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| Substitutions | Storing Ripe bananas | Scorched Pans | |||
|---|---|---|---|---|---|
| Removing corn silk | No Weep Meringue | Egg Whites | |||
| Remove salty taste | Pale Gravy Fixer | Need your hint here |
SUBSTITUTIONS
Fresh Herbs
Semi-sweet Chocolate Squares
Have ripe bananas and no time to bake with them? Don't peel them, put them in the freezer as is. The skin is nature's natural wrapper. When ready to use the peel comes off easily after they are at room temperature for a few minutes.
Scorch the inside of your favorite saucepan? Don't panic!
A dampened paper towel or terry cloth brushed downward on a cob of corn will remove strands of silk.
One teaspoon Baking Powder
1/2 tsp cream of tartar, plus
1/4 tsp baking soda, plus
1/4 tsp cornstarch
1 Tbsp fresh herbs = 1 tsp dried herbs
1 square equals
1 Tbsp shortening,
3 Tbsp unsweetened cocoa powder,
plus 3 tsp sugar
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Fill pan halfway with water, add 1/4 cup baking soda. Boil awhile until the burned portions loosen and float to the top.
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For a never fail, never weep meringue, add a teaspoon of cornstarch to the sugar before beating it into the egg whites.
Egg whites will beat up fluffier if you allow them to come to cool room temperature before beating.
A teaspoon each of cider vinegar and sugar added to salty soup or vegatables will help remove the salty taste.
Add color to pale gravy by adding a bit of instant coffee straight from the jar...no bitter taste either. Add just a bit at a time.
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