Cooking Tips

Always buy frozen foods last. That way they are less likely to thaw before you get them home.

At the checkout counter put perishables destined for the refrigerator in one bag, canned foods for the pantry in another. Bag freezer foods separately and put them in your car last so they will be unloaded first.

When making a shopping list, group items according to the floor plan of your supermarket. Start with the first section you'll come to and continue, keeping all dairy products together, etc. This way you will be less likely to forget items.

A squirt of nonstick cooking spray can ease the pain of scrubbing barbecue grills, casseroles, roasting, and broiler pans. Always spray on cold grills.

If you line your work surface with wax paper, you can roll everything up when you're finished prepping and dispose of them neatly. Wax paper is also useful to cover a dish you are microwaving.

When cooking burgers, handle gently. Do not press them down with a spatula to speed cooking. This forces out juices and makes the burgers dry.

Always start with cold tap water when cooking. It has fewer mineral deposits than hot water.

The best way to grill food is the two-step method, that is, to precook by microwave and to finish on the grill. For example, lay chicken pieces skin side down in a microwave proof dish. Cover with wax paper and microwave at 100 percent power, allowing six minutes per pound and turning and rearranging chicken at half-time. Refrigerate until ready to proceed, then grill chicken five minutes on a side.

For the best corn-on-the-cob you will ever eat, lay four large, un-husked ears of corn on a double thickness of paper toweling on the microwave oven floor. Microwave, uncovered, at 100 percent power for ten minutes. Let stand one minute, then husk and enjoy (the silks magically come away with the husk).

After juicing an orange or lemon, grind the remains in your garbage disposal for their refreshing scents.

To avoid burns, use thick, dry pot holders. Wet pot holders will allow the heat to soak through.

If you have a grease fire, never use water to put it out, because it will spread the fire. One way to smother a grease fire is to sprinkle baking soda over the fire. Also, remember to keep a tight fitting lid for your pan close by, so you can cover the pan if a flame erupts. Leave the lid in place until the pan cools. Always keep a fire extinguisher in the kitchen, and learn how to use it before a fire occurs.

When in doubt that leftover food is good, throw it out.

If apples have been stored in your refrigerator, they should be fine to eat for up to two months.

The best place to store cheese is in the refrigerator, the closer to the bottom the better...preferably in the vegetable crisper.

You should always wash your hands, knife and cutting board thoroughly in the dishwasher or very hot, soapy water after cutting or skinning raw poultry. Do not reuse the knife and cutting board until it has been thoroughly cleaned.

Marinade in which raw chicken has been soaking should never be used on fully cooked chicken.

Thaw frozen chicken in the refrigerator, not on the countertop.

Freeze uncooked chicken if it is not going to be used within two days.

Ground meat will keep safely in the refrigerator for only one to two days. If you do not plan on using it immediately, put it in the freezer where it will keep for three months.

The best way to clean your can opener blade is to use an old toothbrush loaded with anti-bacterial dish soap to scrub vigorously. Your can opener blade should be cleaned frequently to prevent bacteria.

To unclog a drain, mix a cup of salt with a cup of baking soda. Pour the dry solution into the drain, and then add a pot of boiling water.

Use vinegar to clean your stainless steel sink. It will really make it shine.