Keep freshly ground coffee stored in a glass jar in the refrigerator to prevent it from going rancid.
It's annoying when ground coffee spills into the stem opening when you're filling the basket of a percolator pot. You can keep the ground coffee out by holding a fingertip over the stem opening when filling the basket. Remove coffee grounds immediately after brewing so your coffee won't taste bitter. If you run out of filters for your drip pot or percolator, simply cut a paper towel to size. There are several ways to save on coffee. One is to grind beans until they're powdery and use 1/4 less coffee than usual. Or use 1/2 the ground coffee you normally use, but circulate the water through the grounds twice.
Or reuse old coffee grounds. Spread them on a flat pan and put them in the oven for 30 minutes at 350°F. Cool them and mix with half your usual portion of fresh ground coffee. If your coffee is too bitter because you heated it too long just toss in a pinch of salt to banish the bitter taste. You can make cafe mocha without a special mix by adding an envelope of instant cocoa mix to a cup of black coffee. If the coffee you've just brewed tastes weak, add a little instant coffee. Out of cream? Lighten your coffee or tea with beaten egg white. If your coffee tends to look muddy, next time start with cold water and drop in a few unwashed egg shells after brewing.
If cream curdles in your hot coffee or tea, add a pinch of baking soda to the cream before fixing your next cup. Does your hot chocolate sometimes have an acid taste? Reduce the acidity by adding a pinch of salt before mixing with boiling water. To give hot chocolate a butter-smooth texture, add to each potful a pinch of salt and a teaspoon of cornstarch dissolved in water. To keep the flavor fresh, store tea bags and loose tea in an airtight tin can. For tea with intensified flavor and fragrance, store pieces of dried orange blossoms or dried orange rind in the canister. Tea won't get cloudy if you add a pinch of baking soda to the pot. You'll get a tastier cup of tea if you brew it in a' clean china or earthenware pot, using fresh cold water that's been brought quickly to a boil.
To keep iced tea from clouding over, keep the tea at room temperature. When it's time to serve, just pour it over ice cubes. When making instant iced tea, the ciystals will dissolve better ifyou add a tiny amount of veiy hot water before adding cold water. The paper tag on your tea bag won't fall into your cup if you tuck it through the cup's handle. Another trick moisten the string and stick it to the rim of the cup. To get the last remaining spoonful of honey from the jar, pour in some hot tea, close the lid, and shake gently. Not only is your jar clean, but your tea is sweetened and ready to drink. If you don't have fresh lemon foryour pitcher of iced tea you can get the same taste by adding a little lemon gelatin.
Freeze leftover tea, and add the cubes to your next glass of iced tea. When squeezing your own orange juice, press the orange and roll it gently on the table or countertop. You'll get more juice. It's easy to make tomato juice into something special, fast. Pour a large can of tomato juice into a large glass jar, and add a chopped-up celery stalk and a chopped green onion. Let the mixture stand for several minutes before serving. The quickest way to thaw frozen orange juice concentrate is to mix it with water in a blender. A quick way to dissolve frozen orange juice concentrate is to stir it with a potato masher or whisk. To make fruit soda pop at home, partially fill a glass with a frozen juice concentrate, dissolved in water according to the instructions, and top off the glass with club soda.
If diet cola doesn't have enough "kick" or seems too artificially sweet, squeeze a lemon wedge into it. It'll taste just right. You can cut the foam when pouring a carbonated drink over ice cubes if you first rinse the cubes with water. It's best to keep bottled beer away from light, particularly sunlight, if you're not storing it inyour refrigerator; light alters the taste and not for the better. Vodka will be more flavorful if kept in the refrigerator or freezer rather than in the liquor cabinet. To extend the life of wine remaining in a jug, rebottle what's left in a regular wine bottle, leaving a minimum of air space between the cork and the wine. Doing this will help maintain the flavor of the wine.
