by The Library of Secrets | Nov 17, 2016 | Kitchen Secrets
If you like the aroma of fresh tomatoes in your salad, don’t refrigerate them! Tomatoes should be left at room temperature if they are going to be used within 2-3 days after purchase. They should never be sliced or peeled until just before you are going to serve them....
by The Library of Secrets | Nov 5, 2016 | Kitchen Secrets
Beef is mainly composed of protein (in the form of muscle tissue), fat and water. If you remove the fat, beef is actually about 60% water. Beef muscle fibers are supported by small bands of connective tissue; either collagen or elastin. The cuts of meat from a muscle...
by The Library of Secrets | Oct 14, 2016 | Health
The body’s largest organ is the skin, which acts as a shield between the body and the thousands of foreign substances that can damage it. The environment we live in contains pollutants that can easily harm the body and even kill us if allowed to gain entry....
by The Library of Secrets | Oct 5, 2016 | Kitchen Secrets
Iron plays an important role in our bodies, especially in building healthy blood and energy production. Hemoglobin, an important component of your red blood cells which carry oxygen throughout the body, requires iron in its formation. Iron is absorbed by the small...
by The Library of Secrets | Sep 23, 2016 | Kitchen Secrets
To make the greatest omelet in the world, just make sure that the eggs are at room temperature by leaving them out of the refrigerator for 30 minutes before using them. Cold eggs are too stiff for an omelet. If you always add a little milk to your omelet, try adding...
by The Library of Secrets | Sep 7, 2016 | Kitchen Secrets
This was one tip that I couldn’t believe when I was told because of how easy it was. It literally takes 2 seconds and it lasts so much longer. Cottage cheese will last 7-10 days longer if you store it upside down. When you open cottage cheese spores enter from...
by The Library of Secrets | Aug 5, 2016 | Health
The word “chelate” is derived from the Greek word “chele,” which means, “claw.” Originally, it referred to the clamping down of a crab’s claw. Its relationship to chelated minerals refers to the action of one or more amino acids (proteins) attaching and...
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