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“A garden of scents, a verdant space, where thyme and basil find their place. With rosemary’s memory, so strong, qnd sage’s wisdom, all along. Lavender’s calm, a gentle hue, with fennel’s grace, forever true. A tapestry woven, green and bright, herbs in the garden, a pure delight.”

-Anonymous

 

Linda: I thought it would be fun to start April’s column with a poem. It’s the time of year we begin planting herbs to flavor our summer recipes. I love adding fresh chives to scrambled eggs and sprinkling parsley over casseroles. When using dried herbs instead of fresh use only a third to half the amount of dried compared to fresh.

Lucy: Herbs are fun to experiment with in recipes. Recently, I read that adding mint leaves to the bottom of a cup of hot chocolate adds a cool, refreshing flavor. My favorite herb to plant is African Blue Basil. It is edible but I plant it for the bees. Pollinators are quickly attracted to this herb.

Linda: Cooking is more than recipes. It’s knowing how to cook and encompasses tricks and habits established over the years. One of my favorites came from Martha Stewart. When a recipe calls for sifted flour, whisking the flour with a good whisk creates the same texture. And how many cooks actually have a sifter these days?

Lucy: I remember another Martha Stewart tip. When using parchment paper on cookie sheets, it’s helpful to use small metal office clips to hold the paper in place on the sheet. It’s especially helpful if the paper is on a roll and doesn’t lay flat easily.

Linda: I know we both have many helpful hints to offer.  Over the years quantities have often changed. For example, a can of soup or canned vegetables might not contain the same amount as it did years ago. What used to be 12 ounces might now be 10 ounces.

Lucy: This is true with cooking chocolate. The squares no longer weigh the same. If you’re a serious cook, I recommend purchasing a small kitchen scale. They cost around $25 and are extremely helpful when measuring by weight.

Linda: Let’s list some of our favorites. We’ve been cooking for many years and our tips can be helpful for new and old cooks alike. There’s always something new to learn. Several of the hints below are found in our cookbook and were supplied by Morris Press Cookbooks.

 

• When making fresh lemonade or orange juice, one lemon yields about ¼ cup of juice, while one orange yields about 1/3 cup.
• For soup not intended for a main course, allow one quart for six people. If serving as a main dish, plan on one quart to serve two.
• Instant potatoes help thicken soups and stews.
• A leaf of lettuce dropped in a pot of soup absorbs grease from the top. Remove lettuce and serve.
• Easily remove eggshells from hard-boiled eggs by quickly rinsing them in cold water after they are boiled.
• Ratio for vinaigrette dressing is typically three parts oil to one part vinegar.
• To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.
• Boil all vegetables that grow above ground without a cover. Cover those grown in the ground.
• A little vinegar or lemon juice added to potatoes before draining will make them extra white.
• When marinating meat or chicken, use a plastic bag. The meat stays in the marinade and it’s easy to turn. Cleanup is easy. Just toss the bag.
• Thaw all meats in the refrigerator for maximum safety. Slicing meat while it is cold or almost slightly frozen is easier than doing so at room temperature.
• One pound of boneless chicken is approximately equivalent to 3 cups of cubed chicken.
• Purchase a small meat thermometer such as the ThermoPop2. Red meats should reach an internal temperature of 160°F and poultry should reach 180°F before serving.
• For successful quick breads, avoid overmixing the dough. Mix only until combined. Muffins can be eaten warm but other quick breads are often best the next day.
• One scant tablespoon of bulk yeast is equal to one packet of yeast.
• If making meringue, keep egg whites at room temperature
• If making your own pie dough, grease the pie pan before laying the dough in the pan. It will help keep the bottom of your pie crispy. If using store bought frozen dough, use a fork to make slight holes in the bottom of the pie dough. Bake in a 400-degree oven for about eight minutes before filling and finishing baking. This helps keep the bottom from getting soggy.
• Pumpkin and custard pies are done when they jiggle slightly in the middle. Fruit pies are done when the crust is golden brown, the juices are bubbling, and the fruit is tender.
• When cutting butter into flour, cut the butter into small pieces before adding it to the flour.
• Cheesecake needs several hours to chill and set before serving.
• Unbaked cookie dough can be refrigerated for up to 24 hours before baking.
• When making bar cookies, line the pan with foil and grease the foil. Then prepare as directed. When done the bars can be easily lifted out of the pan, making cleanup easy.

Linda: Happy cooking! This is a good column to save in your favorite cookbook.