Useful tips you may not know! Might be a fun thread?

[frugal-one]

Someone here recently posted that to test if quick breads are done ... use a meat thermometer and when it reaches 200° the bread is done. I haven't tried it yet but put a note in with my quick bread recipes.

Today I read that an easy way to test if meat loaf is done is to have the thermometer read 165°. They said it worked wonderfully!

[Miss Cellane]

Most cookies and cakes are done if you can hear them crackling a tiny bit. You have to get your ear pretty close to them, so you have to pull them out of the oven to listen.

Most cakes will pull away from the sides of the pan when they are done.

[IshbelRobertson]

I think I've posted this one before...

If you have a small amount of wine left in a bottle, freeze in ice cube trays and then add some to casseroles or stews. The cubes appear a little 'grainy' but still add taste!

[Tybee]

If sewing on buttons, pull the thread through beeswax to strengthen it.
Some people use dental floss to sew on buttons, but I prefer the beeswax method.

[creaker]

This has been making the rounds lately, but a good one for this time of year:

Freeze a small container of water, then set it in your freezer with a coin on the ice. If you're gone and the power goes out for an extended period, the ice will thaw and the coin will sink. That way you'll know everything in your freezer thawed while you were away.

[frugal-one]

Someone here recently posted that to test if quick breads are done ... use a meat thermometer and when it reaches 200° the bread is done. I haven't tried it yet but put a note in with my quick bread recipes.

Today I read that an easy way to test if meat loaf is done is to have the thermometer read 165°. They said it worked wonderfully!

Made muffins today and took out of oven when internal temp was 180° ... perfect!

[razz]

I have 3/4 cup of yogurt each morning with my 3/4 C of cooked cereal and a cup of frozen berries. I go through a lot of yogurt that way.

I make my yogurt at home in a thermos using 1% milk with some powered milk added and scalded, letting it cool to 120F before adding a 1/2 cup of commercial yogurt containing active culture. A container of commercial yogurt will last a month used this way.

Lately I had been having trouble with the yogurt setting less well and wondered what needed attention. I finally used my meat thermometer and discovered that when I scalded the milk in the microwave, I was not getting it up to 180F as required. So I heated the milk to 180F, followed the usual routine and the yogurt set beautifully. I also discovered that properly scalding milk actually denatures the proteins and makes them easier to digest.
It seems that one needs to examine one's actions and routines periodically to make sure that they are properly done.

[Zoe Girl]

Cleaning a burned pan without chemicals! sprinkle the bottom of the pan with baking soda, add water to cover, and boil. After it cools the burned on goo will come off easily and the baking soda acts as a scrubbing agent