Pick one. Any one. You can save a life.
By: Miriam Sasson
Forget about it!
Forget about… exposing melting chocolate to water. When droplets of water creep into your chocolate, it will harden quickly. Should it happen, however, simply add a teaspoon of oil to your chocolate and stir. By the way, when handling melted chocolate for an extended amount of time, keep it in a tin on your hotplate to ensure the chocolaty goodness retains its liquidity. (Thanks, Esther Sasson, for that stroke of genius!)
Go for it!
Still seeking out a way to make your omelet super fluffy? The answer is finally here! First, remember to remove your eggs from the fridge 30 minutes before you plan to fry them. In addition, even better than adding a bit of milk to your omelet is adding a little water instead. Water increases the eggs’ volume and has triple the effectiveness of milk since water molecules use more heat to thicken the egg protein and cook the eggs thoroughly.
By the Number
225:The average amount of eggs hatched by a hen each year
Remember when, just a few short months ago, a dozen eggs cost over three dollars? I never wished those chickens such a speedy recovery from their bird flu epidemic until then! Let’s get an idea of how fattening these eggs are: 1 large egg is eighty calories, with the yolk taking credit for 60 of them (which is 75 percent of the total calories). A dozen large eggs totals 24 ounces, extra-large eggs are 27 ounces, and jumbo-sized, 30 ounces.
Item of the Month
For the longest time, I’ve been searching the supermarkets for a more healthy ices option – with no success. There are sugar-free ones, but they contain enough coloring to paint a picture (and, incidentally, to paint your insides red). Then there are the colorless ones, but they’ve got enough sugar to give you ADHD if you didn’t already have it. Now that summer’s arrived, I am left with one alternative: Do it yourself, Mom!
The greatest way to get that done, of course, is with ices molds! You can fill them with your favorite wholesome ices recipe or simply fill them with 100% juice. The result is so tasty and appealing to children, they’ll be snubbing the sugary stuff and begging for more of your homemade deliciousness
Q & A
How can I unclog a sink drain that has become stopped up or slow?
Tired of calling for the plumber to unclog your drains? Enter the most basic kitchen ingredients to save the day (and your money)!
Remove any water buildup from your sink or tub. Pour one cup of baking soda, one cup of salt and a half a cup of white vinegar down that drain. Let your ensemble of kitchen products stand for five minutes and the grease will dissolve in no time. Pour ¼ to ½ gallon of boiling water down your sink and watch it all go down the drain – literally.
Food for Thought
Ever wondered how mayonnaise came to be? Mr. Richard and Mrs. Nina Hellman arrived on the shores of New York City in the early 1900s. Trying to make ends meet, Richard Hellman operated a delicatessen, where he based his success on his wife’s original “dressing” for the salads and sandwiches. He began to sell the spread, which he named “Blue Ribbon,” at ten cents per spoonful. It must have been a big hit because, in 1912, he went all out with the business, obtaining a manufacturing plant, a fleet of trucks - the works! This famous spread was eventually called “mayonnaise” and retains the same recipe today as it did then. To date, billions of pounds of mayonnaise have been sold, with the average person consuming three pounds of the fatty concoction per year...
(Source: 10,001 Food Facts, Chefs' Secrets & Household Hints by Dr. Myles H. Bader)