FYI's #3 plus tips and a helpful kithen tool too from my kitchen to yours,

A few more Kitchen tips for you :)

1.  Yeast past its expiration date? Test by putting it into a quarter cup of warm water with a teaspoon of sugar. If it's still kicking it will bubble up in a few minutes.

2.  Problem with ripping fried eggs? Spray the spatula with a little non-stick cooking spray and dish up perfectly fried eggs every time.

3.  

Buy a Large salt and pepper shaker with a handle .  Easy to add salt and pepper while you are cooking!

4.  Having trouble cutting a hard boiled egg in half without having the edges tear? Use a piece of thread.

5.  I'm using parchment paper more and more. It's terrific with baked goods and does OK with meat loaves. Not so much cleaning up afterwards!

6.  Bread rising? Heat up a cup of water in the microwave. Push the cup to the far corner of the microwave and add your bread in a covered bowl to rise. Close the door and let the bread rise.

7.  Storing parsley? Chop it up, place in ice cube trays, fill with water and freeze. Once frozen, transfer to a plastic bag and return to the freezer. When needed for soups or stews throw some cubes into the pot.

8.  Let steaks sit around for a few minutes after you get them out of the broiler so the juices can settle. Then call everyone to eat.

9. Pick the yellowest of ears of corn.  You'll reap seven percent of your daily requirement of Vitamin A from yellow corn versus none from the white corn.

10.  Carrots retain 25 % more falcarinol, a cancer-fighting compound, if they aren't chopped before they are boiled.  Sliced carrots have a larger surface area which allows more of their nutrients to leach into the cooking water.  But cooked carrots are more nutritious than raw carrots.  Heating them helps your body absorb more of their beta-carotene.

Have a wonderful day!

(3)8/18/1312/28/15