Kitchen Tips & Secrets

-Same goes for spicy heat. A touch of cayenne or hot sauce (or chipotle!) adds a zing to soups, stews, quiches, salad dressings...so many recipes. Done right, it not only makes the dish brighter and more flavor layered, but also amps up our metabolism and makes us burn calories. A secondary benefit!
 
-Adding acid (citrus or vinegars) at the end of many dishes really brightens them.

-My new favorite salt is Himalayan Pink. Has the same savoriness as Kosher but much softer, more subtle umami.

-Frozen peas added to appropriate dishes like certain soups, stews or curries immediately before serving gives fresh color and visual interest along with texture and a delightful pop!
 
Hackmaster said:
Good stuff.
Need to absorb all this.
We love watching cooking shows. Cooks Country is where most of our food ideas come from.
Most of my belly fat too, the rest comes from beer. :rolf:
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Hackmaster you are forgetting something yes. You know those Gator Sammiches! P:lol:
 
Session 5 said:
Hackmaster you are forgetting something yes. You know those Gator Sammiches! P:lol:
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Hard finding buns big enough...

gator906.jpg
 
Buy and use kitchen twine.
You can't have enough tongs, whisks, pots, pans, parchment paper, aluminum foil, plastic wrap, storage containers or paper towels.
Understand anchovy paste.
A pressure cooker should be your best friend.
When in doubt make breakfast for dinner.
Master roasting a whole chicken.
Alcohol and a good radio are the only kitchen companions you will ever need.
Cast iron is king.
Create and bake your own bread.
Be able to create a simple vinaigrette with the proper ratio.
Always have sherry vinegar on hand.
Fresh picked berries become a great dessert with only the addition of sweetened cream.
A great baguette and the best butter help sustain you while you cook.
The end cut, the Pope's nose, chicken oysters, the last frying, the warmest cookie and a snifter of good Cognac are all reserved for the chef. Dishes are to be done by the diners.
 
-For grilling steaks the way I like ‘em, I go with steak house restaurants' rule of "keep 'em cold". I salt with Lawry’s Seasoning Salt (has just enough sugar to caramelize and crust) and place on a paper towel on a plate and put in the fridge for at least an hour to dry thoroughly. Then I put the steaks in the freezer for 20minutes before grilling or broiling. This way the steaks can stay on the heat and get a good crispy char on the outside because of the longer time it takes to cook the inside.
 
When making brownies or blondies, brown the butter beforehand. Really amps up the flavor.

Oatmeal cookies Your oatmeal cookies or quick breads will be even tastier if you bake the oats beforehand. Place them in a pre-heated 300°F [150°C] oven for 10-12 minutes before adding to your dough

Melting chocolate, chips or chopped chocolate can be very easy. Place them in a zip loc bag and put them in very hot water. Then take the bag out and knead it every 5 minutes until the chips or chocolate is melted. You can also place the bag (leave it open a tiny bit) in the microwave for 30 seconds, knead the chocolate and continue placing it in the microwave on 10 second intervals until melted. Once melted, knead the bag and then cut a small hole in the edge.
 
-Make enough to freeze so you the chef can enjoy delicious food on your "off work" day.
-Use lots of fresh herbs, makes everything taste better.
-Use rice flour to coat fish before pan frying, and season the fish not the flour.
-Brine your turkey with herbs and citrus.
-Keep lots of heavy duty foil on hand.
-Grow your own heirloom tomatoes and herbs, and lots of them!
-Don't be afraid of fat, most fats are a cooks best friend.
-Save your applewood smoked bacon fat and deglaze the pan & save the 'au jus' for soups.
-Only have your small children help you in the kitchen if you plan to spend twice as long.
-Roast veggies well to caramelize flavors, even kids will devour them.
-Keep your wood cutting boards in great condition with Boos oil.
-Buy and care for vintage and seasoned cast iron pans.
-Spend time researching/studying recipes before cooking: akin to measure twice & cut once.
-Cook with wine often
-Drink wine while cooking because you might miss all the wine by the time you sit down.


"Yes, I cook with wine! Sometime I even put it in the food." - WC Fields

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eclecticsynergy said:
-For grilling steaks the way I like ‘em, I go with steak house restaurants' rule of "keep 'em cold". I salt with Lawry’s Seasoning Salt (has just enough sugar to caramelize and crust) and place on a paper towel on a plate and put in the fridge for at least an hour to dry thoroughly. Then I put the steaks in the freezer for 20minutes before grilling or broiling. This way the steaks can stay on the heat and get a good crispy char on the outside because of the longer time it takes to cook the inside.
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Dude.
Lawry's is the shizzle. I love that stuff and it's exactly as you describe while using it on a steak lol

Mmmmmmm
 
-Most invaluable tip for entertaining; Choose as many recipes as possible that can be made in advance.

-Best cooking advice; Watch America’s Test Kitchen on PBS.

TRICKS OF THE TRADE
Sewing up Stuffed Chicken Breasts Use unwaxed, unflavoured dental floss to sew up stuffed chicken breasts or other stuffed meats. Also dental floss will work well to slice cakes into layers and to cut cinnamon buns, etc

Soften Cabbage Leaves for Cabbage Rolls Put cabbage head in the freezer for about 2 days, Remove from freezer, place head in colander in the sink, and allow to defrost overnight. Core cabbage and leaves will be limp.

