Helpful Hints

How to make a Balsamic Glaze Reduction:

  1. Start by using a good quality balsamic vinegar; it should taste good when you dip a piece of bread in it.

  2. Using a small, non-reactive metal saucepan, like stainless steel, pour about double the amount of vinegar that is needed. A balsamic reduction is very concentrated in flavor and not a lot is needed per serving. Place the pan over medium high heat and bring the vinegar to a slow boil until just the edges of the syrup around the perimeter of the pan is boiling. If there are large bubbles all over the surface of the vinegar, reduce the heat until the bubbles are smaller.

  3. Let the vinegar slow boil for about 15 minutes. After about 15 minutes, dip a spoon into the mixture, watching to see how thick the vinegar is on the spoon. It should reach a honey-like consistency. Watch the balsamic reduction carefully. The lower it reduces in the pan, the more likely it is to burn. As it cools, it will thicken a bit.

  4. Once the balsamic reduction reaches the consistency of honey, set it aside to cool. Once cool, the balsamic reduction can be used immediately or stored in an airtight container for up to two weeks. If the balsamic vinegar reduction seems too thick, place it in a sauce pan and warm it up a little. It can also be thinned with a little water if needed.

  5. Use to baste with, or serve over grilled meat or fish of your choice. Also good drizzled over cooked vegetables, appetizers (kabobs with basil, tomato, mozzarella; toasted banquettes topped with fig jam and goat cheese, etc.).

For fast, simple cleanup of your box grater, coat with vegetable oil or nonstick cooking spray before using.

Cornstarch is a more powerful thickener than flour, so you will need less. Cornstarch breaks down faster than flour, so it must be added at the end of cooking. Combine cornstarch with cold water. Combine flour with warm water.
1 Tbls. cornstarch = 2 Tbls. flour

To use fresh herbs (parsley, basil, oregano) that have been previously frozen and double bagged in Zip lock bags, when ready to use, crush the bag with your hand and the herbs break up nicely. Add to your recipe as needed.

When using dry or fresh herbs in a recipe, use 1 teaspoon of dry for every tablespoon of fresh chopped herbs, called for in a recipe. Freeze fresh herbs wrapped in plastic wrap, then place in a freezer zip lock bag or plastic container and freeze to use throughout the winter months.

To get rid of the fishy smell on some fish, soak fish in a little milk for 1 hour before cooking.

Gingerroot is essential in most Oriental recipes. Buy a decent size chunk; peel and finely grate it when you need it for a recipe. Store unused, grated Gingerroot in a snack-size Ziploc bag (double bagged and dated) and freeze. When you need Gingerroot for another recipe, you’ll have it on hand. Just break off a chunk and thaw in refrigerator until you need to use it in your recipe.

To keep hard-cooked eggs from cracking, add 1 tablespoon of vinegar or pinch of salt to the water. Egg shells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water after they are boiled.

For smoother mashed potatoes, use a ricer before mashing or mixing and adding butter, seasonings etc.

To prepare meatballs without having to stand over the stove turning each one, arrange them on a greased broiler pan and bake at 350 degrees for 20-25 minutes. They’ll brown on all sides.

Use a meat baster to “squeeze” your pancake batter onto the hot griddle; perfect shaped pancakes all the time. Or a soup ladle works well too.

Use a pizza cutter to smoothly slice fudge; it works better than a knife.

If you accidentally over salt a dish, while it’s still cooking, drop in a peeled potato, it will absorb the excess.

It is easier to thinly slice meat when it is partially frozen. Thaw meat in the refrigerator for maximum safety.

If you cook a dish and find it is too spicy for your taste, add sugar (1Tbls. at a time, tasting after each addition) to cut the "fire" in spicy foods.

Spray Tupperware or plastic storage containers with nonstick cooking spray before pouring in tomato-based sauces (no more stains).

Many of my recipes call for Wine. If you are not a wine drinker, don’t want to open a bottle, or just need a little; buy the 4-packs from the grocery store (Gallo, Fetzer, Sutter Home etc.) they work great.

Don’t throw away leftover wine, freeze into ice cubes for future use in casseroles and sauces.

Fresh lemon juice or rubbing your hands on the inside of a stainless steel sink will remove the onion or garlic scent from your hands.