Adding a little vinegar to the water when cooking cabbage, cauliflower, and other crucifers will cut down on odors in the house.
Perk up soggy lettuce by soaking it for 10 minutes in a mixture of lemon juice and cold water.
Eggshells can easily be removed from hard boiled eggs if the eggs are quickly rinsed in cold water with ice cubes after they are boiled.
Keep bean sprouts crisp up to 5 days by submerging them in a container with some water and then refrigerating them.
When trying to reduce your fat intake, buy the leanest cuts of meat you can find and cut away any chunks of fat.
To make your meat tender, pound the meat lightly with a mallet or rolling pin, pierce it with a fork, sprinkle lightly with meat tenderizer and cover it in a marinade. Refrigerate for about 20 minutes and you’ll have tender meat.
Marinating meat is easy if you use a ziplock plastic bag. The meat stays covered in the marinade and it’s easy to turn and rearrange.
It’s easier to thinly slice meat if it’s partially frozen.
Tomatoes added to roasts will help to naturally tenderize them.
Cutting meat across the grain makes the meat easier to eat and have a better appearance.
SOURCE: Ron Douglass Book “America’s Most Wanted Recipes”