EGGS:
1.To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the
surface, throw it away.
2.Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
3.To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.
4.Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly
rinsed in cold water.
5.Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock
of temperature change and ensures a properly cooked egg. If you do use eggs right out
of the refrigerator, add a minute or two to the cooking time.
6.To easily peel hard boiled eggs, drain them and then shake the pot vigorously so shells crack really well,
then cool them quickly in cold water. The shells practically fall off.
CHEESES
1.To keep some cheeses such as Cheddar fresher, spread a thin layer of butter on the surface.
It will retain it's moisture and flavour much better.
2.Store cheese in your refrigerator, which approximates the temperature of cheese aging rooms.
With the exception of blue-veined cheeses, which should be wrapped in foil (preferrably their own),
keep it wrapped tightly in plastic. Air helps mold grow on cheese. If you do get a little mold on the
outside, just cut it off.
3.When melting cheese for best results, bring cheese to room temperature before melting. Melt cheese
over a low heat to help prevent toughening of the proteins and separation of oils and liquid.
4.Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavour and
texture changes. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months,
the cheese may dry out somewhat and become crumbly when thawed.
5.Cheese is best served at room temperature with some fruits after the main course
