Reply to What cooking tips do you have that most people probably don't know

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[quote=Anonymous]Microwave steamer here.  Let's try a few more and see if any help:

--I buy extra butter and freeze and just move one stick to the fridge at a time.  If I need to use a frozen stick quickly, then I put in the microwave on the defrost setting.  8 second, rotate the stick 1/4 turn (rotate on the long axis rolling it like a square log), 8 more seconds, turn, so that it get 32 seconds 8 on each side.  Then it's soft enough to cut with a butter knife.

--To clean coffee and tea stains from cups, an SOS pad will clean it off in seconds.  I used to have problems that I only use SOS for a few things, and I would put it in a cup by the sink.  The SOS pads rust before I finish using them.  Now, SOS sells small mini SOS that they call one-time use, use and throw away.  I can use one of these for a few weeks and it gets used up before it rusts.  SOS also works for the blackened spots from cooking on a gas stove (on the bottom of pans).

--To sharpen your disposal blades, periodically toss a handful or two of ice in the disposal and run the disposal with minimal water until it runs smooth.  To clean and freshen, throw all of your citrus peels and grind them.

--To speed up making deviled eggs, scoop your yolk mix into a plastic gallon bag, cut off the tip of one corner and pipe into the egg halves.  Faster and easier and cleans up quickly.

--Another tip to soften brown sugar.  Put a slice of sandwich bread (any type) in an airtight container or ziploc bag with the sugar.  In a few hours, the moisture will move from the bread to the sugar, softening the sugar and making the bread stale.

--To make buttermilk, put 1 tablespoon lemon juice or vinegar (distilled or cider) into a measuring cup, then add milk to the 1 cup level.  Let sit for 5-10 minutes, and you'll have buttermilk.
I never keep buttermilk around, but this way I have some for biscuits or pancakes if I decide to make it at the last minute.

--If you have to slice chicken, put the chicken in the freezer for a 10-15 minutes, then slice.  It will freeze just enough to make the chicken thick and solid instead of soft and the knife will pass through quicker and easier.

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