To resconsititute dry mushrooms add boiling water to a bowl and soak the mushrooms for 20-30 minutes. The resulting broth is very flavorful and can be used in soup preparation or beef stew.
Tightly wrap, label, and freeze overripe fruit (bananas, peaches, strawberries, etc.) and use it later in breakfast breads and muffins. You usually want really ripe fruit for those recipes anyway.
There are two types of salt: salt mined underground from deposits, and salt collected from evaporated seawater. In both cases the salt is primarily sodium chloride, but flavor differs depending on the minerals present in the earth or water from which the salt was taken. Individual salts also vary...
The best knife blocks have slots that allow your knife blades to rest on their sides, rather than their edges; the slots are horizontal rather than vertical.
If yours has vertical slots, get in the habit of inserting your knives with the sharp edge facing up; over time, you'll take less edge off...
To save time, wash big bunches of salad greens at once. Use what you need, thoroughly dry leftovers, and wrap in paper towels. Place the wrapped greens in a large plastic bag or storage container; refrigerate for several days. The paper towels will ensure the greens last longer.
If you make a sauce that you need to keep warm while you finish cooking a dish, store it in a thermos or insulated beverage cup. Fill the container with hot water first, allow it to heat, empty, dry it out, and pour in your hot sauce.
To easily fill zip-top bags, stuff the bag into a wide-mouthed pint or quart jar. Fold the top of the bag down over the sides of the jar and spoon your soup, sauce, peas, or whatever you're working on into the bag. Fold the top back up, remove from the jar, and seal.
To 'burp' the bag, leave a...
These tasty knobby roots are neither from Jersualem nor are they artichokes. They do taste like globe artichokes.They are a type of sunflower. They have an outer skin like a potato so when you prepare them scrub them well. They can be peeled or cooked in their skin, are delicious sauteed, baked,...
Most of the enzymes that cause eyes to tear up while chopping onions are actually in the root of the onion. Leaving it intact while chopping will minimize the tears. Cut the top off the onion and slice it in half through the root. Peel, and place flat side down on a cutting board, minimizing cut...
To get that beautifully mounded look to your meringue pie, do this: top the outer ring of the pie with just enough meringue to cover by 1/2". Mound the rest of the meringue in the center of the pie, and spread out and downward to meet the edges, leaving it thicker in the middle. Use the back of a...
If the fat used for frying is at the appropriate temperature for your cut of chicken, it wll sizzle as the chicken is submerged. That's caused when the chicken begins to shrink and push moisture out into the hot fat. You'll see tiny bubbles at first; as the chicken cooks, the bubbles get larger. If...
As if.
But- if you do find yourself with half a tomato left over, don't let it go to waste. Dice it, sprinkle it with a little salt and the vinegar of your choice, and store it, covered, in the refrigerator for a few days. It's a great addition to salads, or as a tasty little lagniappe on the...
When the wind blows at the beach you're sure to see a lot of foam on the water's surface, called spume. Nothing more than bubbles reinforced with a lot of protein. Why do we mention that here, you ask? Because it is basically the same thing that rises to the surface of your simmering stock (called...
Skirt or Flank steak have long meat fibers. When you cut with the grain you will be chewing those long fibers for a long time. So, take a very sharp knife and cut thin slices across the grain. These shorter fibers will chew easily and fall apart in your mouth - something we refer to as tenderness....
Cake flour is made from soft winter wheat. It has 8 grams of protein per cup, compared to 10 to 12 grams in all-purpose flour. Less protein means a more tender cake. It also means more starch is available to swell and stabilize the cake. Cake flour is more finely milled which helps batters come...
Horticulturist Rudolph Boysen created this hybrid berry in 1923 by crossing a Raspberry, Blackberry and Loganberry. It is shaped like a large raspberry, has a purple-red hue and a sweet-tart flavor. When buying, chose those berries that are firm and uniform is size and discard any shriveled...
Whether you bake or grill, the trick is for the toppings and the dough to cook in sync. Keep the following in mind.
