All grandma’s know their way around the kitchen; it’s a miraculous proven truth of course. Here are some of her little helpful hints when preparing beverages and appetizers that make you look a little less like an apprentice and more like a well seasoned master.
You won’t need sugar with your tea if you drink jasmine tea or any kind of the lighter-bodied varieties, like Formosa Oolong, which have their own natural sweetness. They are fine for sugarless iced tea also.
Calorie-free club soda adds sparkle to iced fruit juices, and makes them go further which reduces the calories per serving.
For tea flavoring, dissolve old-fashioned lemon drops or hard mint candies in your tea. They melt quickly and keep the tea brisk.
Most diets call for 8 ounces of milk and 4 ounces of fruit juice. Check your glassware. Having the exact size glass ensures the correct serving amount.
Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for 10 minutes, or longer if you want a stronger flavor.
Always chill juices or sodas before adding the beverage to a recipe.
To cool you rpunch, float an ice ring made from the punch rather than ice made from water. Not only it is more decorative, but the water won’t melt and dilute your punch.
Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste.
One lemon yields about 1/4 cup of juice and one orange yields about 1/3 cup of juice.
Never boil coffee; it brings out the acid and cause a bitter taste. Store the ground coffee in the refrigerator or freezer to keep it fresh.
Always use COLD water for electric drip coffee makers. Use 1 to 2 tablespoons of ground coffee for each cup of water.
Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer. Unshelled nuts crack more easily when frozen. Nuts and seeds can be used directly from the freezer.
Cheeses should be served at room temperature, approximately 70 degrees.
To prevent cheese from sticking to a grater, spray the grater with cooking spray before grating.
And there you have it! Just a few of granny’s helpful hints, enjoy!