Question: How can I avoid getting freezer burn on the meat that I buy? Amit
Answer: All food items will eventually find themselves with freezer burn, which is water molecules that have formed into ice crystals. There is a limit to how long food can be stored in the freezer. Here are a few easy steps to reduce freezer burn: don’t overcrowd the freezer, make sure all items have enough room, doing this also helps the freezer temperature stay constant, which reduces freezer burn. All food should be packaged correctly, squeeze out air before packaging. Some people double bag meat to reduce freezer burn. Freeze smaller portions and do not freeze foods when they are hot. Allow them to cool before freezing. Correct freezer temperature should be set at -18C.
Question: What is the easiest and fastest way to cut an apple without a corer? Kiley
Answer: In my opinion, the easiest way to cut an apple is to stand it on the cutting board. Cut half inch from the centre on all four sides of the apple around the core. Allow the sides to fall to the cutting board. To reduce the amount of browning on an apple after cutting, put all four cut sides up against the core and secure with an elastic band.
Manitoban’s share
— When cooking omelets do not overbeat the eggs and do not salt until cooking time is almost complete. Salt can break down the structure of eggs. Also, keep the pan moving while the eggs are cooking and do not overcook. If it is your intention to add mushrooms, onions or other veggies to the omelet, for best flavor sauté them first before adding the ingredients to the omelet.
— You can use silly putty to clean your computer keyboard. It can also be used to remove lint from clothes.
— While cooking tomato sauce, add a half a teaspoon of instant coffee to the sauce. This extra step takes the acidic edge off the tomato sauce.
— Freeze your pre-shaped cookie dough. Virtually any drop cookie can be easily frozen in its dough state to bake later. Simply line a jelly roll pan with plastic wrap (make sure that the pan fits flat in your freezer), scoop out your dough into balls with a cookie scoop and place each ball side by side on the jelly roll pan. Fit as many as you can tightly together. When the pan is full; cover the dough with plastic wrap and place it flat in your freezer.
When the cookie dough balls are frozen, lift the bottom layer of plastic wrap to release the balls individually and place them in a zippered plastic freezer bag or plastic container. Return to freezer.
Extra Tip: If cookie dough gets gluey, resist the impulse to add extra flour so that the cookies don’t become tough. Cool in fridge until firm or roll out between two pieces of waxed or parchment paper.
— When barbecuing hamburgers, don’t press down on the meat when the burgers are on the grill. That will just press out moisture and you’ll end up with dry burgers.
— Juice from canned peaches, apricots or pears may be mixed with melted butter and lemon juice and used as a yummy baste for broiled chicken.
Extra Tip: To get truly golden-brown and crispy chicken, you’ll need a cast iron skillet. Cast iron simply cannot be beat for even heat distribution and temperature maintenance.
— For crunchier coleslaw, cut a cabbage in half and soak it in salted water for an hour. Drain well and use.
Note: Every user assumes all risks of injury or damage resulting from the implementation of any suggestions in this column. Test all products on an inconspicuous area first.
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