chubbyalaskagriz
New member
1.) It's best to start all root vegetables in a pot of COLD water- not hot.
2.) Though some here have debated this, I still feel it's best to follow the old wive's tale and not to add salt or tomato product to simmering dry beans until they are cooked to tender- I feel it makes them tough.
3.) Don't salt mirepiox, bell peppers, mushrooms or onions while sauteeing or they will never caramelize. Salt afterwards.
4.) Use paper-toweling to dry a roast or chicken well before placing in oven to roast.
5.) When sauteeing/pan-frying protein such as a crabcake, a cornmealed catfish fillet, or a floured chicken breast always place the up-side down into the pan first, and cook long enough on that side so that it only needs turned ONE time only. Don't keep turning and flipping it over and over.
6.) Always wash salad greens in cold water to crisp them up nicely. even the pre-washed greens in a bag.
7.) Whenever possible cook shrimp in the shells before peeling them for optimum color and flavor. Not always possible for some preparations- but do it whenever you can.
8.) When baking, think of sugar as a liquid- not a solid. As soon as it hits liquid or heat- it liquifies.
9.) A pinch of sugar in a rub, seasoning blend or even a seasoned flour coating will help your fried or sauteed food to brown more nicely.
10.) My Mom's method, whenever cooking w/ tomato product, whether it's tomato sauce/paste in marinara or tomato juice in chili- always temper w/ pinches of both salt AND sugar.
11.) For better-looking, prettier double-crust pie slices, place a plate over a whole pie and invert. Remoce pie-tin. Use knife to slice wedges of pie on BOTTOM, then replace pie-tin or pie-plate, and re-invert back. Voila! Perfect portioned pie slices without pressing in and destroying your beautiful top-crust!
12.) Over-salt pasta water.
13.) When adding frozen peas to simmering soup do so at the last minute and turn burner OFF immediately after doing so.
14.) Rinse clams/mussels well under continously-running cold water before steaming. One sandy clam can ruin a whole pot of steamers!
15.) When mixing a cake or pancake batter in a mixer always add liquid to bowl first- not flour.
16.) If ever using half-and-half to make a cream soup, sauce or gravy NEVER use it in conjunction w/ milk or cream, it will almost always cause product to curdle. Use half-and-half all alone- all by itslef w/ no other dairy.
17.) If you're out of butter or margarine and crave a grilled cheese sammie, mayo works exactly the same way!
18.) These products are all wonderful additions to mashers: butter/margarine, sour cream, any milk/cream product, cream cheese, yogurt, chicken broth, canned cream soup- undiluted.
19.) When roasting a chicken or turkey or even cornish game hens don't let the wings hang loose- always lock the wings by crossing them. This gives the whole bird a better shape, plus it makes firm sturdy flat base-bottom and prevents the bird from toppling over to the right or left while roasting, or while carving.
20.) I know you just got outta bed, but NEVER fry bacon topless!
2.) Though some here have debated this, I still feel it's best to follow the old wive's tale and not to add salt or tomato product to simmering dry beans until they are cooked to tender- I feel it makes them tough.
3.) Don't salt mirepiox, bell peppers, mushrooms or onions while sauteeing or they will never caramelize. Salt afterwards.
4.) Use paper-toweling to dry a roast or chicken well before placing in oven to roast.
5.) When sauteeing/pan-frying protein such as a crabcake, a cornmealed catfish fillet, or a floured chicken breast always place the up-side down into the pan first, and cook long enough on that side so that it only needs turned ONE time only. Don't keep turning and flipping it over and over.
6.) Always wash salad greens in cold water to crisp them up nicely. even the pre-washed greens in a bag.
7.) Whenever possible cook shrimp in the shells before peeling them for optimum color and flavor. Not always possible for some preparations- but do it whenever you can.
8.) When baking, think of sugar as a liquid- not a solid. As soon as it hits liquid or heat- it liquifies.
9.) A pinch of sugar in a rub, seasoning blend or even a seasoned flour coating will help your fried or sauteed food to brown more nicely.
10.) My Mom's method, whenever cooking w/ tomato product, whether it's tomato sauce/paste in marinara or tomato juice in chili- always temper w/ pinches of both salt AND sugar.
11.) For better-looking, prettier double-crust pie slices, place a plate over a whole pie and invert. Remoce pie-tin. Use knife to slice wedges of pie on BOTTOM, then replace pie-tin or pie-plate, and re-invert back. Voila! Perfect portioned pie slices without pressing in and destroying your beautiful top-crust!
12.) Over-salt pasta water.
13.) When adding frozen peas to simmering soup do so at the last minute and turn burner OFF immediately after doing so.
14.) Rinse clams/mussels well under continously-running cold water before steaming. One sandy clam can ruin a whole pot of steamers!
15.) When mixing a cake or pancake batter in a mixer always add liquid to bowl first- not flour.
16.) If ever using half-and-half to make a cream soup, sauce or gravy NEVER use it in conjunction w/ milk or cream, it will almost always cause product to curdle. Use half-and-half all alone- all by itslef w/ no other dairy.
17.) If you're out of butter or margarine and crave a grilled cheese sammie, mayo works exactly the same way!
18.) These products are all wonderful additions to mashers: butter/margarine, sour cream, any milk/cream product, cream cheese, yogurt, chicken broth, canned cream soup- undiluted.
19.) When roasting a chicken or turkey or even cornish game hens don't let the wings hang loose- always lock the wings by crossing them. This gives the whole bird a better shape, plus it makes firm sturdy flat base-bottom and prevents the bird from toppling over to the right or left while roasting, or while carving.
20.) I know you just got outta bed, but NEVER fry bacon topless!