Cook meat and veggies before topping: Pizza doesn't bake long enough for most raw meat and vegetables to become tender. Better to use slices or crumbles than chunks.
Pick the...
The use of plants to tenderize meats dates back to the native peoples of what now is Mexico; they wrapped meat in papaya leaves. Papaya contain enzymes that break down the collagen - the connective tissue that makes meat tough. Pineapple has similar properties. These enzymes, papain (from papaya)...
Adding a tablespoon of vinegar to poaching water will help eggs to set.
When steaming broccoli, try adding a couple of tablespoons of vinegar to the water, the evaporating acetic acid will help to set the color.
If you're stuck with some wilted salad greens, just add a bit of white vinegar to the...
To test baking soda for freshness, add 1/4 teaspoon baking soda to 2 tablespoons vinegar. To test baking powder for freshness, add 1 cup hot water to 2 teaspoons baking powder. Both should immediately begin to hiss and foam up. If not, discard the container and replace it with a new one.Tip...
Peanuts are the most consumed nuts in the US but aren't really nuts - they're peas. True nuts grow on trees. Brazil nuts, pecans, chestnuts, almonds etc.
Cashews are native to South America but are now grown prmarily in India and are "kin" to mango. The cashew comes from a tree with an odd little...
In general add fresh herbs toward the end of cooking so they won't lose their potency. Add dry herbs at he beginning so they have time to rehydrate in the moisture of the dish (especially true of bay leaves).
Oregano, thyme, rosemary, tarragon, sage and fennel are best candidates for drying as...
Like to make home made pizza. If so, you know your oven simply doesn't get hot enough and the best way around this is using the hottest setting on your oven dial and a pizza stone. A pizza stone is designed to soak up radiating heat like a sponge. Now, most recipes call for placing the stone as low...
You need to stop the oxidation oand you do that by eliminating exposure to the air. If you're not serving your guacamole right away, pack it tightly into a container and top with about 1/2 inch of lukewarm water; store it in the refrigerator. This stops the air from oxidizing the guacamole....
Sticky ingredients like honey and molasses take their time flowing out of a measuring cup and always require a spoon to scrape out the remainder. Try spraying the measuring cup with a nonstick cooking spray before filling it. The liquid will slip right out of the measuring cup.
The biggest challenge when preparing eggplant is excess moisture. When grilled this isn't a problem as the grill will evaporate the excess, this won't happen in a hot pan. The eggplant will steam in its own juices and you'll get a mushy texture and bland flavor.
Salting is the recommended...
You can easily check. Next time you bring water to boil, dip your meat thermometer in and let it register. It should be 212°F. If it's not you may be able to adjust it; check to see if there's a screw in front of the gauge housing. If so, use a pair of pliers to turn it and adjust up or down.
When using oranges in recipes; 3 or 4 medium oranges will yield about 1 cup of juice. It will take 2 medium oranges to yield a cup of bite-sized pieces. Each orange usually has 10 to 12 sections and wil lproduce about4 teaspoons of zest.
Tip courtesy of Farmers Market Cookbook
To preserve the moisture in the ham place the meat cut side down on the roasting pan and cover the ham with a foil tent. Remove foil for the last 15-20 minutes of cooking. To burnish the glaze, turn your oven to broil for 5 minutes. Watch the ham carefully, these glazes are high in...
For perfect pasta every time, make a habit of cooking until just al dente.Never oil cooked pasta, or add oil to the cooking water; the oil causes the pasta to repel the sauce.The exception that makes the rule is lasagna noodles; they tend to stick together, plus they're layered with the sauce, so...
Comes from the Dutch word koolsla, kool meaning "cabbage" and sla meanng "salad". Although cabbage is the classic base, the term has come to refer to any shredded salad served cold in either a creamy dressing or acidic marinade.
Slaws marinaded in acidic pickles or brines go back to the Roman...
This one is from my friend George Graham over at AcadianaTable.com. It's in an essay he's written for the November/December edition of the magazine, but it's too good to keep.
When you need to cut almost, but not quite, all the way through a dense vegetable, piece of fruit, loaf of bread, etc....
