Some Kitchen Tips for Cooking

Unless specifically instructed not to do so, always preheat your oven to the temperature required.
Always beat eggs before adding sugar.
Combine dry ingredients together when baking.
Add flour and milk to egg mixture alternately, beginning and ending with the flour mixture. This will make for a lighter cake, muffin or biscuit.
To eliminate the odor from Collard Greens being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on.
To see if an egg is fresh, place the uncracked egg in a glass of water. If it sinks to the bottom, it is fresh. If it floats, throw it out!
To make fluffier scramble eggs, beat in a small amount of water, instead of milk.
When baking a double-crust pie, brush the top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust brush lightly with a beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through.
You can always substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.
For muffin tins, if you don’t have enough batter to fill all the cups, pour a little water in to the empty cups. This will prevent the pan from scorching.
To sanitize cutting boards and countertops, use a mixture of 1 tablespoon bleach to 1 gallon of water.
Don’t throw away stale bread, cut it into cubes and bake for croutons, or throw it in the food processor and make breadcrumbs.
When picking crabmeat free of bits of shell, spread the crabmeat in a thin layer on a baking sheet and place in a 350 degree oven for about 10 minutes. This will make it easier to see the bits of shell.
When making meringue, always have the egg whites at room temperature, and be sure they’re free of any yolk. Make sure the bowl and beaters are spotless and free of grease.
If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve from around it.
To get more juice from a lemon, pop it in the microwave for 30 seconds on high power.
When boiling crab, shrimp, or any other shellfish, add 1 tablespoon of vinegar to the water. This helps to loosen the meat from the shell.
Store eggs tapered side down for a longer shelf life.
Soak chicken in 1 tablespoon of baking powder with enough water to cover the chicken. Soak for 10 to 15 minutes to discourage bacteria. Rinse chicken and cook thoroughly.
When sautéing, always heat your pan before putting in the fat. This will temper the pan and reduce sticking.
When deep-fat frying, try adding 1 tablespoon of vinegar to the fat before heating. This will keep the food from absorbing too much of the fat.
Add 1 tablespoon of vinegar to beef stews to tenderize the meat.
When cooking green vegetables, add 1 teaspoon of lemon juice to the pot to help retain their color.
Don’t salt fresh corn during cooking; salt will toughen it. Salt the corn to taste after cooking.
Add a little oil to pasta water to keep the water from boiling over and the pasta from sticking together.
No buttermilk? Add 1 teaspoon distilled white vinegar to 1 cup fresh milk, let sour for 5 minutes.
Out of sweetened condensed milk? Make your own: Mix 6 cups whole milk with 4 1/2 cups sugar, 1 stick of butter, and 1 vanilla bean ( or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 1/2 cups. This can be stored covered in the refrigerator for several weeks. Cut recipe in half for immediate use.
Don't have any eggs for a baking recipe? Use 2 tablespoons of corn oil plus 1 tablespoon of water as a substitute.