Dear Heloise: After cooking greasy foods such as bacon, the GREASE is poured into a metal can (example: coffee) and placed in the freezer with the original lid.
After the can is full, the lid is taped and the can is placed in the trash bag on pickup day. This solves the issue of a lot of grease in the garbage can until trash day. -- Lee G., via e-mail
Lee, this is a good hint indeed, one that also can keep the plumbing lines from becoming clogged. Oils, fats and grease poured down kitchen sinks or toilets (folks, don’t do this!) can lead to sewage backups! A blockage or backup can cause flooding and major property damage. -- Heloise
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Dear Heloise: What is the difference between white pepper and black pepper? Why use one instead of the other? -- Linda W. in Indiana
Black pepper is harvested when the peppercorns are still green or black. It has a stronger smell and more distinct flavor than white pepper.
White pepper comes from fully matured berries that are yellow or red. Once the skin falls off, the white pulp is dried and processed to make white pepper. White pepper can be used in white or light-colored creams and sauces because of its delicate, mild flavor. It also doesn’t show up as big, black flakes in a light-colored dish.
There is a big difference in cost between the two, and white pepper costs a whole lot more! -- Heloise
Dear Heloise: When certain breads are on sale, such as French, Italian or sourdough, I buy a couple of extra loaves. I slice the bread, apply butter (that has garlic salt mixed in) to each slice and wrap it in aluminum foil. Now the bread can go straight from the freezer to the oven for heating. Garlic bread ready when needed! -- Kim J., via e-mail
Dear Heloise: Is there anything that can be substituted for light corn syrup in a recipe? -- Judith K. in Pennsylvania
Actually, there is! Try substituting the same amount of honey, molasses or maple syrup. However, since these are sweeter, it may slightly affect the overall flavor. -- Heloise
Dear Heloise: I read your column in The (Springfield, Ill.) State Journal-Register every day. When I use a topping of chocolate chips on a dessert, I wrap the chips in plastic wrap and hit them with my rubber hammer on a wooden cutting board. They break up evenly. -- Barbara B. in Illinois
Dear Heloise: I have limited cabinet space in my kitchen, and I am always looking for ways to organize and maximize space. I took an expensive magazine holder (vertical) and placed it in one of my cabinets to hold my boxes of plastic wrap and aluminum foil. Having them stand upright saves space, and they are nicely contained. You also could use it for cookbooks or large utensils. -- Kay in Wisconsin
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