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COOKING TIPS

COOKING TIPS Content

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1

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

2

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

3

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

4

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.

5

Buy fruit at its peak at a farmers market and freeze it in an airtight container so you can enjoy it year round.

6

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

7

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?

8

Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.

9

Microfiber dish drying mats are better than dish racks. So is a decent dish towel.

10

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

11

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

12

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.

13

Keep your parmesan rinds and freeze them for later: Remember that thing about super cheap cuts of meat? Think of rinds as cheese bones.

14

Buy brown sugar as you need it, in as small a quantity as possible. The stuff just does not keep very long.

15

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.

16

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

17

Plunge vegetables in ice water after blanching boiling them so they maintain a bright color.

18

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

19

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.

20

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