Do you have any cooking tips?!
ill give you guys some examples of whats im talking about:
- when peeling ginger, use a spoon
- also when removing scales from a fish, use spoon
- when peeling a kiwi, again use a spoon (cut both ends, insert the spoon carefully and start turning)
now its your turn!.!.
do you have any!?!Www@FoodAQ@Com
- when peeling ginger, use a spoon
- also when removing scales from a fish, use spoon
- when peeling a kiwi, again use a spoon (cut both ends, insert the spoon carefully and start turning)
now its your turn!.!.
do you have any!?!Www@FoodAQ@Com
Answers:
Mini-Tip: Instead of adding cold milk or cream to my potatoes when I am mashing them, I heat it first in the microwave!. Doing that helps keep the potatoes hot until you are ready to serve!.
FYI: Ever wonder what brown sugar really is!? It is regular sugar with a bit of molasses mixed in for that 'smoky' flavor!.
Cool Tool: This is the BEST cooking gift I've received yet!. It's a heat-resistant spatula! Now when I'm stirring a pan of gravy, oatmeal, or whatever I can really scrape around the edges of the pot or pan!. Very cool indeed!
Mini-Tip: Want instant oatmeal that tastes better and is much better for you!? I cook 8 portions of steelcut Irish Oatmeal in a large batch, pour it into an 8 inch square cakepan, cool and refrigerate until set!. After it has set I cut through it to divide the portions but still leave it in the pan!. Cover and refrigerate again!. When you need one portion just remove it, chop it slightly in a bowl, add your sugar and cream or milk and microwave to desired temperature!. In my microwave I set it for 1 minute, stir, then another 45 seconds and it is just right for me!.
Cutting Onion w/o Tears:
Most people probably already know this, but if you refrigerate your onion before cutting it (make sure it gets good and cold) that it doesn't cause your eyes to tear up!? I always try to put an onion in the fridge the day I'm planning to use it so that it is ready to cut by the time I'm ready to cook!.
Chopping Hard-boiled eggs:
When making egg salad (or anything else that requires chopping hard-boiled eggs) I use a pastry blender!. It does a wonderful job and if you like really finely diced chopped egg (and don't want to clean your food processor) you can have it in only a couple of minutes!.
Egg Spill:
If you should happen to drop an egg on the counter or the floor pour a liberal amount of salt on it and wait 10-15 minutes before cleaning it up!. The salt should help the raw egg to set up enough to make clean-up easier!.
Measuring Sticky Ingredients:
When measuring out honey, molasses, or other sticky ingredients, you can make clean-up easier by first coating the inside of the measuring cup with margarine or cooking spray before measuring the ingredient!.
Hard-boiled Eggs:
Crack-free boiled eggs: Place in a single layer in saucepan, cover with cold water and bring water to a boil!. Immediately turn off heat (before eggs start banging together :->) and tightly cover saucepan!. Let sit for 20-25 minutes in hot water!. Add about 1 TBS of baking soda to the water!. Let cool!. Drain water, rinse eggs with cold water and refrigerate until ready to use!.
Storing Marshmallows:
We have a favorite jello recipe that calls for about a half bag of miniature marshmallows!. Unfortunately, the other half of the bag always ended up being tossed!. No matter how many times I vowed to use it, it was typically overlooked and ultimately became a solid sticky mass of unusable 'mallow!. The last time I made the salad, I decided I would try freezing the remaining marshmallows!. I mean, what the heck!? It worked beautifully! Give it a try!.
'Flouring' a Cake Pan:
I really dislike the white powder that ends up on the bottom of my cake layers after using flour to prepare the pan!. Now, when I use a cake mix, I just save a bit of the dry mix to use in place of the flour and the problem is solved!
Soft Brown Sugar: Want to keep your brown sugar soft and fluffy!? Try a brown sugar disk!. Really inexpensive and they'll save you needing a jackhammer for excavating that open box of brown sugar!.
nfd?Www@FoodAQ@Com
FYI: Ever wonder what brown sugar really is!? It is regular sugar with a bit of molasses mixed in for that 'smoky' flavor!.
Cool Tool: This is the BEST cooking gift I've received yet!. It's a heat-resistant spatula! Now when I'm stirring a pan of gravy, oatmeal, or whatever I can really scrape around the edges of the pot or pan!. Very cool indeed!
