Crush That Garlic!

When garlic is pressed, pounded or crushed, it releases more of its oils and gives the dish a sharper and more distinct garlic flavor.

Why Silicone Spatula?

Spatulas used to be just for baking but with the new silicone spatulas, they are becoming a popular tool in cooking, as well. More over, wooden spoons and stainless steel turners! The silicone spatula, being super-flexible and heat-resistant, has the ability to get at the very last bit, drop and crumble of any food from a pan or container. Think stirring white sauce over heat or making creamy scrambled eggs. Another plus: A silicone spatula does not absorb odor like a wooden spoon and is easy to wash because of its smooth finish. But beware when shopping. Some silicone spatula brands sold locally wear out right away. Check that the product you are buying is made of 100% silicone and not compromised by other material.

Making Drumettes

Drumettes or also, fondly called, chicken lollipops. Here are the steps on how to make them...

1. With your fingers, loosen the main joint holding the two long segments of the wing. This makes it easier to cut and separate.
2. Cut the wing into 3 segments, discarding the wing tip. The remaining two will be turned into drumettes.
3. Take the section that looks like a little drumstick and use a knife to make a deep slit at the base and clean the area of any skin or fleah bits. Now you've got your lollipop handle. Set aside. For the inner wing segment, the same process applies, but first take out the thin bone so that you are left with only one handle.
4. Hold the stick end of the drumette and with a knife, push down the flesh toward the round end.
5. Roll meat around the bone to create a round lollipop.

Freezing Of Baked Products

1. It is best to freeze cakes unfrosted. Cool cake completely then wrap with plastic wrap.
2. For the frosted cakes, first chill the cake uncovered to harden the frosting. Insert toothpicks all around the cake then wrap in plastic wrap. Frosted cakes can be also wrapped in aluminum foil. Just be careful not to damage the decorations.
3. Pie crusts can be frosted baked or unbaked although the baked ones will keep for a longer period of time. Wrap them in plastic wrap or aluminum foil.
4. Do not freeze pies with cream and custard fillings and those which are meringue-topped. Cream and custard fillings tend to separate fom the crust while meringue shrinks when frozen.
5. Unbaked cream puff can be kept frozen for about a month while unfilled baked puffs can keep longer.

Bruschetta

From the Italian word, bruscare meaning "to roast over coals", it refers to bread that is rubbed with garlic, drizzled with olive oil, then, salted and served. Today's versions are topped with an assortment of ingredients like vegetables, herbs and cheese.

Using a Thermometer in Cooking

A thermometer is the most accurate way of testing if food is cooked, especially meats and poultry. It is inserted at the thickest portion of the food avoiding fat and bone and the internal temperature taken to know if it is done.

Beef and pork are cooked at a minimum internal temperature of 145 degrees Fahrenheit, ground meat at 155 degrees Fahrenheit and chicken at 165 degrees Fahrenheit. You can cok them to a higher temperature to ensure doneness but do not overcook or the food might burn or dry out. Be sure you are using thermometers designed for food and not glass or mercury-filled ones.

What's the difference between dried and fresh herbs?

If you want that garden-fresh flavor and fragrance for your dishes, fresh herbs are the way to go. But it takes a bit more time and effort to handle them. Since fresh herbs do not last long even when refrigerated, 5 days at the most!. It is best to buy in small amounts or to plant your own. Take care of them as you would to fresh flowers, wash them under running water and dry gently with paper towels.

Fresh herbs also offer medicinal value that is lost when converted into dried form. A few benefits: oregano is anti-diabetes; basil is a good source of calcium, iron and vitamin A; parsley and peppermint are loaded with vitamins A and C.

Dried herbs offer a more concentrated flavor of its fresh counterpart. Great to keep in your pantry are rosemary, sage and thyme. If the bottled stuff is tasting lackluster, it helps to rub and crack them with your finger to extract their natural oils and aroma. Dried herbs win when it comes to working under pressure, they can withstand longer cooking time. When using a fresh herb, throw it into the mix at the very end to get distinct flavor.

Wrap Wise

Wrapping the bars in foil and cellophane not only makes them pretty. It also keeps them moist for weeks.

Brain Foods

ALMONDS
These oval nuts are an excellent source of vitamin E. It has been reported that higher levels of vitamin E correspond with less cognitive decline. But! Be careful that you don not go oerboard withthis brain-booster. Too much almonds may just expand your waistline.

BROWN RICE
These pink to reddish cuties promote cardiovascular health and good blood flow throughout the organ system, including the brain. Make sure to ad this and other whole grains like popcorn, whole grain bread and oatmeal to your daily diet.

GREEN TEA
This has high level of anti-oxidants, catechins, vitamins C and A, L-Theanine, even Flouride. But perhaps, the most important is ECGC (Epigallocatechin Gallate), a compound found uniquely in green tea that has been known to posses superb anti-cancer, anti-aging and over-all health benefits.

