All About Food: More wisdom from the kitchen master
I received quite a bit of feedback on my tips column about three months ago (“All About Food: Tips from a kitchen master,” Sept. 4), and since people seem to want more, I’m happy to oblige. I always pick up a few new ideas in the process. If you have any favorites that you would like to share, please send them to me.
1. I have noticed that a lot of the TV chefs, when barbecuing burgers, make an indentation in the center of the patty. I really wasn’t sure why they did it, so I looked it up. It seems that when a hamburger patty is put on the grill, collagen and connective tissue shrink from the heat. The bottom and sides of the patty tighten like a belt and the center swells as the interior gets hot and collects air and steam. This makes for uneven cooking, but by first putting a little thumbprint in the center, about a quarter of an inch deep, the problem is rectified. This doesn’t occur when you pan-fry a burger for some reason.
2. Here is an excellent tip for people in the real estate business — and perhaps for those looking to buy a house. Researchers have proved that consumers on a tight budget will spend more money after being exposed to the aroma of chocolate chip cookies.
3. How can you use the whole lemon without wasting any? Place a whole lemon in the freezer. Once the lemon is frozen, shred it with a grater. Sprinkle the pieces on vegetable salads, ice cream, soup, noodles, spaghetti sauce, rice, sushi or fish, or add to booze. The lemon peel contains as much as 10 times more vitamins than the juice itself and helps rid the body of toxic elements.
4. If you ever have leftover wine, try freezing it in an ice cube tray. Measure a tablespoon into each well of the tray and use it to add a cube at a time to sauces.
5. Another tip for wine: If the bottle gets “corked” when you attempt to open it, try using a straw. Put the straw into the bottle over the bits of cork, and place your finger over the end of the straw, creating suction to lift them out. (This process might take a bit of wine with it.)
6. Sorry, this tip may be a bit late, but it might be useful on something other than turkey. When lifting a turkey that is cooking in the oven, in order to turn it over or to take the whole thing out of the pan when it’s done, cover your oven mitts with plastic bags and then lift the bird. It’s a lot less messy.
7. When making a big batch of pancakes for the family on Christmas morning, try this to keep them warm while everyone is gathering. Place the pancakes on a platter lined with a clean napkin or dish towel. Pull the towel over the pancakes and cover them with an inverted colander to keep them warm.
8. Here’s a quickie that helps with jar lids that won’t open easily: Drape a piece of plastic wrap over the lid to get more traction. For a small lid like the ones on ketchup or soy sauce bottles, try using a metal nutcracker to twist it off. The ridges help you to grip tightly.
9. I like this one: When you are trying to evenly butter hot corn, get a piece of bread and butter it generously. Then hold the corn in one hand and roll it around on the bread. Works great!
10. Stale chips can be revived in the microwave. Put two cups of chips on a Pyrex pie plate and heat on high for one minute. Place hot chips on a double layer of paper towels and let them cool to room temperature before serving.
TERRY MARKOWITZ was in the gourmet food and catering business for 20 years. She can be reached for comments or questions at m_markowitz@cox.net.