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Cooking Tips - Page 2

post #31 of 36
Quote:
Originally Posted by Koukouvagia View Post
 

 

what do you mean by brown plastic lunch bag?  I've never seen one of those.

 

I discovered the potato masher for ground beef a couple of years ago.  It's genius!

 

Oops...just edited my post...that would be brown paper lunch bag. 

 

Several years ago I sent the potato masher/ground meat tip to Fine Cooking.  They printed it and sent me a nice check.

post #32 of 36

when making crème brulee , if there are air bubbles after you have sieved your liquid , simply take your torch and burn of the air bubbles.

Your dish will have a flat surface once its cooked.

Always fill the water bath once the pan is in the oven with boiling hot water.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #33 of 36

I store mushrooms in the veg drawer uncovered. They last quite a long time. 

 

Put parsley in a jar of water, cover with a paper towel and a clear produce plastic bag. Change the paper towel when too damp. It lasts for weeks. 

 

I separate cilantro and wrap small bunches in a paper towels and put in a plastic bag with a few holes punched in it. Lasts twice as long as normal.

 

Add ground up(mortar/pestle) vitamin C tablet to green soups like broccoli and pea to keep them bright green.

 

I've also found that how you cut garlic depends on how much garlicky flavor you want. This is why you can braise things with 20 cloves and it won't overwhelm, whereas mincing 3 cloves addd to a light cream sauce will be too strong. Take those same three cloves and coarsely chop them then remove from the sauce does something else. I think Alton Brown did a garlic episode and presented some science about garlic molecules or something being activated more when you keep making them smaller. 

post #34 of 36

When you need to peel a lot of garlic, break the cloves fron the head and place them into a bowl, then place another bowl over this upside down. Hold the two bowls together and give them a good shake. Works a treat, I never believed it until I tried it. The skin comes clean off and you just need to pick out the cloves.

post #35 of 36

To keep fresh picked garden greens fresh put in a zip lock bag with a damp paper towel, they will keep 2-3 days. Ice cube trick is great for anything liquid that can be tossed into a gravy or soup to add flavor.

 

For those who vacuum bag leftovers place anything wet or soft in the bag, place it on a sheet tray and freeze it, then vacuum seal it. I just did that with 4 pieces of leftover lasagna.

post #36 of 36

Hey Sandra, this is necessary if you have alkaline water. Don’t cook your cauliflower in aluminum or iron pot; the chemical makeup of cauliflower will react with the metal and turn the vegetable yellow or to a blue-green color.

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