Tuesday, March 01, 2011

Tuesday Tips: The Salty Edition

We know we're supposed to use less salt on our food...dietary guidelines and all. But what do with it then? Here are are few constructive uses.

  • Make your eggs or cream whip up faster and higher. Add a scant pinch before beating.
  • Your chicken/turkey will be moister after roasting if you rub a teaspoon or so in the cavity before popping the bird in the oven.
  • Make a solution of 1/2 cup salt to one quart of hot water to clean drains.
  • Prevent eggs from cracking their shells when boiling...add a few pinches of salt to the water.

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