Sep 22 2009
General Cooking Tips – part 5
17.Remove the fat from soups. Remove the fat from homemade soups by tossing in four ice cubes. The fat will congeal around the ice, which can then be removed. This will cool the soup, so you may need to reheat after completing the process.
18.Serve a perfect punch. When serving punch it is usually left on a buffet table for everyone to help themselves to. So it’s important to keep it cold. However, instead of ice, which will dilute the punch, freeze some of the punch itself beforehand and use that.
19.Stop pre-made sandwiches from going soggy. To prevent lunchtime sandwiches from becoming soggy, spread both pieces of bread to the edges with butter, mustard or mayonnaise. Then wrap the sandwich in waxed paper or plastic wrap. Or is possible, assemble the sandwich just before eating. Just pack the bread and filling separately.
20.Always marinate foods in a glass or ceramic dish. Most marinades contain an acidic ingredient such as lemon juice, vinegar or wine that can react with metal and cause off-flavors in your food. To save on cleanup, try marinating your fish or meat in a large plastic bag with a zip closure. Set the bag on a plate or in a shallow bowl and refrigerate, turning the bowl occasionally to distribute the marinade.