Archive for the Assorted Category

Tip of the Day: Serve it HOT!

Posted in Assorted on April 17, 2010 by Meals of Asia

 

Warming your plates before serving will help your meals stay warmer longer! First, check the back of your plates to make sure they are safe to be put into the oven. China and most Corell plates are perfect!

To warm plates: Turn oven on, set timer for 1 minute. After 1 minute, turn oven off and let plates sit for a 2-3 minutes. Take plates out and they are ready to serve.

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Tip of the Day: What to substitute for clove garlic?

Posted in Assorted on April 10, 2010 by Meals of Asia

Substitutions:

1 medium clove garlic = 1/8 teaspoon garlic powder (McCormick is a great brand)
1 medium clove garlic and 1 teaspoon salt = 1 teaspoon garlic salt

Thank you Raw Test Kitchen for sharing!

Got tips and tricks you’d like to share? Email me at thao2@wisc.edu. Thank you!

Tip of the Day: No Fresh Basil? No Problem!

Posted in Assorted on April 9, 2010 by Meals of Asia

What can you substitute fresh basil leaves with?

Substitute:

  • 1 tablespoon fresh basil leaves = 1 teaspoon dried basil leaves
  • 1 tablespoon fresh basil leaves = 1 teaspoon dried oregano

Got tips and tricks you’d like to share? Email me at thao2@wisc.edu. Thank you!

Tip of the Day: Pick Your Cherries Ripe!

Posted in Assorted on April 8, 2010 by Meals of Asia

Cherries are ripe around late spring. You will see them in abundance everywhere usually in May.
When selecting your cherries, you want fruit that is uniform in color. The darker the color the sweeter the taste with sweet cherries.
Once you get them home, place them into a bowl in the refrigerator. Do not wash until just before you are ready to use.
Cherries should be eaten within 2-3 days of purchase. If you can get cherries with stems, they will last a bit longer than cherries without stems.

Thank you Kitchen Hints and Tips for sharing!

Got tips and tricks you’d like to share? Email me at thao2@wisc.edu. Thank you!

Tip of the Day: How to Select Green Beans!

Posted in Assorted on April 7, 2010 by Meals of Asia

When selecting green beans, try to find beans that are smooth and crispy. If the bean is too soft it will not snap when bent in half. These beans are old and will cook up rubbery instead of crisp. If the skin is translucent and you can see the beans through the pods they have been picked past their prime.

Once you get your beans home place them into a tightly sealed container and refrigerate until ready for use.
Beans should be used within 4-5 days after purchase.

Thank you Kitchen Hints and Tips for sharing!

Got tips and tricks you’d like to share? Email me at thao2@wisc.edu. Thank you!

Tip of the Day: How to pick a JUICY lime/lemon?

Posted in Assorted on March 30, 2010 by Meals of Asia

When trying to pick a juicy lime or lemon, look at its skin; make sure it’s thinner and smoother than other limes’ or lemons,’ and is neither bumpy nor hard. To get the most juices out of those limes or lemons, microwave on high for 20-30 seconds, remove and let stand for a few minutes before cutting and squeezing. With minimal pressure, you can also pound the lime or lemon on a clean countertop or cutting board until softens before cutting.

Got tips and tricks you’d like to share? Email me at thao2@wisc.edu. Thank you!

Tip of the Day: Cut an onion without tears!

Posted in Assorted on March 29, 2010 by Meals of Asia

Refrigerate your onion(s) before cutting or peeling. This will reduce the volatility of the sulfide that causes the irritation. When peeling or cutting your onion, do it under running water or chop near a gas flame.

Got tips and tricks you’d like to share? Email me at thao2@wisc.edu. Thank you!