Salting to taste is one thing, but it is possible to overdo it. When you find yourself getting heavy-handed with the saltshaker, simply drop a few apple (or potato) wedges in your pot. After cooking for another 10 minutes or so, remove the wedges along with the excess salt.
Cheesecloth can help remove turkey stuffing with ease.
To keep turkey dressing from sticking to the bird's insides, pack the dressing in cheesecloth before you stuff it into the turkey's cavity. When the turkey is ready to serve, pull out the cheesecloth and the stuffing will slide out with it.
Use dental floss to cut cakes, especially delicate and sticky ones that tend to adhere to a knife. Just hold a length of the floss taut over the cake and then slice away, moving it slightly side to side as you cut through the cake. You can also use dental floss to cut small blocks of cheese cleanly.
Use a vegatable peeler to slice slivers of cheese or chocolate
When you need cheese slivers that are thinner than you can cut with a knife, or you want to decorate a cake with fine curlicues of chocolate, reach for the vegetable peeler.
Soften hard butter fast. You're ready to add the butter to your cake mix when you discover that the only sticks you have are as hard as a rock. When you need to soften cold, hard butter in a hurry, shave off what you need with a vegetable peeler. You'll have soft butter in moments.
At your next large family gathering, scoop out large globes of butter or margarine to serve to your guests. A smaller scoop, or melon baller, can create individual-size balls of butter.
Pre-scoop ice cream. If you're tiring of constantly being bugged by your kids for a scoop of ice cream, try this tip. Scoop several scoops of ice cream onto a wax-paper-lined cookie sheet, spaced apart. Place the sheet with the scoops back in your freezer to re-harden. Remove the scoops from the wax paper and pile them up in a self-sealing plastic bag. The next time the kids want a scoop of strawberry ice cream, they can help themselves.
Beef and poultry drippings from a roast make the most delicious, flavorful gravy base but are often small grease bombs. Save the flavor and kill the fat by straining the cooking juices through a paper coffee filter.