Easy Food Solutions

Here are some easy and quick food solutions to help make that perfect meal.

Trick for crumbling blue cheese.

It is cheaper to buy blue cheese in a wedge and crumble it at home but you dread the job because it always sticks to your fingers. Next time freeze the wedge for 20 minutes before you use it. The cold temperature hardens the cheese, making it just firm enough to break into pieces without leaving you hands covered in as much blue cheese as you salad.

Your most luscious chili ever.

Sour cream cools the fire effect that chili has on the tongue but it does curdle so next time stir 1 tsp. cornstarch into ¼ cup sour cream before adding to the chili. The starch acts as a binder to prevent the sour cream from curdling.

Keep Fish Fresher Longer

You pull fish out for dinner and for some reason dinner get postpone. How to make the fish keep an extra day? Place it in an ice filled colander and set over a bowl, then put it at the back of the refrigerator on the bottom shelf (the coldest part of the fridge). This re-creates the climate in which your fishmonger keeps the seafood ensuring the fresh catch stays fresh.

Seed a pepper in seconds.

Too easily seed a pepper use a grape fruit spoon. The sharp edges are ragged enough to catch and remove every seed the red-hot veggies every time.

Perfect blueberry pancakes every time.

Every time you make blue berry pancakes the batter takes on a grayish-blue cast once the berries are in. Next time, toss the rinsed and dried blue berries in flour before adding them to the batter. The flour locks in moisture while creating enough friction to keep them suspended in the batter (no matter how much you stir).

Super tender turkey leftovers.

You made a great turkey yesterday it was juicy and you saved the left over's. But while eating the leftovers today you discover the meat is slightly dried out. Guarantee tender leftover turkey by placing slices on a plate and topping with gravy. They cover and microwave for 30 seconds.

Your best mashed potatoes.

When boiling the potatoes to make mashed potatoes add lemon wedges to the water. The acidity binds the potatoes' starches, preventing them from breaking down and promising a deliciously flavorful and fluffy mash.

The Caterer's secret to keeping food hot.

Not hosting the holiday party this year? Well now you have the hassle of keeping food hot on the way to the family's house. Here is how: As soon as you pull it from the over, wrap it in foil, then insulate with newspaper and a second layer of foil. Once there, unwrap and enjoy the piping hot dish!