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* To slice meat into thin strips, as for Chinese dishes -
partially freeze and it will slice easily.
* A roast with the bone in will cook faster than a boneless roast -
the bone carries the heat to the inside of the roast quicker.
* For a juicer hamburger add cold water to the beef before grilling
(1/2 cup to 1 pound of meat).
* To keep cauliflower white while cooking -
add a little milk to the water.
* Let raw potatoes stand in cold water for at least half an hour
before frying to improve the crispness of french-fried potatoes.
* Buy mushrooms before they "open." When stems and caps are attached
snugly, mushrooms are truly fresh.
* Lettuce keeps better if you store in refrigerator without washing
first so that the leaves are dry. Wash the day you are going to use.
* Do not use metal bowls when mixing salads.
Use wooden, glass or china.
* A Perfect Pastry Crust? In your favorite recipe, substitute a
4:1 ratio of lard:butter.
* To make your own corn meal mix: combine 1 cup corn meal, 1 cup
all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking
powder. You can store it in a tightly covered container for
up to 6 months.
* It's important to let a roast -- beef, pork, lamb or poultry --
sit a little while before carving. That allows the juices to
retreat back into the meat. If you carve a roast too soon,
much of its goodness will spill out onto the carving board.
* Microwave a lemon for 15 seconds and double the juice you get
before squeezing.
* Microwave garlic cloves for 15 seconds and the skins slip
right off.
* When slicing a hard boiled egg, try wetting the knife just before
cutting. If that doesn't do the trick, try applying a bit of
cooking spray to the edge.
* Rescue stale or soggy chips and crackers: Preheat the oven to
300F. Spread the chips or crackers in a single layer on a
baking sheet and bake for about 5 minutes. Allow to cool,
then seal in a plastic bag or container.
* The best way to store fresh celery is to wrap it in aluminum
foil and put it in the refrigerator--it will keep for weeks.
* Store freshly cut basil on your kitchen counter in a glass
with the water level covering only the stems. Change the
water occasionally. It will keep for weeks this way,
even develop roots! Basil hates to be cold, so NEVER put
it in the refrigerator. Also, regular cutting encourages
new growth and healthier plants.
* A dampened paper towel or terry cloth brushed downward on a cob of
corn will remove every strand of corn silk.
* Fresh eggs' shells are rough and chalky; old eggs are smooth and
shiny.
* No "curly" bacon for breakfast when you dip it into cold water
before frying.
* When working with dough, don't flour your hands; coat them with
olive oil to prevent sticking.
* Use a gentle touch when shaping ground beef patties. Overhandling
will result in a firm, compact texture after cooking. Don't press
or flatten with spatula during cooking. | 
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