Ten Second Tip for the Kitchen - Baking Cookies

Doing any baking for the holidays?  Here's a triple ten second tip for the kitchen when baking cookies.  Everyone has baked cookies at one point or another - so hopefully this tip will be useful.  first, when you are mixing your dough, most recipes require adding the dry ingredients (Flour, baking powder, salt, etc.) to the wet ingredients.  The problem is sometimes a lot of this floury mess ends up on the counter and not your dough.  So, next time, put the dry ingredients onto a paper plate - The cheaper, regular kind - And bend it to funnel into the batter gradually.  You'll find this is much easier and much neater.  Next, when ready to put the dough on a cookie sheet, try this ten second tip as well:  Scoop the dough out with a mini ice cream scoop or melon baller.  By dipping the scoop in milk occasionally, you'll find the dough won't stick, and by using the scoop to begin with, you'll produce perfectly round cookies that, because they are the same size, will cook at the same rate.  If you've never tried parchment paper, it's the best - Line your cookie sheet with the paper and they can slide right off.  No mess and much faster to put another batch into the over!  For more ten second tips for the kitchen, visit my web site:  http://www.tensecondkitchentips.com/

Ten Second Tip for the Kitchen - Freezing Soups

In preparation for Thanksgiving I made many soups:  Butternut Squash, French Onion, Split Pea, Lentil, Watercress and more.  I thought it would be great to have on hand for the full house I expected and it was.  I used one of my own Ten Second Tips and froze two-portion bags of soup in zippered freezer bags.  This works perfectly.  When your soup is cool, put the bag in a wide mouth glass or measure cup.  Put 3-4 ladles of soup (Which is about two portions) and zip.  Try to get the air out as much as you can to avoid freezer burn.  What I do that works great is I freeze them on a cooking sheet in my freezer until frozen.  When they are frozen (And don't forget to label!) I line them up in my freezer like a book on a shelf.  This is not only great for saving freezer space, it's actually so simple when you want to thaw.  I just dropped the bag in a bowl of warm water and it was thawed and ready when I needed it.  No container to clean!  Remember, most soups freeze beautifully.  Make a big pot and always freeze some extra for later - When you are busy or too tied to go to the store, it's nice to have on hand.  And THAT's a ten second tip for the kitchen!  Look for more tips on my website:  http://www.tensecondkitchentips.com/

Ten Second Tip for the Kitchen - How to fix a salty soup

When fall arrives every year I go straight to the stove and cook up my favorite stews and soups to freeze for cold winter days.  Sometimes, I can over salt a soup, in which case I simply drop a fresh, peeled potato in the pot.  While the potato is cooking, it is simultaneously absorbing the salt in the soup!  When cooked, remove the potato and discard - You will find that the soup (or stew) will be far less salty.  Repeat as necessary.  For more great ten second tips for the kitchen, or to purchase my book visit my site:  http://www.tensecondkitchentips.com/.