Cooking
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Have you ever tried to boil corn on the cob only to wind up with hardened kernels, no matter how long it’s been on the stove? It may be that you're adding salt, which toughens kernels, to the cooking water. Instead, fill a large pot or straight-sided skillet with cold, unsalted water ¾ of the way up and bring to a rolling boil. Then, carefully drop in several shucked cobs of corn, making sure they are all immersed in the water. Return to a boil. Cover and simmer for 15 to 20 minutes for perfect corn. Some people even add a tablespoon of sugar to the cooking water.
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More Cooking Tips
Asparagus will keep in the refrigerator 7-10 days after harvesting. Break off the rough ends and stand upright in 1 inch of water.
Refrigerated apples last up to 10 times longer than those left at room
temperature. Apples emit ethylene, a naturally occuring gas that speeds ripening.
To prevent apples from speeding up the ripening process of other items in your
produce drawer, store them in a plastic bag.
Wash leaf lettuces and fresh herbs when you get them home, wrap them in paper towels and store in plastic bag. They will stay fresh and will be ready to use without further ado.
Adding oil to the pasta cooking water serves no purpose and makes the pasta water less useful for binding the pasta and sauce when they are combined. Pasta should not stick together or clump if you allow enough cooking water.
The only thing throwing pasta against the wall does is make a mess! Test the pasta for doneness by tasting it or cutting it. It should be slightly chewy but tender if you taste it. It should have a very small white dot at the core if you cut it.
Do not rinse pasta after cooking unless you are going to use it for a salad. Drain it, reserving some of the cooking water, then toss it with the sauce. If the mixture gets too dry, add some of the cooking water to help the pasta bind with the sauce.
Two easy ways to thicken a sauce at the last minute:
- Remove any vegetables and meat from the cooking liquid to a serving plate. Bring the liquid to a rolling boil and let boil for about 5 minutes. Watch carefully to avoid burning.
- Work 2 tablespoons of flour into 2 tablespoons of soft butter or margerine. Drop by little bits into the liquid, stir until melted and bring up to a boil. Then simmer for a few minutes.
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