During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen".
Cooking is neither brain science or rocket surgery, you just get into the kitchen and do it, right? Well, sort of. It does help to have a few tips from someone who has been there and done that. Following up with kitchen tips from yesterday, here are my top ten cooking tips.
- Making the perfect boiled egg is simple and everyone has their own tried and true method. My mom taught me to do it this way. Place eggs in cold water in a covered pot. Heat on high until the water begins to boil. Leaving the pot on the burner, turn the heat off and time for 15 minutes. See "A Good Egg" for more information.
- Peeling boiled eggs can be a painful process. Try this method and be on your way to easy peeling. After your eggs are cooked. Drain and rinse with cold water and let them sit a few minutes. Then, holding the lid on, shake vigorously for a few seconds. The shells will now come off easily. Be sure to rinse the peeled eggs to remove any remaining shell particles.
- Want to keep those pesky bugs from hatching out in your flour? Pop it in the freezer for a week to kill all the eggs and no more bugs.
- Partner with Parchment. Using parchment paper to line baking sheets eliminates the need to grease or spray your pan and makes clean up a breeze. I also use it when making pizza to make transfer to the stone easier.
- For better results when sautéing foods with a high water content such as onions and mushrooms, do not add salt until they have softened and started developing color. Otherwise the salt will draw out the liquid and they will just stew in their own juices.
- When a recipe calls for crumbled bacon, dice your bacon before cooking to get small, consistently-sized pieces.
- For better mashed potatoes, after draining potatoes, place them back into the hot pot on the burner for a few moments to evaporate any remaining liquid. Drying the potatoes results in better texture and the potato is more easily able to absorb the butter and cream.
- When slicing and dicing green peppers, turn the pepper flesh side up. It is much easier than slicing through the tough skin.
- For tastier appetizers, you should allow time for foods such as cheese, olives, dips and other spreads to come up to room temperature. Take them out of the refrigerator 15-30 minutes before serving.
- When using dried herbs, rubbing them between your fingers will break them into smaller pieces and release their essential oils, making them more aromatic and flavorful.
If you enjoyed this post, please leave a comment. I would love to hear your thoughts.