Joey Green's Kitchen Magic: 1,882 Quick Cooking Tricks, Cleaning Hints, and Kitchen Remedies Using Your Favorite Brand-Name Products

Joey Green's Kitchen Magic: 1,882 Quick Cooking Tricks, Cleaning Hints, and Kitchen Remedies Using Your Favorite Brand-Name Products

by Joey Green

NOOK Book(eBook)


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From the guru of brand-new uses for brand-name products come ideas and tips for culinary fun, cleaning shortcuts, and kitchen cabinet remedies

Joey Green has fascinated readers for more than a decade with his quirky and innovative tips to make domestic engineering a lot more fun. Now fans will be completely intrigued and entertained by Joey's kitchen--and pantry-focused ideas, like using Canada Dry Club Soda to buff stainless steel appliances and flexible fabric Band-Aids as labels for frozen foods.

Filled with time- and money-saving ideas, Joey Green's Kitchen Magic offers clever ways to make household items do double duty, like using ReaLemon for revitalizing wilted asparagus, L'eggs Panty Hose (clean, of course) for removing corn silk, and Oral-B Dental Floss for slicing layer cake. He shares unusual ideas for kitchen troubles, like stirring in Jif Peanut Butter to save burnt gravy and using Efferdent to clean the coffeepot. Joey even tosses in home remedies from the kitchen (soothe a blister with Carnation Nonfat Dry Milk) and simple recipes (try Slow-Cooker Brisket with a Coca-Cola marinade).

Whether it's a quick fix (Eggo Waffles for hot dog buns, anyone?) or an emergency substitution (Bounty Paper Towel for a coffee filter), there are loads of useful and entertaining tips for making the most of brand-name purchases.

Product Details

ISBN-13: 9781609617127
Publisher: Harmony/Rodale
Publication date: 07/03/2012
Sold by: Random House
Format: NOOK Book
Pages: 384
File size: 4 MB

About the Author

JOEY GREEN is the bestselling author of more than 45 books. He appears frequently on national television and at consumer shows around the nation. He lives in Los Angeles.

Read an Excerpt


Shopping and Storing

Dairy and Eggs


• Domino Sugar Cubes and Ziploc Storage Bags. To prevent mold from forming on a block of cheese, place the cheese and a few Domino Sugar Cubes in a Ziploc Storage Bag, seal the bag partially shut, suck out the excess air from the bag, and seal tightly. The sugar cubes attract the mold spores away from the cheese. Change the sugar cubes every few days.
• Heinz Apple Cider Vinegar. To prevent a chunk of cheese from getting moldy, dampen a soft, clean piece of cheesecloth with Heinz Apple Cider Vinegar, wrap it around the block of cheese, seal it in a Ziploc Storage Bag or airtight container, and refrigerate. The acetic acid in the vinegar helps prevent the growth of mold without affecting the flavor of the cheese. Refresh the cheesecloth with more vinegar when necessary.
• Morton Salt. To prevent cheese from molding in the refrigerator, dissolve two tablespoons Morton Salt in three cups of water, dampen a cloth with the salt water, and wrap the block of cheese in the damp cloth before refrigerating.
• Reynolds Cut-Rite Wax Paper and Saran Wrap. Natural cheese contains enzymes and bacteria that require air and moisture to survive. Rewrap cheese in a sheet of Reynolds Cut-Rite Wax Paper, followed by a sheet of Saran Wrap and refrigerate to create a healthy microenvironment. After using some of the cheese, rewrap the remaining cheese in fresh waxed paper and fresh plastic wrap.
• Ziploc Storage Bags. Store grated cheese in a Ziploc Storage Bag in the freezer to prevent mold from forming. Seal the bag partially shut, suck out the excess air from the bag, and seal tightly.



• The best places to buy cheese: a specialty market, a cheese shop, or a gourmet food store that specializes in cheeses.

• Check the label to ensure that the cheese is well within its expiration date. Question whether any cheese offered at a bargain price has passed its expiration date.

• Before buying cheese, check the aroma, appearance, and flavor. Avoid any cheese that smells like ammonia, sour milk, or a barnyard. Make sure the cheese appears free of cracks, discoloration, and mold (except for blue cheese). If possible, taste a sample of the cheese before you buy.

