How to Heat Cold Butter Without Melting It, is today’s Kitchen Tip.

(Photo Attributed to Author: Steve Karg, aka Skarg at en.wikipedia)

We’ve all been there. You have yummy, fresh oven baked biscuits, or hot waffles or pancakes, all ready to serve, but – oh no! The only butter in the kitchen is in the refrigerator, cold and hard. You need soft butter, and you need it fast.

Problem is, most methods of heating butter to just where it is soft, not melted, takes a long time. Too long. Your delectables will no longer be nice and warm by the time your butter is ready to spread easily.

Well, fear not! Here, in this short video, is the answer to your dilemma, and the best answer to-

How to Heat Cold Butter Without Melting It!

Pretty slick, eh? I’ve tried it, and it works like a charm. So the next time you find yourself in need of soft butter, and all you have is a stiff cold stick of it, remember this simple method of how to heat cold butter without melting it.

That’s it for today, hope you found this kitchen tip to be helpful. Please do leave a comment – have you tried this technique? Do you have a favorite, good way of achieving the same results?

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Clean Your Cast Iron Skillets with Salt

August 25, 2016August 25, 2016 Marvin Wilson

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When I first heard my Grandma tell me (I had just bought a new set of cookware) that, “You should clean your cast iron skillets with salt,” I thought she was joking. She wasn’t, and proceeded to show me by example with one of her own old skillets she had cooked with last night and was still on the stovetop.

Within two minutes, and with incredible ease, she turned a skillet that looked like this …

clean your cast iron skillets with salt

… into this:

Cast-Iron-Pan public domain

I was flabbergasted!

For years I had been scrubbing away with hot water and soap and lots of elbow grease to clean my old set of cast iron cookware. Thank goodness I had decided to go and stay with Grandma for the summer, to help out around the house while Grandpa rehabilitated from a serious surgery procedure. “Clean your cast iron skillets with salt” was ringing in my delighted ears.

Overall, the advantages of using cast iron cookware are numerous. They are very inexpensive, durable and, if properly seasoned and maintained, work just as good as any expensive “non-stick” cookware.

You can fry meats, fish, scramble eggs, make omelets, prepare a stovetop quiche, sauté vegetables, scramble eggs, heck – you can even make pizzas in them! A cast iron skillet heats evenly, all over the bottom and up the walls, with no “hot spots” where you can inadvertently burn your fried chicken. Maintained properly, cast iron cookware will last for hundreds of years, and can be passed down from generation to generation as a family treasured heirloom.

Okay, enough of why cast iron is a great choice for the kitchen. Here is how to-

Clean your Cast Iron Skillets with Salt:

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Peel Your Garlic the Easy Way

September 22, 2015September 22, 2015 Marvin Wilson

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(Photo Attributed to Author: Donovan Govan)

Peel your garlic the easy way, in just a matter of seconds.

Sound good? I know it did to me, when I came across this method. And I liked it so much I thought it worthy of sharing here on Ethnic Foods R Us.

Almost every ethnic culture’s cuisine, worldwide, uses garlic.

Fresh garlic.

It provides a sharp, pungent accent to foods that no other herb can. The passionate flavor and tang of fresh garlic is indispensable for many ethnic dishes.

Problem is, peeling the darn cloves can be a frustrating and messy job. You wind up with garlic under your fingernails, your hands smelling of garlic so strong you have to wash vigorously with soap and water to get rid of the odor.

Well no more. This wonderfully simple and fast method of peeling garlic is the answer for how to peel your garlic the easy way. Here are the steps, which can be done in a matter of a few seconds-

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Using Samurai Kitchen Swords

September 13, 2015December 31, 2016 Marvin Wilson

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Worldwide, especially in developed countries, there is a growing interest in using Samurai kitchen swords.

And with good reason. These knives are made in the same, millennia old traditional fashion as the world’s finest swords ever known to man: the swords used in combat by the fierce and incomparable Japanese warriors known as the Samurai.

It is a small wonder, then, that chefs and home-cooking enthusiasts are discovering the satisfaction of using Samurai kitchen swords in their kitchens. They simply cannot be beat. The sharpness of the edge they can be honed to, the length of time and use they hold that razor sharpness, and the ease with which they can be resharpened make them superior cutlery against all others.

For anyone unfamiliar with this high grade of cutlery, there are certain precautions to be aware of, and some usage and maintenance skills that are needed to be aware of and learned. This post is to provide that, as well as more, information about using Samurai kitchen swords.

Let’s get right into it, okay?

A Primer on Using Samurai Kitchen Swords

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