Friday, August 1, 2014

"Egg-citing" Tips! - Tips on eggs...if that wasn't clear lol :)

Here's all the tips that I've come across on Eggs - seems like a pretty common ingredient lol :)

More cooking tips here - MyFridgeFood - just the Tips

Crush your eggshells and put them in the bottom of planting holes in the garden - Two really cool reasons:

1) A lot of veggies (tomatoes, peppers, etc...) need calcium to achieve full flavor potential and a lot of soil (in america especially) is lacking in calcium... this is a GREAT way to supplement

2) They deter Slugs and Snails from eating your seedlings at the root. They have soft undersides and can't slither across anything sharp.

Here's another one of those "how to fish out those little egg shell pieces out of the rest of the egg" tip - I need a better name for these lol

It happens to all of us, and I've used a couple different methods... but apparently all I ever had to do was wet my finger. Not sure what the science is behind it, but I was really surprised at how much easier it was... forehead slap! 

However you like your eggs, this is a neat little technique with an onion ring to make sure they're perfect! Even if you scramble them, they'll fit perfectly on your English Muffins! 

Shake your eggs before you boil them to get golden eggs 

This way you can get golden eggs without pestering your daddy for one (is anyone getting the movie reference?)

Push a pin in your eggs before you boil and cool the batch... Seriously... the shell just fell off 

Crack your eggs on the counter instead of the bowl to keep the shells out of your food!

When you tap an egg on the edge of a bowl, you don’t break just the shell. You also break the thin membrane surrounding the white and the yolk, so tiny shell shards can mix with the liquid and end up in the dish. Cracking the egg on a flat surface (like a counter) will create a cleaner break so the membrane stays intact, meaning no shell in your scramble 

If you accidentally crack the eggs trying to get it in there, don't worry. Dye them anyway, they come out looking really cool 

I'd like to say this tip is just for the kids... but I have a lot of trouble dying eggs with that little "wire thing" 

Oh the tip... use a whisk instead of that wire thing 

Boiled eggs can go from "Perfect" to "eww" very quickly.. Not sure how soft you like em', but here's a handy little chart 

Now I know most of you love to peel eggs the traditional way so this tip might not be as "apeeling" to you ("cracking" myself up over here) 

Just use a sharp knife (or sword) and cut it in half, then scoop out with a spoon... not the prettiest presentation, but it works 

Destroying yolks while frying an egg in the pan? - Before you add the egg, heat the spatula (if it's metal) in the oil first. That way the egg won't stick to it 

Hard Cooked Eggs - Rubbery. Chalky, and Green Yolks?

Here’s the fix: To keep the temperature of the egg white and yolk close, heat the eggs GRADUALLY.
- Use a saucepan, cover them by an inch or two with cold water
- Set the pan over high heat
- When the water reaches a full boil, remove from heat
- Cover the pan, and let the eggs stand for 10 minutes.

This cooks them gently and keeps the whites from toughening 

Fun way to separate eggs with an empty soda bottle! You know how sometimes when you're trying to get the shampoo out of the bottle, it sometimes gets sucked back in? The procedure is the same :)

Bell peppers as a ring mold! - If you're like me and you only have 2 mason jar lids, but a bunch of peppers 

Heart Shaped Eggs - Use a heavier stock paper (like an index card) and make sure you do this when they're still warm

Didn't know this - you can make hard-boiled eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop em' in for about 25-30 minutes.

Advantages - Easy Clean up, Easier to Peel, and (depending on the size of your oven) You can cook a lot more of them at once :)

Add 1/2 tsp. baking soda to the water when boiling eggs and the shell will come right off

If you don't have an egg separator handy, break the eggs into a funnel. The whites will go through leaving the yolk intact in the funnel.