In the 1800's the roots of the marshmallow plant (Althaea officinalis) were used to make a homemade confection that took its name from the plant root. Confectioners developed a mass-produced version in the early 1900's and switched to corn syrup and egg whites to achieve the consistency of the...
They are an excellent source of Vitamin C and were important to the Pawtuxet Indians in the Northeast who ate them raw, boiled with maple syrup, and mixed into pemmican (a mixture of venison and animal fat).
Dutch and German settlers called the berries crane berry because when the vines bloom they...
This blend of spices is useful in much of your fall cooking from pumpkin pies to squashes and sweet potato recipes. You can purchase this blend in the store but it is much cheaper to make at home.
Combine the following spices which will yield about 5 tablespoons
INGREDIENTS:
3...
Put your micro wave to use for about 8 minutes then your oven and finish baking for another 20 minutes. Here's how; Preheat your oven to 450˚F. While your oven is coming up to temperature, scrub your potatoes, poke a few holes in each potato, and mircrowave on high power for 4 minutes. Turn the...
Adding salt to the cooking water not only seasons your green beans and other cooked green vegetables but also helps them retain their bright color. When the green vegetables cook in unsalted water, some of the chlorophyll molecules lose their color-enhancing magnesium atoms; this causes the...
Béchamel is a simple white sauce made from flour and butter (the roux) and milk. It is the base for a number of creamy dishes, including gratins, macaroni and cheese and creamed spinach. For proper béchamel, the flour must be adequately cooked to eliminate its raw taste and the milk must be slowly...
You want your bread stuffing to bake up soft but still retain some of its shape and absorb enough moisture without becoming too soggy. Investigating the choices showed that baguettes had too high a ratio of crust to interior, leading to a chewy stuffing. The super-fine crumb of Italian loaves...
The modern holiday was due largely to the efforts of Sarah Josepha Hale, an influential ediotr of a woman's magazine, Godey's Lady's Book.She promoted the idea of a national day of Thanksgiving to her many readers and wrote letters to presidents, governors and other influential people. She finally...
We learned this from Kid Chef Eliana's Cajun PawPaw: Before frying your turkey, slide your fingers underneath the skin to loosen it from the body. That allows the hot fat to get underneath it and crisp it from both sides; it will come off the finished bird as crispy as potato chips.
If you're like me you have always wondered what figgy pudding actually is. Well, figgy pudding is much like a fruit cake and not like what we traditionally think of as pudding. Basically, it's a steamed fruit cake but forget everything you've ever thought about a fruit cake. Yes, this is a cake-...
Basic Creole seasoning would contain the following and makes about 10 oz. You can always use off-the-shelf mixes, but if you want to experiment, here is the place to start. Store in an air tight container for several months.1/2 cup kosher salt1/3 cup paprika1/4 cup granulated garlic4 tablespoons...
To reinvigorate previously frozen shrimp (almost all shrimp are frozen at harvest, shipped, thawed, then sold), soak them for 20 minutes in salted water in the refrigerator (2 tablespoons salt to 1 quart cold water). Then drain, rinse, and pat dry with paper towels before proceeding with the recipe.
To easily peel potatoes, boil with the skins on them immerse in cold water for 5 seconds. Then twist the potatoes between your hands and the skin will peel right off!
Use a large muffin tin to cook stuffed peppers in the oven - it will help keep them upright. Place your cut and stuffed bell pepper inside each muffin space, place in oven and remove with large spoon when done.
The simplest way to slice a bunch of cherry tomatoes is to sandwich them between two plastic lids and run a long knife through all of them at once! Try to select tomatoes of approximately same size place in one layer on bottom lid and cover with another lid. Hold with one hand while you run your...
Add half a teaspoon of baking soda to the water when hard-boiling eggs to make the shells incredibly easy to peel off; when they've cooled, put them in a covered bowl or pot and shake briskly a few times to crack them all over. Then slip the peel off.
Pearl onions have a much more pungeant flavor than regular onions, but many of us are loath to cook with them because they're so tiresome to peel. No more!
