HouseHold-Kitchen tips

[coug]

  

Too Much Salt

  

If you've added too much salt to a recipe, there are several solutions, 1) add a little sugar. 2) in soups or stews, a raw potato slice added to the mixture will absorb the salt, and 3) a second batch can be made, omitting the salt, and added to the first batch. Combine the two mixtures and freeze half for later.

[coug]

Too Sweet

Add some salt, or, if the recipe is a vegetable or main dish, a teaspoon of vinegar.

[coug]

Gravy Too Pale

First to be sure to brown the flour well before adding any liquid, which will also prevent lumps. If the gravy is still too pale, add a few drops of gravy base or soy sauce.

[coug]

Gravy Too Thin

Potato flakes may be added instead of flour to gravy, sauces and stews

[coug]

Wilting Vegetables

Remove brown edges of vegetables and sprinkle with water. Wrap in a towel and pop into the refrigerator for about an hour. Or, dip quickly in hot water, then ice water with a small amount of cider vinegar added.

[coug]

Overdone Vegetables

Put the pot in an pan of cold water. Let it stand from 15 minutes to 1/2 hour without scraping pan.

[coug]

Whipping Cream Problems

If whipping cream won't whip, check to see that the cream, bowl and beaters are chilled. Put the bowl of cream over a pan of ice while whipping. Or, add an egg white, chill, then whip. If that fails, try slowly adding 3 or 4 drops of lemon juice while whipping.

[coug]

Soggy Spuds

Soggy mashed potatoes are caused when the milk is added. Use dry powered milk for fluffy mashed potatoes.

[coug]

Rock Hard Brown Sugar

Add a slice of soft bread to the package of brown sugar, close the bag tightly, and in a few hours the sugar will be soft again.

[coug]

Thawing Frozen Meat

Seal the frozen meat in a plastic bag and place in a bowl of very warm water.