• Culinary tips 101: Share your cooking tips!
    68 replies, posted
So I thought having a thread on sharing kitchen/cooking tips will be useful.. Tip#1 Placing a wet towel below your chopping board prevents it from slipping. Tip#2 Always rest meat for about 5 minutes to allow the muscles to relax, thus preventing loss of juices Tip#3 [video=youtube;u3eoFL31VVE]http://www.youtube.com/watch?v=u3eoFL31VVE[/video] Tip#4 Oil the bottom/sides of a baking dish to prevent your pastry from sticking. Tip#5 Skim off the skum(the layers of foam on top of a soup/stock) to make your soup crystal clear. Tip#6 Never use a metal spoon or item to stir fry or cook on a non stick pan. It'll scratch, and it can harm you. Use a wooden spoon or spatula. And this is a pretty good site: [URL]http://www.culinarytips.net/page/5/[/URL]
Cook steak and lamb chop with oyster sauce. Tastes amazing
Some onion chopping guides tell you to chop it horizontally. You don't actually have to do this, the layers of the onion sort that bit out for you.
The easiest thing you can do to prevent yourself tearing up from chopping onions is to simply chew chewing gum when you do it. The reasoning is because your tear glands will redirect the water it produces to your salivary glands as a response to the chewing of the gum.
If you ever start fishing, learn a LOT about filleting a fish before you try it Dad's a fisherman by heart and we have to eat a lot of fresh fish because of it, and preparing the fillets is a nightmare also a cook tip : making soup requires you to use BIG pots. Small pots give off less flavor, larger volumes of vegetables with stock give off way WAY more flavor so when preparing soup, there is no limit on quantity In fact quantity gives quality in soup [editline]23rd October 2012[/editline] A few drops of hot sauce in a large pot of tomato soup also gives off a really nice 'punch to the whole thing. Just don't do more then a few drops or you'll be screaming on the shitter
[QUOTE=Cree8ive;38153625]The easiest thing you can do to prevent yourself tearing up from chopping onions is to simply chew chewing gum when you do it. The reasoning is because your tear glands will redirect the water it produces to your salivary glands as a response to the chewing of the gum.[/QUOTE] That doesn't work for me, so what I do is put on my motorcycle glasses. I look like an absolute idiot but at least I don't cry.
[QUOTE=KillerTele;38167992]That doesn't work for me, so what I do is put on my motorcycle glasses. I look like an absolute idiot but at least I don't cry.[/QUOTE] Then get an onion cutter if it's a problem [t]http://2.imimg.com/data2/NN/TG/MY-3633180/chop-n-churn-250x250.jpg[/t] - Putting a layer of aluminum foil at the bottom of your oven will make it easier to clean - Putting some butter on the cut side of an onion will drastically dampen the smell it spreads (if you want to store it) - A cast iron pan is a lot better than a teflon pan if you know how to use it. - Never ever use dish soap for cleaning a cast iron pan - If you think that your fillet of pork is usually dry, take it out at 63 degrees celsius and wrap it in aluminum foil for a couple of minutes. There's no harm in eating it and it won't be so dry - The fastest way to peel a hard-boiled egg is to make two holes, top and bottom, and then blow into one of the holes.
If I'm cooking a steak on the oven I like to add a little bit of butter and once both sides (Which you should only turn the steak once) are cooked to preference I cook it on the side where the fat is a little bit. Then the obvious let the meat rest, etc.
[QUOTE=MendozaMan;38154431]If you ever start fishing, learn a LOT about filleting a fish before you try it Dad's a fisherman by heart and we have to eat a lot of fresh fish because of it, and preparing the fillets is a nightmare [/QUOTE] I occasionally catch and clean fish at my friends cabin, it's a horrible experience each time, I still don't know how to do it well.
Sprinkle some salt in to a bowl of pasta just before it starts to boil, this is how they do it in Italy.
[QUOTE=jaykray;38206622]Sprinkle some salt in to a bowl of pasta just before it starts to boil, this is how they do it in Italy.[/QUOTE] that's because it raises the boiling point so the pasta cooks better [editline]28th October 2012[/editline] also we do it for some flavor
[QUOTE=The First 11'er;38217049]that's because it raises the boiling point so the pasta cooks better [editline]28th October 2012[/editline] also we do it for some flavor[/QUOTE] The difference in the boiling point is unnoticeable, although it does give the pasta more flavour.
