FOOD PREPERATION AND MORE

[reinhard1]

Avoid That Greasy Taste--add a teaspoon of vinegar to the fat in which you are going to deep fry. It will keep the food from absorbing too much fat and will eliminate the greasy taste.

Season Before Freezing--season foods lightly before freezing. then add more when reheating. cloves, pepper, garlic and celery become stronger on freezing. onion, salt and chili powder weaken.

Undercook Starchy Ingredients For Freezing--beans, rice and noodles can become mushy when frozen. Potatoes become especially soft. good luck.

[reinhard1]

Check Produce Daily--produce will last longer if you spend a few minutes daily checking for spoilage spots and cutting it.

Degreasing Soups-- skim the surface of soups or strews and then wrap a few ice cubes in heavy weight paper towels and run them over the top of the soup.

Storing Cut Onions--to store half an onion, place it in a jar in the refrigerator. it'll stay fresh and moist. good luck.

[reinhard1]

More Pucker--heat lemons before squeezin them. you'll get twice as much juice per lemon.

Add Chili Powder Near End--chili powder should be added towards the end of the cooking period because it is readily destroyed and diluted by heat.

Creamier Cereal--when cooking oatmeal start it cooking with cold water instead of boiling water as usually is directed on the box. you will find that the texture of the cereal is much smoother and creamier. good luck.

[reinhard1]

Meat Servings Per Pound--generally, the number of servings per pound are as follows:

1 pound of boneless meat-4 servings

1 pound of meat, few bones-3 servings

1 pound of meat, much bone-2 servings

To Rid Hands Of Odor- after cutting up strong smelling ingredients such as onions or garlic, rub your hands with celery salt or seed and rinse with water. the odor will be gone.

Make Sure You Wrap Meat Well--if not properly wrapped for the freezer, game will lose moisture, become dry, tough and often stringy. also freezer burn will ruin your meat. good luck.