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Question: If you want a special flavour to spagheti sauce - when frying your onions and garlic add the tomatoe paste and fry this as well - it will caramelise and give a better flavour.


Answers: If you want a special flavour to spagheti sauce - when frying your onions and garlic add the tomatoe paste and fry this as well - it will caramelise and give a better flavour.

Using the potatoe masher when breaking up chunks of browning hamburger. No big chunks of meat!

Allspice is a really good spice to use on pork.

just add 5 eggs to cheesecake it makes it real soft and fuffly

I have been making bread dough in my bread machine then making dinner rolls out of it.
They are so good!

When cooking using the Webber BBQ kettle, use and line the trays or dishes with non-stick baking paper and no more scouring large baking trays - simply throw out the paper and oil!

When baking cookies use 2/3 of the amount of fat called for melted and cooled. Add 1 tbsp honey to the cooled butter and cream along with the sugars. It's perfect to cut back on fat while the honey still thickens the dough to the perfect consistency!

I didn't have enough flour when I made banana bread one time, so I used instant potatoe flakes and it was the best banana bread I ever made!

Use scaly hickory bark soaked in water for 10-15 min. Put it in the bottom of your gas grille for hickory smoked taste on steaks and all kinds of meats

making my own BBQ rub. That and using cherry wood when grilling pork. YUMMMMM

105 recipes for cheesecake over at nabiscoworld.com

When cooking dried beans...if the recipe calls for any tomato product...DO NOT add it until the beans have softened. The acid in the tomatoes prevents the beans from softening fully!

Lol....when you are making sopes (mexican fried masa rounds)....make them big and thick, and use only enough oil to coat the pan.

lol again....I know this tip probably means nothing to most americans, but I made sopes (wonderful mexican dish), and they started disintegrating into the hot oil.....my mexican husband had to come in and rescue me. They still turned out great.

Also, as for the first answerer, "K"....allow me to give you another way to get the meat REALLY fine: If you are making spaghetti sauce, for example, put he ground beef in the cold sauce to begin with, then smush it all together with clean hands....THEN bring it to a boil.....(that's the secret to super-fine cincinnati chili...too)...the beef comes out in teeny tiny particles....no chunks at all.

Grey sea salt is really tasty. Tomatoes sauteed with butter are really tasty. Carmelizing meat makes a difference.

Old bay seasoning, its great in salmon patties. Probably good in tuna too.





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