Food Tip Winners

[barbszy]

Member: emajmom
Cutting Pineapple: Cut off top, now the sides and bottom. Now slice crossways (not length ways). Use an apple corer and put it right in the middle of the pinapple slice over the core and push. You have nice little triangles of pinapple without the core.

[barbszy]

Member: RobertaD
Put a couple of bay leaves in with your flour to keep bugs away.

[barbszy]

Member: Ditzy46

Have you ever had a hard time getting tomato paste out of the can...then try this tip: Open both sides of the can and remove one side of the lids, turn it upside down and push in the middle of the other lid straight down and all of the paste will come out, just remove the lid. Simple and fast.

[barbszy]

Member: Sueanne
When flouring pans, pastry boards or bread dough, use a large powder puff to dust the tray and dough. Uses less flour this way.

[barbszy]

Member: Yummys_girl
Whenever you buy chicken broth for cooking and do not use it all before the expiration date, freeze it into ice cubes then put them in a ziplock bag in the freezer. Saves it for later use and you can just pull out as many cubes as you need.

[barbszy]

Member: ajrsmom
An easy way to assure that your deviled eggs don't get smashed en route to a picnic is to assemble them using this quick, no mess trick: Into a Ziploc bag, add all of the ingredients for the deviled egg mixture. Squeeze the bag to mix together. Place the egg whites into a container, then place this container and Ziploc bag into a cooler. When ready to eat, simply snip one end of the Ziploc bag and pipe the egg mixture into the egg whites. Dispose of baggie---no muss, no fuss!

[barbszy]

Member: strmywthr3
I substitute olive oil for butter in a lot of things, including rice mixes, scrambled eggs, baking, etc. Extra virgin olive oil is stronger tasting, but I will still use it in rice mixes or baking. You get used to the taste.