Random Cooking Tips from the Trash Can of My Mind
July 10, 2008
I’ve decided to post some cooking tips to help you save time and sanity. I prefer if my readers would send in specific questions; just send a comment below or email me with your questions. If it is your wish that I not publish your comment but still want the answer simply type the word “Private” in the first line of the comment.
Here we go:
Putting 1 Tb of white vinegar into your rice while it is cooking will make it fluffier.
Always have meat and fish at room temperature prior to cooking so that it will cook evenly.
No matter how hard you try; the area around the bone on chicken legs and thighs remains pink. Try heating it in the microwave for 1 minutes just before serving it.
To get better browning when sautéing put a teaspoon of butter into the pan along with your oil.
The oil in a pan is ready for cooking when it appears to shimmer and slightly smoke.
Leave meats and fish in the pan, don’t keep flipping them as you want them to develop “caramelization”… the browning that gives added flavor.
Start pan-roasted meals on the stove top to develop the flavor then finish them in a 325 degree oven, to ensure even cooking.
Be careful when adding salt and pepper to a sauce before you are done reducing it… reducing will maximize the flavors and you should adjust the final salt and pepper just prior to serving.
And my personal favorite: Always peel your asparagus!
BTW – I still have a few asparagus peelers to give away. (see promo)
Products I like: SACO cultured Buttermilk Blend – in the baking aisle of your grocery, powdered buttermilk that keeps forever in the frig and you just make as much or little as you need.
Next time: Finding your Cooking Comfort Zone!
Entry Filed under: Tips.Techniques and Ideas. Tags: asparagus peeler, chef jake, cooking tips.
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