Party and Cooking Quick Tips
"Party and cooking quick tips" are small, semi-precious gems of practical, wish-I-had-known-that-before information about cooking and entertaining.
Check back often for the latest food preparation tips and party planning ideas at a glance, like this frustration-saver:
 Jar-opening trick:
Hook a bottle cap or can opener under the lid of the jar and lift just enough to break the seal. The jar then opens easily.
Party and Cooking Quick Tips
Keep All Your Mise En Place
Mise en place is a French term meaning to have everything in place for cooking. Preheat the oven, and have all your recipe ingredients, measuring cups and mixing bowls out and ready to go, in place.
First, though, read the recipe directions; there's nothing as disruptive as starting a recipe and finding that your dough must chill in the refrigerator overnight.
The No-Surprise Party:
Take your new recipes out for a spin before you serve them to your unsuspecting guests.
Party Diary:
How do you keep from serving the same appetizers or "delightful new wine" to guests twice? Telling a joke to the person who first told it to you? Keep a log, a party diary, of each party you host. Log guests, dates, menus, themes, decorations, and any other pertinent information into your book. You'll be legendary. Hmmm... I think I've said that before.
No egg rolls:
A sprinkling of salt on the countertop keeps eggs from rolling off.
Avocado on your sandwich?:
Avocado, "the good fat," is great sliced on a sandwich, but slippery. One solution is to make a spread of the avocados (just mash and season with salt and pepper, perhaps a little garlic) and spread it on your sandwich bread as you would mayo. Mmmm... all the avocado taste without the messiness.
Party Sandwich Recipes
Stir-fry:
Slightly frozen meats are much easier to cut up for stir-fry dishes. Cold, but easier.
Fondue cheese:
Keep fondue cheese from clumping by stirring it into the recipe ingredients in a figure-8 motion. Cheese Fondue Recipes
Picnic food containers:
Pack your picnic food in Chinese take-out containers. You can often buy them from your local Chinese restaurant or deli, or find them online.
Unsalted butter:
You can use salted butter in any recipe that calls for "unsalted" by using less added salt than the recipe specifies.
Red wine's 45-minute rule:
Red wine should be served at cool room temperature, not normal room temp. So, unless your wine lives in a cave or cellar, follow this solution: Place red wine in the refrigerator 45 minutes before serving it or store the wine in the refrigerator and take it out 45 minutes before serving. Perfect temperature.
Egg size:
Here's a universal cooking quick tip: All recipes call for large eggs, unless otherwise specified. So if the recipe just says "eggs" use large eggs.
How to blanch vegetables:
Place cleaned, trimmed veggies into salted boiling water for several seconds, until their color turns bright. Remove immediately and immerse them in a bowl of ice water to stop the cooking process. They're ready for dipping or freezing.
Pink Pork: How Dry I Am Not:
Most U.S. experts agree that it is not a necessary health precaution to cook pork to that oh-so-dry 170° inner temperature any more; 140° and a little pink is okay.
For Perfect Pork Chops:
Season and sear both sides of the pork chops in a heavy skillet. Cover and reduce the heat to low; as soon as the juice starts to let down, they're done... but still juicy.
Juicing lemons and limes:
To get the most juice out of citrus fruits, for Sangria, for instance, soften them up to the idea by firmly rolling them between your palm and countertop. Then cut and juice them; they'll give you their all.
Cooking quick tips-related "coffee" article
Surprise me with another party idea from Great Party Recipes.
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