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COOKING TIPS

COOKING TIPS Content

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1

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

2

Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemons always a good way to finish the dish instead.

3

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

4

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

5

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

6

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

7

To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.

8

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

9

If you are cooking for someone important whether it is your boss or a date never try a new recipe and a new ingredient at the same time.

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

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.

12

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

13

For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.

14

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.

15

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

16

Always keep lemons in the fridge. They will keep longer that way, you will be able to add fresh lemon juice to everything from dressings to cocktails.

17

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?

18

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

19

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.

20

Make an appointment with a financial advisor.