Mini-Tip: Want instant oatmeal that tastes better and is much better for you!? I cook 8 portions of steelcut Irish Oatmeal in a large batch, pour it into an 8 inch square cakepan, cool and refrigerate until set!. After it has set I cut through it to divide the portions but still leave it in the pan!. Cover and refrigerate again!. When you need one portion just remove it, chop it slightly in a bowl, add your sugar and cream or milk and microwave to desired temperature!. In my microwave I set it for 1 minute, stir, then another 45 seconds and it is just right for me!.
Cutting Onion w/o Tears:
Most people probably already know this, but if you refrigerate your onion before cutting it (make sure it gets good and cold) that it doesn't cause your eyes to tear up!? I always try to put an onion in the fridge the day I'm planning to use it so that it is ready to cut by the time I'm ready to cook!.
Chopping Hard-boiled eggs:
When making egg salad (or anything else that requires chopping hard-boiled eggs) I use a pastry blender!. It does a wonderful job and if you like really finely diced chopped egg (and don't want to clean your food processor) you can have it in only a couple of minutes!.
Egg Spill:
If you should happen to drop an egg on the counter or the floor pour a liberal amount of salt on it and wait 10-15 minutes before cleaning it up!. The salt should help the raw egg to set up enough to make clean-up easier!.
Measuring Sticky Ingredients:
When measuring out honey, molasses, or other sticky ingredients, you can make clean-up easier by first coating the inside of the measuring cup with margarine or cooking spray before measuring the ingredient!.
Hard-boiled Eggs:
Crack-free boiled eggs: Place in a single layer in saucepan, cover with cold water and bring water to a boil!. Immediately turn off heat (before eggs start banging together :->) and tightly cover saucepan!. Let sit for 20-25 minutes in hot water!. Add about 1 TBS of baking soda to the water!. Let cool!. Drain water, rinse eggs with cold water and refrigerate until ready to use!.
Storing Marshmallows:
We have a favorite jello recipe that calls for about a half bag of miniature marshmallows!. Unfortunately, the other half of the bag always ended up being tossed!. No matter how many times I vowed to use it, it was typically overlooked and ultimately became a solid sticky mass of unusable 'mallow!. The last time I made the salad, I decided I would try freezing the remaining marshmallows!. I mean, what the heck!? It worked beautifully! Give it a try!.
'Flouring' a Cake Pan:
I really dislike the white powder that ends up on the bottom of my cake layers after using flour to prepare the pan!. Now, when I use a cake mix, I just save a bit of the dry mix to use in place of the flour and the problem is solved!
Soft Brown Sugar: Want to keep your brown sugar soft and fluffy!? Try a brown sugar disk!. Really inexpensive and they'll save you needing a jackhammer for excavating that open box of brown sugar!.
nfd?Www@FoodAQ@Com
To remove the smell of onions or garlic from your hands, run the back of a stainless steel spoon over your hands!.
Keep your onions in the fridge if you don't want to cry while peeling and chopping them!.
Do not store potatoes in the fridge - it causes the starch to convert to sugar and the potatoes become mealy!.
To avoid bugs in your flour, rice and other dry ingredients like that, store the stuff in sealable plastic containers in the freezer!. If you cannot keep them in the freezer for a long period of time, do it for at least a day before putting it in your cabinet - freezing kills and bugs or eggs that may have gotten into it during the processing and packaging!.
WAWww@FoodAQ@Com
Keep your onions in the fridge if you don't want to cry while peeling and chopping them!.
Do not store potatoes in the fridge - it causes the starch to convert to sugar and the potatoes become mealy!.
To avoid bugs in your flour, rice and other dry ingredients like that, store the stuff in sealable plastic containers in the freezer!. If you cannot keep them in the freezer for a long period of time, do it for at least a day before putting it in your cabinet - freezing kills and bugs or eggs that may have gotten into it during the processing and packaging!.
WAWww@FoodAQ@Com
Buy meat in bulk and on sale when possible e!.g!. 2 lbs of boneless skinless chicken at $1!.99 per pound, place breasts in sandwich bags, then in a big freezer bag, then they are easy to thaw and you only thaw what you need, and you don't have to pay $4!.99 when you just HAVE to have them for a recipe!. I do this with all my meats and it really saves a lot of money!. Most meats will last at least 6 months, you just have to rotate your stock!.
