DEAR HELOISE: we prepared a pickling brine (equal tools water, vinegar and salt) in a vast immaculate steel pot, and now a bottom of a pot seems to be henceforth stained. I’ve attempted regularly cleaning it with a scouring pad! — Ellen, around email
Ellen, we competence try pouring a tiny volume of vinegar into a pot (enough to cover a bottom), permitting it to lay in place for a few minutes. Next, flow in a small baking soda (about half a cup). It will bubble. Rub a reduction with a soothing cloth in a instruction of a steel’s grain. If this doesn’t impact a stain, we competence try a immaculate steel cleaner during your internal store.
Here are some other hints for immaculate steel:
* Never use an oven cleaner on immaculate steel pots and pans.
* Don’t use steel nap or any disintegrating cleaners on immaculate steel.
* Always purify immaculate steel by rubbing in a instruction of a steel’s grain.
DEAR HELOISE: we have seen store office cut a tops off cartons of canned foods, smoke-stack a cartons and mount on them, with their unwashed shoes, to strech a tip shelf. Yuck! — Darlene V., around email
It’s always a good thought to give canned products a rinse after we get home to forestall mud and germs from removing into your food when we open a can. — Heloise
DEAR HELOISE: Occasionally we buy a rotisserie chicken, that has been kept underneath feverishness lamps during a grocery store. How prolonged should we keep it on a opposite before fixation it in a refrigerator? — Sally, around email
Sally, never leave duck sitting on a counter. When we get home, put a duck into a fridge immediately to forestall germ from flourishing on a comfortable surface. — Heloise
DEAR HELOISE: What is meant by a tenure “moist-heat cooking”? I’m a bachelor, and cooking is a poser to me. — Dale R., Lewiston, Idaho
Dale, “moist-heat cooking” means braising, boiling, poaching, simmering, bubbling and pressure-cooking foods. It’s customarily used on meats that need to be done some-more proposal or that tend to be dry. — Heloise
DEAR HELOISE: we adore baked apples, though that kind is best for baking? — Cory F., Pearsall, Texas
Cory, some of a best apples for baking are: Rome Beauties — frail and softly tart; Granny Smith — frail and spicy with immature skin; Gala — frail and sweet; and Cortland — luscious and tangy. All of these also are really juicy in pies. — Heloise
DEAR HELOISE: You’ve mentioned, many times, a smashing properties of vinegar. Here’s another suggestion: we like to supplement one or some-more capfuls of vinegar to homemade navy bean soup. It takes divided a tasteless season and adds a small zip to a soup. — Martin K., Newberry, S.C.
DEAR HELOISE: How many calories are contained in an normal candy cane? — Annie C., Lee’s Summit, Mo.
Annie, there are 50 to 60 calories per candy cane, depending on size. — Heloise
Send a money-saving or timesaving spirit to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or we can fax it to 210-HELOISE or email it to Heloise@Heloise.com.