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8 8
JUNE 2010 BETTER HOMES AND GARDENS
To precook burgers
safely, grill them to an
internal temperature
o f i6o°F and refrig-
erate them right away.
They’ll keep in the
fridge up to three
days. When you
regrill, make sure the
internal temperature
reaches i6s°F.
T
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1 6 To keep pasta or potato salads cool
for up to two hours, fill the largest of a set
of nesting mixing bowls with ice, then
nestle in asmaller bowl full of salad.
DIANE PHILLIPS, chef and author of
Perfect Party Food
Be ready for
grill time
anytime: Soak a big
batch of bamboo
skewers in water for
an hour or so, drain,
and freeze them in a
plastic bag. When it’s
time to grill, pull out
as many as you need.
JAMIE PURVIANCE,
chef and author of
Weber’s Way to Grill
I grill burgers
in advance,
then regrill them
quickly before
serving. This way,
I don’t stress about
making sure they’re
all properly cooked
when a hundred
hungry hands are
reaching for them.
HEATHER TRAVIS,
Better Homes and Gardens
reader via Facebook
Dress up
store-bought
frozen treats with
cute drip catchers:
Cut a small slit in the
bottom of a cupcake
liner and pull the
stick through.
Tilt-a-Whirl baking cups,
$3.50 for 50,
bakeitpretty.com
