- Soften butter quickly by grating it. Or: heat a small pan and place it upside-down over the butter dish for several minutes.
- To crack open a large amount of nuts quickly, put them in a paper bag and gently hammer until all nuts are open. Remove nutmeats with a pick.
- To shell Brazil nuts, bake at 350 degrees F for 15 minutes or freeze. Then crack and shell.
- To shell chestnuts, cut a slit in the flat side of each nut, then cover with water and boil for 10 minutes. Peel off the shell with a paring knife, then the membrane.
- To shell walnuts, soak overnight in salt water before gently cracking. This will remove the nut meat intact.
- To open a coconut, puncture the eye with an ice pick and drain out the milk. Place the coconut in a shallow pan and bake at 350 degrees F for 45 minutes to 1 hour or until the shell begins to crack. Let cool, then tap with a hammer and the shell will open easily.
- To shred a coconut, peel off the brown skin with a swivel blade peeler or paring knife. Place chunks of coconut in a blender with some of the milk and process until fine.
- Add a lump of butter or a few teaspoons of cooking oil to the water. Rice. noodles or spaghetti will not boil over nor stick together.
- Measure out cooking oil first into a cup or rinse the cup in hot water before measuring honey or syrup.
- Add a bit of sugar (without stirring) to milk to prevent from scorching.