Kelley's Cooking Tips
=====================

* If you've ever made soup or sauces and stored the leftovers in the
refrigerator, you know they thicken as they sit. But be careful
when you reheat it. On the one hand, you don't want it to scorch
from being too thick. On the other hand, you don't want to
overestimate how thick it is. Let it begin to warm up before you
add liquid (water, cream, milk, etc.) When it is just starting to
get warm, you will be better able to judge its consistency.

* If you don't have time to make a cream sauce for vegetables, just
combine equal parts mayonnaise and water used to cook the
vegetables. Season to taste.

* Instead of salting gravy, enrich both the gravy's color and flavor
by using a little soy sauce.

* When measuring shortening, first line the measuring cup with
plastic wrap. Spoon shortening into the cup, pack it tightly to the
rim and pull out by tugging on the plastic wrap. The cup stays
clean and the shortening can be used immediately or refrigerated.

* * *

~~

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On Sun, 04 Jun 2006 11:39:51 -0400, Duckie ® >
wrote:

> * If you don't have time to make a cream sauce for vegetables, just
> combine equal parts mayonnaise and water used to cook the
> vegetables. Season to taste.

Oh, ew. For me, "season to taste" would equal "throw it out".

serene
--
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