• If you have any dietary restrictions or concerns, check the label on the cheese or ask the cheesemonger to determine whether the cheese was made from pasteurized or raw cow, goat, or sheep milk and whether the cheesemaker used animal, vegetal, or microbial rennet.

• Avoid buying more cheese than you will consume within a few days.

• If you accidentally purchase a spoiled cheese, return the cheese to the store for an exchange or refund.

• Don't be repulsed by the unsightly appearance of some types of cheese. Many cheeses taste wonderful even though they look hideous.

• To prolong the shelf life of cottage cheese or ricotta cheese, store the container upside down in the refrigerator.

• Store packages of blue cheese and Roquefort cheese in the freezer. To prepare a salad, use a paring knife to scrape the cheese, causing it to crumble beautifully.

• The following cheeses can be frozen and will remain fresh: Cheddar, French, Greek, Italian, Swiss, and processed cheese. Cream-cheese dips can also be frozen. If the cream cheese appears grainy after being thawed, simply whip the dip thoroughly.

• If a blue-green mold forms on the outside of hard cheeses (with the exception of fresh cheese or blue cheese), cut it off roughly one-half inch below the mold. The remaining cheese is safe to eat.

• Cottage cheese can be frozen. However, when thawed, it breaks down. Whip it until creamy and use it in cooking.

• Processed cheese sold in jars does not require refrigeration until opened.

• Store cheese in the vegetable or fruit bin (where the humidity is highest) of a refrigerator set between 35 and 45 degrees Fahrenheit. Keep cheese away from the freezer compartment and the meat bin, where the cheese might accidentally freeze.

• Place strong, pungent cheeses in airtight containers to prevent the aroma of the cheese from permeating other foods stored in your refrigerator.

• Store cheeses separately to prevent them from acquiring each other's flavors.

• Freezing natural cheeses may turn the texture dry and crumbly and may alter the flavor. To defrost frozen cheese, place the cheese in the refrigerator, so it thaws slowly. You can still use the defrosted cheese for cooking or for topping salads.

• If any cheese becomes excessively dry, develops a slimy texture, or exudes an ammoniated or peculiar odor, throw it away.

• Soft cheeses tend to spoil before aged cheeses because they contain more moisture, making them more prone to bacterial growth.


• Crayola Crayons. To differentiate hard-boiled eggs from raw eggs in the refrigerator, mark the hard-boiled eggs with a Crayola Crayon.
• Morton Salt. To store unbroken egg yolks intact for up to one week, dissolve one-eighth teaspoon Morton Salt into one-half cup of cool water, and pour the salty solution into a jar. Carefully slide the yolk into the jar without breaking the membrane, making certain the salt water covers the yolk completely. Seal the lid and refrigerate. Before using the yolk, simply drain out the salt water.

Food for Thought


• Always buy eggs from a refrigerated case. Eggs stored at room temperature lose the same quality in one day that a refrigerated egg loses in a week.

• Medium eggs weigh at least twenty-one ounces per dozen, large eggs weigh at least twenty-four ounces per dozen, extra-large eggs weigh at least twenty-seven ounces per dozen, and jumbo eggs weigh at least thirty ounces per dozen.

• Two medium eggs, unbeaten, yield approximately one-quarter cup of egg.

• Eggs stored in the carton remain fresh longer than eggs stored in the refrigerator egg shelf. The snug carton prevents the eggs from losing moisture quickly and absorbing odors from the refrigerator.

• Eggs stored with the large end up remain fresh longer than eggs stored with the large end down. With the large end up, the air pocket inside the egg rises to the top, keeping the yolk centered.

Strange Facts

A Good Egg

Brown eggs are neither tastier nor more nutritious than white eggs. Brown eggs and white eggs are equally nutritious. The only difference between different colored eggs is the breed of the hen that lays it.

Milk and Cream

• Morton Salt. To extend the shelf life of milk and cream and prevent spoilage, add a pinch of salt to the milk or cream. The small amount of salt does not affect the taste of the milk or cream.



• Ziploc Storage Bags. One bad apple can indeed spoil the whole bunch. The excessive ethylene gas produced by the bad apple triggers the healthy apples to rot. Instead of storing apples in a brown paper bag, store the fruit in a Ziploc Storage Bag so you can see whether any apples are going bad and remove the rotten apples before they contaminate the good fruit. Using a hole puncher, perforate a few holes in the Ziploc Storage Bag. The holes permit air movement, while allowing the bag to retain the ethylene that hastens ripening.