Food Processor tip Plastic wrap over the bowl before placing the lid on saves cleaning up the lid.

Storing Flour (no more bugs) If you've worried about bugs in your flour or any dry goods, just put whole bay leaves inside, I also lay a few in my cupboard, and have never had bugs. Using up bay leaves is a good reminder to get fresh ones - they should never be more than a month or so old. I buy them a few at a time from the bulk section of my local natural foods CoOp so they never get old.

Storing Unused Gingerroot For short-term storage, keep it wrapped in the refrigerator. For long storage, freeze the unpeeled gingerroot; cut off what you need while it's frozen.
 
Freezing Fire Roasted Red Peppers
Use outdoor grill or oven broil your red peppers whole, turning until all sides are blackened and blisters. Immediately put them in a brown bag and close tightly. After 20 minutes peel the skin off, remove the seeds, freeze on a cookie sheet then store in freezer bags. Enjoy all winter.

Tomato Paste tips
For less waste, open both ends of the can and push out. As many recipes call for such a small amount of tomato paste, freeze leftover paste on a cookie sheet by tablespoon then store in freezer bag. (I actually buy it in little toothpaste-type tubes myself unless I'm cooking for company.)

Whiter & fluffier rice
Add 1 tsp lemon juice to 1 quart of cooking water.
 
Healthy Frozen Fries
Tastier frozen french fries done in the oven, place fries in a bowl with a small amount of oil (about one tbsp), toss to coat then lay on a cookie sheet and bake in preheated 450°F for 20-25 minutes, turning potatoes once during baking.

Separating Coffee Filters
To separate coffee filters without loosing its shape, pinch in the center of the filter and pull out. Works for me!

Storing Vegetables
To store entire head of washed, drained iceberg lettuce, green onions or green peppers that have been cut, wrap in paper towel then place in storage bag. Your veggys will last longer.

Cooking Hamburgers
When cooking hamburgers, indoors or on the BBQ, poke a hole in the center. This will stop the hamburger from rising in the center and your burger will be more evenly cooked; not burnt on the edge and only medium in the middle. The hole will close while cooking.

No Whipping Cream? Light cream can be whipped by adding an egg white.
 
Easy Peeled Garlic If you struggle every time you need a little garlic, you'll be amazed to see the skin slip off when you give it a good whack with the side of a chef's knife. Place garlic clove on cutting board, lay chefs knife flat on it, pound once with hand. Easy peasy.

Easy Peeling Kiwi To peel kiwi, I cut them in half and slide a teaspoon between the peel and the fruit.

Easy Peeled Peaches Placing them into boiling water for 30 seconds. Remove and place them into ice water to stop the cooking. Their skins will slip off. Sprinkle with lemon juice to retain color.

Easy Peeled Potatoes Bake or boil (whole), then place in cold water for just a minute until cool enough to handle. Skin slips off like magic.
 
Tip when using a French press for coffee...

Preheat the carafe and plunger before steeping the coffee, per the following steps. The preheating helps the coffee lose less heat as it is steeping, making for a hotter cup of coffee. It also helps to minimize thermal shock on the carafe.

1. If you have a removable carafe, add about half a cup of water to the carafe and heat in the microwave for about a minute, to minute and a half. You’re not trying to get it to boil, just get the water hot. If the carafe is not removable, heat the water in a cup and pour it into the carafe.

2. Remove the carafe from the microwave and insert the plunger all the way down, submerging it in the hot water. Let sit for about two minutes.

3. Pour the hot water from the carafe into the cup you’ll be using, to preheat the cup.

4. Add the coffee grounds.

5. Immediately add the boiling water.

6. Give the mixture a quick stir with a chopstick or plastic knife. Don’t use metal as it will behave a bit like a heat sink.

7. Place the lid and plunger on the carafe, but keep the plunger elevated, above the water level.

8. Steep as desired.

9. Press the coffee when done steeping.

10. Pour hot water (now,it will only be warm), from the cup down the sink.

11. Pour coffee from the French press directly into the cup, or use a pour-over and pour coffee into cup through a paper filter.
 
Stop Potatoes from budding: To keep potatoes from budding, place an apple in the bag with the potatoes.

To measure Molasses or honey : Coat your measuring cup or spoon with a bit of oil and your molasses or honey will slide out easily, no need to scrape.

Grapes: To enjoy on a hot summer day, pop your grapes in the freezer. They are delicious frozen.

Substitute for shortening: If your recipe call for shortening no need to run to the store; you can use oil, just reduce by 1/3. (Texture of baked goods may be a little different though.)

Checking dried beans: Put dried beans in a bowl of cold water, and discard any that float to the surface, since this is an indication of insect or mold damage.

Creamy shortcut topping for fresh berries: Melted vanilla ice cream combined with your favorite liqueur makes a fabulous sauce for fresh berries. (I use French Vanilla ice cream and a little Cointreau)
 
# Other uses for kitchenware, etc To keep your cuboard shelf clean., reuse plastic lids from coffee cans, pringles potato chips, etc. to place under oil containers, pepper mills, jams, honey, etc.

# No cheesecloth? Use a coffee filter to strain something.

# Store dry dog food in a large step-on wastebasket.

# Use a squeeze-type plastic ketchup or detergent bottle for cooking oil and you'll have better control over the amount of oil you use for frying and greasing the BBQ, etc.
 
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