Popular Food Recipes - Meats Pork & Lamb

A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.
Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.
Never heat pesto sauce − the basil will turn black and taste bitter.
Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.
When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.
The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator - it will keep for weeks.
Microwave a lemon for 15 seconds and double the juice you get before squeezing.