Archive Category: 'Food Tips'

• Cooking Timesaver: Make Ahead Herb Seasoning Salt: How nice would it be to have a ready supply of crushed garlic, onions, herbs & seasonings at your fingertips, whipping up batches only once a year? Today’s feature is from Pink Bites with usage tips & a bulk recipe for Herb Seasoning Salt (Tempero Mineiro): blockquote> Helpful Notes: Use the seasoning in soups, stews, rice, beans, meats, [...]
• 25 Vintage Food Prep Tips: Timeless Wisdom: This collection of vintage tips was gathered from books and magazines that were published in the 1940’s, most are still quite useful for today’s kitchen. he Timeless Wisdom Collection has evolved into a regular weekly feature here on Tipnut, I’m glad so many of you enjoy them like I do . I choose them for [...]
• Tips To Make Pretty Molded Salads: This is an article from a vintage tip sheet titled “The Art Of Salad Making” that was written by Mary Hale Martin, Libby’s Home Economist. She was a fictional persona created by Libby’s with the same purpose as Betty Crocker (another fictional character)–to provide helpful cookery hints and tips that would also promote the brand [...]
• Herb Cookery: Vintage Tip Sheet: Balm The leaves of this herb have a delightful lemon flavor, but when used fresh should be subjected to a little simmering in boiling water to bring out their true flavor. Some herb leaves used fresh do not require this, but balm leaves do. Use with hot tea, in cold fruit punches. Add a small one to milk [...]
• Make Your Own Frozen Dinners: Today’s feature is from Bohemian Revolution with Make Your Own Pre-Cooked Frozen Dinners: Even though some frozen dinners are less unhealthy than others, they’re still pricey. You pay for that convenience. There’s a better option: make your own frozen dinners. The advantages to making your own are: you can control what goes in them, there’s no need [...]
• How To Make Green Tea: Since I began enjoying green teas, I learned there’s an art to making it and it’s a bit different than brewing regular tea. Once you start dabbling with good quality loose teas, you become very particular about how your tea is made. First some tips: In general use 1 level teaspoon of green tea per cup [...]
• Tipnut’s Guide To Green Tea: Did you know that when tea was first discovered, it was mainly used for medicinal purposes? Over time tea became better known as a daily beverage (it’s second only to water). I’m a coffee lover and never had much luck finding a satisfying tea, but after hearing so much about how good tea was for [...]
• Herbs & Spices: Storage Tips Guide: How To Tell If Spices & Herbs Are Good To Use If you have no expiry date listed on the package and you’re not sure when you purchased the seasoning, here are a few tips to help figure out whether or not your herbs and spices are stale or still good to use: Look at the color, [...]
• How to Make Vinaigrette: Recipe & Tips: Here’s a grocery bill buster: Homemade vinaigrette salad dressing. It’s very easy to make, ingredients couldn’t be cheaper and it’s one of the most popular dressings to top a salad with. Luckily, it’s super easy to make with the main two ingredients being vinegar and oil. Standard Ratio: Vinegar & Oil The standard ratio is 1 part vinegar [...]
• Quick Tricks With 7-Up: Here’s a tip page from a vintage cookbook using 7-Up in a variety of ways you may not have thought of. Freeze 7-Up in ice cube trays. Use the tangy “ice” cubes to spark party drinks. A thrifty New England style dinner is smoked pork butt with tangy maple glaze. Cook the meat as usual, then glaze [...]
• Free Gifts In A Jar Recipes + More (Updated): Gifts in a jar typically include all the ingredients to make or bake something that are stored in jars (like mason jars or jam jars, etc.) and presented as gifts. They can be cookie mixes, cake mixes, bath & beauty ingredients (like bath salts and foot soaks), hearty soup mixes, bread, buns, pastry ingredients, seasoning mixes, [...]
• Chicken: Tip Sheet: Estimating Quantity To Buy Chicken Wings: Two to Three servings per pound. Number of wings will vary according to size. Breasts & Legs (thighs and drumsticks): 1/2 to 3/4 pound depending upon how prepared and what else is served with them. Small Chickens: 3 to 3 1/2 lbs. usually halved for broiling or barbecuing. Four servings per bird. Whole [...]
• Gifts From Your Kitchen: Recipes & Gift Tags: Today’s feature is from Whole Foods Market with recipes and free printable gift tags & cards to accompany each one–Gifts from Your Kitchen: Wrap up your holiday shopping without leaving the house! From flavored sugar and spiced oils to candied nuts and herbed salts, our crafty elves have cooked up tasty gift ideas for the foodies [...]