Trim both ends, and score each end with a shallow X. Bring a pot of water to boil and add the onions; cook for about two minutes. Drain, cool...
When pasta is done to your liking, drain, add back to the hot pot, and immediately add a half cup of the sauce you intend to serve the pasta with to the pot. Toss thoroughly; the hot pasta will absorb the sauce and keep the pasta from clumping.
Serve over hot biscuits or rice, or pan-fried chicken, steak, or pork chops.
Heat 3 tablespoons bacon grease OR oil left over after frying, chicken, steak, or pork chops in a heavy cast iron pan over medium high heat. Add a cup of finely diced onion and cook, stirring often, until onion softens,...
When heating up the oven to roast sweet potatoes, go ahead and roast as many as you can fit (without overcrowding) on your roasting pan, and if your oven is big enough, roast two pans full at the same time. Eat what you want; freeze the rest and store in ziplock bags. Remove from the freezer the...
Separate the eggs while cold; but bring them to room temperature before using.
Some strains of chickens have been bred to lay eggs that are lower in cholesterol; quite often, those eggs will not whip as well as standard eggs.
For a dramatic presentation, plan to fill your baking dish with enough...
The trick to perfectly-textured, crisp to the tooth boiled shrimp is this: poach the shrimp rather than boil them. A heavy boil will toughen the shrimp.
Add cold shrimp to well-seasoned, boiling water. The cool shrimp will drop the temperature of the water; bring it just back to a simmer and keep...
Roasting your ingredients for a bit before adding them to the water makes for a darker, richer stock. Stir in a little tomato paste with the browned ingredients, deglazing the pan with red wine, and adding a handful of dried mushrooms are all big flavor enhancers.
Many times a recipe calls for "one onion, chopped". Onions vary in size, so what exactly does that mean? Well, it's a matter of personal taste. Evaluate your shopping habits; you probably almost always buy onions that are similar in size. Pick the size that is most common in your kitchen, chop it,...
Let a few branches on your rosemary bush, tarragon, and oregano plants grow out; they'll become sturdy enough to be used as flavorful skewers for chicken, lamb, and tender beef.
In most cases you'll want the low-starch "waxy" potatoes for your salad. They keep their shape even after boiling. They are often referred to as "new", have thin skins, and may be red or tan or even purple, which make a great looking salad.
You can also try starchy baking potatoes - like Idaho or...
Freshly squeezed citrus juice makes a terrific sustitute for vinegar. While lemon juice is most common, limes, tangerines, oranges, blood oranges, and even grapefruit have a place in your salad dressing.The acidity is lower, about 3% vs. 5% or higher for vinegar, but that makes it a good choice...
Cooking time 20 minutes; Ivory, softened and still oniony tasting.
Cooking time 25 to 30 minutes; Golden, wilted and sweet with a slight onion sharpness.
Cooking time 40 to 45 minutes; Browned and starting to melt, onion favor is replaced with sweetness.
Cooking time 60 minutes; The color of...
A fine white powder derived from a crystalline acid deposited on te inside of wine barrels. It is added to candy and frosting mixtures for a creamier consistency and to egg whites before beating to improve stabilty and volume. It is also used as the acid ingredient in some baking powders. ...
A leavener containing a combination of baking soda, an acid (e.g. cream of tartar) and a moisture-absorber (e.g. cornstarch). When mixed with a liquid, baking powder releases carbon dioxide gas bubbles that cause bread or cake to rise. There are three kinds of baking powder; double-acting (most...
1 Pull off the head (if it is still attached) and legs
.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag,...
1 Using your hands break off the head (if it is still attached) and legs.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic...
Soup stock is made with bones while broth is made with meat. The gelatin in the bones give stock the rich flavor.
Stock is used for soups, gumbos and anything you plan to reduce. Roasting beef bones in 350˚F oven for up to an hour (depending on size) will bring out more of the marrow. You can make...
Anyone who has ever fried bacon has sworn out loud after being burned by popping, spattering bacon grease, and while swabbing it off the stovetop and surrounding cabinets. But, bacon is bacon, so we cook it and swear.
