 Tammy AlgoodNashville, TN1. Oven and outdoor grill racks can be difficult at best to keep clean. An easy way to take care of both is to soak the racks in your bathtub. Fill the tub with hot water, add DISHWASHER detergent and a little white vinegar to cut the grease. Allow to soak an hour, then rinse and racks are all clean! 2. Give sprigs of fresh curly-leaf parsley a colorful border. Dip them into cold water and shake off excess moisture. Dip the leaf edges in paprika and let them dry on a plate in the refrigerator. 3. Skewer Tricks: If you want crispy edges and more well-done meat, allow space between chunks of meat on a skewer. Spear onions, mushrooms, whole cherry tomatoes and bell peppers diagonally to prevent splitting. Steaming mushrooms for a few minutes before threading on skewers prevents splitting, too. 4. Large pieces of citrus peel lend a touch of magic to the flavor of slow-cooked and smoked food. Try putting it in the cavity of a turkey to be smoked, in the sauce for basting it or in the water pan of the smoker. As a guide, use the zest of two lemons or three limes for one whole turkey. 5. Food that sticks to the grill is the bane of outdoor cooks everywhere. You can use well-oiled aluminum foil pricked with holes to allow heat circulation or use a cooking spray designed for grills, but I have a better trick. Try wrapping your turkey cuts in large cabbage or lettuce leaves. The greens wilt, but the meat comes off the grill easily every time. 6. Hate gummy rice? Use a wide saucepan when preparing so that rice stays in a thin layer and cooks evenly. Also, never stir rice as it cooks or cools. This rubs off the starch and makes the grains sticky. |
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Other Delicious Diva Tips: | |||
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 Judie Byrd Dallas, TX |
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