Welcome to our latest tips section
In our tips section you can find cooking tips, storing and refrigeration tips, cleaning tips, health & diet tips, roasting and baking tips and much more. To view tips about a specific category use the
Browse tips menu on the left. To find a specific tips use the search function on top. Simply type one or more keywords regarding the tip you are looking for and press the
Go button. If you do not find what you are looking for, check back soon. Our site is continuously being updated with new content.
| 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. |
| Keeping pesto from blackening Basil leaves when cut are exposed to oxygen and eventually turn black. Pesto turns black as well. To keep this from happening, cover pesto with a layer of olive oil (about 1/4 of an inch) and refrigerate. Remove from the refrigerator and bring to room temperature before using. |
| Freezing pesto sauce Prepare pesto according to instructions. Put pesto in an airtight container, filling the jar just below the top. Fill the jar up to the top with olive oil (about 1/4 inch high) and cover well with plastic wrap. Close the jar and immediately place in the freezer. You can keep pesto in the freezer for a few weeks. To use frozen pesto, take out of the freezer and bring to room temperature. |
| Picking fresh basil leaves
Water the plant a few hours before picking basil to perk up the
leaves. Pick basil from plants that have not seeded yet, as the leaves are sweeter. To prepare basil leaves, wash in lots of cold water and gently pat dry with a towel. Do not cut basil leaves with a knife - use your fingers instead.
|
| Skinning hazelnuts To skin hazelnuts, spread them in a single layer on a baking dish and bake at 350 degrees for 15 to 20 minutes, or until the skins begin to flake off. Remove from the oven and wrap them in a towel. Wait for 15 minutes, until cold enough to handle. Using a small quantity each time, place nuts between your palms and rub them together. The skin should peel off. If not, try placing the nuts in a coarse towel, fold the towel to cover the nuts and rub again. |
| Cleaning dishes from cooked on rice, pasta or other starchy food Scrape as much food as you can from the dish and discard. Add cold water (not hot) and let it sit for 1 to 1 1/2 hours. If the food has still not been released, soak the dish or pan in hot water with dishwasher dettergent overnight. That should take care of hard to remove cooked on food. |
