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Fluffy Biscuits

To make my biscuits a little fluffier, I put a little extra shorting in them and 

let them sit about 15 minutes.  I do this before I cut them out.

                                                                                                                                      From Dorothy

Pie Crust

To get a flakier pie crust, precook (10 to 12 min.) it a little before you

put your filling in. Then cook it. This is sometimes called "blind bake."

                                                                                                                                        From Sandra

Long Hair

For cooks with long hair, even when your home, try and pin your hair back

when you're cooking to keep hair from falling into your food. There is

nothing worse than looking down and seeing a strain of long hair in your food.

                                                                                                                                     From Della

Tired Meat

Let your meat rest a bit after it comes out of the oven. The rest

time depends on the size of the meat. No less than 3 minutes or no more 20 minutes.

If you cut it too soon, you lose the juices and your meat could end up a bit dry.

                                                                                                                                          From ReNita

How To Store Food in Refrigerator Safely

    The 1st and 2nd shelf should have ready to eat food only,

 such as milk, juice, cold cuts, and leftover food. 

Leftover should be dated and tossed out after 3 days.

The 3rd shelf should be reserve for raw foods and meat.

 You should, also, defrost your meats in the fridge, 

wrap well and place in a drip proof pan.

The refrigerator draws should be used for fruits, fresh

 herbs, and raw vegetable.  To help keep your herbs, and raw 

vegetable fresh, wrap them in a wet paper towel.

Servsafe Tip 1

Servsafe is not a requirement to have when y‚Äčou are cooking for your

 family and friends however I do recommend that you educate 

yourself to ensure that your food is prepared correctly.

Here is a link

Servsafe Tip 2

Color - Coded Cutting Boards : Prevent Cross-Contamination

Please Take Notes

Blue - Cooked Foods

Green - Fruits and Vegetables

Red - Raw Meats

Tan - Fish and Seafood

White - Dairy products

Yellow - Raw Poultry