MEATS - PORK AND LAMB

MEATS - PORK AND LAMB

Meats - Pork and Lamb

- A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

- Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

- When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.

- Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.

- Never heat pesto sauce - the basil will turn black and taste bitter.

- Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.

- When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.

- Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.

- The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.

- Microwave a lemon for 15 seconds and double the juice you get before squeezing.

MEATS - PORK AND LAMB