- If your cake sticks to the pan or crumbles, have no fear. Simply crumble the rest of the cake and turn it into a parfait. Layer in a clear glass or bowl rotating starting with the cake then frosting; repeat until glass or bowl is full. Make sure to end with frosting.
- When whipping heavy cream, do not over beat. Over beaten heavy cream turns into butter. The best why to prevent this from happening is once cream starts to thicken, stop the mixer often. Once the whipped cream holds a hard peak is is finished. If you forget to add vanilla or sweetener before this happens, simply fold it into the cream.
- If you have a layer of oil or grease floating on top when making soups or stews, lay a few pieces of lettuce on top of the oil/grease. The lettuce will work as a sponge and soak up the extra oil/grease. Remove lettuce and repeat until all the extra grease is removed.
- When cooking dark greens, such as collards or mustard greens, save the pot liquor. The flavorful, nutrient rich liquor can be used for stocks, stews, and soups.
- To help achieve a dark roux with out the fear of burning it, brown your flour in the oven first. Heat your oven to 350. Shift your flour evenly on a baking sheet. Bake, stirring often for even browning, until desired color is reached.
- When hollandaise or mayonnaise breaks, simply start over but do not discard the broken sauce. When you get to the point where you add the butter or oil, use the broken sauce. Add it very, very slowly almost drop by drop while whisking hard. Once the two sauce are emulsified, switch back to the original recipe. Just remember when you switch back to the oil or butter, you will not need all that you have as the broken sauce contain these ingredients.