The best oatmeal cookies I've ever had are from the top of the Quaker old fashioned oats box, but I use crisco instead of butter, to get a moister cookie that doesn't spread as much, and I use "raisins for baking" from sun maid!. Not butter flavored crisco, just crisco, that is a huge cookie secret!.
Wrap steaks in a paper towel and let rest on the counter for an hour before cooking, it soaks up the juices so the steak doesn't steam!. It won't touch the delicious fat that will flavor the meat, just the blood and water!. It also allows you to cook a very rare steak that won't be cold in the middle!. (YUM)
Use chicken stock for soups, not broth!.
Use chicken stock for potato soup instead of water!. Add cooked crumbled bacon when serving to avoid the soggy bacon!.
Wow, I could go on all night!. Great suggestions everyone!Www@FoodAQ@Com
The best oatmeal cookies I've ever had are from the top of the Quaker old fashioned oats box, but I use crisco instead of butter, to get a moister cookie that doesn't spread as much, and I use "raisins for baking" from sun maid!. Not butter flavored crisco, just crisco, that is a huge cookie secret!.
Wrap steaks in a paper towel and let rest on the counter for an hour before cooking, it soaks up the juices so the steak doesn't steam!. It won't touch the delicious fat that will flavor the meat, just the blood and water!. It also allows you to cook a very rare steak that won't be cold in the middle!. (YUM)
Use chicken stock for soups, not broth!.
Use chicken stock for potato soup instead of water!. Add cooked crumbled bacon when serving to avoid the soggy bacon!.
Wow, I could go on all night!. Great suggestions everyone!Www@FoodAQ@Com
- when squeezing lemons, roll them first along the counter top!. This makes it much easier and loosens the juice
- squeeze lemon juice on freshly cut fruit to keep it from browning
- on grooved bakeware (pound cake pans that have a design, etc!., always use a flour based spray!. If you do not, the design could get stripped)
- you can actually use Splenda in many desserts to lessen the calories
- salt makes water boil slower
- never put real silver in mustard, vinegar or pickle dishes, it will tarnish it
- I find that buying the already chopped onions in the containers at the grocery store really saves time and tears!
- cold onions lessens the tear factor
- Www@FoodAQ@Com
- squeeze lemon juice on freshly cut fruit to keep it from browning
- on grooved bakeware (pound cake pans that have a design, etc!., always use a flour based spray!. If you do not, the design could get stripped)
- you can actually use Splenda in many desserts to lessen the calories
- salt makes water boil slower
- never put real silver in mustard, vinegar or pickle dishes, it will tarnish it
- I find that buying the already chopped onions in the containers at the grocery store really saves time and tears!
- cold onions lessens the tear factor
- Www@FoodAQ@Com
Line counters with waxed paper for easy clean up
Line baking sheets with foil (spray with nonstick cooking spray too) or use parchment paper for baking!. You can remove sheets of cookies to cool on racks when using parchment paper!.
Slice the edge off an onion to get a flat surface for ease of cutting!. You can do this with potatoes too!. They won't roll around!. Thanks to the Alton Brown for that tip!.
Spray a garlic press with nonstick cooking spray!. It's much easier to clean!.
Spray measuring spoons with nonstick spray to get sticky stuff out easy!.
Measure shortening or oil first!. Then use the cup to measure out something sticky like peanut butter!. The peanut butter will slide right out!.Www@FoodAQ@Com
Line baking sheets with foil (spray with nonstick cooking spray too) or use parchment paper for baking!. You can remove sheets of cookies to cool on racks when using parchment paper!.
Slice the edge off an onion to get a flat surface for ease of cutting!. You can do this with potatoes too!. They won't roll around!. Thanks to the Alton Brown for that tip!.
Spray a garlic press with nonstick cooking spray!. It's much easier to clean!.
Spray measuring spoons with nonstick spray to get sticky stuff out easy!.
Measure shortening or oil first!. Then use the cup to measure out something sticky like peanut butter!. The peanut butter will slide right out!.Www@FoodAQ@Com
Chocolate Chip Cookies: Always add the chocolate morsels last to the mix!. It's best when they are very cold!. Just barely stir the morsels in -- don't over mix!.
Deep-Frying: Use canola oil for frying!. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying!.
