Overheard on the Home Cooking Board

Published on Thursday, August 11, 2011, by Caitlin McGrath / Edit Post

"I use fresh mozzarella on pizzas quite often. Depending on the cheese, it can create milky pools on a pizza so I always slice it onto paper towels, lightly salt it and cover it with more paper towels, giving it a press to get moisture out. Really cuts down on soggy pizzas, at least for me." - escondido123

"Recently sliced some summer squash and Yukon Golds on a mandoline, about 1/8 inch thick. Layered with grated Asiago and scallions in a casserole pan and baked at 400[°F] till top was golden and sides bubbly. I made a big pan of it with 4 squash and 2 big spuds. Not a sliver was left-over by my party guests." - hotoynoodle

"We take leftovers and dole them out into single serve containers and freeze them. Each day I pull lunch out of the freezer, grab a piece of fruit and off to work. We use the Reynolds deli containers that you can get at restaurant supply stores, they are cheap and come in multiple sizes that all fit the same lid. Also they stack tight so take up very little space in the cupboard. And can be reused and then recycled when they wear out. We use 1-cup for casseroles and 2-cup for soups." - pairswellwithwine

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