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Cooking Remedy Card - Is 1990 Vintage?

Cooking Remedies

cooking-remedy-card-is-1990-vintage

I Never Knew That

I see there are some very important topics covered by this card.

One problem I see that I do have occasionally is hardened brown sugar. Hmm. What does it say for a solution.

Drum roll.

Oh. Place in 200 degree oven until the sugar is dry and crumbly. Powder it in an electric blender or use a mortar and pestle.

I think I have placed an amount of brown sugar in a ziplock bag and hit at it with a hammer.

cooking-remedy-card-is-1990-vintage
cooking-remedy-card-is-1990-vintage
cooking-remedy-card-is-1990-vintage
cooking-remedy-card-is-1990-vintage
cooking-remedy-card-is-1990-vintage

Tough, rubbery omelet. Ok. This is a moving forward type of advice. If your omelets turn out rubbery, add a teaspoon of boiling water to the mix.

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First of all, how do you know your omelets will turn out this way before you cook them. Plus, how do you coordinate having a teaspoon of boiling water ready to add to them.

Seems to me, that if you have enough coordination to get the water to boil (which takes 12 minutes) you have enough time to turn your burner down and cook your eggs slower at a slightly lower heat.

Voila. Perfect eggs.

Dry Coffeecake

Well. Is anyone interested in hearing more advice?

Dry coffeecake. Dry. Coffeecake. (shakes head)

Ok. I'll bite. What advice does it give me. Doesn't this remind you of the the ball with the question window?

Again with water. This time in a skillet. Place cake on a trivet in the water. Cover. Let steam.

Good as new.

Warning: do not try this with iced coffeecake.

Slightly Stale Bread

Sprinkle bread with water or milk. Wrap in foil and bake at 350 F about 8 minutes. If really hard, open foil for 3 - 5 minutes longer.

Has anyone ever tried this? How old does bread have to be, to be stale? Even back when my mother was still around, she would purposely leave a cookie sheet in the oven full of pieces of bread to dry them out for making meatloaf crumbs. There was a pilot light burning in her stove, so it was always slightly warm in the oven. I'm sure she never felt the need to rehydrate any of it.

Evidently, this was way before today's bread. I don't know if you can get bread to become stale.

The bread we use, gets toasted, so we would never know the difference. But in the event that I want a soft, stale piece of bread... I will know.

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