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Because we care… |
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Here are a few useful hints and interesting tips on how you can make your everyday
cooking more enjoyable. We have compiled this section for your daily reference;
we hope you find it valuable. |
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Adding Eggs to Hot Liquids |
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When adding an egg to a hot liquid, beat the egg in a little dish first, then add
just a little of the hot liquid to the egg and stir in, then add the egg mixture
into the pan. |
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Baking Times
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Always set your timer 5 to 10 minutes earlier than what the recipe calls for. Oven
temperatures usually vary, so leaving your dish in for too long can cause overcooking.
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Brown Sugar |
| To soften a hardened box of brown sugar, simply place the opened box in the microwave
along with 1 cup of hot water. Microwave on high for about 2 minutes for each 1/2
lb.
If you don’t have a microwave, place a piece of white bread in the hardened
brown sugar to help soften it. |
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Bringing butter to room temperature |
| To bring butter or margarine to room temperature quickly, use a grater to shred
it into your mixing bowl. |
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Clarified Butter |
| Melt butter slowly over medium heat or in a microwave oven. Skim off and discard
the foam that forms. Pour the melted butter into a bowl and chill. When butter hardens,
remove and discard the milky residue on the bottom. |
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Cooking with Honey |
| When substituting honey for sugar, you should add 1/2 teaspoon of baking soda for
every cup of honey used and bake at a temperature of 25 degrees lower than the recipe
calls for. You will also need to use a little less honey than sugar. |
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Deep Frying Facts |
| Most foods should be fried at a temperature between 350-375 degrees F. If you don’t have a thermometer, drop a bread cube into the hot oil; if the fat bubbles around the crumb, the temperature is too low. If it browns, the temperature is just right. If the bread cube burns, your oil is too hot.
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