If you don't have a funnel handy, then it's back to "shell swappin

To remove egg shells from a batter, use the remaining shell to attract the piece - and you've been using your fingers this whole time 

If you aren't sure how fresh your eggs are, place them in about four inches of water. 
-Eggs that stay on the bottom are fresh.
-If only one end tips up, the egg is less fresh and should be used soon.
-If it floats, it’s past the fresh stage.

MORE TIPS HERE - MyFridgeFood - Just the Tips!

Friday, July 11, 2014

If you want a prize for yourself!

First off I want to thank everyone so much for making the "20 likes get a prize" contest on the MyFridgeFood facebook page so popular.  I've been getting  a lot of messages from folks looking for where to buy the prizes.  (If they didn't win one lol)  So I created this page for easy reference :)

August 8th (Fry-Day) Prizes! - French Fry Cutters, Cones, and a Stir Fry Spatula :

August 6-7th Prizes! - Veggie slicers, Burger Presses and Cereal Bowls :)

August 5th Prizes - Pie Slicers and Veggie Containers.

August 4th Prizes! - A whole lot of Dip Clips and Tortillas!

August 3rd Prizes - Frothers and Ice Cream Scoops :)

August 2nd Prizes - Basting Brushes and Ice Balls!

August 1st Prizes - Egg Rings and Japanese Ramen Sets :)

July 31st Prize! - Bacon and Eggs!

July 30th Prize - Spring form pans for Cheesecakes :)

July 27th-29th Prize - Crinkle Cutters for Everyone :)

July 26th Prize! - Easy Pulled Pork Shredder.

July 25th Prizes - Baking Cups and Chopsticks :)

July 24th Prizes! - Cheese Knives and Bacon Bowls!

July 23rd Prizes - Spiral Slicers and Avocado Savers

July 22nd Prizes - Scraping pans and opening bottles

July 21st Prizes! - Pyrex and Ice Shot Glasses

July 18th - 20th Prizes! - Pineapple, Bacon, Storage!

July 17th Prize - All about Tacos :)

July 16th Prizes - Strawberries and Butter...not together lol

July 15th - Bloody Mary's, Margaritas, and Water Bottles

July 11th - 14th - Butter, Bacon and Storage!

July 9th and 10th... sent out a lot of these :)


July 5th through 8th - Jar opening, meat, and Avocados ;)


Prizes awarded July 1st through 4th on various "BBQ and Cookout" posts :)

Friday, May 16, 2014

Recipes in a Cup...or Jar...

Sometimes all of your dishes are dirty :)  Here are a few quick and transportable recipes!

Pineapple Upside Down Jello Shot - Bottoms UP! - Recipe here!

Jello, Vodka, Butterscotch, Irish Cream

30 Sec Oatmeal in a Mug - Recipe here!

Oats, Egg, Fruit, Brown Sugar, Milk

Nutella Mousse - Recipe here!

Whipped Cream, Sugar, Nutella, Oreos, and Butter

Deep Dish Cookie for One - Recipe here!

Butter, Sugar, Brown Sugar, Vanilla, Egg Yolk, Flour, Chocolate Chip

30 Second Brownie for One - Recipe here!

Cocoa Powder, Flour, Brown Sugar, Water, Vegetable Oil, and a little Salt

Nutella Cheese Cake! - Recipe Here!

Oreos, Butter, Cream Cheese, Vanilla, Whipped Cream, and.... oh yeah, Nutella!

Coffee Cake in a Mug - 2 minute Recipe Here!

Butter, Sugar, Applesauce, Vanilla Extract, Flour, Baking Powder, Butter, Flour, Brown Sugar, Cinnamon

Peanut Butter Parfait - Whole Pie in a Glass, Recipe Here!

Peanut Butter, Graham Crackers, Cream Cheese, Powdered Sugar, Whipped Topping, Chocolate Chips, Milk

Flour, Sugar, Cocoa Powder, Salt, Eggs, Milk, and a Couple of those Caramel Candies!

Tuesday, January 28, 2014

U.S. to Metric Conversion Charts!

