When it comes to good food, there are plenty of familiar adages. Take this advice to become a better cook.
bake tart or pie crusts longer that you think they should be baked. Judge their color, not the time in the oven to determine if they are done. They will be golden brown when cooked. The crust changes to the caramel color only after the sugar has had time to caramelize. This will give the crust the sweet flavor you want.
If you are going to make a stir-fry dish, slice the meat on the bias, as thinly as possible. This technique is somewhat tricky and can take a little time. When the meat is firm, not frozen, slice it across the grain at an angle of 45 degrees.
When adding seasoning to meats, try some before cooking the whole thing. Meats like meatballs, hamburgers or meatloaf can be easily under or over seasoned. Do not cook everything right after adding the seasoning. Try cooking a small sample before making all of it. After trying the piece, you can cook the rest of the batch or adjust the seasonings that are needed.
Boiling your vegetables can drain the vitamins and nutrients out of your vegetables and leave them in the water that youâll drain from the vegetables after boiling. Quick cooking at high heat in a wok is good. Steaming vegetables is also a good way to preserve the nutrients. Some vegetable are suitable to eat raw.
People want to use apples very often in fall and winter, but unless they are stored properly, they will spoil rapidly. Store apples in a plastic bag in a cool, dry location to keep them fresher longer. But remember that one bad apple really does spoil the bunch; check on them regularly.
Soaking raw potatoes for 30 minutes prior to frying will produce the crispiest French fries. Soaking the sliced potatoes in cold water strengthens the potato fibers so they will not break down so much when you fry them in the hot oil.
Optimize your efforts when making your own chicken stock. Plan to make a big pot of stock so you can freeze and store it. This stock is a popular base that can be used in a variety of dishes, from soups to casseroles and much more. Make certain the stock is cooled, and then you can portion it into heavyweight Ziploc freezer bags and place in the freezer.
Preserve the flavor of your herbs and spices by storing them in an area with low light and cool temperatures. If the spices are stored in cabinets by the stove or near other warmer places, this could result in their flavor loss and a money loss for you.
Organization is key to cooking efficiently and not letting anything burn. Having an organized cooking area will ensure that you are productive when cooking. Stay organized, as it will help you keep up with what you have and you won’t be wasting food or money.
Put your fresh herbs together in a bunch and use kitchen shears to cut them all at once. This is preferable to chopping the herbs because they will be less moisture laden, making them lighter and fluffier.
When you are cooking, wash the dishes as you use them to reduce clean-up time later. Make it easy on yourself by filling your sink with water, while reserving a separate section for rinsing. Utensils and mixing bowls can easily be washed immediately after they are used. They will then be ready to use again immediately.
The awesome power of good food should not be underestimated. Take advantage of what you just read to impress the people who are important to you.