Barbecue: * Whenever barbecuing, use tongs to turn the meat!. A fork should never be used!.A fork will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy!.Www@FoodAQ@Com
Deep-Frying: Use canola oil for frying!. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying!.
Barbecue: * Whenever barbecuing, use tongs to turn the meat!. A fork should never be used!.A fork will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy!.Www@FoodAQ@Com
- coat your plastic container with pam before putting in spaghetti sauce to keep it from staining
- only flip your chicken breast ONCE!. this will give you the juicest piece of chicken ever when grilling
- if you add too much salt to your soup, stick in half a peeled, raw potato
- put a slice of bread in your container of cookies to keep them soft
- when sticking a pan over a campfire to cook something first coat the bottom and edges with dish soap!.!.!.the black burnt on stuff will just wipe away!Www@FoodAQ@Com
- only flip your chicken breast ONCE!. this will give you the juicest piece of chicken ever when grilling
- if you add too much salt to your soup, stick in half a peeled, raw potato
- put a slice of bread in your container of cookies to keep them soft
- when sticking a pan over a campfire to cook something first coat the bottom and edges with dish soap!.!.!.the black burnt on stuff will just wipe away!Www@FoodAQ@Com
Sure, ill give you some cool, easy ones i learned from my Grandma!.
-Add a little milk to scrambled eggs before you throw it in the pan to get fluffier eggs!.
- whenever you cook something in the oven, flip it 2-3 times so that it cooks evenly!.
-Never throw other food (sausage, steak, cheese, chicken,etc) in raw scramble egg mix!. Cook the eggs a minute first before throwing the other stuff in with it!.
-Always BBQ on low flame so as not to singe the meat and to maintain moisture and flavor!.
Words of Wisdom haha
Www@FoodAQ@Com
-Add a little milk to scrambled eggs before you throw it in the pan to get fluffier eggs!.
- whenever you cook something in the oven, flip it 2-3 times so that it cooks evenly!.
-Never throw other food (sausage, steak, cheese, chicken,etc) in raw scramble egg mix!. Cook the eggs a minute first before throwing the other stuff in with it!.
-Always BBQ on low flame so as not to singe the meat and to maintain moisture and flavor!.
Words of Wisdom haha
Www@FoodAQ@Com
Hi!
I have two tips:
If the cookies stick in the broiler, put them on the flame of the stove for a few seconds!. They will drop easily!.
The fish does not adhere in the broiler and get more flavor if the bottom of the broiler is lined with a layer of slices of raw potatoes!.
Kisses,
directly from Brazil!Www@FoodAQ@Com
I have two tips:
If the cookies stick in the broiler, put them on the flame of the stove for a few seconds!. They will drop easily!.
The fish does not adhere in the broiler and get more flavor if the bottom of the broiler is lined with a layer of slices of raw potatoes!.
Kisses,
directly from Brazil!Www@FoodAQ@Com
Garion B you are so wrong!. I have 8 yrs culinary experience 5 yrs of it as a full time pastry chef!. Some flour absolutely must be sifted or else your flour will not blend right!. It all depends on the recipe and type of flour!. Cake flour as a rule is always sifted!. Www@FoodAQ@Com
i get a lot of tips from this guy:
http://www!.youtube!.com/user/jaybobed
makes good, edible non pretentious stuff!.
EDIT: never wash any teflon item (frying pan) with wire wool, it takes off the teflonWww@FoodAQ@Com
http://www!.youtube!.com/user/jaybobed
makes good, edible non pretentious stuff!.
EDIT: never wash any teflon item (frying pan) with wire wool, it takes off the teflonWww@FoodAQ@Com
when defrosting sea food, do it in a bowk full with water and add some baking soda, that way the flavor sticks to the sea food!.Www@FoodAQ@Com
When chopping onions, sprinkle fresh lemon juice on hands so you won't tear up!Www@FoodAQ@Com
Always wear an apron so you don't ruin your clothes!.Www@FoodAQ@Com
use a spoon to peel an orange =)Www@FoodAQ@Com
You don't need to sift flour!. It doesn't make a difference!.Www@FoodAQ@Com
do not cook naked, bad things happen!Www@FoodAQ@Com
dont burn the house downWww@FoodAQ@Com
I just look on recipes!.comWww@FoodAQ@Com