|
|
|
Here are some handy cooking tips from Joanne. Check here often for new ones.
In order to keep cleanup to a minimum, measure dry ingredient first, wipe off the measuring utensil with a clean, dry cloth, and then measure out the wet ingredients. Always use the fewest number of cooking utensils needed, and reuse pots whenever feasible to help make cleanup a breeze.
Keep at least two cutting boards on hand -- one for onions and savory foods, and one for fruits and sweet breads. This will eliminate the unwanted transfer of flavors (so your apples won't taste like onions and your sweet rolls won't be garlicky).
Always allow your pans to cool thoroughly before washing them or putting water into them. Otherwise, hot metal pans could bend out of shape and glass containers could crack.
Nothing on this web site may be reproduced in any way
without express written permission from the copyright holder.