Hey everyone! - Just a quick update, I've been working on a Metric to "U.S." converter for the site.  Hopefully I'll have it ready soon, but until then here are some handy charts to help out, Thank you to Marie for sharing them with me :)


When measuring liquid, cooking measurements are quite straightforward:

MetricImperialUS cups
250ml8 fl oz1 cup
180ml6 fl oz3/4 cup
150ml5 fl oz2/3 cup
120ml4 fl oz1/2 cup
75ml2 1/2 fl oz1/3 cup
60ml2 fl oz1/4 cup
30ml1 fl oz1/8 cup
15ml1/2 fl oz1 tablespoon

Check this chart for basic imperial to metric conversions:

1/2 oz15g
1 oz30g
2 oz60g
3 oz90g
4 oz110g
5 oz140g
6 oz170g
7 oz200g
8 oz225g
9 oz255g
10 oz280g
11 oz310g
12 oz340g
13 oz370g
14 oz400g
15 oz425g
1 lb450g

Ever stop to wonder about teaspoons, dessertspoons and tablespoons? Here are their metric equivalents. But first:

1 dessertspoon = 2 teaspoons
3 teaspoons = 1 tablespoon

1 teaspoon5ml
2 teaspoons10ml
1 tablespoon15ml
2 tablespoons30ml
3 tablespoons45ml
4 tablespoons60ml
5 tablespoons75ml
6 tablespoons90ml
7 tablespoons105ml

Also know that tablespoons can be easily used to convert dry (and wet) ingredients to/from US cups. Here's a simple conversion chart:

Tablespoons to US cups
1 tablespoon1/16 cup
2 tablespoons1/8 cup
4 tablespoons1/4 cup
5 tablespoons1/3 cup
8 tablespoons1/2 cup
10 tablespoons2/3 cup
12 tablespoons3/4 cup
16 tablespoons1 cup
Weight of common ingredients

Found a recipe in US cups? Keep in mind a cup of butter weighs much more than a cup of flour! Use this chart to convert common ingredients between cups, metric and imperial:

Plain flour and icing sugar
US cupsMetricImperial
1/8 cup15g1/2 oz
1/4 cup30g1 oz
1/3 cup40g1 1/2 oz
1/2 cup65g2 1/4 oz
2/3 cup85g3 oz
3/4 cup95g3 1/4 oz
1 cup125g4 1/2 oz

Porridge oats
US cupsMetricImperial
1/8 cup10g1/3 oz
1/4 cup20g3/4 oz
1/3 cup30g1 oz
1/2 cup45g1 1/2 oz
3/4 cup60g2 1/4 oz
1 cup85g3 oz

Sugar (caster and granulated)
US cupsMetricImperial
1/8 cup25g1 oz
1/4 cup50g1 3/4 oz
1/3 cup70g2 1/4 oz
1/2 cup100g3 1/2 oz
2/3 cup135g4 3/4 oz
3/4 cup150g5 1/4 oz
1 cup200g7 oz

Brown soft sugar
US cupsMetricImperial
1/8 cup25g1 oz
1/4 cup55g2 oz
1/3 cup75g2 1/2 oz
1/2 cup110g4 oz
2/3 cup150g5 oz
3/4 cup170g6 oz
1 cup220g7 3/4 oz

Honey, treacle and syrup
US cupsMetricImperial
1/8 cup45g1 1/2 oz
1/4 cup85g3 oz
1/3 cup110g4 oz
1/2 cup170g6 oz
2/3 cup225g8 oz
3/4 cup250g9 oz
1 cup340g12 oz

Butter and margarine
US cupsMetricImperial
1/8 cup25g1 oz
1/4 cup60g2 oz
1/3 cup75g3 oz
1/2 cup110g4 oz
2/3 cup150g5 1/4 oz
3/4 cup180g6 1/4 oz
1 cup225g8 oz