Want to serve drinks with a flair? Freeze cherries, mint leaves, cocktail onions, and green olives in ice cubes. They're a conversation topic when added to martinis, manhattans, or other drinks. Long slender slices of peeled cucumber make perfect swizzle sticks for Bloody Maiys. When you chill a champagne bottle in an ice bucket, cover the bottle with ice just up to its neck. If the ice is any higher, you may have a tough time removing the cork. For best champagne flavor, avoid overchilling it in the refrigerator. Champagne lovers know the secret is to chill the wine briefly in an ice bucket. Plastic corks sometimes seem impossible to remove from champagne bottles, but if you pour warm water on the bottle's neck the heat will make the bottle's neck expand and the cork will pop or slide out easily.
It's annoying when ground coffee spills into the stem opening when you're filling the basket of a percolator pot. You can keep the ground coffee out by holding a fingertip over the stem opening when filling the basket. Remove coffee grounds immediately after brewing so your coffee won't taste bitter. If you run out of filters for your drip pot or percolator, simply cut a paper towel to size. There are several ways to save on coffee. One is to grind beans until they're powdery and use 1/4 less coffee than usual. Or use 1/2 the ground coffee you normally use, but circulate the water through the grounds twice.
Or reuse old coffee grounds. Spread them on a flat pan and put them in the oven for 30 minutes at 350°F. Cool them and mix with half your usual portion of fresh ground coffee. If your coffee is too bitter because you heated it too long just toss in a pinch of salt to banish the bitter taste. You can make cafe mocha without a special mix by adding an envelope of instant cocoa mix to a cup of black coffee. If the coffee you've just brewed tastes weak, add a little instant coffee. Out of cream? Lighten your coffee or tea with beaten egg white. If your coffee tends to look muddy, next time start with cold water and drop in a few unwashed egg shells after brewing.
If cream curdles in your hot coffee or tea, add a pinch of baking soda to the cream before fixing your next cup. Does your hot chocolate sometimes have an acid taste? Reduce the acidity by adding a pinch of salt before mixing with boiling water. To give hot chocolate a butter-smooth texture, add to each potful a pinch of salt and a teaspoon of cornstarch dissolved in water. To keep the flavor fresh, store tea bags and loose tea in an airtight tin can. For tea with intensified flavor and fragrance, store pieces of dried orange blossoms or dried orange rind in the canister. Tea won't get cloudy if you add a pinch of baking soda to the pot. You'll get a tastier cup of tea if you brew it in a' clean china or earthenware pot, using fresh cold water that's been brought quickly to a boil.
Freeze leftover tea, and add the cubes to your next glass of iced tea. When squeezing your own orange juice, press the orange and roll it gently on the table or countertop. You'll get more juice. It's easy to make tomato juice into something special, fast. Pour a large can of tomato juice into a large glass jar, and add a chopped-up celery stalk and a chopped green onion. Let the mixture stand for several minutes before serving. The quickest way to thaw frozen orange juice concentrate is to mix it with water in a blender. A quick way to dissolve frozen orange juice concentrate is to stir it with a potato masher or whisk. To make fruit soda pop at home, partially fill a glass with a frozen juice concentrate, dissolved in water according to the instructions, and top off the glass with club soda.
If diet cola doesn't have enough "kick" or seems too artificially sweet, squeeze a lemon wedge into it. It'll taste just right. You can cut the foam when pouring a carbonated drink over ice cubes if you first rinse the cubes with water. It's best to keep bottled beer away from light, particularly sunlight, if you're not storing it inyour refrigerator; light alters the taste and not for the better. Vodka will be more flavorful if kept in the refrigerator or freezer rather than in the liquor cabinet. To extend the life of wine remaining in a jug, rebottle what's left in a regular wine bottle, leaving a minimum of air space between the cork and the wine. Doing this will help maintain the flavor of the wine.
Want to serve drinks with a flair? Freeze cherries, mint leaves, cocktail onions, and green olives in ice cubes. They're a conversation topic when added to martinis, manhattans, or other drinks. Long slender slices of peeled cucumber make perfect swizzle sticks for Bloody Maiys. When you chill a champagne bottle in an ice bucket, cover the bottle with ice just up to its neck. If the ice is any higher, you may have a tough time removing the cork. For best champagne flavor, avoid overchilling it in the refrigerator. Champagne lovers know the secret is to chill the wine briefly in an ice bucket. Plastic corks sometimes seem impossible to remove from champagne bottles, but if you pour warm water on the bottle's neck the heat will make the bottle's neck expand and the cork will pop or slide out easily.
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