Posted by Ben | Under Cooking Tip of the Day
Wednesday May 12, 2010
Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
Posted by Ben | Under Cooking Tip of the Day
Thursday Feb 12, 2009
The Pasta Diet and Your Health
1.. You walk pasta da bakery.
2.. You walka pasta da candy store.
3.. You walka pasta da Ice Cream shop.
4.. You walka pasta da table and fridge.
You will lose weight!
Posted by Ben | Under Cooking Tip of the Day
Thursday Jan 22, 2009
Storage and Handling
To preserve Vidalia Onions for a longer period of time, wrap them separately in paper towels and refrigerate.
Vidalia Onions can also be successfully stored in the legs of clean, sheer pantyhose with a knot tied between each one. Hang in a cool, dry, well-ventilated place. Keep Vidalia Onions cool and dry at all times.
Posted by Ben | Under Cooking Tip of the Day
Thursday Jan 15, 2009

To keep a pot from boiling over, put a toothpick between the pot and lid. This trick also works with covered casserole dishes in the oven.
You can keep pasta, custards, and milk from boiling over by coating the inside of the pot lid with vegetable oil.
When using a double boiler, put a few marbles or a jar lid in the bottom pan — they’ll warn you by rattling when the water gets too low and save the pan from scorching.
… for more cooking tips from Chef Rick McDaniel, click here.
Posted by Ben | Under Cooking Tip of the Day
Tuesday Nov 25, 2008

It’s important that the turkey or chicken be properly thawed before cooking. The best way is to let it thaw in the refrigerator. Leave it in the original wrapper, place on a tray to catch drippings and refrigerate until the bird thaws. Depending on it’s size, allow two to four days for thawing.
If thawing in the refrigerator isn’t possible due to lack of time, there are two other alternatives. For a more rapid thawing, you can place the poultry in watertight wrapping in cold water. Change water frequently to hasten thawing. Small birds require about 1 hour. Larger birds require 6 to 8 hours. Thaw until pliable.
Or you can leave the bird in its wrapper and place it in a heavy grocery sack, closing the opening. Put the bird on a tray and let it thaw in a cool room away from heat. Check it frequently. Once thawed, the bird should be cooked immediately. Remember to allow enough thawing time, since it will take quite a while for the bird to thaw.
… for more of Chef Rick McDaniel’s cooking tips, click here.
Posted by Ben | Under Cooking Tip of the Day
Thursday Nov 20, 2008

When frying bacon, sprinkling a pinch of salt in the frying pan will help to keep the grease from splattering.
Posted by Ben | Under Cooking Tip of the Day
Wednesday Nov 12, 2008

You can easily remove the silks from corn on the cob by wiping downward with a damp paper towel.
Posted by Ben | Under Cooking Tip of the Day
Saturday Oct 25, 2008

When baking, if you need to ‘plump’ raisins before adding to cakes and cookies, soak them in Coca-Cola instead of water. Water leaches out the flavor of the raisins, but Coke adds spiciness and intensifies the flavor.
Mary
Enfield, Middlesex
ENGLAND
Posted by Ben | Under Cooking Tip of the Day
Friday Oct 24, 2008

If you have leftover barbecue like chicken or steak, put meat in a pan with a can of Coke and reheat in oven, the meat stays extra tender without ruining the grill flavor.
Sarah
Tennessee
USA
My uncle, who is a retired chef, always marinates steaks in Coca-Cola before barbecuing. It works as a great tenderizer.
Janae Knight
Long Beach, California
USA
When preparing a pot roast, use Coke instead of water – it tenderizes and imparts a unique flavor.
Ron
Nevada
USA
I had a friend who made the best homemade barbecue that I can remember. He mixed 50/50 Coca-Cola and Heinz ketchup together, and slathered on meat.
Tony Miles
Riverside, California
USA
For more most interesting uses of Coca-Cola, check out Barefoot Lass’s website.
Posted by Ben | Under Cooking Tip of the Day
Tuesday Oct 14, 2008

You can add more flavor to frozen vegetables by cooking them in chicken, vegetable, or beef broth.