MineZone Wiki

"Readers at higher altitudes know that the boiling point is lower the higher you go; for every 500 feet above sea level, the boiling point drops almost 1 degree Fahrenheit. Our suggestion to calibrate your thermometer should have read as follows: Check the calibration of your grill thermometer by placing it in boiling water and making sure it shows the boiling point at your location (at sea level 212 degrees; in Denver, Col., 201 degrees)."

PIZZA SAUCE

Here's a cheap and easy pizza sauce for nongardeners. Stock up on 8-ounce cans of tomato sauce when they go on sale. To the contents of one can, add 1 teaspoon organo, 1 teaspoon basil, 1/4 teaspoon garlic powder, and 1/8 teaspoon pepper. Makes enough for one 12- to 14-inch pizza.

THERMOMETERS

Check the calibration of your grill thermometer by placing it in boiling water and making sure it reads 212 degrees. Weber grill thermometers are not adjustable, but they are replaceable; contact the company at http://www.weber.com/ to order new parts.

- from Cook's Illustrated email newsletter

CLEANING THE GRILL GRATE

There's nothing worse than having burgers or chicken pieces stick to the grill grate. To avoid this, we always let the cooking grate heat for several minutes and then clean it with a wire brush. But some foods, such as fish, tend to stick to the grate more easily than others. To avoid a grilling catastrophe, dip a large wad of paper towels in vegetable oil, grab the wad with tongs, and wipe the grid thoroughly to lubricate it and prevent sticking. This extra step also removes any remaining residue on the grate, which might mar the delicate flavor of fish.

MANDOLIN SLICER

Testers gave the Progressive Mandoline Multi Slicer $8.99) and the Target Mandoline Slicer ($9.99), both plastic V-slicers with similar designs, high marks.

BLACK FORREST PREPARATION

spread plastic wrap over black forrest dessert crust to spread easier

PREPARATION

save space and dishes by layering the ingredients in a single large bowl and separating the layers with sheets of wax paper or plastic wrap (make sure the ingredients are in the right order, with the one you'll need first on top)

KEEP ICE CREAM FRESH

cover portion remaining with heavy-duty plastic wrap, pressing the wrap right down onto the surface of the ice cream

FROZEN PIZZA

add flair by topping with a little olive oil, shaved Parmesan and fresh oregano, thyme or basil.

CLEANING MICROWAVE

Microwave a bowl of water for 5 to 10 minutes. Let it steam in the closed oven for several minutes, then wipe down the walls.

MICROWAVING

Use the microwave for any recipe that calls for braising, poaching, or steaming. Just subtact about three-quarters of the cooking time. Remember to stir liquidsoften to redistribute the heat, and always take the food out a minute or two before it's completely done, since it will continue to cook.

RIPE BANANAS

Don't throw away overripe bananas. Freeze them in their skins so you'll have them on hand for banana bread. Frozen bananas thaw quickly at room temperature.

CUTTING ONIONS

Peel the onion, leaving the root end intact. Half it lengthwise. Lay one half cut-side down on a cutting-board.

CUTTING BASIL

Stack the leaves in a net pile, placing the larger leaves on the bottom. Roll the pile lengthwise as tightly as possible. Using a chef's or paring knife, slice across the bundle.

MISCELLANEOUS

• blend hot water & dish soap to clean blender
• freeze bacon rolled into ziploc bags to separate easily
• revive stale bread in wet paper bag in 350° oven for 5 minutes
• or soften bread on splatter screen over boiling water for 1-2 minutes
• turn bread on its side to cu
• core apples from bottom to top
• line brownie pan w/foil
• store brushes in course salt between uses
• shave slices of frozen butter w/vegetable peeler for topping casseroles
• core quartered cabbage, lay flat, cut diagonally for long shreds
• use randomly placed jar lids to dust cake twice w/powdered sugar & cocoa
• spray grater w/cooking spray before grating semi-soft cheeses
• use ice cream scoop for scooping cookie dough
• use parchment paper on cookie sheet to speed cleaning
• spray cooking spray on pans over open dishwasher door
• dump grease into cardboard milk containers
• cut corn ears in half, stand upright, cut kernals off
• butter bread to butter corn
• use a straw to suck air out of ziplock bags for freezing
• line steemer w/lettuce leaves for steaming dumplings
• separate egg yolks between fingers
• fill deviled eggs from plastic bag w/slit in corner
• use foil ring above burner for slow simmer
• parchment paper funnel
• cover food processor hole w/film canister to soak
• keep list of frozen foods (w/date frozen) on freezer door
• make chimney charcoal starter from coffee can w/holes in the bottom
• lubricate grill w/paper towel dipped in oil to prevent sticking
• douse grill flame ups w/squirt bottle
• line grill platter w/foil to transport & remove foil to serve
• drop marshmellow or or chocolate kiss in ice cream cone to avoid bottom drips
• stack 2x4 in cabinets for tiered shelves
• store foil & wrap boxes in 6-pack beer containers
• use lucite picture frame to hold recipes
• roll lemon with palm on a hard surface before juicing
• use coffee cups & spice jar as mortar & pestle
• halv onion, then skin
• cut peach at 90° angle from seam to remove pit
• press crumb crust with hand in plastic bag
• use exfoliating glove to clean potatoes for unpeeled recipes
• punch "x" in baked potatoes w/fork then press open
• crumble safron threads between fingers before adding to recipe
• cut scallions w/scissors
• cut pizza w/scissors
• use round stickers to label top of sceipes to identify
• use mesh tea ball for spices to be removed from recipes after cooking
• freeze leftover stocks in plastic bag lined cups, then remove back from cup
• store tongs inside paper towel tube
• separate bulk-bought tortillas w/wax or parchment paper, then freeze
• Though a steamer basket is a useful kitchen gadget, you don't necessarily need one to steam vegetables successfully. You'll get good results with most vegetables by placing them in a deep saucepan with a half-inch to an inch of water (depending on the volume of vegetables) and cooking, covered, over medium-high heat.
• Sautéing goes more quickly if you use a cover. This saves time when sautéing onions, bell peppers, and other vegetables.
• Similarly, a pot of water will come to a boil somewhat more quickly if you cover it. This is useful when you are bringing a big pot of water to a boil for pasta.
• Cook pasta at a steady (but not frantic) boil at all times for best, and quickest, results.
• When chopping parsley, do as professional chefs do: keep the bunch tied together and thinly slice what you need from the top, tender stems and all. This by far beats tediously separating leaves from the stems. Store the parsley in a jar of water, stems down, and cover lightly with a plastic bag. Refrigerate, and change the water daily.
• Make a quick task of thawing frozen vegetables by first placing them in a colander, then running warm water through them until they separate and any ice particles have melted. Then cook or microwave briefly, depending on the variety of vegetable.
• Don't make a whole production of chopping onions. Unless a recipe calls for finely chopped onion (which ours rarely do), the quickest route to a chopped onion is by simply quartering and slicing it.
• If you need several carrots or celery stalks sliced, lay three or four side by side on a cutting board and slice them at the same time with a good, sharp knife.