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COOKING TIPS

COOKING TIPS Content

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1

Put a damp paper or kitchen towel under your cutting board. That way, your board would not slip around as you chop

2

A cast iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.

3

Buy parchment paper: What else are you going to roast your vegetables on? How else are you going to make quick dinners of fish en papillote?

4

A braised or slow roasted whole beef roast or pork shoulder can be made into several dishes and sandwiches all week.

5

Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.

6

When roasting vegetables, toss them in oil, then season them with salt and pepper and toss again. This way, the seasoning actually sticks to your food.

7

But if your brown sugar is rock hard, do not throw it out. Revive it with a minute or so in the microwave.

8

Salt your salads: It adds texture. It makes the dressing pop. It is proof that there is nothing you should not be salting.

9

Invest in a bottle of high quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.

10

After making eggs sunny side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.

11

Want perfectly julienned carrots? Buy a mandoline. Are you a scaredycat? Wear a cut resistant safety glove until you feel comfortable bare handed.

12

Acidity, salt and horseradish bring out full flavors in food.

13

To make a great sandwich, spread the mayonnaise from corner to corner on the bread. Every bite should be flavorful. Now that is a sandwich.

14

Treat your herbs like flowers. Next time, trim the stems and put the parsley in a glass of water, fit a plastic bag over it and stash it in the fridge.

15

Replace your non stick skillet: Do your scrambled eggs slide off the pan if you do not use oil or butter? They should. Might be time for an upgrade.

16

When grinding your own beef for burgers, grind in some bacon.

17

Chicken breasts are expensive and can get dull after a while; thighs are juicier, cheaper, and more flavorful.

18

Stock up on random cuts of meat: A freezer full of roasted turkey necks and bony beef cuts will ensure you always have what you need to make broth.

19

For rich, creamy dressings made healthy, substitute half the mayo with Greek style yogurt.

20

Always use sharp knives. Not only is it safer but it will make your work much more efficient.