Curdled
hollandaise… not a problem
Tired
of creating wonderful and delicious cream sauces that are... clumpy? As soon as
the sauce begins to curdle, remove from heat and drop in an ice cube. The ice
immediately lowers the temperature of the sauce, therein reactivating the
emulsifying agents in the overcooked yolk, ensuring the cream based ingredients
will be able to bond with the acidic juice for a non-clumpy sauce.
Fluffy,
reheated rice
When
you reheat rice, does it always turn out right? Oft times, the rice when
reheated in the microwave turns out dry and crunchy. When reheating, simply add
an ice cube to the rice and cover with a lid. The microwaves heat melts and
evaporates the ice, creating steam that infuses with each grain of
rice-leftovers- yummy! Not crunchy.
Fix a sluggish
garbage disposal
If
your garbage disposal is not working at its optimum because of grease buildup –
not something lodged inside, try ice cubes. Throw some ice cubes down the
garbage disposal and grind them up for a few seconds. The grease will cling to
the ice, making the disposal residue free.
Make creamier
salad dressing
Sometimes
handmade salad dressings are not as thick and creamy as store-bought. Try this –
put all the ingredients in a jar with a tight fitting lid. Add an ice cube,
close the lid, and vigorously shake the jar for 15 seconds. Remove the cube and
voila – creamy dressing.
De-fat soups
and stews
Making soups from scratch means dealing with excess
fat in the stock. To gather fat quickly and easily, fill a metal soup ladle with
ice cubes and skim the bottom of the ladle over the top of the soup pot. The
solidified fat will collect on the label.
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