Wednesday, January 3, 2007
Dear Heloise: Thank you for your great column! I read it every day. Here's a hint that everyone seems shocked to see: When making guacamole, I put the pit from one of the avocados back into the dip to keep it from turning black before serving. Fran in Colorado Springs, Colo.
This hint is one that has been around a long time, and I hate to be a hint-buster, but it really doesn't work. Experts say putting the pit in guacamole does no good, and leaving the pit in half an avocado only protects the area the pit covers.
Once an avocado is cut, air becomes its enemy! The air is what causes the flesh to turn brown, so sprinkle lemon or lime juice or vinegar over an exposed avocado and store in an airtight container in the fridge. You also can use plastic wrap! Just press it tightly over the avocado or a bowl of guacamole and store in the refrigerator. If the guacamole turns brown, just scrape that layer off, and the guacamole is still yummy! Heloise
Dear Readers: Since we are talking avocados, we thought we would share some interesting facts about them.
So, is an avocado a fruit or a vegetable? The answer: It is a fruit. Avocados are available year-round, and California is where the majority of them are grown in the United States.
And, do you know what else avocados are called? They are called alligator pears! I guess when you think about it, they do have a bumpy, rough skin, resembling an alligator. Heloise
Dear Heloise: Grind (in an electric coffee grinder) whole black peppercorns that you can buy for 99 cents at discount stores. You will get two to three times the amount you will get of fresh ground pepper for a very low cost.
Pour half a cup of vinegar into a pot or casserole dish with burned-on food. Then add water to the top of the "burned" line. Let sit overnight. All foods will wash off with ease. Barbara Rhoda, San Diego
Dear Heloise: I grew up in New Mexico, where we cooked with hot chilies on a daily basis. The most effective and fastest way I've found to rid hands of chili oil is to fill the palm with baking soda, add vinegar to moisten, and as it bubbles, rub it all over your hands. Leave it on for one minute, then rinse. It works every time! Janet Miller, McAllen, Texas
Dear Heloise: Use two regular-size eating spoons to drop cookies onto a cookie sheet. Scoop the proper amount of batter in one, and use the other to scrape it off onto the baking sheet. That way, you won't have sticky dough on your fingers afterward. It also works great for deviled eggs. Shannon in Houston
Dear Heloise: When a recipe calls for a cup or two of hot water, I run the water through the coffeemaker. Bill in Houston
Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.
King Features Syndicate