Most people see cooking as a menial chore. That said, cooking can be fun, as well. It’s also a good step toward a more healthy lifestyle. A good chef constantly learns new things; hopefully, this article will deepen your knowledge of cooking and help you to enjoy your time in the kitchen.
Your spices and herbs should always be stored in a cool and dark place. Humidity, heat and light can all cause flavors to weaken thus making your foods not able to obtain their potential. Generally speaking, spices that have been ground will keep their flavor for about one year. It is possible for whole spices to hold their flavor for several years. Storing spices in glass containers with a tight-fitting lid will keep them best.
Improper storage techniques won’t ensure they will last from harvest through the winter months, which is when they are most often desired for inclusion in recipes. Warm dry air causes apples to rot, so put them in plastic bags with loose ties in a fridge or cool basement. However, if even one apple becomes rotten, it will quickly spoil all apples in the same bag.
Slicing hot meat is often challenging, so consider partially freezing joints before you attempt to cut them up. This tip is particularly handy for Asian dishes. Using partially frozen meats, your slicing can be cleaner due to the fibers not stretching and tearing as easy. However, wait until the slices are thawed before you cook them. By doing this, the strips will more evenly cook.
It is possible to lower the fat and calorie content of mashed potatoes without impacting the taste or texture by replacing some of the potato content with cauliflower. You will not even taste the cauliflower in with the potatoes, because it is so bland. Cauliflower has the same texture and color as potatoes, offering you a perfect way to add another vegetable to your dish while cutting calories.
When you season a piece of meat, try it out before you start to cook it all. Meats such as meatballs, hamburgers and meatloaf need to be seasoned carefully. Don’t cook the entire meat directly after seasoning it. Try cooking a small sample before making all of it. This will give you the ability to adjust the seasoning in the rest of the meat if needed.
Although garlic is a great flavor booster that compliments a wide variety of foods, it can unfortunately stick to your hands. If you have a stainless steel sink or other utensil, rub your hands over the inside of the sink to remove the smell. This works for onions as well. Not only will your hands smell better, but the next food you touch won’t have a garlicky smell.
Are you using fresh basil to cook with? Place the basil in a container that is glass. Add some water to cover the stems. Keep it on your counter and it will stay fresh for weeks. If the water is changed periodically, the basil may even sprout roots. Trim or cut the basil from time to time for additional growth. Now you can enjoy your fresh basil anytime!
When you are grilling burgers, they sometimes lose their shape when they stick to your grill and become hard to remove. Before you put the burgers on the surface of the grill, you should brush it with some oil.
You can prepare a lot prior to cooking to streamline your cooking process. Check the recipe you’re using to see if some preparation can be done without the partially prepared dish spoiling. A lot of the preliminary work can be done a day before you cook the meal. More complex recipes become quicker and more fun this way.
Tofu and beans can serve as great sources of protein that can be easily added to any diet. Both are easily available to buy at almost every grocery store. Tofu is great meat alternative when baked, broiled, or pan-fried with seasonings. Likewise, beans cooked with herbs can also be a flavorful dish.
These will work as a sponge and soak up the water. Wipe them off with a damp cloth to clean them.
To saute vegetables, use chicken broth in place of oil or butter. Broth adds flavor to the vegetables while reducing the quantity of oil necessary for sauteing. Try this next time you cook vegetables for a great meal.
Measure out your cooking oils carefully. If you take the time to measure how much oil you use when cooking, you can better control how much fat is incorporated into your dishes. Use a measuring cup instead of just pouring straight out of the bottle. By doing this, you will be able to clearly see how much oil you are using.
Preparing healthy vegetables can be easy if you choose to saute them in chicken broth. The chicken broth will cut down on the fat in your vegetable dishes while enhancing their flavor. This is a healthy and tasty, vegetable cooking technique.
If serving salad, keep the dressing on the side, rather than pouring it on the salad. Let people add what they want to their salad. Your guests will also enjoy having a variety of dressings from which to choose.
Before cooking pumpkins, cut them up and place them on a baking sheet flesh side up. Place the two halves on baking sheets. Sprinkle some water on the sheets and bake the pumpkin for about an hour at 350 degrees.
Don’t throw away any leftovers from your turkey. Instead, cut it into smaller pieces, and place in the freezer in airtight containers. You can use the turkey later to make into sandwiches or a casserole.
When you’re making foods that need seasoning, use a little in intervals of a few minutes versus all of it directly at the beginning. Depending on the type of food, this can be an excellent way to improve the flavor and extend the seasoning.
By staying organized while cooking you can avoid making mistakes, such as burning your food. Organizing your kitchen cooking area creates a more productive kitchen. Being unorganized when you are cooking can lead to you wasting a lot of money and food.
When serving salads to guests, it is a good idea to leave the dressing on the side of the salad rather than on it. Some people love dressing in great huge globs, while others like a lighter taste. Some folks don’t like any dressing at all, (or are watching their weight) so leave the dressing of salads up to your guests. Your guests will also enjoy having a variety of dressings from which to choose.
