STOCK SUBSTITUTIONS

If you are in a hurry and do not have time to make your own stock, excellent commercial substitutes are available. And, if you don't have the specified flavor, substitute a different one – you may even prefer it!

Canned beef and chicken broths are ready to use straight from the can. Canned condensed beef and chicken broths are also available. These must be diluted according to can directions.

Instant bouillon granules and cubes can be purchased in beef, chicken, vegetable and onion flavors. These should be mixed with water according to package directions before using as a broth substitute.

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Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
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When using kale, lettuce, cut fruit or cut vegetables, wash or rinse them, and while still damp, spray them with a spray vegetable oil, like Pam, etc. before placing them on your serving tray/plate.  The oil will not only make them more vibrant in color (greens adn purples are brighter, especially with kale), they will also stay fresh for the entire day or serving time.  The oil will help give them a shiny, fresh look and will seal in the moisture to keep them from wilting.  If any one would take them off the tray to eat, it is not harmful or distasteful.

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When cracking a raw egg to add to/use in cooking, always do the initial “tap” on a flat surface.  It you do it on the edge of your bowl, kettle, cup, etc. it will produce fine/small pieces that easily drop into the egg or batter when you pull the 2 halves apart and dispense the egg out of the shell.  Cracking it on a smooth surface will create a smoother crack/split of the shell.

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Always rinse the container you plan to use for (mixing the flour or cornstarch with liquid)  and add a bit of liquid before adding the flour, cornstarch or dry pudding.  This will save the dry pudding, flour or cornstartch from sticking to the bottom and not mixing with the liquid. I will also be easier to clean when done using the container.

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When mixing seasonings or other ingredients with ground beef or ground chicken, or other meats, place meat and other ingredients in a plastic bag, press out the air and seal/zip shut.  Then knead the mixture in the bag.  You will not need to wash your hands, clean meat and fat out from under your nails or a bowl.  If you don't use it immediately or don't use all of it, you can freeze it right in the bag for using at a later date.

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I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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If you have overcooked your pasta and now have a mushy mess, make it into a frittata:
Whisk together 2 eggs for every cup of cooked pasta, then stir in the overcooked pasta and a handful of chopped fresh herbs – like basil, parsley and chives – add salt and pepper to taste. Pour the  mixture into a hot, oiled nonstick skillet and cook, turning it once until golden-brown on both sides.  Presto! A tasty new entree appears ready for serving.

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Be sure to mix the liquid and dry ingredients only until moistened.  Over mixing causes a coarse, tough texture.

Test loaves for doneness 10-15 minutes before the end of the recommended baking time.  The bread is done if a toothpick inserted near the center comes out clean.

Quick breads such as banana, zucchini, and cranberry taste and slice best when served a day after baking.  Wrap the cooled bread in foil or plastic wrap; leave at room temperature overnight.

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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It is important to remove meat from the refrigerator 30 to 60 minutes before cooking to bring it to room temperature (this doesn't apply to chopped meat).  Meat will cook more evenly and cooking times will be more accurate.  The larger the piece of meat, the more crucial this is.  If it's a hot, humid day, stay closer to the 30-minute mark.

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Make a deep dent in the middle of burgers before cooking.  They'll cook more evenly and won't plump up in the middle.

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creativecook@sbcglobal.net

Refrigerate breaaded foods at least 20  minutes before cooking and the breading will adhere better.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net