If you’re peeling and dicing potatoes for a stew or other dish, you can prepare them a few days ahead and store them in the refrigerator, in a container filled with water. To keep them from turning brown or becoming mushy when cooked, add some white vinegar (1 Tbsp. per 2 cups water) before submerging the potatoes.
Substitute club soda for milk when making pancake batter. Your pancakes will be lighter and fluffier!
Recipe:
2 cups biscuit mix (I use Bisquick)
1 egg
1/2 cup vegetable oil
1 1/2 cups club soda
Directions:
1Mix ingredients until smooth and blended but don't overbeat.
2.Ladle mix onto hot griddle or pan.
When heating or re-heating items in the oven, line the sheet tray with loosely crumpled aluminum foil for a crispier bottom. The crumpled foil allows for better air circulation and drains off excess oil or juices.
If you are out of pan spray or oil, put a thin layer of mayo on your fish or chicken to help prevent it from sticking to your grill. This also prevents flare-ups so you get very nice grill marks without excess burning.
Don't shock pasta in water after cooking! Take the pasta out a minute or 2 early, drain the water, coat with oil and let cool on a tray. It keeps the starch inside the pasta and helps the sauce stick to the pasta.
Do you love pomegranates but hate getting the seeds out? Cut the pomegranate in half and use the back of a wooden spoon to knock out the pomegranate seeds.
Pork chops get a bad rap for being too dry most of the time. A simple solution to this problem is to lightly brown them on both sides and finish them off in the oven for 7-10 minutes at 350 degrees. The browning will lock the juices in, creating a succulent piece of meat.
