10 Top Cooking Tips of the Week

1.

Microwave a lemon for 15 seconds and double the juice you get before squeezing. 

2.

It's important to let a roast beef, pork, lamb or poultry, sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board. 

3.

When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel. 

4.

No "curly" bacon for breakfast when you dip it into cold water before frying. 

5.

Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. 

6.

Cheese won't harden if you butter the exposed edges before storing. 

7.

If you have a problem opening jars: Try using latex dishwashing gloves. They give a no-slip grip that makes opening jars easy. 

8.

When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked. 

9.

You can keep pasta, custards, and milk from boiling over by coating the inside of the pot lid with vegetables oil. 

10.

Add a small amount of cooking oil to the water before adding pasta. It reduces the amount of pasta sticking together.