When cooking with fresh herbs like parsley or dill, bunch them together and cut them with a pair of scissors. They will be light and fluffy, and won’t have the wetness that chopping would give them.
Wait a few minutes before you serve a meal to allow the food to sit for a bit. It is often overlooked, but it makes a difference when you let the food sit and allow the flavors to be absorbed. Many of us prefer to simply serve a dish right out of the oven. If you do this, you will really be missing out. Always wait a awhile before eating your meal; allow it to cool slightly before digging in.
It is fairly easy to dry tomatoes yourself. Try slicing a Roma in half lengthwise, or cut larger tomatoes into 1/2 inch slices. Put them facing upwards onto a cooling rack and add a little salt. Then place that on a baking sheet and dry them in an oven that is 190 degrees for 10 hours. You can store your dried tomatoes in a plastic bag in the freezer. You can also pack dried tomatoes in a jar with some fresh herbs and olive oil. Put your canned tomatoes in the fridge and be sure to use them in the next two weeks.
Even the simple things can make the family go wow, like spreading mayo evening completely across a piece of bread. You can’t be in a rush and just squirt it on the bread! A smooth, even spread results in a sandwich in which each bite is as good as the last.
To maintain the flavor and freshness of spices and herbs, make sure you keep them stored in someplace that is cool and dark. Storing spices and herbs in cabinets above the stove or in other warmer locations will result in a loss of flavor and a loss of money.
A good kitchen requires good knives. Besides letting you work faster, a sharp knife is actually less likely to cause injury. A greater number of accidents occur because of dull utensils. Therefore, purchasing sharper ones decreases the chance of injury.
Replace and refresh your spices twice a year. When a spice is kept for a while, it won’t have the same flavor. If you purchase a spice that you don’t use very often, give some of it to friends or relatives.
Trussing means to tie a string around the turkey’s wings and legs, pulling them closer together. Trussing keeps the legs and wings close to the body of the bird, so that cooking happens evenly. If left untied, the turkey’s legs and wings may burn before the breasts and thighs are done.
Place any unripened fruit that you buy in a plastic bag that is perforated. As the fruits get ripe, they’ll give off ethylene gas. When air is allowed to reach the fruit, the gas will not escape, thereby maintaining its flavor and freshness for a longer period of time.
Make it a habit to cook with fresh seasonings and herbs whenever possible. Dried herbs like oregano are better with dishes that are complex. Regardless, fresh herbs always offer better flavor than their dried counterparts. Having a small herb garden is a great way to ensure you always have fresh herbs on hand.
Here are some new ideas for oysters. Oysters are commonly served raw with a splash of lemon juice, but there are other ways to prepare them. Put opened oysters in their shells on a broiler pan, and cover with a little cream. Cover them with a dash of Parmesan cheese and fresh pepper and broil them until you see bubbles. You can also saute them. Coat them with seasoned flour and saute them in warm butter for about two minutes, until the oysters are golden. Bake the oysters in the shells. Place in a casserole dish, put a dab of butter and fresh breadcrumbs over each oyster, and bake at 425 degrees for four to five minutes. When the butter and juices are bubbling, serve piping hot with a toasted baguette.
When cutting fresh herbs, sprinkle salt onto the cutting board. Salt will not only add flavor to your herbs, but it will keep the herbs on the cutting board. Don’t add to much salt when doing this. The salt will stick to the herbs and make their flavor stronger.
When cooking potato skins or twice baked potatoes, always use the kind with a thick skin such as a russet. Red potatoes have too thin a skin to hold a thicker filling.
If you’re creating salsa you don’t plan on consuming in 20 minutes and it contains raw onions, ensure that cold water is used to rinse off these onions. Thoroughly blot them until they’re dry. Onions have plenty of sulfurous gas. Fresh salsa can be ruined by this type of gas. Rinsing and drying the onions gets rid of the gas.
Fried rice can be an excellent way to use up some of the leftovers in your fridge. Cold, day-old rice works great, but if you desire to use fresh rice be sure to use less water to make the rice drier. Fry your vegetables and chopped meat in vegetable oil, then throw in your rice an season with some soy sauce, ginger, garlic and other spices of your choice.
A wooden cutting board requires a certain amount of care. Heat, moisture and other elements can cause warping and splitting of the wood. Do not submerge the board to clean it, just sponge it off using warm, soapy water. Restore damaged boards by applying oil to it regularly, and be sure to use products specially designed for wood chopping boards. Make sure that your board is completely dry before you use it.
If your family enjoys corn, but you find it grows boring as a side dish night after night, change things up a bit. Mix your corn with coconut flakes for Thai-inspired flavor that everyone will love.
The introduction talked about how cooking enthusiasts are always looking to learn something new. The best part of cooking is learning about new techniques and methods to use. A good cook is also one who shares their knowledge to help others become good cooks. Cooking is not just a skill to learn, but a gift that is meant to be shared with others.
Use a flavored butter to make your corn and dinner rolls more interesting. Allow the butter to be at room temperature when serving. Afterwards, mix in your favorite seasonings or sauces for perfect flavor. There are many tasty options like honey, salsa and even lemon juice.