Next time, try this method: Preheat oven to 375ºF. Flatten strips of bacon...
Easily test the accuracy of your meat, oven, and grill thermometers: bring about two inches of water to a rolling boil, insert the tip of your thermometer taking care not to touch the bottom of the pan. It should register close to 212ºF unless you're at high altitude (or well below sea level). If...
It depends entirely on how you'd like your mashed potatoes to end up. White, red, or gold potatoes make a creamier dish, while baking potatoes produce a lighter, fluffier end product. For the fluffiest finish, spread your cubed, cooked, drained potatos on a cookie sheet and put them in a hot oven...
If your propane tank for your gas grill does not have a gauge or indicator and you're not sure you have enough propane left to get dinner on the table, there are two easy ways to determine how full - or empty- the tank is.
If the tank is cold, pour some very hot water down the side of it. The...
Shallots are a member of the allium family whose other members are - not surprisingly - garlic and onions and lilies. They have a mild but complex flavor, come in individual cloves, similar to garlic but bigger. They are covered by a tan papery dried outer skin with semitranslucent white fleash...
Edamame are immature soybeans, harvested at about 80% of their growth cycle. They're available both in the pod and shelled, usually frozen, though fresh beans are now showing up in supermarkets. Store fresh edamame in plastic bags in the fridge for up to a week or so. Frozen and well wrapped, the...
We all like the idea of a cheese-stuffed burger, but the reality is the cheese tends to leak out when molten and burn. The editors at America's Test Kitchen have devised a solution. Divide the meat you have allocated for each burger in half; shape each into a patty of a similar size. Place cheese...
Looking for something besides red gravy for your pasta? Try these:
Dried tomatoes and/or dried porcini mushrooms, roughly ground in a coffee grinder.
Roughly chopped olives.
Fried garlic or shallots slivers, slow-cooked in a couple of tablespoons of olive oil, until lightly browned.
Fried...
To prevent ice crystals forming on your frozen ice cream place a piece of wax paper or plastic wrap directly on the surface of the ice cream inside the container. Press it firmly onto the ice cream surface so that it forms a tight seal. Cover with the lid and return to the freezer.
Canned coconut milk spoils quickly, so pour whatever you don't use into ice cube trays and freeze. Once frozen, pop the cubes out and store them in a freezer bag. Now add them to your favorite recipes as needed.
To remove the scum that forms when making stock, wrap a large metal spoon in a double layer of cheesecloth. Then skim the spoon around the surface of the stock. Fatty residue will cling to the cheesecloth. When cloth is saturated, rinse the spoon under hot water and skim stock again.
As you probably know, a unless a vegetable peeler is new and very sharp, it doesn't work well on a peach, and a pairing knife produces uneven results. Try blanching your peaches in boiling water for a minute. Use a large slotted spon to dunk them in boiling water, allow each to sit a minute, then...
To hollow out mushrooms for stuffing use a melon baller. First remove the stem, then scrape out the gills and a little from the inside of the cap (mix this with the stuffing). The melon baller leaves a nice shape and lots of space for stuffing.
How long your grains stay fresh at home can depend largely on how much of their shelf life has already been used up at the warehouse and the store, before you bring them home. This means there are no sure-fire absolute guarantees. Here are some guidelines culled from a variety of experts that may...
The Mayhaw is the fruit of the thorny hawthorne tree. This small, round reddish fruit is about 1/2 to 3/4-inch in diameter and resembles the crabapple. It ripens from mid-April to early May, hence the name mayhaw. The tree flowers in February and March with a profusion of white blossoms. After...
FRUIT - Many fruits and vegetables should only be stored at room temperatures. Refrigeration can cause cold damage or prevent them from ripening to good flavor and texture. For example, pink tomatoes ripen to a better taste and red color if they are left at room temperature. In the refrigerator,...
SPrinkle spice rubs over your food and then gently massage in the seasonings to make sure they adhere. A general rule is to use 1 tablespoon of rub per portion of meat or poultry and 1 teaspoon of rub per pportion of fish.
