
Splurge a little on a higher quality of olive oil than you
usually buy. A tiny splash of a good olive oil can really enhance the flavors
of some foods like meat, fish, pasta, pizza and some cheeses. You can also use
it in place of butter when you cook pasta or mushrooms, and you will have a
healthier dish.
Unleash the tremendous flavor power of Mediterranean cous-cous
by using this cooking tip. Pour your dry cous-cous in a pot filled with boiling
chicken stock instead of water. Mix for ten seconds, then turn off the heat and
cover for five minutes. The cous-cous will absorb the tasty flavor of the
chicken stock. This effect can also be achieved with vegetable or beef stock.
Never cook your meal with any wine in it that you do not like
the taste of. When you cook with wine the flavor concentrates as the food cooks
so the wine flavor becomes more pronounced. This means that if you do not like
the taste of the wine, you will not enjoy your food.
When cooking burgers, no matter what the type of burger, it is
important to only flip it one time in order to retain all of the juices. If you
don't do this your burger will most likely end up dry and will resemble a
hockey puck! Don't let that happen to your burgers.
Put vegetables in cold water after you blanch them. Blanching -
also known as boiling - a vegetable can be a tasty way to prepare them.
Unfortunately, it can quite literally "blanch" your veggies. While
this is only an aesthetic problem, it can be easily avoided. By putting the
vegetables in cold water after blanching, they will retain their green color.
If you have left over wine in a bottle from dinner or drinks
with friends, you can pour out the remaining wine in an ice tray and put it in
the freezer. When you are making a sauce that has wine in the recipe you can
drop in a couple of cubes.
For a juicier turkey, soak it in brine for at least 12 hours
before cooking. You can make a simple brine by combining ice water and sea
salt. After seasoning the turkey, submerge it fully, cover, and leave to sit
for 12-24 hours. Then, cook the turkey as usual. Not only does the turkey come
out juicier, but it tends to have more flavor than un-brined turkeys.

When it comes to baking, a great tip to follow is to be sure
that you bake smaller items at higher temperatures and for less time than
larger items. This is important because you will have your food quicker and it
will be less dry than if you were to bake it slower.
When you are going to be baking and the recipe calls for eggs,
take them out of the refrigerator beforehand - the night before if you can.
Using cold eggs may cause your batter to curdle. To quickly bring the eggs to
room temperature soak them in a bowl of warm water.
Make sure that you let cookies cool down completely - at least
15 minutes - before removing them from the cookie sheet. Otherwise, they are
more likely to stick to the sheet and break apart. Also, by eating them while
they are still hot, you could possibly burn your mouth.
Get perfectly beaten egg whites. For perfectly beaten egg
whites, use a copper bowl. Copper makes the egg whites more stable and they can
be whipped to a greater volume. There is an ion in copper that binds with the
protein in egg whites, causing them to become more stable. If you don't have a
copper bowl, a stainless bowl will achieve the same results by adding a little
cream of tartar to the eggs whites prior to beating.
Use butter in your cooking instead of margarine. It naturally
mixes better in your recipes and contains dairy products rather than vegetable
oil so contains health benefits as well. Dairy products are higher in healthy
fats and will provide more flavor and natural texture to your food than
margarine will.
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