Cooking Oil Sprayer

Cooking Salt – 46 Smart Uses for Salt

How many ways can you use salt? According to the Salt Institute, about 14,000! The salt website has tons of handy tips for using salt around the house, and the best of the bunch — plus my additions — are listed below.

I can’t think of another more versatile mineral.  Salt is the most common and readily available nonmetallic mineral in the world. In fact, the supply of salt is inexhaustible.

For thousands of years, salt (sodium chloride) has been used to preserve food and for cleaning, and people have continued to rely on it for all kinds of nifty tricks.

So with its nontoxic friendliness and status as an endlessly abundant resource, let’s swap out some toxic solutions for ample, innocuous, and inexpensive salt.

There are a number of forms of salt produced for consumption (and by default, housekeeping!): unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. Kosher salt is sodium chloride processed to have flat crystals. And in case you’re wondering, Epsom salt is an entirely different stuff: magnesium sulfate to be exact (which is a salt that I consider to be, essentially, miraculous).

Here are just a few of the many ways you can put salt to good use in your home:

In the Kitchen

Aside from all of the alchemy that salt performs in terms of baking chemistry and food flavor, salt has a number of other great applications in the kitchen.

Test egg freshness.
Put two teaspoons of salt in a cup of water and place an egg in it — a fresh egg will sink, an older egg will float. Because the air cell in an egg increases as it ages, an older egg is more buoyant. This doesn’t mean a floating egg is rotten, just more mature. Crack the egg into a bowl and examine it for any funky odor or appearance — if it’s rotten, your nose will tell you. (Bonus fact: if you have hard-boiled eggs that are difficult to peel, that means they are fresh!)

Set poached eggs.
Because salt increases the temperature of boiling water, it helps to set the whites more quickly when eggs are dropped into the water for poaching.

Prevent fruits from browning.
Most of us use lemon or vinegar to stop peeled apples and pears from browning, but you can also drop them in lightly salted water to help them keep their color.

Shell nuts more easily.
Soak pecans and walnuts in salt water for several hours before shelling to make it easier to remove the meat.

Prevent cake icing crystals.
A little salt added to cake icings prevents them from sugaring.

Remove odors from hands.
Oniony-garlicy fingers? I like soap and water, then rubbing them on anything made of stainless steel (it really works), but you can also rub your fingers with a salt and vinegar combo.

Reach high peaks.
Add a tiny pinch of salt when beating egg whites or whipping cream for quicker, higher peaks.

Extend cheese life.
Prevent mold on cheese by wrapping it in a cloth moistened with saltwater before refrigerating.

Save the bottom of your oven.
If a pie or casserole bubbles over in the oven, put a handful of salt on top of the spill. It won’t smoke and smell, and it will bake into a crust that makes the baked-on mess much easier to clean when it has cooled.

Personal Care

Extend toothbrush life.
Soak toothbrushes in salt water before your first use; they’ll last longer.

Clean teeth.
Use one part fine salt to two parts baking soda — dip your toothbrush in the mix and brush as usual. You can also use the same mix dissolved in water for orthodontic appliances.

Rinse your mouth.
Mix equal parts salt and baking soda in water for a fresh and deodorizing mouth rinse.

Ease mouth problems.
For cankers, abscesses, and other mouth sores, rinse your mouth with a weak solution of warm saltwater several times a day.

Relieve bee-sting pain.
Ouch? Immediately dampen area and pack on a small pile of salt to reduce pain and swelling.

Treat mosquito bites.
A saltwater soak can do wonders for that special mosquito-bite itch — a poultice of salt mixed with olive oil can help too.

Treat poison ivy.
Same method as for treating mosquito bites. (Salt doesn’t seem to distinguish between itches.)

Have an exfoliating massage.
After bathing and while still wet give yourself a massage with dry salt. It freshens skin and boosts circulation.

Ease throat pain.
Mix salt and warm water, gargle to relieve a sore throat.

Around the House

Deter ants.
Sprinkle salt at doorways, window sills, and anywhere else ants sneak into your house. Ants don’t like to walk on salt.

Extinguish grease fires.
Keep a box of salt near your stove and oven, and if a grease fire flares up, douse the flames with salt. (Never use water on grease fires; it will splatter the burning grease.) When salt is applied to fire, it acts like a heat sink and dissipates the heat from the fire — it also forms an oxygen-excluding crust to smother the fire.

