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Before you start making a delicious meal, make sure you have everything prepared. For example if your making a recipe that requires onions, make sure you have the onions out and chopped up if need be.
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You can substitute a large egg with 2 tablespoons of mayonnaise.
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When using a preheated oven, let it sit at the desired temperature for 10 minutes before baking, this way you know that your food is being cooked at the right temperature and will ensure that your food is not undercooked when finished.
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If you use wrapped butter, you can put the wrappers in the freezer. Whenever you need to grease a pan or some other instance, you can use the wrapper in that benefit.
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Don’t have non-stick pans? Take 1 cup each of vegetable oil, shortening, and flour. Mix them together and keep them in an air sealed container until you need to coat a pan.
-If you want to slice meat into thin strips partially freeze meat and it will slice easily.
-For mixing salad, do not use metal bowls.
-Microwave garlic cloves for 15 seconds and the skins slip right off.
-Never ever heat pesto sauce. It will turn black and taste bitter.
I will repeat what I have said before - never cook with aluminum foil touching directly on food; place parchment between the food and the foil. Aluminum can leach into the food and it has been associated with Alzheimer’s Disease. Also a couple of weeks ago I watched a Discovery Channel episode about making aluminum foil. One of the things they do to get the foil thinner is to spray it with kerosene.
On a less serious, but interesting note, as we know, foil has a shiny and a dull side. This is because another trick they use to get it thinner is to sandwich two sheets together before putting it through the rollers. When they peel the two layers apart the outer side in shiny and the inner side is dull.
When making fruit jello, I always substitute pineapple juice for the cold water.
I have LOTS of measuring cups and measuring spoons. When I am cooking I never have to stop and wash either measuring cups or spoons.
If I have a piece or two left of bread, either home made or a store-bought loaf, I put it in the freezer. When I have collected enough I can make dressing, baked french toast, bread pudding, etc. Mixing different types of bread works fine, and adds interest!
Keep in mind that you must use canned pineapple juice or if using fresh you must boil it before using in Jello. Fresh pineapple has an enzyme that prevents Jello from setting.
The following basic cooking tips that you could integrate into your everyday life to save time and money.
• Bacon: Reduce shrinkage by running cold water over it before frying.
• Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
• Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
• Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
• Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
Well, when I have a or two loaves of bread, left, whether it is home-made or store bought bread, I put it in the fridge. When I collect enough, I can do sauce, baked French bread, bread pudding, bread and other types of mixed working properly, and an increase in interest.
I find that bread that has gone a little stale (not mouldy obviously) is really good for making croutons. I like to have croutons on salads or in soups to bulk them up a little.
When using a preheated oven, let it sit at the desired temperature for 10 minutes before baking, this way you know that your food is being cooked at the right temperature and will ensure that your food is not undercooked when finished.
Cooking tips for meal;
- For avoiding nutrient cook your meat at moderate temperature as always I do.
- Tough cuts must be marinated.
- Let excess fat from meat drip before discarding by broiling or roasting
- Use bones to create soup stock. This can be achieved by boiling.
- Never over-cook meat.
That doesn’t make any sense.
And that is not true. There are other ways to tenderize meat without marinading.
-You could use a jaccard to pierce the cutlet. The jaccard will break up a lot of the connective tissue.
-Use a mallet to beat the piece flat. That will increase the surface area and stretch the muscle fibers.
-You could cook it at a lower temperature for longer (like a roast would be cooked in a slow cooker)
-You could braise it.
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I no longer use real potatoes to make mashed potatoes or a recipe that includes mashed potatoes. I use real potatoes only for baked potatoes.
I have tried the instant potatoes before and did not like the taste. I have now found dehydrated potatoes in a box and they taste just like the real deal.
Idahoan Real Premium mashed potatoes
Gives homemade taste in 4 minutes.
You can make 2 servings or however many you need.
1/2 cup potato mix
3/4 cup water
1/4 cup milk
1 T maragine
yields 2 servings perfect for my spouse and myself
Golden Grill makes dehydrated hash browns and they are as good as any homemade
or restaurant ones I have had, and without a doubt better than those frozen ones from the supermarket.
We enjoy these most for breakfast rather than grits or oatmeal.
I think there is nothing as good as real mashed potatoes with gobs of butter. More than one person has told me I make the best mashed potatoes they have ever tasted. With compliments like that I won’t mess with success.
Understood but it is so much faster and anyone who has tried them at my table said they are good.
I hate peeling potatoes!
If you hate peeling potatoes that much, just scrub them, cut them up, boil them in salted water and mash them as usual.
Yuck, the only way I like the peeling is on raw fries. Besides I am not twisting your arm, you do your thing and I will do mine. I
just thought some of the group would like a quick and easy way. Plus it is not easy cooking for 2 persons.
I do it almost every day.
Then we should compare notes. Do you have software for recipes that will scale for
any number of people? I have BigOven and in the process of importing my recipes. The import does not do a very good job, and the scale feature is great.