Tuesday, January 10, 2012

Tuesday Tips

No Spattering

One way to keep frying food from spattering is to invert a metal colander over the pan, allowing steam to escape.

Hurry-Up Baked Potatoes

Boil potatoes in salted water for 10 minutes, then place in a very hot oven.

Easy Topping

A good topping for gingerbread, coffee cake, etc. can easily be made by freezing the syrup from canned fruit and adding 1 tablespoon of butter and 1 tablespoon of lemon juice to 2 cups of syrup. Heat until bubbly, and thicken with 2 tablespoons of flour

Hurry-Up Hamburgers

Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.

Shrink-less Links

Boil sausage for about 8 minutes before frying and they will shrink less and not break at all.

Removing Ham Rind

Before placing ham in the roasting pan, slit rind lengthwise on the underside. The rind will peel away as the ham cooks, and can be easily removed.


  1. Why does poking a hole in the hamburger get it to cook faster?

  2. I am assuming kind of works like Rachel Ray theory on making a hamburger. She makes the edges thicker then the center by putting a dent in the center. It will cook more quickly and evenly because the center always takes longer then the edges. So poking holes in the meat allows heat to move through the meat easier to cook it through...maybe?



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