While rubs can be applied just prior to cooking the flavor of the...
For a great pie, you need a fairly large amount of apples that hold their shape during baking along with a smaller number of soft apples that fall apart and serve to unify the rest. The list below includes common varieties, but to test yourself, just saute a few slices to see if they stay firm or...
Homemade Baking Powder: purchased baking powder has chemical additives and will sometimes leave an aftertaste. Make your own: mix 1/4 cup cream of tartar with 2 tablespoons baking soda. No more aftertaste or chemicals.
We're all familiar with the classic tip of pouring a few drops of vinegar into the water then giving it a swirl before adding your eggs for poaching.
Of course, Julia Child had a better way: hard boil an egg for 10 seconds before cracking it into the water.
First, poke the large end of an...
A compound called allicin is what gives garlic its flavor. Allicin is released when garlic is crushed or sliced; keep this in mind whne you are prepping ingredients. Prep the garlic first for a stronger flaver, last for a milder flavor.
1. Select a deep, heavy pan — cast iron is ideal, as it retains heat well.
2. Keep a wire mesh spatter guard handy.
3. When working near hot oil, use oven mitts to protect from spatters.
4. Invest in a deep-fry thermometer; maintaining proper temperature is crucial.
5. Don't over-crowd the pan...
Adding a little beer is an easy way to add subtle complexity to all manner of recipes, from meat to fish. Beware: cooking intensifies the flavor of beer, so a dark or bitter brew, although good for hearty beef stews, will overwhelm the flavor of more delicately flavored shrimp, for example. In that...
Or meatloaf, or homemade sausage, or meatballs... season your ground meat as directed (or desired) but before shaping and cooking the whole lot, heat your smallest frying pan, pinch off a bit of the mixture and cook it. Taste and adjust seasonings, if necessary. No more bland burgers.
Boudin blanc, the Cajun pork and rice sausage, is without a doubt the best-known sausage in South Louisiana. The use of rice and extra spice make Louisiana boudin much different from those of France. Boudin is a delicious by-product of the boucheries, and it is well worth the extra effort. Serve...
Knock on the melon: If it produces a deep, hollow thump, the melon is probably ripe. Another good indicator is the side of the melon that rested on the ground while it was growing; it should be a rich, creamy yellow. If it's white, or green, that melon was picked before it was ripe. Keep on...
Bring a large shallow pan half full of water and a splash of distilled vinegar to a bare simmer; just a few tiny bubbles. Crack an egg into a fine mesh strainer; shake gently to strain off excess liquid. You will be left with the yolk and the bit of the white that will cook solid. Carefully slide...
From Besh Big Easy: 101 Home Cooked New Orleans Recipes:
"I've probably cooked nine thousand gumbos in my life and I've acquired a bit of wisdom on how to make the legendary stew base called roux. Just about any fat works: I love rendered duck fat, chicken fat, or bacon fat, but canola oil works...
When you need just a little onion, bell pepper, celery, or veggies for stir-fry, swing by the salad bar and select exactly what you need. It's washed, prepped, and ready to go, with no waste.
Excerpted from Chef Paul Prudhomme's Always Cooking!
Always use fresh ingredients when available.
Always start with with food at nearly room temperature.
To get the best flavor, remove excess moisture by patting meat with a clean paper towel before seasoning or applying heat.
Apply oil to...
Thickening agents such as corn starch and flour can be used to thicken sauces and gravies.
There is nothing worse than making a soup or sauce and realizing that it is too thin. If you run into this problem, you might wonder what type of thickener is best. Cornstarch and all-purpose flour...
Adding eggs to hot soup can add a silky, smooth texture - or not, if you don't temper the eggs first; they tend to scramble, creating lumps. Instead, whisk the eggs in a small bowl and slowly whisk in about a quarter-cup of the hot mixture you'll be adding the eggs to. The process will heat them up...
Did you know that a standard Mason jar fits the base of most blenders? Make personal-sized smoothies and milk shakes in pint-sized jars, quarts of salad dressings in jars that can be stored in the refrigerator, etc. Saves washing the blender bowl.
