves with an onion in the water to reduce the possibility of gastric irritation.
dot   Soak eggplant slices in salted water for 30 minutes before grilling or frying: 2 tablespoons salt to 1 quart water. Rinse and dry the eggplant before cooking.
dot   Don't store unseasoned green olives in the refrigerator. They're not as good to eat when cold. Keep them at room temperature in their brine, covered with a layer of olive oil.
dot   Cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed off.
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©1999—2006 Paula Wolfert