Drip-proof candles.
If you soak new candles in a strong salt solution for a few hours, then dry them well, they will not drip as much when you burn them.

Keep cut flowers fresh.
A dash of salt added to the water in a flower vase will keep cut flowers fresh longer. (You can also try an aspirin or a dash of sugar for the same effect.)

Arrange artificial flowers.
Artificial flowers can be held in place by pouring salt into the vase, adding a little cold water and then arranging the flowers. The salt become solid as it dries and holds the flowers in place.

Make play dough.
Use 1 cup flour, 1/2 cup salt, 1 cup water, 2 tablespoons oil, and 2 tablespoons cream of tartar. Stir together flour, cream of tartar, salt, and oil, and slowly add water. Cook over medium heat stirring frequently until dough becomes stiff. Spread onto wax paper and let cool. Knead the dough with your hands until it reaches a good dough consistency. (Read about juice dyes here.)

Repair walls.
To fill nail holes, fix chips or other small dings in white sheet-rock or plaster walls, mix 2 tablespoons salt and 2 tablespoons cornstarch, then add enough water (about 5 teaspoons) to make a thick paste. Use the paste to fill the holes.

Deter patio weeds.
If weeds or grass grow between bricks or blocks in your patio, sidewalk, or driveway, carefully spread salt between the cracks, then sprinkle with water or wait for rain to wet it down.

Kill poison ivy.
Mix three pounds of salt with a gallon of soapy water (use a gentle dish soap) and apply to leaves and stems with a sprayer, avoiding any plant life that you want to keep.

De-ice sidewalks and driveways.
One of the oldest tricks in the book! Lightly sprinkle rock salt on walks and driveways to keep snow and ice from bonding to the pavement and allow for easier shoveling/scraping. But don’t overdo it; use the salt sensibly to avoid damage to plants and paws.

Tame a wild barbecue.
Toss a bit of salt on flames from food dripping in barbecue grills to reduce the flames and calm the smoke without cooling the coals (like water does).

Cleaning

Salt works as an effective yet gentle scouring agent. Salt also serves as a catalyst for other ingredients, such as vinegar, to boost cleaning and deodorizing action. For a basic soft scrub, make a paste with lots of salt, baking soda and dish soap and use on appliances, enamel, porcelain, etc.

Clean sink drains.
Pour salt mixed with hot water down the kitchen sink regularly to deodorize and keep grease from building up.

Remove water rings.
Gently rub a thin paste of salt and vegetable oil on the white marks caused by beverage glasses and hot dishes on wooden tables.

Clean greasy pans.
Cast-iron skillets can be cleaned with a good sprinkling of salt and paper towels.

Clean stained cups.
Mix salt with a dab of dish soap to make a soft scrub for stubborn coffee and tea stains.

Clean refrigerators.
A mix of salt and soda water can be used to wipe out and deodorize the inside of your refrigerator, a nice way to keep chemical-y cleaners away from your food.

Clean brass or copper.
Mix equal parts of salt, flour, and vinegar to make a paste, and rub the paste on the metal. After letting it sit for an hour, clean with a soft cloth or brush and buff with a dry cloth.

Clean rust.
Mix salt and cream of tartar with just enough water to make a paste. Rub on rust, let dry, brush off and buff with a dry, soft cloth. You can also use the same method with a mix of salt and lemon.

Clean a glass coffee pot.
Every diner waitress’ favorite tip: add salt and ice cubes to a coffee pot, swirl around vigorously, and rinse. The salt scours the bottom, and the ice helps to agitate it more for a better scrub.

Laundry

Attack wine spills.
If a tipsy guest tips wine on your cotton or linen tablecloth, blot up as much as possible and immediately cover the wine with a pile of salt, which will help pull the remaining wine away form the fiber. After dinner, soak the tablecloth in cold water for 30 minutes before laundering.

Quell oversudsing.
Since, of course, we are all very careful in how much detergent we use in our laundry, we never have too many suds. But if someone overfills … you can eliminate excess suds with a sprinkle of salt.

Dry clothes in the winter.
Use salt in the final laundry rinse to prevent clothes from freezing if you use an outdoor clothes line in the winter.