Oven Do's and Dont's

DO'S:

• Do preheat oven 10 minutes before baking.
• Do put the oven rack at the center of the oven for proper heat distance.
• Do use an oven thermometer to make sure you are baking at the proper temperature.
• Do clean up any spill on the oven floor o they will not burn when oven is used again.

DONT'S:

• Don't let the pans touch the sides of the oven or touch each other.
• Don't put the pans one on top of the other when baking two racks. Stagger them so heat will still circulate properly.
• Don't open the oven door until at least half of the baking time has passed.

Pastries

Pastries refer to a variety of baked products made with a high proportion of fat to flour and with a very little liquid. They range from crumbly shortcrust to flaky puff pastries to light choux pastry to paper thin and flaky strudel.

• Shortcrust dough is made by combining fat and flour and adding just enough water to bind the dough. This is used for pie crusts, as well as in the preparation of tarts and pastry turnovers.
• Choux pastry is different because before it is baked, it is cooked first. A mixture of water, butter and flour is cooked before egs are added to make a rich and soft dough that is spooned or piped out. It is then baked until crisp, brown and well-puffed.
• Strudel dough is still another one-of-a-kind dough because it is made with warm water and melted butter or oil. The dough is kneaded vigorously then rested. It is then stretched out paper thin so that the baked product will be flaky and crisp.

Patries are fun to make simply because once you have mastered making the different doughs, you can come up with your own variations using sweet or savory fillings.

Too Salty Soup

Here's the remedy:
To rescue an overflavored pot of soup, drop a whole and peeled potato into the soup. Simmer for 15-20 minutes. Remove the potato. The starchy spud will absorb the saltiness of the dish, leaving your soup good as new. Still find it too salty? Repeat the process until you achieve your desired taste.

Table Setting Ideas

MONOTONE
Create a bold statement by splashing a single color in varying shades on your table. Getting confident and cool!

WHIMSICAL
Get festive with colors and patterns. Lay out a pristine, white tablecloth and set out a mix of cute and cheery pieces.

HOMEGROWN
Turn your table into a proud Filipino spread by using wood, capiz, pandan and other local materials. Add uniquely native items, like tribal figurine, as an example.

SOPHISTICATED
Black and white combination is an undisputed classic but do not be afraid to add a pop of color, like red or hot pink. Also, bring in sleek of elegance with the use of marble or metal.

SIMPLY CHIC
A beautiful table presentation need not be expensive. Look for fabric on bargain and get enough yards to cover your table. Head to a weekend market for inexpensive plates and serving vessels.

Buying A Fish

Pick the freshest fish from the bunch by making sure...

• Its eyes are bulging and clear, not cloudy or red.
• The scales adhere tightly to the skin of the fish.
• If the fish has slime, it should be clear.
• The flesh springs back to its original shape when you press the body with your thumb.

No Piping Bag?

Here's the solution: Just place the sauce in a plastic bag and cut off one corner tip to create fine lines when you drizzle.

Scrub and Sanitize with Citrus Fruits

Squeeze the life out of lemons, lime, calamansi or dalandan before throwing them out. Disinfect chopping boards by scrubbing them with it. Let it sit for 10 minutes then rinse away with water.

Tidy up your microwave oven in a snap! Fill a bowl with water and leftover citrus fruits, then put inside the microwave and heat for a minute. Remove the bowl. Unplug the microwave and wipe with a damp sponge.

For cleaner countertops, apply any available citrus fruits or combination of and baking soda on surfaces then rinse with damp cloth.

Yummy Fruit Pairs

Combinations:

• pineapple-mango
• pineapple-orange
• pineapple-watermelon-melon
• mango-banana
• kiwi-watermelon
• kalamansi-dalandan

F.Y.Ice Cream

Use an ice cream that's not loaded with extenders. Softening and mixing it with other ingredients will cause your ice cream to deflate. Therefore, losing a lot of volume.

Incredible Egg

Egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves.

Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Roe and caviar are edible eggs produced by fish.

Eggs can be fried, boiled, poached or even roasted in fire, like in camping survival. Whether eaten by themselves or used as an ingredient, they are an excellent source of high-quality protein and choline. No wonder they dubbed an almost perfect food!

Facial From Your Pantry

You'll need:

• a cup of quick-cooking oats
• 2 whole eggs
• 2 tsps fresh milk
• 4 tsps honey
• ice cube

Here's how:

1. Make a thick paste of the first-four ingredients.
2. Using your finger tip, apply the paste to your face and scrub lightly. Leave it for 30 minutes. Rinse with warm water.
3. Gently scrub the ice cube to your face (this step will tighten your pores). Rinse again but this time with cool water.