Ricotta cheese, like cottage cheese and cream cheese, is high in moisture and spoils more quickly than hard cheeses. Use it promptly because it only stays fresh for a week or two. If the cheese doesn't look or smell like it did when you first opened it, your best course of action is to throw it out.
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Yeast is a live organism that when combined with water, sugar and flour makes baking magic by creating crusty, airy bread. Unfortunately, yeast remains fresh for about one year before it begins to lose potency. If you've had disappointing results with bread making, try using fresh yeast.
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Most baked goods rely on a handful of ingredients, including milk, eggs, sugar, flour and butter or oil, and each of these items plays a vital role. Milk has several roles in baking beyond just moistening a batter or dough. Milk adds structure to a batter so it doesn't collapse in the oven.
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Corn starch is often used to thicken pie fillings, gravies and puddings. It blends smoothly with cold water, has no taste and gives a shiny appearance to foods. It is also makes a thin, crispy golden coating on breaded, fried meats.
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Don't expect your home-baked pizza to come out exactly like a pizzeria pizza. Unless you have a wood-burning stove, chances are your oven just doesn't get hot enough. However, you can expect a decently browned and crispy crust at home. A pizza dough that isn't browning was probably improperly prepared or cooked.
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Soaking kidney beans the night before you plan to make a pot of chili or minestrone is a common practice that ensures tasty, tender beans the next day. Don't worry, though, if you forget to soak the beans overnight. A quick soak in hot water the following day is just as effective.
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Red wine vinegar is sometimes used in marinades for highly-flavored grilled meats, such as fajitas or shish kabobs, but it makes a poor substitute for red wine to flavor roast beef. Red wine vinegar lacks the depth and sweetness of red wine, and leaves a lingering acidic taste in the mouth.
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Whether to cover a chicken during cooking depends entirely on your chosen cooking method and your goal. If you want chicken with a crispy golden-brown crust, choose uncovered methods, such as roasting or sauteing.
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Broccoli and cauliflower add color, flavor and texture to salads, stir-fries, soups and casseroles. They are also a good source vitamin C and cancer-fighting antioxidants, according to the University of Maine.
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Frozen corn on the cob looks like fresh corn on the cob, but doesn't necessarily taste like it. If you overcook it, frozen corn becomes limp, flavorless and watery. Even with careful preparation, it won't have the crisp-tender, bursting with juice quality of freshly picked corn, but it will be a close approximation.
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If you're making homemade marshmallow or crispy rice squares, or if you just want to harden regular commercial marshmallows, remember that marshmallows become hard through exposure to air and cool temperatures. Storing them in a tightly closed container is the best way to keep them soft and fresh.
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Because shrimp is highly perishable, it is often sold frozen in large bags. Shrimp defrosts quickly during the cooking process and retains its flavor. Buy deveined frozen shrimp if you plan to cook it without thawing it first. Otherwise, thaw the shrimp and devein them yourself prior to cooking.
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When buying chicken, you may notice boneless chicken breasts bearing the label "with rib meat." Some boneless breasts have very neatly-defined edges, while boneless chicken breasts with rib meat have an extra piece of ragged meat attached to one side.
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Tri tip roast, also known as triangle roast, is cut from the bottom sirloin and is a fairly small roast, usually weighing only 1 1/2 to 2 pounds. Tri tip roasts, unlike chuck roasts, are naturally tender and don't require a long cooking time to tenderize them.
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Few menu items are as simple and flavorful for feeding a large group as shredded pork. Use shredded pork in barbecued pork sandwiches or as the basis for green chile or burritos.
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Frozen cooked meatballs cook in 12 minutes or less, making them a good choice for quick, weeknight meals. They are usually made from ground beef, seasonings and bread crumbs and have a mild flavor that even most kids appreciate. Since they are already cooked, they only need a brief reheating.
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A 2-inch pork chop may seem daunting because of its thickness, but grilling it is simple, and the added thickness keeps the chop from drying out. Marinate it first if you like, or simply season it with salt, pepper, garlic or a rub made for pork chops.
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Elevate camping food to a new level by cooking chicken breasts wrapped in aluminum foil on your home grill. The foil not only reduces the mess, but it also accelerates cooking time and keeps the chicken tender by sealing in moisture. Add a few seasonings and some vegetables for a complete meal in a packet.
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Chicken tenderloins are simply boneless, skinless chicken breasts that have been butterflied or sliced into smaller portions. They cook quickly and provide just the right portion size for a smaller appetite. The slow cooker works well for cooking chicken tenders, especially on a busy day.
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Tamales are a traditional holiday favorite for many families, but they also make a satisfying meal anytime of the year. Commercial tamales are pre-cooked and only require reheating. A Rival electric roaster works well for this task, especially if you are hosting a large group.
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