• Mashed Potatoes Tip List: To Prepare: Cut potatoes into small even pieces so that they cook quickly & evenly. Small pieces of cooked potato mash up easier than large pieces. Cover potatoes with cold water then place on stove to cook. Add salt once the water starts boiling. Starting the potatoes in cold water will help them cook evenly (if you [...]
• 18 Dainty Party Sandwiches: How To: Fancy Shaped Simple Sandwiches: (1) Make ordinary sandwiches using thinly sliced bread, butter and fillings. Cut into small triangles, diamonds, squares and fingers. (2) Cut thin bread slices with small, shaped cutters to make circles,flowers, stars, hearts, crescents, etc. Spread with butter, then spread one half with filling and cover with matching buttered slice. Rainbow Ribbons: [...]
• Tipnut Mailbag: Crush Herbs Fast & Easy: I’m just about caught up with my email backlog (woohoo!), here’s a kitchen tip quickie Josee Meehan sent in to share with us all: This from my husband (who is a chef): Herbs, like basil and oregano, can be quickly and easily crushed when frozen. The trick is to take them out of the freezer seconds [...]
• How to Clean and Chop Herbs Quickly: Today’s feature is a video showing how to wash bunches of herbs quickly and then how to chop them: Basically the tip is to hold onto the stems then dunk the bunch of herbs up and down into a bowl of water and swish around like a washing machine. Shake off excess water then stick the [...]
• Storing Garden Crops: Cold Storage Tips: Home storing of the less perishable vegetables for winter use has almost become a lost art. Cabbage, turnips, radishes, beets, carrots, Brussels sprouts, celery, potatoes and apples may be stored in cool and moist surroundings. Onions require a cool and dry atmosphere; and pumpkins, squash and sweet potatoes need a dry place where it is relatively [...]
• 20 Freezing Quick Tips: Timeless Wisdom Collection: Here are 20 quick tips for freezing that I’ve collected from a variety of 1950s articles and books. This will be the last collection of timeless wisdom tips for awhile, I hope you enjoyed them! 20 Quick Tips For Freezing Food Items Cream can be frozen for future use. Place enough cream for use at one time in [...]
• 7 Easy Freeze-Ahead Shortcuts: Today’s feature is from WholeLiving (Martha Stewart) with Freeze It Week, Day 3: 7 Easy Shortcuts: Freezing ready-to-heat meals is one way to cut down the time until dinner; keeping certain must-have at-the-ready foods in the freezer is another. Read on for our ways (and some of our friends’ ways) of bringing convenience to kitchen life [...]
• How To Meal-Stretch A Chicken: Today’s feature is from The Simple Dollar with The Frugal Whole Chicken (or, Waste Not, Want Not): A whole chicken is an incredibly frugal deal that provides the materials for several meals if you’re sensible about it. Here’s the game plan for turning a whole chicken purchase into several delicious meals. The Suggestions: Meal #1: The Chicken Itself Meal [...]
• How To Wrap Meat Like A Pro: This tutorial is perfect timing if you’re bulk buying and stocking up the freezer this fall, here’s how to wrap meat nice & air tight for freezing. It’s important to wrap properly to preserve the quality of the meat and protect it from freezer burn or your grocery investment is shot. Lotsa pictures! How To Wrap [...]
• 20 Canning Tips – Timeless Wisdom Collection: These tips for canning are collected from the 1940s and 1950s, most are quite practical but one is truly a piece of old-timer wisdom that I couldn’t resist including (you’ll know which one when you see it!). I’ve also included a section “Canning Arithmetic” from that time period, it provides a guideline for what canned [...]
• Cookbook Lingo: 101 Cookery Terms & Definitions: Bain-marie: A French double boiler or a large open vessel half-filled with hot water in which saucepans are placed to keep contents nearly at boiling point. Bake: To cook by dry heat in the oven. Baste: To moisten food while cooking with juices from the pan or other liquid. The liquid is ladled over the food to [...]
• 34 Handy Kitchen Measurement Hacks & Tidbits: Do you find yourself always scrambling to find out how much one stick of butter is? Or how many eggs you need to make a cup? Do you know how much 1 cup of uncooked rice makes? Here’s a handy chart you can print off to include with your other kitchen chart goodies (see: Recipe Ingredient [...]