Miscellaneous Food Preparation & Recipe Tips

By on October 2, 2013 with No Comments


*(We will be periodically adding more ideas to this listing).

Proven Tips and Suggestions:

  • BANANAS – Take them apart when you get home from the store – Otherwise, they ripen much faster when left connected at the stem.
  • RIPENING FRUIT – In nature, when the weather signals it is time for fruit to begin ripening, they begin releasing ethylene gas. This chemical causes the fruit’s cells to condition for ripening: Chlorophyll is broken down (causing color changes); starches are converted into sugars (making the fruit more sweet); acids are broken down (making the taste less sour); and pectin is broken down (making the fruit softer.

    *Putting many types of fruit in a loosely closed paper bag traps the ethylene gas inside and accelerates ripening. DO NOT seal the bag too tightly or use a plastic bag. If you trap too much moisture inside, mold may begin to grow. Another way to help speed the ripening process, is to put an apple or banana in the bag with your other fruit (they produce a lot of ethylene gas – especially bananas).

    Unfortunately, some fruits will never ripen after being picked. This fact applies to most citrus fruits, berries, grapes, pineapple, and watermelon. These fruits should not be picked until they are fully mature because you get what you get. Other fruits will ripen off of the vine, but only in that they get softer, more colorful, and more juicy (but not necessarily sweeter). This includes blueberries, figs, most stone fruits, and some melons (not of the water variety). These fruits are however easier to eat when softened by the same process.
  • CHEESE PRESERVATION – Cheeses are better kept when an opened or cut block is wrapped in aluminum foil – It will stay fresh much longer and not mold.
  • FLUFFY EGGS – When beating or scrambling eggs, add a little milk (or even water) which will fluff them up a bit during cooking – To really make scrambled eggs or omelets with a richer flavor, add a couple spoonfuls of heavy cream, sour cream, or even cream cheese, and beat them thoroughly to mix well before cooking.
  • FRYING MEATS – Add a teaspoon of water when frying meats (especially ground meats). This helps to separate and pull grease away from the meat, which can then be easily spooned away while cooking.
  • GARLIC TASTE – When added immediately during cooking, the taste of garlic is much lighter – Add near the end of cooking, if you want a stronger taste of garlic.
  • PEPPERS – With 3 bumps on the bottom are sweeter and taste better when eaten raw – Peppers with 4 bumps on the bottom are more firm and better for cooking.


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Category: Recipes

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