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| Preserving the color of peeled apples Drop peeled apples in cold, lightly salted water, to preserve their color. |
Using apples to ripen fruit faster Apples emit ethylene, a gas that makes other fruit to ripen faster. Just add an apple in a bag, together with the fruit you want to ripen.
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Storing almonds Store almonds in the refrigerator for up to 6 months. If frozen, almonds will keep up to 1 year.
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Roasting almonds Spread almonds in a single layer on a shallow roasting tray and roast in preheated oven of 300 F for about 10 minutes, stirring every 2 or three minutes. If you want them salty, wash them with water, add salt, toss them well so that they are equally covered with the salt and follow the roasting procedure.
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Cooking with almonds Use roasted almonds for a crunchier result, natural almonds for a softer result.
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| Facts on egg whites Egg whites or albumen, become thinner and more transparent as the egg ages. Use fresh eggs to get taller, more concentrated fried eggs. |
Bringing out the flavors of acorn squash To bring out the flavors of acorn squash try baking it.
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Poaching eggs When poaching eggs, add a little bit of vinegar or lemon to the water used. This will keep the eggs from spreading out since acid helps proteins coagulate.
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How many tomatoes in an ounce? Many times recipes ask for a certain amount of tomatoes in ounces. To find out how many tomatoes to use in a recipe use the following equivalents:
1 small tomato yields 3 to 4 ounces
1 medium tomato yields 5 to 6 ounces
1 large tomato yields 7 to 10 ounces
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| Slow cooking tomatoes Wash tomatoes, remove stems and slice them. Place slices
on a shallow baking pan, brush with oil and cook
in preheated oven for around 40 minutes. Oven should be preheated at 300 degrees Fahrenheit. Tomatoes are ready when they are soft. |
