When peeling and sectioning grapefruit to use in salads, it’s sometimes difficult to remove the bitter white pith. An easy solution is to bring water to a boil in a saucepan; place the whole grapefruit in the water. Remove from the heat; let stand for about 5 minutes. With a tongs, remove the grapefruit from the water. When cool enough to handle, easily peel away the skin and pith.
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Place plums into covered saucepan of boiling water for 30-45 seconds or until the skin splits. Use tongs or a slotted spoon to remove the fruit.
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Keep spices together so they can be removed from a saucepan or Dutch oven by placing them on several layers of cotton cheesecloth that has been cut into 3-in. squares. Bring up corners of cloth and tie with kitchen string to form a bag.
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Here’s how I quickly and easily peel hard-cooked eggs: After cooling them under cold water, I put all the eggs in a saucepan large enough for them to move around in. I shake the pan vigorously from side to side until the eggs are all well cracked. Then the shells peel right off. —Jerry S., Charlotte, North Carolina
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In a heavy saucepan or skillet, melt sugar over medium-heat, about 10 minutes. Do not stir. When sugar is melted, reduce heat to low. Cook for about 5 minutes or until syrup is golden, stirring constantly with a metal spoon.
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