Mini-Tip: Instead of adding cold milk or cream to my potatoes when I am mashing them, I heat it first in the microwave. Doing that helps keep the potatoes hot until you are ready to serve.

FYI: Ever wonder what brown sugar really is? It is regular sugar with a bit of molasses mixed in for that 'smoky' flavor.

Cool Tool: This is the BEST cooking gift I've received yet. It's a heat-resistant spatula! Now when I'm stirring a pan of gravy, oatmeal, or whatever I can really scrape around the edges of the pot or pan. Very cool indeed!

Mini-Tip: Want instant oatmeal that tastes better and is much better for you? I cook 8 portions of steelcut Irish Oatmeal in a large batch, pour it into an 8 inch square cakepan, cool and refrigerate until set. After it has set I cut through it to divide the portions but still leave it in the pan. Cover and refrigerate again. When you need one portion just remove it, chop it slightly in a bowl, add your sugar and cream or milk and microwave to desired temperature. In my microwave I set it for 1 minute, stir, then another 45 seconds and it is just right for me.

Mini-Tip Page: I've added an area where all of the mini-tips are listed together in case you've missed any. Cooking Tips Mini-Tips.

I recently acquired Cooking Tips Info and am in the process of revamping the site including adding new content, removing most of the old, and freshening the look. I hope that you will check back frequently as I will try to update the site frequently. Also, if you have a tip you would like to submit, please email me your tip for possible inclusion.

Index of Articles:

Site Map

Sample Articles:

Types of Thickeners (roux, etc.)

Tips for Dutch Oven Cooking

Tips for Healthy Holiday Eating

Time-Saving Meal Planning

Sneak In Extra Fruit and Vegetables

Choosing a Coffee Maker

Mini-Tips:

Most people probably already know this, but if you refrigerate your onion before cutting it (make sure it gets good and cold) that it doesn't cause your eyes to tear up? I always try to put an onion in the fridge the day I'm planning to use it so that it is ready to cut by the time I'm ready to cook.

When making egg salad (or anything else that requires chopping hard-boiled eggs) I use a pastry blender. It does a wonderful job and if you like really finely diced chopped egg (and don't want to clean your food processor) you can have it in only a couple of minutes.