For recipes that call for room temperature eggs, bring the eggs to room temperature quickly, but not cooking them in the process, by dunking them in lukewarm water for 5 minutes.
Don't salt water until it comes to a boil. Salted water has a higher boiling point, so will take longer to boil. Also, in cold water, the salt will just sit on the bottom of the pan.
Tenderize pot roast or stewing meat by using 2 cups of hot tea, as a cooking liquid.
If you scorch soup, don't stir or scrape the bottom of the pan. Just pour the liquid into another pan. Stirring is what distributes the burnt flavor. This will work with spaghetti sauce and most other liquids.
Sprinkle instant mashed potato flakes into soups and gravies to thicken, a little goes a long way. Stir thoroughly and add more as needed.
To cut calories, use applesauce, in place of shortening or butter, in brownies, muffins and simple cakes.
Spray a small amount of vegetable oil on your knife before cutting a pie with a soft filling. This will stop the filling from sticking to the knife.
Leftover peas, carrots, potatoes, corn, onions, green beans, celery? Just store in a container, in your freezer, and use when making a soup or stew.
To cream butter and sugar quickly, rinse the bowl with boiling water first.
      
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