**Welcome to how to save time & money**
**How to keep it safe in the kitchen**
I am going to teach you everything you need to know about keeping your home safe, how to save money at the supper market and many many more important stuff just about everything you can think of.
**Freezer Facts & Tips**
your freezer must always have a good order. Hear are some weird but true facts to keep your freezer smelling good forever. There are certain things you can keep in your freezer for a very long time before it starts going bad...
Fridge Hygiene
You must always store cooked foods above uncooked foods in your refrigerator. This prevents food poisoning from happening because drips from uncooked meat or other foods can cause food poisoning.You most wrap any that has strong odors and avoid storing it too close to dairy foods. read more
Fridge Hygiene
You must always store cooked foods above uncooked foods in your refrigerator. This prevents food poisoning from happening because drips from uncooked meat or other foods can cause food poisoning.You most wrap any that has strong odors and avoid storing it too close to dairy foods. read more
**How safe is your cutting board**
Soap and water may not be enough to get rid of bacteria from your cutting boards.And if you want it to look newer you can just rub salt with a wet cloth all over it/ The plastic ones you can simply left to dry but the wooden ones you may have to towel them dry so they don't warp. read more...
**keep it clean**
The quickest way to deodorize your in-sink garbage disposal is to grind an orange or lemon peel inside it ever so often. it will also get rid of grease and keep your kitchen smelling wonderful.
To vanquish smells
To help control unpleasant cooking aromas, dampen a cloth with a mixture of equal parts vinegar and water. Drape it over the cooking pot,making sure that the edges are far from the flames or intense heat.
To vanquish smells
To help control unpleasant cooking aromas, dampen a cloth with a mixture of equal parts vinegar and water. Drape it over the cooking pot,making sure that the edges are far from the flames or intense heat.
Save time cleaning up
How to save time cleaning up after using the oven. By lining up the bottom rack in the oven with aluminum foil when baking something messy. **But don't line the bottom because that may cause a fire.**
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Cooking With Wine
When cooking with wine be careful not to use too much or else the wine will overpower the dish. Wine should only be used to improve the flavor not change the taste. If you want to assure that you can taste the wine just add it into the recipe about five to seven minutes before you finish cooking.
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How to prevent food from sticking at the pot bottom
When sauteing or frying always per-heat your pan for a few minutes before adding butter or oil to ensure that nothing sicks anf that food will cook evenly. its also a good idea to sprinkle a little salt in your pan before frying this will keep the oil from splattering.
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**Microwave Tips**
if you want your foods to defrost very quickly you may probably know that the **defrost** or low power setting are your best for ensuring that the outer edges of the foods don't cook before the middle can defrost. But here's something you might not know arranging loose pieces of the meat into single layer with the thickest parts or largest pasts towards the outside will also ensure more even defrosted.
**Meat Market Primer**
Don't you wish that you can always pick the moist tender cuts of meat well these tips will help: When buying a chunk roast, look for white cartilage near the top of the roast. If you are lucky enough to find a roast cartilage showing then you have found the first cut which should be the most tender. When buying a eye of round roast try to find the ones that is the same size on both ends. If you are looking for round roast look for uneven cuts which are the ones closest to the sirloin.
**Look for Lines**
As you most already know that white streak running through meat are fat. But even if you're diet-conscious you should always choose well-marbled meat, which will be the most tender since the animal didn't exercise those muscles very much. Fat is a storage depot for energy, and for meat to well-marbled an animal must be fed a diet high in rich grains such as corn (which is where we get the old saying that con-fed beef is best). The fat imparts flavor and provides moisture that helps to tenderize the meat.
**Meat Market Primer**
Don't you wish that you can always pick the moist tender cuts of meat well these tips will help: When buying a chunk roast, look for white cartilage near the top of the roast. If you are lucky enough to find a roast cartilage showing then you have found the first cut which should be the most tender. When buying a eye of round roast try to find the ones that is the same size on both ends. If you are looking for round roast look for uneven cuts which are the ones closest to the sirloin.
**Look for Lines**
As you most already know that white streak running through meat are fat. But even if you're diet-conscious you should always choose well-marbled meat, which will be the most tender since the animal didn't exercise those muscles very much. Fat is a storage depot for energy, and for meat to well-marbled an animal must be fed a diet high in rich grains such as corn (which is where we get the old saying that con-fed beef is best). The fat imparts flavor and provides moisture that helps to tenderize the meat.
Tips When Cooking Meat
When purchasing meat at the store look for the cut with the cartilage showing because that is more likely to be the most tenderest part of the meat.
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Butcher Meats
As you may know already that all meat (expect organ meats and ground beef) should stand at room temperature for a few minutes before cooking. This allows it to brown more evenly cook faster, retain more juices and stick to the pot less when frying.
When brasing ot stewing meat or poutry always place a piece of waxed paper under the lid. That way it will collect all the moisture that would otherwise dilute your dish and makes it easier for you to clean up |
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