Have you ever found yourself struggling with cutting soft ripe cheese? As soon as you start cutting, the cheese sticks to the knife. You can’t peel it of because it’s too soft, so the only way to remove it is to either eat it off the knife (not recommended!) or use a second knife to scrape it off the first one. You will run into the same problem with cheese cake and other soft foods. Here is a very simple solution to quickly and cleanly cut through the problem:
Unflavored dental floss is a great kitchen tool. It’s often better than a knife and cuts easily through soft cheese, rolled out dough, cakes, butter, and much more.
Place your cheese on a cutting board, hold the string of dental floss with both hands and simply run it through the cheese all the way down until you hit the cutting board. It’s so simple and yet so effective.
Getting the perfect consistancy isn’t always easy. You start beating the egg whites and at the end they are still runny. The most important thing about the egg whites is the temperature. Egg whites should always be at room temperature before whipping. For best results take them out of the refrigerator about an hour prior to beating. Make sure there is no yolk in the whites and that the bowl and beaters are perfectly clean. To get the egg whites to the right consistancy it is also important to hold the beaters slightly at an angle to beat air into the whites. The more air gets into it, the better the results.
Keep refrigerated, use for Pie Toppings.
Have you ever found yourself struggling with peeling the egg shells off hard boiled eggs to make egg salad?
Here are 2 things that are important to make that easier:
1. After boiling the eggs rinse them under cold water
2. Once they are cooled off, hold them under cold running water while peeling. The shell practically falls off.
Too easy? Just try it 
