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COOKING TIPS

COOKING TIPS Content

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1

Always keep lemons in the fridge. You can use the squeezed rinds to clean and deodorize your wooden cutting boards.

2

Peel ginger and keep it in the freezer. Not only will it last longer, it will grate it more easily.

3

Always make stock in a large quantity and freeze it in plastic bags. When you want to make a nice soup you can simply pull the bag out of the freezer.

4

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.

5

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

6

When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.

7

Having cooked grains in your fridge means that fried rice, pilafs, rice bowls and robust salads are just minutes away.

8

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.

9

Cool your food before putting it in the fridge. If you do not, the temperature in the refrigerator will rise. And the only thing that benefits is mold.

10

Do not go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.

11

Stop crowding your pans: Food that is crowded into a cast iron skillet or sheet tray gets steamed and soggy instead of crisp.

12

Whisk a little salt and sugar into some white vinegar. Pour over thinly sliced raw vegetables. Wait 20 minutes. Eat.

13

When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.

14

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

15

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

16

Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife would not smell.

17

Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.

18

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

19

Always measure what you are baking. No shortcuts in pastry: It is a science.

20

Buy your avocados at a Mexican grocery store. Those are the stores that sell them ripe.