Here are some suggestions and words of advice from a variety of cooks…
- How to make buttermilk: Put 1 tablespoon lemon juice or vinegar in a measuring cup. Add milk to come to 1 cup line. Let stand 5 minutes, stir well and use.
- When cooking or baking (but not whipping) you can substitute ¾ cup milk and 1/3 cup butter for heavy cream.
- Brush egg white on hot baked pie crust for a glossy finish.
- Put bread crumbs, graham cracker crumbs, or cookie crumbs on bottom of raw crust when baking a two crust pie to keep the bottom crust from becoming soggy.
- Eggs that are at least a week old peel much easier than fresh eggs.
- When replacing fresh herbs with dried, the ratio for measuring is 1 to 3.