Food for Thought


• When buying apples, look for a light green color at the bottom of each fruit--an indication that the apple is sufficiently ripe.

• Buy firm, hard apples that look fresh and crisp, without any soft spots or bruises.

• For eating, the best apples are Baldwin, Delicious, Fuji, Gala, Golden Delicious, Granny Smith, Jonathan, McIntosh, Opalescent, Pippin, Red Delicious, Stayman, and Winesap.

• For baking, the best apples are Granny Smith, Jonathan, Northern Spy, and Rome Beauty.

• For pies, the best apples are Cortland, Granny Smith, Gravenstein, Greening, Northern Spy, and Pippin.

 • Store apples in the fruit bin in your refrigerator, but make sure they do not touch each other--to prevent bad apples from spoiling good apples.


• Forster Toothpicks. To test whether an avocado is ripe, insert a Forster Toothpick into the fruit near the stem. If the toothpick goes in and slides back out easily, the avocado is ripe.

Food for Thought


• When buying an avocado, make sure the green skin is spotted with brown, and press the leathery skin to make sure the flesh underneath is soft.

• An unripe avocado is green, shiny, and hard. To ripen avocados, place them in a brown paper bag and store in a warm, dark place. Adding a ripe apple inside the bag speeds the ripening by releasing ethylene gas.

• Store ripe avocados in the refrigerator.


• Bounty Paper Towels. To ripen green bananas, wrap them in a damp sheet of Bounty Paper Towels and place them in a bag, and store in a dark, cool place. Adding an overripe banana to the bag speeds up the ripening by releasing ethylene gas.
• Ziploc Storage Bags. Place ripe, unpeeled bananas in a Ziploc Storage Bag, remove as much air as possible before sealing, and store in the refrigerator. The cold turns the skin dark brown but preserves the banana color and flavor inside, impeding further ripening.

Food for Thought


• Store bananas in a light, cool place. Darkness ripens bananas.


• Saran Wrap and Ziploc Storage Bags. To freeze berries, spread the berries on a cookie sheet, cover with a sheet of Saran Wrap, and place in the freezer for twenty minutes. Then place the frozen berries in a Ziploc Storage Bag, remove as much air as possible, seal securely, and freeze.

Food for Thought


• When buying berries, examine the bottom of the container for juice stains from squished or moldy berries. If the bottom appears overly stained, the berries may not be fresh.

 • Upon getting berries home, discard any spoiled berries to prevent mold from spreading quickly to the good berries.

• Do not wash or hull berries before storing them in the refrigerator. They stay fresh longer when unwashed.


• Ziploc Storage Bags. To freeze cherries, rinse well, pat dry, pit, place inside a Ziploc Storage Bag, and store in the freezer for up to one year.


• Saran Wrap and Ziploc Storage Bags. To freeze cranberries, spread the cranberries on a cookie sheet, cover with a sheet of Saran Wrap, and place in the freezer for twenty minutes. Then place the frozen berries in a Ziploc Storage Bag, remove as much air as possible, seal securely, and freeze. Stored in the freezer, fresh cranberries last for months.

Dried Fruit

• Ziploc Storage Bags. To store dried fruit fresh for a longer period, seal the dried fruit in a Ziploc Storage Bag and place it in the freezer.


• Ziploc Storage Bags. Using a hole puncher, perforate a few holes in a Ziploc Storage Bag. Place the eggplant in the bag and store in the refrigerator for up to one week.

Food for Thought


• When buying eggplant, choose small, heavy ones, which tend to be sweeter and meatier.

• To determine whether an eggplant is overripe, gently press the skin. If the dent quickly pops out and vanishes, the eggplant is ripe. If the dent remains, the eggplant is overripe.


• Scotch Tape. To remove sticker labels from fruit without damaging the peel, place a small strip of Scotch Tape over the sticker, and then peel off the tape and sticker together as one.

Food for Thought


• Do not wash fruits before storing them. The moisture will cause them to decay faster. Instead, store fruits unwashed and wash them before eating or preparing.

• To buy the juiciest grapefruits, do not judge grapefruits by the yellowness of their skin. Instead, choose the grapefruits with the thinnest skins.


