This and That

Over the years, I have picked up a couple of cool kitchen tips. I hope these things are useful for you.

  •  Foil is your best friend. Line your dishes with it for easy clean up.
  • Non-stick foil is worth the extra money. Buy meat when it is on sale. Separate meat into serving sizes you will use and wrap in non-stick foil. It really does peel off your meat easier than traditional foil.
  • For perfectly cooked crispy bacon with little clean-up – Line a cookie sheet with foil. Place bacon strips separately on cookie sheet. Bake at 400 degrees for 14-16 minutes (Source – Hen House Holiday Open House).
  • Use a plastic knife to cut into warm brownies. They don’t stick to the plastic the same way they stick to a metal knife.
  • When making bon bons (cake pops or Oreo balls), always melt the almond bark in the microwave. Way easier to work with than preparing on the stovetop.
  • Take a plastic fork and break out the middle prongs. When you make bon bons, freeze the balls for an hour. Use the plastic fork to dip into coating. It really does make it easier (Source – Taste of Home Cooking Show).
  • Invest in a good set of knifes. It truly does make a huge difference when you are chopping hard things like carrots, apples, and frozen meat. (Lesson learned while working as a kitchen helper at the University of Nebraska – Lincoln Harper-Schramm-Smith Dining Hall).
  • Freezer baggies are a great way to marinade and coat meats. You can also put the meat in the freezer and when you pull it out to make the dish, the meat is already ready to go.
  • Metal bowls work best for cookie dough that need to be refrigerated. The metal conducts the cold air making the dough chill faster.
  • Always keep a pair of scissors in the kitchen drawer.