What's your cooking/kitchen secret?
May 18, 2007 1:26am CST
I love cooking. I just want to share some of my some of my cooking tips and kitchen secrets... I know some of this might be familiar with you... And if you also have something to spill, kindly share it with us. By the way, I will give my "best Response" to the tip/s that have many good comments on it! So please give you best! And for the comment-giver, please give your good and honest comments, okey? So lets start! 1. Do you want to grate cheese that won't stick/melt to your grater? Chill it! Chilling the cheese will make grating easier. 2. To avoid the browning of avocado flesh exposed in the air, place it immediately in lemon juice. 3.Butter absorbs odor very easily and quickly, so keep cover. 4. Egg white will beats faster and higher if you add a pinch of salt. 5. Rub your hands with salt and lemon juice to remove fish odor. 6. If soup has been over salted, cut up a raw potato or two and drop into the soup. The potato will absorb some of the salt. 7. To improve the flavor of poultry, rub the poultry inside and out with salt. 8. Virgin olive oils are best for uncooked foods, such as marinades and dressing. 9. Pure olive oils may be used for sautering and frying in medium heat. 10. The warmer the climate, the sweeter the onions! Please keep the list going!
3 people like this
• United States
18 May 07
I've gathered a few in my time...but I can think of only one right now! Let's hope my brain gets stimulated by the typing...oh yeah...I've got a few! 1. to slice beef very thinly, freeze it partially, or do not defrost it completely. Once sliced, the meat will defrost quickly. 2. When peeling garlic, simply cut off the rot end and then squeeze at the stem end. out will come your garlic, from a complete jacket! If for some reason ti does not come out, then whack it with the flat of your knife and it will slide out for sure. 3. Leave the root end of the onion on when dicing it. You can get a firm purchase on it, and when you get to the end, just chop it off! (Less waste, less time chopping 4. Save your celery ends, carrot ends, and onion ends for stock. Just put them in a zip lock bag and freeze them until you have a chicken or some bones to cook with them! (Use these leftovers for starting the stock instead of fresh veggies. Those can be added later.) Just fish out the leftovers before adding your final veggies and your bone-freed meat. 5. Save left-over stock by lining an ice cube tray with saran wrap. Fill the ice cube spaces with stock, freeze, and when stiff, just pull the saran wrap and all your cubes will come out cleanly. Store in a freezer bag, and whenever you need fresh stock to add to your recipes, you will have some in convenient little cubes (they measure from 2 to 3 tablespoons of stock, each.)
18 May 07
WOW! You're brain did stimulates, DarlingGirl! I like the way you save the "Ends" and storing the left-over stocks! I will definitely do them when necessary! By the way, here's another hints: To make some carrot/potato sticks, first, slice a portion of it, say less than 1/4 of the size.. then roll over, flat size down into the chopping board. that will make the one you're slicing fixed into place!
6 Jul 07
using saran wrap to store the left-over stock is a novel idea! I never thought of it before. I always had problems removing the stock from the ice trays after freezing them. AND washing the ice tray afterwards is another nightmare too! Thanks for the great tip!!
18 May 07
Oh... I just have three secrets to share: First... I have good tasebuds. Any new food that passes my tongue is surely digested with curiosity as to the ingrdients it would have been done with. And there it goes my second secret: and that is... creativity. Any food when served with a little creativity would make it seem so good to eat. We love to look at beautiful things... and food is not excused. And lastly, I prepare food with my loving and cheerful heart. Because I belive that the ones who eat them would feel the emotion of the one who prepared them.
6 Jul 07
actually for point number 4, add a pinch of sugar.. not salt. Salt will weigh the egg white down and make it harder to beat. The trick to getting a good stiff egg white is to ensure that the bowl you use is clean and oil free. TOTALLY no egg york is to be present. Beating the egg white at high speed will result is good stiff egg whites. some of the tips I learnt? 1) After shelling your prawns, add a a pinch of sugar to get rid of the fishy smell and to preserve them longer when storing. Same goes for calamari. 2) After cleaning your fish, add a pinch of salt and rub it all over the fish, especially around the stomach area to get rid of the fishy smells. When keeping it in the fridge, it also preserves longer. 3) Papaya Juice is a great meat tenderizer! Give a very nice fruity taste to the meat as well! 4) add a dash of corn starch when marinating your meats. Give a smoother texture to the taste of the meat when cooked. 5) Instead of using artificial food enhancers like MSG, substitute it for a dash of sugar instead. A healthier alternative as compared to MSG and the likes. Will post more when more comes to mind! ;)