• Saran Wrap. To store a whole pineapple in the refrigerator for up to three days, wrap the pineapple below the crown in Saran Wrap.

Food for Thought


• To determine whether a pineapple is ripe, pull out one of the inner leaves from the crown. If it comes out easily, the pineapple is ripe.


• Mr. Coffee Filters. To keep unwashed strawberries fresh in an airtight container, place a folded Mr. Coffee Filter on top of the strawberries, secure the lid shut, and store upside-down in the refrigerator. The coffee filter absorbs any excess moisture that might otherwise turn the strawberries soggy.
• Saran Wrap and Ziploc Storage Bags. To freeze strawberries, spread the berries on a cookie sheet, cover with a sheet of Saran Wrap, and place in the freezer until they freeze solid. Then place the frozen berries in a Ziploc Storage Bag, remove as much air as possible, seal securely, write the date on the bag, and freeze.

Food for Thought


• Buy strawberries with bright green caps.

• Storing strawberries in a colander in the refrigerator allows the cold air to circulate around the strawberries, keeping them fresh for several days.


• Newspaper and Scotch Tape. When taking a refrigerated whole watermelon on a picnic, wrap the cool watermelon in pages from newspaper secured in place with Scotch Tape. The newsprint seals in the coolness.

Food for Thought


• To determine whether a watermelon is ripe, rap the hard skin with your knuckles. You should hear a low, deep echo.

