Re: KITCHEN TIPS
* When using a broiler to cook steaks, pre-heat oven until it's really hot. This will sear the outside of the meat and keep the juices in. And don?t use a fork to turn the steaks, use thongs or a spatula to prevent juices from leaking out.
* Invest in a salad spinner. They?re inexpensive and work great. There?s nothing more unappealing than soggy lettuce. And speaking of lettuce, you may have grown up on iceberg, but try some red or green leaf lettuce for a little diversity.
* Try using a spray olive oil to coat your roasting pan.
* Any brine-cured black olives can be substituted for Kalmata and remember to tell your guests there are pits so they don't break a tooth.
* Try using a hand blender to puree the soup....it's easier than transferring to food processor.
* Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
* Make sure your roasting pan is the correct size and is placed on the middle rack.
* When roasting, save the pan juices for your gravy.
* Leeks are full of hard to get at sand and dirt, chop them first, then give them a bath in cold water and drain in a colander.
* Try using carrots instead of sugar to sweeten your sauces.
TIPS FOR GRILLING:
* Be sure your grill is hot enough before starting.
* Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
* To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.
* Make sure grill is clean before cooking.
* To prevent sticking, brush or spray a light coating of oil on grid.
* If your grill has a top, close it to allow smoke to add it's flavor.
* To keep poultry from drying out, grill with bone in and baste continuously.
* Poultry dark meat takes longer than white meat so start it sooner.
* Sear chicken on the skin side first.
|