Cookaholics Bulletin Board

I seem to remember hearing that in order to compensate for not having the rich European butter, American versions of Alfredo added cream...of course now we do have access to European-style butter

So, back on the tips theme:

- A good way to ship cookies: a Ziploc medium square plastic container fits pretty much exactly in a 6x6x6 box. Total packaging cost < $3.50.

Less than that if your local grocery makes an even cheaper knock-off of the Ziploc(tm) containers.

Tip: if you buy fish wrapped in waterproof butcher paper, you can season and flour it on the paper so that you don't get a dish dirty.

Tip: to quickly cool down broth/stock/etc. put ice in a zip lock bag and place bag in the broth/stock. I cooled down the wine reduction from Modern Coq Au Vin (CI Nov/Dec 2006) today in less than 10 minutes!
Nance

Further to the ice tip: I have a tendency towards muscle injuries and use sealed ice packs. I often use them to cool foods as they are sealed and medically approved and very reusable. I keep the 'boy' cooties off of these by wrapping them in a towel before they soothe my injured parts

Ohhhh ... That is clever. Never even thought of that!

Tip: if working with very wet or juicy foods, line a rimmed baking sheet with a plastic cutting mat and work there. This is great for poultry.

Tip: if you buy entire wheels of cheese, invest in a ceramics cutting wire to cut them with: http://www.mudinmind.com/Pottery+Tools/ ... ters+.html

Or you could buy the same tool as a professional cheese wire, for 3X as much.

My mother used mail cookies in Pringles containers. Sad to admit, I grew up on Pringles, but her homemade CC cookies were to die for.