When adding items to the hot oil, use a long-handled pair of tongs. Submerge each piece completely for a few seconds; this will seal the exterior, guaranteeing a crispy, non-greasy finished product.
1. Dampen a clean kitchen sponge and use it as a spoon rest; it'll keep the goop off your stove top, clean up any messes, and it goes into duty at the sink after you're done cooking.
2. Use a piece of stale bread as a spoon rest; when you're done cooking, feed it to the dog!
Don't overmix the batter; you'll get a crispier crust if you don't.
Allow the batter to sit for a bit after mixing, to lose the floury taste
Batter food and fry immediately; don't let it sit. Work in batches if necessary.
Maintain the proper oil temperature. Too hot and it will burn, not hot...
Here, a speedy trick to help it ripen an almost rock hard avocado faster (aka almost overnight).
What you need: An apple, a brown paper bag, and that not-quite-ready avocado
What you do: Place the apple and the avocado together in the bag, then fold over the opening as best you can to seal it off...
If you've ever rubbed your eyes after chopping hot peppers, you now know not to ever do that again. If you've not, take care not to do so! Here's a trick to cut down on the danger: rub your hands generously with a little cooking oil first. That way your skin won't absorb the hot chili oil.
Many recipes call for draining fried food on paper towels -- which results in a soggy crust where the food touches the towels. Instead, line a baking sheet with paper towels (or grocery bags), add a baking rack, and drain your fried delectables on the rack. Air circulates underneath and everything...
Scoop out and reserve about a half cup of water before draining pasta; it's full of starch. Toss the pasta with the sauce, then add the pasta water in increments until desired texture is achieved. It will add a surprising amount of texture and creaminess to the finished dish.
When frying your burgers in a cast-iron skillet, sprinkle skillet with kosher salt before cooking. It will keep the patties from sticking without the need for excess oil.
Use ground beef chuck for burgers, it's 20% fat, so the patties are super juicy.
Let your burgers rest a coule of minutes...
Use leftover sweet pickle juice, to thin salad dressings, use in place of vinegar in Thousand Island, French, Russian, or any other sweet salad dressing that calls for for vinegar. Slice cucumbers, radishes, carrots, etc. add add to sweet or dill pickle juice; let them sit for a few hours, or a few...
You know how hard ice cream can get after it's been in a home freezer for a while? To avoid that, place the container in a large zip-top bag, squeeze as much air out of the bag as possible, and freeze in the bag. No more rock-hard ice cream!
Plastic wrap is a real pain to use, doesn't seal well and sticks best just to itself, usually a mess. It will seal better and not get all tangled up if you keep it in your refrigerator.
Grab your bundt or tube pan; shuck an ear of corn and place the pointy end in the opening in the bundt or tube pan. Slice kernels from the cob; they'll fall into the pan for easy collection.
Really! Unless you truly hate the taste of a particular vegetable's skin, don't peel it. The skin has a lot of fiber, and contains most of the nutrients. Plus, think of the time you'll save!
When searing meat of any sort, it's important to pat the meat dry before placing it in the hot pan. If it goes in wet, it will steam instead of sear, and you'll not be able to achieve that beautiful — and tasty — rich brown crust.
A well-seasoned cast iron pan is a work of art, a thing of beauty, and is almost always non-stick because of the beautiful seasoned finish. As such, all it usually needs for cleaning is a quick rinse with very hot water, a quick but thorough drying, and a very thin coat of oil. However,...
Use your egg slicer to slice eggs, of course, but also strawberries, soft cheese, kiwi, chilled cookie dough, olives... let your imagination run wild.
One pass through the gadget yields uniform slices; rotate once horizontally and slice again for match sticks, or rotate a third time, for perfect...
To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and...
Leftover pizza is just fine cold, but it gets soggy if you heat it up in the microwave. Try this: Heat a cast iron skillet over medium heat; add a bit of olive oil, then the pizza slice. Cook, moving it around a bit, until it is browned and crispy on the bottom; cover it until the cheese is melted...
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