Helpful kitchen hints

Hosted by Linda Griffith
Group active since Fri, Jun 24, 2011

If you have a favorite thing that you do in the kitchen to save time or money or whatever, share it here...

Susan McCabe
Dec 15, 2015

Dream Whip

Remember Dream Whip!!! Has anyone developed a substitute for Dream Whip? I can't find in stores in my neighborhood but have some great oldie but goodie recipes calling for it.

Mary Feltman
Mar 26, 2015

Food Hack: Perfect Egg Peeling!

I have found a food hack for perfectly peeling an egg...and it's worked every time I've done it, regardless of if the eggs are still warm, or have been in them ridge (already boiled) for a few days.

* tap the boiled egg once, just to get a tiny crack in the shell
* put the egg in a jar slightly larger than the egg
* add water to just cover the egg; put a lid on it
* shake, shake, shake!
* after about 20-30 seconds, remove your perfectly peeled egg!

** if you have a lot of eggs to peel, remove the water and shells after the 3rd or 4th one, and add new water; a lot of shells in the water will make it difficult for your unpeeled egg to peel.

Straws Kitchen
Feb 10, 2012

ALL ABOUT CHOCOLATE

Types of Chocolate

Unsweetened Chocolate
Don’t look to satisfy your sweet tooth with this type. It’s pure chocolate liquor from ground chocolate beans, and it has a bitter taste. However, it is used as a base for a variety of baked goods because sugar is usually added. Test the theory by trying our recipe for Chocolate Fudge.

Milk Chocolate
Created by adding milk powder, this type is probably the most popular for its extra sweet taste. Join the trend by trying our recipes for Milk Chocolate Malt Brownies or Chocolate Cream Pie.

Dark Chocolate
This type is not as sweet as its counterparts and does not include milk as an additive. Semi-sweet chocolate is a form of dark chocolate with lower sugar content, but it has slightly more sugar than bittersweet chocolate, which is Europe’s version of dark chocolate. Go dark with our recipe for Dark Chocolate Raspberry Fondue or Noir Bars.

White Chocolate
Removing cocoa liquor from milk chocolate will give you white chocolate, which has a rich, dairy taste. Get creative with our recipes for White Chocolate Lime Bars or White Chocolate Cheesecake.


Make It a Chocolate Tasting Party
Consult Hosting a Chocolate Tasting for all you need know to entertain with this easiest of parties! What a sweet indulgence.


Chocolate Tips

Storing Chocolate
Chocolate should be stored in a dry, cool place that is between 60°F and 78°F. If the temperature is higher or if humidity is above 50%, trying wrapping it in a moisture-proof wrap. It can be stored in a fridge, but let it stand at room temperature before serving.

Melting Chocolate
Because it can burn easily, chocolate should be melted slowly. For microwaving, chop it up into small pieces (it will melt easier this way) and put it in a microwave-safe container or heat on medium power for a minute at a time, stirring in between until the chocolate is completely melted. Make sure no water comes into contact with it because it will clump or seize.


Jane McNair
Nov 3, 2011

For Those on No Salt or Low Salt Restrictions

Wasn't sure where to post this. I was told recently that I had water retention - imagine after all these years. Well I'm a salt lover. I cook with salt, add it to my food when eating and love salty snacks. So I guess I asked for it.

Just found the answer to all my problems. The product is "No Salt" and I buy it right in the local grocery. It is 100% potassium (0% sodium) and tastes exactly like salt. Was told I could use all I want by the doctor. That is the answer to my prayers because I was starving looking for anything that wasn't loaded with real salt. Honestly it's worth looking into if you love salt as I did. I now can cook worry free - but now I need a substitute for good yummy chocolate!

Marsha meier
Nov 1, 2011

Baking tip

HI everyone, it is getting to be that time when we all do extra baking. When I measure out dry ingredients for a recipe that I make on a regular basis, I measure out an additional set and put it in a zip lock bag that is labeled. For example, for chocolate chip cookies, I measure the extra dry ingredients and label the zip lock bag, CH CHIP dry. You can do this for any baking item that requires dry ingredients and the next time around, you have saved yourself some time and less dishes to wash!

NIKKI SMITH
Oct 9, 2011

Great Idea...

I got this great idea from my Chef friend Lindia John...A must try, its so easy...

How To Make An Heart Egg

Lisa Swisher
Oct 6, 2011

Quikie Meal fixes

In my home we have 3 people going 4 directions, so fast is the key when it comes to meal preparation.
1) I precook and freeze loose hamburger
2) I freeze individual portions such as hamburger and bun. Brat or hotdog with bun. Single serving of sloppy joe with bun on the side. Little things like that to make on the go meals a bit tastier and cheaper.