The Low Carb Luxury Online Magazine  
    September 2005    Page 12       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12     

Feature Articles
 Best of the Low Carb Blogs
 Quality Size your Life
 Letting Go of Stress
 Understanding Nutrition Labels
 The Big Breakfast
 Fun with LC Cooking!
 Ending Back Pain
 Dreamfields Recipes
 How Pets Help People
 Handling Pain
 15 Tips for Kissable Lips
 Great Kitchen Tips!





               Kitchen Tips

Add one cup of water to the bottom portion of the broiling pan before putting it in the oven. The water will absorb the smoke and grease and make the food more tender.

My mother-in-law told me about using aluminum foil to cover baking sheets or dishes when cooking in the oven. It saves tons of clean-up time, all you have to do is throw away the foil and voila! a clean pan. Try using the new Reynold's No-Stick foil.

Here are a few tips to soften cabbage leaves for making cabbage rolls. Put the head of cabbage in the freezer any where from one hour to two days then defrost. Cut out the core and rinse. The leaves will be soft enough to remove, fill and roll. The "old fashioned" method works great also. Just cut out the core and place the cabbage in a large pot of boiling water. Then with a long fork, turn the cabbage and remove the leaves. Rinse, fill and roll!

Wrap celery in aluminum foil when storing in your fridge. It will keep weeks longer!

Get yourself a bunch of fresh cilantro, wash and trim of the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh cilantro for salsa, soup or dips, just get a pack from the freezer, crush or chop and add to your recipe. Fresh cilantro!

To test to see if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh. If it floats, throw it away!!

I learned from a cookware salesman that if you boil eggs in an aluminum pan, your eggs will "begin to turn black" (or green). This is caused by a reaction between the aluminum and the sulphur in the egg yolk. However, if you boil the eggs in glass or stainless steel, they will not have the discoloration.

To hard boil eggs without the "yellow" starting to turn black, poke a tiny hole in the small end to let the air escape, then place in warm water, bring to a rolling boil, cover and remove the pot from the heat! For one or two eggs, let stand for 10 minutes. For each additional egg allow 1 minute. This also makes the egg shell peel off with ease.

Put any number of eggs in the pan, cover with water and bring to a good rolling boil. While still boiling, cover the pan (to trap the heat and steam) and turn off the heat. Set a timer for 10 minutes. When it goes off, pour off the hot water and cover with cold water and let sit. I change the water several times until it stays cool. No black rings around the yolks.

Zap garlic cloves in the microwave for 15 seconds and the skins will slip right off!

To keep herbs fresh longer, loosely wrap them in a damp paper towel, place in a plastic bag and store in the refrigerator until ready to use.

To get the walnut meat out whole, soak over night in salt water then crack gently.

To get the most juice out of a lemon, bring to room temperature and roll them under your palm on your counter a few times before squeezing.

Here are 4 ways:

  1. Light a match and blow it out. Put the non burnt end between your teeth while you cut your onion. The sulphur will absorb the fumes.
  2. Always cut the root end of the onion off last.
  3. A good way to cut onions without tears is to cut them near water. Running water works best.
  4. Put them in the freezer for about 5 to 10 minutes before cutting them. It works every time.

If you are cutting onions and get the smell on your hands, and no amount of washing seems to help, try this tip: The easy way to remove the onion odor is to rub your hands on your stainless steel sink. Then wash them. No more onion odor! And... for those of you who don't have a stainless steel sink, try using a stainless steel butter knife! Bye bye stinky hands!

Use a meat baster to squeeze your pancake batter onto the hot griddle. And yes, this works great with low carb pancake mixes and recipes.

Wrap green tomatoes in a wet dish towel and place them in a brown paper sack. (bag!) They will ripen in a day or so. Don't forget to check them!

Copyright © September 2005  Lori Markham and Low Carb Luxury


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