DEAR HELOISE: I have a hint for when you're using wooden skewers for grilling. As soon as you buy them, wet all of them and put them in the freezer in a large, plastic bag. When ready to use, there is no waiting.
-- Elia M. in New Mexico
DEAR READER: How smart and timesaving. The recommendation is to soak them at least 20 minutes so the wood absorbs as much water as possible. Some say three to four hours, but I don't think soaking that long does any better.
DEAR HELOISE: I have an old-fashioned meat grinder that I believe is made of cast iron. It is the type that attaches to the edge of the kitchen countertop. I often use it to grind up ham, chicken or turkey to make salads for sandwiches.
After washing the attachments, I often forget to dry them immediately, like you would a cast-iron skillet, and rust forms. Problem solved by soaking the attachments and main housing in a small bowl of vinegar, then gently scrubbing the rust off with a toothbrush. Looks like new again. Another vinegar marvel.
-- Leo L., Greenville, N.H.
DEAR READER: My mother used one of those, and I'm going to hunt for it. Don't forget to rinse and wipe dry, then use a little cooking oil so no rust shows up.
Vinegar never ceases to amaze me, which is why I keep several gallons around. A splash of apple-cider vinegar on your hands will remove odors when cooking with onions and fish.
DEAR HELOISE: I thought stuffed-pepper eaters might like this hint: I looked for a pan with high sides to bake them in, and there was my fluted cake pan.
I circled the peppers around the pan, and there was room for basting sauce on top of each and in between. I put a few sprigs of fresh herbs in the hole in the center of the pan for individual seasoning just before serving.
-- Laurie F.,
Punta Gorda, Fla.
DEAR HELOISE: I keep a small plastic container (like you would use for salad dressing in a lunch) filled with salt in the drawer with my measuring spoons. So much easier when cooking than the salt box or shakers.
-- Diann P. in Ohio
DEAR HELOISE: We often cook outdoors on the grill, and have accumulated various tools for doing so. I put a short shepherd's hook (Heloise here: Jean stuck the hook into the ground) right next to the grill to hang all the extra forks, tongs, etc., on. This keeps everything neat and handy.
-- Jean M.,
Torrington, Conn.
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 10/07/2015