On 3/6/2012 6:32 PM, Polly Esther wrote:
> . . . or what Moma didn't tell you. I was just reading and saw this: for
> soft, warm hamburger or hotdog buns, wet and wring a dishtowel. Wrap the
> rolls in it and place on a cookie sheet in the oven for about 10 minutes
> at 300 degrees. That just might work. I'll try it.
> I've also learned at my age, that a granite countertop will quickly just
> suck the heat out of about anything. If you want to keep a dish piping
> hot, don't set it on granite.
> We only eat 'out' once a month. That's about 89 meals to prepare at
> home. Any neat procedures you've learned through the years to make
> cooking easier/faster? Polly

My trick is that I use a wire whisk for most mixing. If you like a
fluffy tapioca pudding, cook it while stirring it with a whisk. I've
found that there's no need to fold egg whites into the mix anymore.
Using a non-stick sauce pan is a good way to suppress scorching.

If you want to defrost frozen foods quickly, it's a good idea to do it
on a granite counter-top or heavy cast iron. :-)