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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. |
| Easy tomato peeling Put tomatoes in hot water for 30 seconds. Remove
from hot water and cool under cold water. Remove stems and peel off the skins. |
| Roasting tomatoes To roast tomatoes, cut them in half, crosswise. In a roasting pan place the tomatoes flat side down and brush with olive oil, Place pan in a preheated oven of 450 degrees Fahrenheiht and roast for about 20 minutes. When tomatoes are slighlty brown, remove from oven, peel off skin and remove stems. |
| Making tomato shells (for stuffed tomatoes) Cut the top off of the tomato (about 1/3 of an inch) and using a spoon scoop out the pulp. |
| Preparing pumkin for making pies Cut the top of the pumpkin
off and using a spoon or an ice cream scoop empty the seeds and strings. Cut it into smaller sections and remove the skin. Steam it (do not boil it as it absorbs water) until tender and mushy. |
| Freezing pastry dough Roll the dough in a ball, wrap
it tightly in plastic wrap and put it in the freezer. To use the dough, thaw it
at room temperature, keeping it in the plastic wrap to prevent it from drying out. |