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Your cooking and food prep secrets .... - Page 3

post #61 of 73

Seems common sense, but it's actually a time saver to clean and prep produce all at once, preferably when you get it home (or to the kitchen if it's coming from your garden).

Blanch more than you need. 

 

cooking with all your senses.....
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cooking with all your senses.....
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post #62 of 73
@kyh...very slick, gonna save my nuts with that one!

Hydro fancy lettuces (with the roots on) hold best if you slit the bag & store them in a inch of water in the chiller...we use the long 5lt icecream containers, fits about 3. The local icecream shop gives us these as they're a by-product for him...very handy for all kinds of prep!
"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #63 of 73
Hi,
I love food; making it, reading about it, eating it. I already do a few basics, like shopping the NYC Union Square farmers' market, using fresh leafy herbs and garlic, squeezing lemon juice, cooking meat the right temperature, adding enough salt + pepper, grating Parmigiano-Reggiano, etc. Even so, my cooking still tastes a little flat and two-dimensional.

Thanks
post #64 of 73
Here is my tip for slicing button mushrooms: Use an hard-cooked egg slicer. You know those things with the thin, evenly spaced wires? Just throw the mushroom in there, push down, and you have quick, even slices of mushroom. Hard-cooked egg slicers might not be around very much in restaurant kitchens but I think most home cooks have them.
"Of course the more I learn, the more I realize I don't know. At some point, I hope to learn enough to realize that I know nothing at all. Then maybe I'll be able to snatch a pebble from Julia Child's hand"
- Alton Brown
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"Of course the more I learn, the more I realize I don't know. At some point, I hope to learn enough to realize that I know nothing at all. Then maybe I'll be able to snatch a pebble from Julia Child's hand"
- Alton Brown
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post #65 of 73
 Add Vinegar to water while boiling potatoes to keep them white....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #66 of 73
When I buy leaf lettuce, I wash it at once in my kitchen, shake off most of the moisture and wrap it tightly in a kitchen towel. The whole thing then goes into a plastic bag. This way the lettuce keeps fresh for many days, even a week!
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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post #67 of 73
 Try doing this when you are making salad for 500 guest???

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #68 of 73
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

 Add Vinegar to water while boiling potatoes to keep them white....

 

How does that work with potatoes that aren't white?
Schmoozer
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Schmoozer
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post #69 of 73
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

 Maybe I'm wrong but I feel food stresses out too much in the pressure cooker.  
A solution to stressed food: add one or two Valium to the pot. 
Edited by Schmoozer - 5/5/10 at 1:04pm
Schmoozer
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Schmoozer
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post #70 of 73
Quote:
Originally Posted by Ed Buchanan View Post

 Try doing this when you are making salad for 500 guest???

Well not everybody has 500 guests every weekend.  :D

Schmoozer you're funny.  :D
post #71 of 73
 Put it in salad spinner then plastic bag with holes punched in it overnight in fridge.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #72 of 73

 

Ah but the egg slicer bruises the mushrooms :(

post #73 of 73

 

Ah yes Dave O the egg slicer works but can bruise the mushrooms, so that is not wise for mushrooms to be used fresh and uncooked. You could use a mandoline, even slices. However, I must admit I myself have used the old egg slicer trick from time to time - good tip

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