Brighten colors.
Wash colored curtains or washable fiber rugs in a saltwater solution to brighten the colors. Brighten faded rugs and carpets by rubbing them briskly with a cloth that has been dipped in a strong saltwater solution and wrung out.

Remove perspiration stains.
Add four tablespoons of salt to one quart of hot water and sponge the fabric with the solution until stains fade.

Remove blood stains.
Soak the stained cloth in cold saltwater, then launder in warm, soapy water and boil after the wash. (Use only on cotton, linen, or other natural fibers that can take high heat.)

Tackle mildew or rust stains.
Moisten stained spots with a mixture of lemon juice and salt, then spread the item in the sun for bleaching — then rinse and dry.

Clean a gunky iron bottom.
Sprinkle a little salt on a piece of paper and run the hot iron over it to remove rough, sticky spots.

Set color.
Salt is used commonly in the textile industry, but works at home too. If a dye isn’t colorfast, soak the garment for an hour in 1/2 gallon of water to which you’ve added 1/2 cup vinegar and 1/2 cup salt, then rinse. If rinse water has any color in it, repeat. Use only on single-colored fabric or madras. If the item is multicolored, dry-clean it to avoid running all of the colors together.

About the Author

Nike Joshon is an author who would like to introduce you something about fashion, like the trend of Women Bags, line of Nike Shoes, poplar kinds of Timberland boots. Even the odd design five finger shoes with MBT Shoes the different types of health products that will benefit people’s life.

misto oil sprayer, where can i buy one?

used to spray olive oil for cooking

You can buy it at any of the stores listed here:

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In a new cookbook and at home, Maya Angelou expresses her creative side in words and food
For Maya Angelou, the holidays bring family and friends to the table to eat, to laugh. and to one-up each other. “This is a time when people get to ‘show out,’ as my grandmother used to say,” says Angelou, poet, memoirist and civil rights icon.

Cooking Oil Sprayer - Misto Olive Oil Sprayer @ Bed Bath & Beyond

 

Cooking German Recipes

French Recipe: A Concise Writeup On French Cooking & Its Advancement Over time

The evolution of French Cooking is as remarkable as their flavors. When we hear of French cooking, we learn that foods embody the classiness of culinary methods and cosmetic novelty of the cooking elements used.

French cooking chiefly evolved during various political transformations, with loads of the unique creations like Bouef Bourguignon – a beef preparation in red wine. The French are always serious about cooking as they consider it an art, that can be compared with any other art form on Earth. That is why most of the French dishes are seasoned heavily.

Today we see that French cooking involves lots of presentation and preparation, which evolved during the medieval times. The sauces were much more thicker than the ones served in the present times. Because it involved lots of seasonings, which were prepared from heavy creams and butters. Also the usage of mustard in meat preparations gained prominence during this time.

During the 19th century, sauces became the integral part of French cuisine. And By the early 20th century the French cuisine have evolved into 5 stations, which were mainly known as “brigade system”. These stations were roasted grilled and fried food, cold dishes, soups, vegetables, and pastries.

Each French region is differentiated due to its own culinary styles. Every French region is known for its signature food preparations. The coastal areas are famous for their seafood preparations which are made using scallops, herrings, sole, sea bass, etc. Like Brittany is famous for lobster, mussels, and crayfish preparations. And similary Normandy is well known for “moules a la creme Normande”. The cauliflower thickened stews are chief attraction of North France. These stews are served with rich artichoke side-dishes. Also you can enjoy delicious “Salade Niroise” at Cote d’ Azura. This salad is prepared using ingredients like tuna and black olives.

The French egg recipes are favored and savored for their creative excellence. This can be verified from simple egg omelet that is prepared using some herbs and spices.

The French cuisine has evolved with time, and today is known amongst one of the world’s creative cuisines in the world.
About the Author

For additional information on some awesome french recipes please browse
french recipes
. You can also take a peek at french recipe by clicking
german recipe

I need a German!! or someone who knows about German cooking!?

I am half German, and my Oma and my family from Germany used to make dumph noodle (it might not be the correct spellng) when they came to The States. I would like the recipe! I’ve asked my family, and they’re looking for the recipe.. I was wondering if anyone could help! I am not talking about damfnoodle, I don’t think.. I’ve seen that recipe. I know you have to fry the dough in a covered pan, and its sweet dough! help!

