Sunday, October 4, 2009

As an innkeeper, magazines can be a wealth of knowledge - if you have time to read them!

I have always collected things from magazines.  Articles on places to visit, handy hints around the house, recipes, garden advice, etc.,  etc, etc.   I put these precious bits of wisdom in a folder which has been sitting in my desk drawer. 

Over the years that I have been an innkeeper, I kept telling myself that I would get them organized, just like Martha Stewart.  It has never happened.   However, I am tired of waiting.  I need to pass on some of these pearls of wisdom.  Here are ten bits of kitchen wisdom I have collected. 

Peeling Eggs:   To make hard-boiled eggs super easy to shell, add 2 tablespoons of white vinegar to a 4 quart pot of water before you bring it to a boil.

Feed Your Plants:  After you have boiled eggs, take the left over water and let it cool.  Then you can use it to feed your indoor or outdoor plants.  The calcuim from the shells leaches out into the water making it a perfect tonic for your leafy garden greens. 

Slicing Mozzarella:  Use an egg slicer to cut out the mess that goes with trying to make neat slices of this slippery cheese.  The wires divide the soft cheese into equal segments without squashing it.

Chopped Fresh Garlic:  Let the chopped garlic sit at room temperature for 10 minutes before cooking it.  According to the American Institute for Cancer Research, the extra time allows the garlic's cancer-fighting compounds to fortify themselves against heat, which would otherwise deactivate them.

Storage Secret:  Onions and potatoes should be stored in cool, dry spots, but never together.  Onions emit a gas that causes potatoes to spoil more rapidly.  Place the vegetables in separate bins - never use plastic bags - and keep them in a well ventilated area.

Baking Chocolate Cakes:  When you have to grease and flour a cake pan for a chocolate cake, use cocoa instead of flour.  No white specks are left on the finished product.  

To Avoid A Sticky Mess:  Spray measuring cups lightly with a non-stick spray when measuring sticky ingredients such as honey or molasses. 

Cake Decorating Idea:  Write your message, in icing, on a piece of parchment paper and chill in the freezer.  Then, just lift the letters or words off with a paring knife or small spatula to put on your cake.  

Keeping Things In Place:  Put a damp kitchen towel underneath your mixing bowl or cutting board to keep them from moving across the counter while you work. 

It Doesn't Spoil:   Honey is the only food we have that doesn't spoil.  It may start to crystallize, but a bit of low heat brings it back into liquid form once again.

Stay tuned for more bits of wisdom which I have gathered from many different sources.

Lynda & Howard Lerner
Inn Caring

1 comment:

  1. Great ideas!

    To add onto the cake decorating idea, you can draw/find a graphic or lettering that you like and put it under the parchment paper. That way you can trace it with the icing. Enjoy!