Table of Contents


But First, a Word from Our Sponsor xiii

Chapter 1 Shopping and Storing

Dairy and Eggs 1

Fruits 5

Grains 10

Herbs and Spices 13

Leftovers 14

Meat, Chicken, and Fish 15

Shopping Supplies 19

Sweets and Treats 20

Vegetables 23

Chapter 2 Cookware and Tableware

Aprons 32

Cake Pans 32

Cake Plates 32

Cast-Iron Cookware 33

China 34

Cutting Boards 35

Dishwashing Liquid 35

Funnels 35

Garbage Palls 36

Glassware 37

Graters 37

Jar Labels 37

Jar Opener 38

Knives 38

Measuring Cups 38

Measuring Spoons 39

Meat Mallets 39

Napkins 40

Nonstick Cookware 40

Oven Mitts 40

Plastic Containers 40

Plastic Wrap 41

Pot Holders 41

Pots and Pans 41

Rolling Pins 42

Rubber Gloves 43

Salt and Pepper Shakers 44

Scissors 44

Serving Spoons 44

Shelf Liners 45

Silverware 45

Steel Wool Pads 46

Sifters and Strainers 46

Teapots 46

Whisks 47

Wok 47

Wooden Salad Bowls 47

Wooden Spoons 48

Chapter 3 Appliances and Gadgets

Barbecue 49

Blender 52

Bread Machine 52

Can Opener 53

Coffee Filters 53

Coffee Grinder 54

Coffeemaker 54

Coffee Percolator 55

Dehydrator 56

Dishwasher 56

Eggbeater 59

Electric Skillet 59

Fire Extinguisher 60

Food Processor 60

Freezer 61

Garbage Disposer 63

Juicer 64

Meat Grinder 65

Microwave Oven 65

Mixer 67

Oven 68

Oven Racks 69

Pressure Cooker 71

Range Hood 72

Refrigerator 72

Refrigerator Drip Trays 75

Rice Cooker 75

Slow Cooker 76

Stove 76

Stove Burner Drip Plates and Burner Grates 77

Stove Knobs 78

Teakettle 78

Toaster 79

Toaster Oven 80

Waffle Iron 81

Chapter 4 Food Secrets

Apples 82

Artichokes 83

Asparagus 84

Avocados 85

Bacon 86

Baking Powder 87

Baking Soda 87

Bananas 88

Barbecue Sauce 89

Beans 89

Beets 91

Berries 91

Beverages 91

Biscuits 92

Bratwurst 92

Bread 92

Breadcrumbs 98

Broccoli 99

Brown Sugar 100

Brownies 101

Brussels Sprouts 101

Butter 102

Cabbage 102

Cake 104

Candy 117

Cantaloupe 118

Carrots 118

Cauliflower 120

Celery 121

Cereals 122

Cheese 123

Chicken 128

Chocolate 136

Clams 139

Coffee 140

Collard Greens 141

Cookies 141

Corn 145

Corn Syrup 146

Crab 147

Cranberries 147

Crepes 147

Cucumbers 148

Cupcakes 149

Custard 150

Doughnuts 150

Dried Fruit 150

Eggplant 151

Eggs 152

Fish 160

Flour 168

Frozen Food 169

Fruit 169

Garlic 171

Gelatin 172

Grapefruit 173

Grapes 174

Gravy 174

Ham 176

Hamburgers 177

Herbs and Spices 181

Honey 182

Honeydew Melon 183

Hot Chocolate 183

Ice Cream 185

Jams and Jellies 185

Juices 186

Ketchup 186

Kiwl 186

Lamb 187

Lemons and Limes 187

Lettuce 188

Lima Beans 189

Liver 190

Mangoes 190

Mayonnaise 190

Meatloaf 191

Meats 193

Meringues 203

Milk and Cream 204

Molasses 207

Muffins 208

Mushrooms 209

Mussels 210

Mutton 210

Nuts 210

Oil 212

Onions 213

Oranges 216

Oysters 217

Pancakes 217

Pasta 219

Pastry 222

Peaches 222

Pears 223

Peppers 224

Pies 224

Pineapple 227

Popcorn 227

Pork Chops 229

Potatoes 229

Poultry 236

Pudding 236

Pumpkins 236

Raisins 237

Rice 237

Salad Dressing 241

Salads 241

Salsa 243

Salt 243

Sauces 245

Sausages 247

Scallops 247

Shrimp 247

Snow Cones 248

Soufflés 249

Soups 250

Sour Cream 254

Spinach 255

Strawberries 255

String Beans 256

Stuffing 257

Sugar 258

Sweet Potatoes 259

Sweetbreads 259

Syrup 259

Tacos 260

Tea 260

Tomatoes 261

Turkey 262

Turnips 263

Vegetables 264

Waffles 265

Watermelon 266

Wine 267

Yogurt 268

Chapter 5 Astonishing Kitchen Remedies

Arthritis 269

Athletes Foot 269

Backache 270

Bad Breath 270

Blisters 271

Body Odor 271

Bruises 272

Burns 272

Chapped Lips 273

Colds and Flu 273

Constipation 275

Cuts and Scrapes 275

Dandruff 276

Diarrhea 276

Eyes 277

Facials 278

Feet 279

Food Poisoning 280

Gum in Hair 280

Hands 281

Headache 281

Heartburn 282

Hiccups 282

Ice Packs 282

Indigestion 283

Insect Bites 284

Insomnia 284

Itchy Skin 284

Nausea 285

Shaving 285

Skin 286

Smoking 286

Sore Throat 286

Tongue Burn 287

Ulcers 287

Chapter 6 Cleaning Up the Mess

Aluminum Cookware 289

Bottles 289

Broiler Pan 290

Broken Glass 291

Brooms 291

Butcher Block 292

Cabinets 292

Candle Wax 293

Carpet Stains 293

Casserole Dishes 296

Cast-Iron Cookware 297

China 299

Cleanser Cans 299

Coffee and Tea Cups 300

Coffeepots 300

Cooktops 301

Coolers 302

Copper 303

Countertops 304

Crystal Glassware 305

Crystal Vases 306

Cutting Boards 308

Dishes 309

Drain Boards 310

Drains 310

Eggs 312

Enamel Pots and Pans 312

Flatware 313

Floors 313

Garbage Pails 315

Glassware 316

Graters 316

Hands 316

Highchairs 317

Kitchen Magnets 317

Lunch Boxes 317

Mops 318

Nonstick Cookware 319

Odors 319

Oil 320

Pewter 321

Plastic Containers 321

Pot Scrubber 322

Pots and Pans 323

Scouring Powder 326

Silverware 326

Sink Mats 327

Sinks 327

Spilled Milk 330

Sponges 330

Sports Bottles 330

Stainless-Steel Appliances 331

Tablecloths and Napkins 332

Teapots 334

Thermos Bottles 334

Waffle Iron 335

Walls and Wallpaper 336

Wine Stains 336

Wooden Spoons 337

Acknowledgments 339

The Fine Print 341

Trademark Information 345

Index 353

About the Author 370

Customer Reviews