You’re looking for “Dampfnudeln” (Steamed noodles). Google it and you will find yourself with a delicious recipe, although something tells me the only person that can do them justice is a proper German Hausfrau. They are distinctly German and served with the most delicious sauce.

How to Prepare Traditional German Recipes : Utensils Needed for Cooking Potato Pancakes

 

Cooking Jalapeno Peppers

“cooking in College” Recipe That Works Really Well!

What are two words to describe the average college student? I choose busy and broke. I can say this because I am a veteran of the college experience and know what it means to bring my own beverage to a buffet to cut costs, or to use a sandwich maker to make breakfast.

For some reason it is customary to be absolutely poor with no time to do anything about it when in college. Which means students are forced to try to purchase a meal plan or live on the poor mans diet. For more details go to: www.cheese-cake-recipes.com If you are a college student or the parent of a college student, I know your struggles and want to help you to find a few easy solutions to help relieve the burden of having no resources or insight into cooking in college.

The first solution I want to offer is for students who are not cooking in college because they do not have a stove or microwave in their dorm room. I was in this position in school, which forced me and my roommate to get really creative when meal time rolled around. Remember that sandwich maker I mentioned earlier? Well it came in so handy for us that we ended up making meals for our friends on it. Traditionally created to put meat and cheese inside two slices of bread, the sandwich maker then seals the ingredients between the slices for a good-tasting hot sandwich. We of course saw limitless possibilities the unique product and used it to make square pancakes, fry bacon, and scramble eggs. While it seems a little over the top, it actually worked. We were able to eat well without needing a stove only an available plug.

But if you are one of those lucky college students who have pots, pans, eating utensils, and living quarters with a stove, you are in luck even if you do not know what to do with them. For more you can visit to: www.fair-recipes.com let us say for instance your Mom gave you several cans of vegetables and some frozen chicken? You have been eye-balling that chicken forever knowing that you do not know how to fry it. And the last time you tried to bake some it was still frozen in the middle. There is an easy and very healthy solution to this problem. It is called homemade chicken noodle soup. Sounds intimidating, huh? Well do not let the word homemade fool you, it is very simple.

To get started you simply fill one of those large pots halfway with water then toss in about four pieces of frozen chicken legs and thighs. Turn the fire up to high until the water boils then turn it to the low setting to simmer. Let the chicken simmer until you can poke a fork into easily it then throw in the vegetables you have, corn, carrots, and green beans are good, after draining the water out first. Season the soup with a good amount salt, some chicken-flavored bouillon cubes if you have them, and a little pepper for taste then throw in some egg noodles, Ramon Noodles can work too. When you are able to pull the meat off the bone with no trouble and the noodles are soft, you are good to go. This recipe makes cooking in college completely simple.

One last Cooking In College recipe that works really well for either the sandwich maker or a skillet is cheese quesadillas. They are incredible to eat and can be made in large quantities for a cheap price. All you need is a bag of flour tortilla shells, usually about USD 1, a bag of shredded cheddar cheese or a Mexican cheese blend, either one usually about USD 2-3, and 2 jalapeno peppers about USD 0.15 each. Butter either the bottom of the sandwich maker or skillet then warm both tortilla shells in the butter for a great flavor then set them on a plate. Next cut up some jalapeno peppers in small bits and spread them evenly on one shell then cover with a liberal handful of cheese. Place the second shell on top then put in the skillet on high heat or place in the sandwich maker, you may need the cut the shell to fit the size of the sandwich maker. If you are using a sandwich maker, you simply close the lid and let it heat the quesadilla up on both sides simultaneously. If you are using a skillet, wait until the cheese melts then carefully flip to brown the other side. Take out in about 1 minute and you are ready to eat. Cooking in college is pretty easy, would not you say?

There is an abundance of information on ways to successfully manage your time as a student while also cooking in college. And if your friends are anything like mine were, once they smell those great meals coming from your room or apartment, they will be trying to eat at your house every day. But just politely let them know they can do it on their own then point them to this article about cooking in college. Trust me – you will be able to hold on to your food easier that way.

About the Author

The Author is an expert writer on Cooking and Recipes. You can get his more views on www.cat-head-biscuit.com , His other blog site is www.cooking-groundbeef.com

Cooking Nigerian Cuisine….

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