KITCHEN TIPS #3

− 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 to300F. 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.