I'm Not Being A 'Smarty Pants'
Posted by Pat~Ca on Fri, Jan 28, 00 at 13:15
but, I just threw out a bunch of homemade fudge (gotta wait til it's hard as a rock *S*)
from Christmas. It didn't get eaten because it was so grainy. I would never say anything
to the 'giver', but.... since you guys didn't give me any fudge.... I want to share a tip
that a French chef once gave me.
Once sugar boils it will never melt. It just crystalizes and makes your candy, sauce or
whatever have that grainy texture. Gotta make sure it's smooth before it reaches the
boiling point.
I love cooking and I'd like to hear any tips you might have to share.
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Follow-Up Postings:
RE: I'm Not Being A 'Smarty Pants'
Posted by: rabbitNoCenMo on Fri, Jan 28, 00 at 13:24
Boy, years ago, I could have added to this one, but now all I could really add is (not to
be a smarty pants) use a magnet to get the lid out of the can, so you don't cut yourself.
And for the packages with bags, use scissors. ( what can I say, my DH actually LIKES
Hamburger Helper!
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RE: I'm Not Being A 'Smarty Pants'
Posted by: luckeyme on Fri, Jan 28, 00 at 13:28
Always place a lid on top to 'wash' sugar crystals down the sides, when making
candy...don't need to leave lid on very long. Always guarantees smooth fudge (or any other
candy your making).
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RE: I'm Not Being A 'Smarty Pants'
Posted by: Janice Harms-NJ on Fri, Jan 28, 00 at 13:31
Oh...all that wasted fudge!!! What a shame...but I'm sure my kids would have eaten it
anyway!!!
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One more.......
Posted by: Pat~Ca on Fri, Jan 28, 00 at 13:39
I'm sorry Janice. That was thoughtless of me! :-(
Ya know those frozen pumpkin pies? It seems like the crust always gets too dark before the
center sets. If you make a foil ring and cover the crust before it goes in the oven, it
comes out nice and even. *S*
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RE: I'm Not Being A 'Smarty Pants'
Posted by: Bonny NorthEastCA on Fri, Jan 28, 00 at 13:40
#### Some candies, such as divinity, do not come out very well on stormy days. Too much
moisture in the air I guess. bye, Bonny (Granny)
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RE: I'm Not Being A 'Smarty Pants'
Posted by: Murphy IN on Fri, Jan 28, 00 at 13:53
If you have burnt the meal beyond recognition, do not try scooping out the center and
serving it anyway. Toss immediately and just order out.
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RE: I'm Not Being A 'Smarty Pants'
Posted by: Whitney SC on Fri, Jan 28, 00 at 14:49
LOL, Murphy!
Here's one that I learned: If you get your spaghetti sauce or stew or soup too salty, cut
up a raw potato and throw in there for awhile. The potato soaks up the excess salt.
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RE: I'm Not Being A 'Smarty Pants'
Posted by: BarbPA on Fri, Jan 28, 00 at 15:18
Once had a chef ask me for my recipe for baking powder bisquits. I wouldn't give it to
him, told him there had to be ONE thing I could make better than him. My secret was to
double the recipe and add an egg to the liquid. You'll get the tenderest, flakiest
bisquits you ever saw.
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RE: I'm Not Being A 'Smarty Pants'
Posted by: Joy-SoCA on Fri, Jan 28, 00 at 15:29
How to make perfect rice every time, without using a rice cooker.
Use a pan with a good fitting lid, follow directions for correct amounts of water, rice
and time.
Secret to perfect rice:
Place a paper towel on the top of the pan [cut points off of towel, so it isn't hanging
down near fire]. Cover with a tight fitting lid, do not peek until time is up. Remove from
fire fluff with fork....perfect rice every time.
Joy
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RE: I'm Not Being A 'Smarty Pants'
Posted by: luckeyme on Fri, Jan 28, 00 at 16:52
Pat...what a great post. I'm taking notes like crazy, here!
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RE: I'm Not Being A 'Smarty Pants'
Posted by: PI - SF Bay Area CA on Fri, Jan 28, 00 at 17:15
Roast your turkey in a greased paper bag. No peeking while cooking... comes out
"Poifect"
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RE: I'm Not Being A 'Smarty Pants'
Posted by: KateN - OH on Fri, Jan 28, 00 at 17:55
Another rice tip . . . mom got it from a chinese guy who taught her chinese cooking class.
Rinse the rice in cold water before cooking it. It helps to make it fluffy. He also
advised the 'no peeking' rule!
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RE: I'm Not Being A 'Smarty Pants'
Posted by: Lisa-GA on Fri, Jan 28, 00 at 18:03
To get jellied cranberry sauce out of the can, open both ends and push it through.
Want to test the spaghetti to see if its done? Dip a serrated knife in the water and catch
one.
A plastic laundry scoop makes a nice water filler for your iron.
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RE: I'm Not Being A 'Smarty Pants'
Posted by: Tahni on Fri, Jan 28, 00 at 20:57
In addition to the rice tips.. for truly glorified rice..boil it in pineapple juice. Then
use it in the sweet n sour recipes or salad recipes.
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RE: I'm Not Being A 'Smarty Pants'
Posted by: Cheryl g NH on Fri, Jan 28, 00 at 21:04
Oh boy, I'm getting hungry here...fudge...pie...
Time to go hunt out my stash of BLACK jelly beans!
Cheryl