Save The Skins

Scrub the skins on potatoes, carrots, apples, and peaches and eat them as part of a healthful diet. Peeling off the skin removes antioxidants and bioflavinoids known for their health benefits of protecting against heart disease and cancer.

Slicing Tip

Use unwaxed dental floss to slice hardboiled eggs, cookie dough, and soft cheeses. Slices will be thinner and neater than if you cut them with a knife.

Cooking Ground Beef

Cook ground beef to 160 degrees F to make sure that it is done. Hamburger often turns brown before the meat has reached a safe internal temperature. The only sure way to make certain that beef, poultry, fish or pork is thoroughly cooked is to use a meat thermometer.

Cooking with Cheese

Hard cheeses shred much better if you refrigerator for about 25 minutes before grating. Cut or grate cheese before you melt it or blend with other food ingredients.

Cooking Cereal

Over stirring cooked cereals can turn them into a sticky, gummy consistency. Stirring causes the starch on the surface of the grains to swell and thicken the water around the cereal grains, especially if there is not enough water in the pan to start.

Steaming Vegetables

You can steam about 2 cups of sliced vegetables at one time. While cooking times vary, most types of vegetables are tender within 5 minutes of steaming.

Slicing Fresh Herbs and Vegetables

When slicing and dicing fresh herbs or vegetables, press the tip of the knife against the cutting board. Rock the knife back and forth as you cut through the food.

How To Calculate Potatoes

Don’t know how to calculate how many potatoes to peel to have enough mashed potatoes to feed your dinner guests? On average, if you cook 1/2 pound of raw potatoes for each person, you should have plenty of mashed potatoes to go around the table.

Slow Roasting Ham

Roasting ham in the oven at a low temperature brings out the flavor and makes the meat tender. The bone also adds flavor while the ham is cooking.

Healthy Lunch Tips

Pack tortillas or whole grain breads, crackers, or bagels in your child’s lunchbox. Add chopped celery, shredded carrots or apples, and grapes to tuna or egg salad sandwiches for a more nutritious meal.

Next Page »