Keeping hors d'oeuvres nice and cold

Entertaining anytime soon?  I like to keep hot food hot and cold food cold.  Sometimes a cold hors d' oeuvre turns room temperature before they are gone and warm shrimp cocktail, for example, isn't too good warm.  So the next time you are entertaining and want to keep things cold for a few hours, try this ten second tip:

Most of us have a bundt pan but hardly use it.  Here's another use:  Fill it part way with water and freeze.  This particular pan makes it easy to remove when frozen.  Once removed, place on a round platter atop a paper towel or cotton napkin to prevent slipping which will also soak up the water from the melting ice.  Next, place your garnish such as lettuce and put your cold hors d'oeuvres on top.  You can put a small bowl in the center hole, or simply put an attractive garnish.  Remember to chill your platter first to slow down the melting of the ice.  This works particularly well with items such as shrimp or seafood cocktail but will work with most anything.

Ten Second Tip for the Kitchen -Slicing meats

When making a dish such as as stir fry or a stew which requires meat like chicken, beef or pork, try this ten second tip:  Freeze your meat for about 15 minutes so that it is just firm (Not frozen solid).  This will make it so much easier to slice not only evenly, but thinly as well.  Make sure you keep your chef knives nice and sharp and always, always rinse and dry your meats before preparing - You never know what got picked up at the butcher.  For more clever tricks and tips for the kitchen, visit my web site:  http://www.tensecondkitchentips.com/

Ten Second Tip for The Kitchen - Meatloaf tips

Unless you are a vegetarian, we have all made meatloaf from time to time.  People love new ways to make this American classic and so I share a few tips on the subject:

To Mix:  The next time you make meatloaf, put all ingredients in a zippered plastic  bag and knead the ingredients in the bag.  No mess!  You can also use your potato masher to mix ingredients and also keep those hands grease free.

To make a meatloaf that cooks faster, don’t use a loaf pan.  Instead, mold your loaf on a cookie sheet or metal pie plate lined with foil or parchment.  The longer and skinnier you make it, the faster it will cook.  As an added bonus, you won’t have a pan to clean and will have more browned crust. 

For individual portions:  Divide the meatloaf into muffin tins.  This will not only  cook faster, it’s great for kids too.

To prevent sticking in pan:  Meatloaf will not stick if you place a few strips of bacon on the bottom of the pan.

Let me know how you make out - Post your comments here and tell me if any of these Ten Second Tips for the Kitchen have been useful to you.  Bon Appetit!