Making Extra Stock
When making various stocks, like Chicken, vegetable or others do not be afraid to make a lot. You can pace the excess stock in freezer bags and freeze it. Stock will keep for a long time frozen, and it is easy to pull a bad out when needed.
If you want an awesome chicken, try placing your whole chicken, or cut up chicken in a brine of water, salt, garlic, Kosher Salt and Brown Sugar. Brine over night being sure to cover all the pieces of chicken inthe brine. You will rock the house with this chicken.
Reviving Crystalized Honey
Place the container in a bowl of hot water until the honey is smooth and runny, 5 to 10 minutes. (Alternatively, remove the lid, then microwave the jar in 30-second intervals.) To prevent crystals from forming again, store the honey in a cool, dry place (not the refrigerator) and avoid introducing moisture.
Making Simple Syrup
If you want to make a great drink sweetener, and you will not have ot worry about sugar crystals in the bottom of your glass, whip up a batch of Simple syrup. Combine 1 cup water with 1 cup sugar in a small saucepan and cook over medium heat, stirring often, until the sugar has completely dissolved, 3 to 5 minutes. Let it cool.
Peeling Boiled Eggs
A great way to peel a boiled egg, is to peel it warm. However first take the egg and tap it lightly on the bottom of the egg, doing this will force air around the inner shell, loosining of the shell for easier peeling.
Slicing Brownies Neatly
This is a snap, butter in your baking dish, then place wax paper in the pan, leaving the paper to overhang two edges, press the paper down. Then butter the pan again and paper. Pour your batter in, bake as needed. Once cooled, and make sure it is cooled all the way. Lift the brownies out using the wings of the wax paper as handles. Then use a serated knife to cut your brownies.
Making the bottom of your pie crust crispy
Soggy pie bottom ruin pies. So try this easy tip. Use clear pyrex if you have it, and place your pie on hte lowest rack in the oven. The heat os closes and concentrated and you can see your bottom as it browns in the clear pan.
Making sure your Creme sauces are smooth and velvety
Place your bowl that you plan to serve the sauce into the microwave with water in it. Heat it till the water has bubbles in it (About 4 minutes), remove water and wipe out. Place your sauce in the warm bowl. A cold bowl will make a creme sauce thicken, so a warm bowl will help it stay smooth.