There is no place like kitchen

The whole idea of “alcohol cooks out” was blown away by the University of Idaho, Washington State University, and the US Department of Agriculture’s Nutrient Data Laboratory several years ago.

Their study came up with:
* alcohol added to boiling liquid & removed from heat – 85% alcohol retained
* alcohol flamed – 75% alcohol retained
* no heat, stored overnight – 70% alcohol retained
* baked, 25 minutes, alcohol not stirred into mixture – 45% alcohol retained
* baked/simmered, alcohol stirred into mixture:
- 15 minutes 40% alcohol retained
- 30 minutes 35% alcohol retained
- 1 hour 25% alcohol retained
- 1.5 hours 20% alcohol retained
- 2 hours 10% alcohol retained
- 2.5 hours 5% alcohol retained

…when cooking ground beef use a potato masher to break the meat into chunks.

…that great way to save left bacon is to freeze it. Lay the row strip about 1/4’’ apart on parchment or wax paper and roll them up. Put the roll in a plastic freezer bag, seal and freeze. Unroll the paper if you need a slice or two of bacon, remove what you need, and freeze the remainder.

...that removing odors from fish, onions, or garlic from hands is to rub the knife or sink under cold running water.

...that warming dinner plates slightly in the oven before serving helps the meal stay a little bit hotter.

Some tips that I saw in different places, used in my own kitchen and want to be keeping in mind will be here.

...that one pound all-purpose flour is the equivalent to 4 cups.

...that one pound granulated sugar is the equivalent to 2 cups.