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COOKING TIPS

COOKING TIPS Content

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1

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.

2

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

3

For best results when you are baking, leave butter and eggs at room temperature overnight.

4

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.

5

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.

6

When you are going to sauté garlic, slice it rather than mincing it and it is less likely to burn that way.

7

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

8

Use a coarse microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel.

9

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.

10

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?

11

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

12

Switch to metal measuring cups and spoons. Plastic warps over time, making them less precise.

13

Make an appointment with a financial advisor.

14

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

15

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

16

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.

17

Add cheese rinds to vegetable or meat broths for another dimension of 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 use sharp knives. Not only is it safer but it will make your work much more efficient.

20

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.