**tips & tricks**

Flavor enhancers include garlic, onion, carrots, celery, mushrooms, red bell pepper, soy sauce, Worchester sauce, Kitchen Bouquet, liquid smoke, a little tomato paste, balsamic vinegar, chicken or beef broth, salt and pepper, of course, browning, herbs and spices. I like to have lots of flavor in my food so I add lots of stuff. Try some anchovies, just a little, or capers, or just the caper juice. All these add so much flavor. I especially like sage and thyme for chicken and thyme, bay leaf and oregano for beef. I always sprinkle a little chili powder to beef when I brown it. Flavor enhancers include garlic, onion, carrots, celery, mushrooms, red bell pepper, soy sauce, Worchester sauce, Kitchen Bouquet, liquid smoke, a little tomato paste, balsamic vinegar, chicken or beef broth, salt and pepper, of course, browning, herbs and spices. I like to have lots of flavor in my food so I add lots of stuff. Try some anchovies, just a little, or capers, or just the caper juice. All these add so much flavor. I especially like sage and thyme for chicken and thyme, bay leaf and oregano for beef. I always sprinkle a little chili powder to beef when I brown it.

Black Soy Sauce is similar to molasses. It’s not salty like regular soy sauce. If you don’t have Black Soy Sauce, add regular soy sauce and a teaspoon of sugar.

Adding 1 to 2 Tbsp instant pudding will set whipped cream. I use white chocolate pudding and heavy cream. Put the bowl and the mixing whisks into the freezer for 30 minutes before whipping. [me: see tiramisu chocolate mousse recipe for blending whipping cream w mascarpone.]

I learned to "nest" the lil silicone egg cups down into the small rings of canning jars. No more problems falling over during cooking.

if youre having trouble finding red lentils, brown and red are basically interchangeable, reds just cook a bit faster.

I keep ginger root in my freezer and just grate with a micro plane as needed. I never even peel it.

holiday gifts: instantpot3.wordpress.com/2016/1½6/gifts/

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