Meat loaf will not stick if you
place a slice of bacon on the bottom of the pan.
To tenderize boiled meat, add 1
tablespoon of vinegar to the cooking water.
For tough meat or game, make a
marinade of equal parts cooking vinegar and
heated bouillon. Marinate for two hours.
To tenderize steak, rub in a mixture
of cooking vinegar and oil and let stand for two
hours before cooking.
The best way to thaw fish is in
milk. The milk draws out the frozen taste and
gives the fish a fresh flavor.
Fish can be soaked in vinegar and
water before cooking for a sweet taste.
When cooking with canned shrimp,
soak in a little sherry and 2 tablespoons.
vinegar for 15 minutes to get rid of the canned
For great tasting baked fish that
won't stick to the pan, bake on a bed of chopped
onion, celery and parsley.
To prevent bacon from curling, dip the strips
in cold water before cooking. Prick bacon
thoroughly with a fork as it cooks so that it
will lie flat in the pan.
Keep bacon from sticking by rolling
the package into a tube shape. Hold with rubber
To separate frozen bacon, heat a
spatula over the stove burner and slide under
Wrap smoked meats like ham or bacon in a
vinegar-soaked cloth, then store in waxed paper
to keep fresh.
To get rid of the rind on a ham,
slit the rind lengthwise on the underside before
placing the ham in the roasting pan. As the ham
cooks, the rind will pull away for easy removal
without lifting the ham.
Boil sausage links about 8 minutes before frying
and they will shrink less and not break at all.
Or try rolling the links lightly in flour before
For golden-brown fried chicken, roll in powdered
milk instead of flour before frying.
To stew an old hen, soak in vinegar for several
hours before cooking. It will taste like a tender
If a stew is too salty, add raw cut potatoes.
Then discard them after they have cooked and
absorbed the salt. Or: add a teaspoon of cider
vinegar and a teaspoon of sugar. Or: just add
If a soup or stew is too sweet, add salt.
If a main dish or vegetable is too
sweet, add a teaspoon of cider vinegar.
To avoid pale gravy, brown the flour well before
adding the liquid. This also helps prevent lumpy
Remove fat from soups and stews by dropping ice
cubes into the pot. As you stir, the fat will
cling to the cubes. Throw away the cubes before
they melt. Or wrap ice cubes in cheesecloth or
paper towel and skim over the top of the pot. Fat
will also cling to lettuce leaves!
Blend together 1 cup soft butter and 1 cup flour.
Spread it in an ice cube tray and chill well. Cut
into 16 cubes before storing in a freezer bag.
For medium-thick sauce, drop 1 cube into 1 cup of
milk and heat slowly, stirring as it thickens.