Cooking Tips Grandma Swore By That Still Work Today
Don’t throw away stale bread; instead, cube it, toss it with olive oil, garlic powder, and your favorite herbs, and bake until crispy. These homemade croutons are perfect for salads and soups, turning potential waste into delicious, crunchy toppings.
One of grandma's go-to tools was her cast iron skillet, kept well-seasoned for non-stick cooking and adding a bit of iron to every dish. This age-old practice not only enhances the flavor of food but also contributes a small amount of dietary iron, making it a perennial kitchen staple.
By sprinkling stale bread with water and heating it in the oven, bread regains its original softness and crusty exterior. This tip, often used by our grandmothers, continues to be an excellent way to enjoy older bread, proving that some old methods still deliver fantastic results.
A splash of seltzer water in the pancake batter was a secret for lighter, airier pancakes. The carbonation in the water introduces air bubbles, making the pancakes fluffier, a technique still cherished in modern kitchens for creating delightful breakfasts.
Sifting flour before baking is crucial for achieving light, lump-free cakes and bread. This process aerates the flour, a foundational technique for perfect baked goods that is as useful today as it was in the past, ensuring tender and airy results in baking.
Before draining pasta, save a cup of the cooking water. The starchy water is perfect for loosening sauces and helps them cling to the pasta better, a chef's trick that enhances the texture and binding of sauces to pasta, just as grandma did.
If honey has crystallized, place the jar in warm water until the crystals dissolve. This restores the honey to its smooth consistency, a simple and effective way to rejuvenate honey without losing any of its natural flavors or benefits.