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COOKING TIPS

COOKING TIPS Content

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1

Soup could have used more tomato? Chicken needed ten more minutes in the oven? Make a note of it and you will never make that mistake again.

2

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

3

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.

4

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.

5

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

6

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.

7

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

8

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

9

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

10

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

11

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

12

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

13

Do not toast your toast. Fry it. Warm some butter over medium high heat. Lay in bread and fry until golden on both sides. Sell your toaster.

14

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

15

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.

16

Fresh basil keeps much better and longer at room temperature with the stems in water.

17

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

18

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

19

You cannot toss a salad or mix cookies or make meatballs in a tiny cereal bowl. All you can do is make a bigger mess.

20

Do not be afraid to set off the smoke alarm: Especially when cooking meat. Smoke equals char, and char is delicious.