Wilson’s Kitchen Know-How
IF YOU WANT to impart chicken flavor to a recipe but don’t
want to use stock, save the juices from the roasting pan after
you’ve finished roasting a chicken. Add some water, turn up the
heat, and stir to work in the bits from the bottom, but don’t
reduce too much. Save the liquid and use it to flavor casseroles
and other recipes that call for stock.
WHEN USING a frozen piecrust (and there’s no shame in that),
there are a couple of ways to dress it up so it looks like the real
thing. Step 1: Brush the top crust with softened butter; that’ll
help turn it brown in the oven. Step 2: For a sweet pie, sand the
top with sugar, to disguise any unattractive spots and give it an
extra sparkle.
TO MAKE an intense lemonade, here’s a trick: use real lemons,
water, and sugar and then add a tablespoon of lemonade
powder. The small amount won’t be detectable but will amp up
your lemonade flavor that much more. Also, add a teaspoon of
lemonade powder to cherry pie to impart a citrusy kick.