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- Grandmother always added mint jelly to the peas. They still do in England.
- When boiling corn, never add salt--it toughens. Add a little sugar. Delicious!
- If you rinse fresh mushrooms, give them a whirl in the lettuce spinner for quick drying.
- To bake potatoes in half the usual time, let them stand in boiling water for 15 minutes before popping them into a very hot oven.
- To get added crispness, sprinkle potatoes with flour before frying them.
- When cutting onions, light a candle nearby. It will help keep you from "crying".
- You'll shed fewer tears if you cut off the root end of the onion last.
- No more tears when peeling onions if you place them in the freezer for 4 to 5 minutes first.
- A leftover baked potato can be re-baked if you dip it in water and bake in a 350° F oven for 20 minutes.
- To remove those nasty garlic and onion smells from your hands, rub them with coffee grounds, toothpaste, white vinegar, or even salt.
- Don't toss out the tougher outer leaves of lettuces, they are especially rich in vitamins. Either cut up into smaller pieces for your salad or save for making broth or soup.
- Put left over scalloped potatoes in blender with some milk. Heating this makes delicious potato soup.
- If you double a vegetable recipe, increase the liquids, herbs, and spices by less than one-half.
- Do not store onions and potatoes together as onions give off a gas that makes potatoes spoil faster.
- When storing beets and carrots, cut off the leafy tops to prevents spoilage.
- Save leftover parsley stems, celery leaves, asparagus and broccoli stalks or other vegetable trimmings. Collect them in re-closable storage bags and freeze. Add to soups, stews and sauces for a boost in flavour and nutrients.
- Grated orange and lemon peel also adds a light touch to fruits and vegetables
- Toss damp hickory chunks, outer onion layers or garlic halves on hot coal for flavourful meats, poultry and fish.
- Bury whole onions wrapped in foil into coals for one hour for a delightful accompaniment to grilled meats.
- To peel pearl onions easily, boil for one minute. Drain, then cut a thin slice off the bottom of the onion and slide off the peel.
- For best flavour, leave garlic at room temperature.
- Use tough green leaves of leeks in vegetable stocks for a lovely flavour.
- A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
- To keep peeled potatoes fresh and white, add lemon juice to the water you keep them in.
- When buying celery, pick out the greenest bunches, they have the most flavour.
- Do not store potatoes in the refrigerator. The starch in the potatoes will change to sugar.
- Do not cut vegies ahead of time or soak in water before cooking, as this will cause a decrease in vitamin content.
- Put your leftover hash browns or fresh shredded potato in a waffle iron. Coat the iron with cooking spray first, and season the potatoes. Delicious!
- When cooking vegetables, remember, if it grows above the ground drop it into boiling water. If it grows below the ground, start cooking in cold water. (However, steaming is suggested).
- When chopping vegetables, don't forget the celery leaves and broccoli stems. They are healthy and good for you.
- Do not wash vegies before storing, they spoil faster.
- The entire green onion is edible. The white portion has a slightly stronger flavour than the green stems.
- Cook green vegetables in an uncovered pot to retain bright green colour.
- When cooking cauliflower, add ½ teaspoon sugar to the water to keep the cauliflower white.
- Slice carrots, celery and other vegies on the diagonal for stir-frying; the larger the cut surface the faster the cooking.
- When cooking corn on the cob, adding salt to the boiling water will toughen the corn. Add it after cooking.
- Add some fresh mint to your fresh spinach the next time you prepare it for a wonderful flavour combination.
- When cooking white vegetables, add cream of tartar to prevent them from yellowing.
- A little lemon juice added to the water you cook green vegetables in will help them retain their colour.
- A low fat alternative for sauteed vegetables; use vegetable broth instead of oil or butter. Freeze the vegetable broth in ice cube trays and use one cube of broth in place of one tablespoon of oil.
-From "Super Tasting Allstar Recipes" from the parents, students and teachers of Langley Fundamental Middle School, Langley, BC, Canada.