DEAR HELOISE: After installing a new kitchen faucet, with the sprayer in the actual faucet and a soap dispenser in the place where the sprayer was, my handyman showed me a hint for refilling soap from the top (instead of having to crawl under the sink to refill the dispenser from the bottom). When refilling from the top, lift the soap pump out, put a plastic straw down into the soap reservoir, push it to the side and begin to pour the soap into the reservoir. This allows for the air bubble to come up through the straw, and allows for easy refill of the soap.
-- Sue S. in Arkansas
DEAR HELOISE: We love to grill different meats all year long. I've found that marinating meat gives us numerous flavor options. Should I marinate foods on the kitchen counter or in the refrigerator?
-- Shelby W., via email
DEAR READER: Food should always marinate in the refrigerator. Even if a recipe calls for marinating food on the kitchen counter, you need to ignore those instructions and place it in the refrigerator. Bacteria grow more quickly at room temperature, so just plan on marinating the food for a longer period of time in the refrigerator. Also, do not refrigerate overnight, because the shelf life starts dwindling as soon as it is defrosted. Marinating does not give food a longer shelf life.
DEAR HELOISE: Wondering what to do with leftover ice-cream sticks? I found that they make great levelers for measuring spoons and small measuring cups. Just dip the spoon or cup into the dry ingredient and run the edge of the stick across the top one or two times. This leaves the spoon or cup perfectly level, and it can be used over and over again with a quick rinse and air-dry. I keep several in the kitchen drawer in case I have multiple ingredients that need leveling and I don't want to mix flavors. You also can use wooden tongue depressors the same way.
-- Fr. Carmen S., OFM,
Sybertsville, Pa.
DEAR HELOISE: Here is my hint when grating cheese using a cheese grater: For faster, easier cleanup, I start by spraying the grater with nonstick cooking spray. The cheese doesn't stick to the grater, and washing is much faster, because I don't have to soak the grater for hours in hot, soapy water anymore.
-- Helen W., Indiana
Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email
Heloise@Heloise.com
Food on 09/28/2016