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cooking tips
cast iron pan
corn on the cob
paper towels
time savers
measuring cup
cauliflower
More Cooking Tips From The Frugal Diva
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More Cooking Tips From The Frugal Diva

Hello again from The Frugal Diva (still trying out the name). I’m bringing you more money and time-savers for the kitchen. I use these in my own kitchen so I know they work.

I love corn on the cob, and I buy a bushel from the local farms every year. After blanching the corn, I vacuum seal and freeze. I leave out several ears for cutting the kernels off to use later in soups and casseroles. After cutting off the cob, use the back side, not the blade, of a knife, to scrape the cob, extracting the corn milk. Freeze and add to any corn dish for extra flavor.

I love fresh salsa using Roma tomatoes, onions, cilantro, lime and garlic salt. But we must eat it immediately before it goes mushy which sometimes, only takes 20-30 minutes. Then I learned to rinse diced onions under cold water, blotting dry before adding. This removes the sulfurous gas which ruins fresh salsa.

When cooking pasta, never add oil to the boiling water. This keeps the sauce from sticking to the cooked pasta. Always save ¼ to 1/3 cup of cooking water before draining. Add this to your sauce. The starch from the water adds creaminess and body.

Always have at least one, cast iron pan in your kitchen arsenal. They offer even cooking and once seasoned, are easy to clean.

When cooking cauliflower, add salt and a tablespoon of milk to the water. The cauliflower will stay white. Always drop cauliflower in cold water to stop the cooking process.

Greens go bad quickly. To prolong the lifespan, wrap loosely in damp paper towels and place in storage bags which adds up to 4 more days of freshness.

Chill cookie dough at least one hour. This keeps your cookies from flattening out when baking.

Slow roast a whole beef or pork roast at the beginning of the week. This will make several dishes and sandwiches throughout the week. Chop leftovers for stews or hash for a quick and inexpensive meal.

When making cream gravy, always measure half the milk in a jar and half in a measuring cup. Add the flour and seasonings to the jar, cap and shake until well blended with no visible lumps. Pour in skillet then add rest of the milk. Stir constantly until gravy starts to bubble. Turn burner to low and let simmer 5 minutes. This helps to ensure a lump free, smooth gravy. I use 3 ½ cups whole milk, divided and 6, level tablespoons of flour. Try adding cooked hamburger to the gravy then serve over toast. Add a vegetable and you have a hearty meal. For great cream gravy, use a cast iron skillet.

I use recipes as guidelines and love replacing various ingredients, rarely following any exactly. Always have fun and experiment with your cooking being sure to taste as you go. However, when it comes to baking I follow the recipe exactly to ensure good results.


Street Talk

I'm glad they helped. I love cooking and have been doing it since I was about 5 years old. I've learned by trial and error and love sharing what I learn.

Reply
  about 6 years ago

these are all great tips! Thanks Nancy for teaching me a few things I didn't know today.

Reply
  about 6 years ago
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