I remember when I worked in the restaurant and I was prep for the day. Put about 10 dozen onions through the slicer. My eyes so messed up, when I got off my shift and stepped outside into the air it was terrible. I couldn't open my eyes, the air just made the burning sensation worse.
[QUOTE=Cuel;38176085] - The fastest way to peel a hard-boiled egg is to make two holes, top and bottom, and then blow into one of the holes.[/QUOTE] That is so unsanitary. [editline]28th October 2012[/editline] [QUOTE=Fourm Shark;38217458]When cooking a slab of pork in an oven, surround it with things like peppers, mushrooms, peeled potatoes, ect. Pour sauces like BBQ sauce under it and on top of it. Pour some water with it as well to keep it from drying out.[/QUOTE] Water wont keep meat from drying out. The Proteins will coagulate and force water out if you cook it too long, however if you cook meat in a braise long enough it will tenderize. Honestly if you are roasting meat just baste it in fat often. Fat will keep it from drying out to an extent but keeping the meat in too long with dry heat will kill it. Edit: I don't quite understand the dumb, Dysplasia. I'm only trying to help some people. Also marinating the pork with the bbq and roasting the veg separately would allow for a better product in the end as the flavor would be more distributed and you can control the cooking time more.
[QUOTE=oakman26;38217386]doesnt 6 depend on what material the nonstick is made of? isnt it only teflon that scratchs[/QUOTE] Applies to all types of non stick. [editline]28th October 2012[/editline] -Cutting vegetables/meat in even slices/cuttings allows even cooking. -The secret to good fries is blanching them before deep frying them -Never cook pasta according to the packaging, always use it as a guideline. Cook it a minute or few minutes less -Pasta should be cooked to Al-dente, which is basically half cooked. The pasta should have a bite. Never overcook your pasta. -To prevent sticking on a frying pan, a well oiled and hot pan prevents that. -Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others. Mary Dumont Harvest, Cambridge, MA -Recipes should also be a guideline, don't follow it word to word -Use a testing needle to check for the insides of meat, whether its cooked or not. Pierce it, and see if its hot enough. This is a good site also. [editline]28th October 2012[/editline] [B]MISE EN PLACE[/B] One of the most important things in any kitchen, which is basically making sure that all your ingredients are in the correct place and order. This is important because it ensures that you have everything you need, you don't have to run up and down preparing your ingredients, or cutting them when you are halfway through your recipe. Do all your cuttings and preparation before doing the actual cooking, it saves time and keeps you organized. It works in home kitchens as well This picture is a example, you have all your sauces and ingredients in place, so you don't have to worry about screwing up your dishes. It keeps you organized as well. [img]http://static.flickr.com/84/234596938_61135bbb41.jpg?v=0[/img]
[QUOTE=Ignhelper;38217705] -The secret to good fries is blanching them before deep frying them [/QUOTE] Blanched in a lower temp oil that is, then cooled until needed for service and browned in hotter oil. Alternatively for home just get the oil to 300-325, and they will cook and brown evenly.
[QUOTE=Wingedwizard;38217994]Blanched in a lower temp oil that is, then cooled until needed for service and browned in hotter oil. Alternatively for home just get the oil to 300-325, and they will cook and brown evenly.[/QUOTE] Or to make it even better, double deep fry it.
[QUOTE=Ignhelper;38218001]Or to make it even better, double deep fry it.[/QUOTE] The only advantage of double deep frying is that you can get the fries out to the custom quicker because they are par-cooked and just need a little touch of heat to brown them. It doesn't develop any flavor by doing this though.
If you're cooking a soup with bits of meat inside (that are on the bone) like lamb soup and such, skimming scum off the top also removes that bad taste (makes it not taste exactly how the animal smells, which is nasty). So yeah, the scum makes the soup clear as well as removing the horrible animal taste (I don't want my soup tasting like wet lamb fur). [editline]28th October 2012[/editline] Also, the damp towel under chopping board always reminds me of Jamie Oliver. He's always saying that tip <3 Love him, such a down-to-Earth chef. [editline]28th October 2012[/editline] - Never be overhasty in cooking. Don't attempt to cook things at the highest temperature setting (unless you're searing meat) as it'll almost always end up with you slightly burning whatever it is you're cooking, unless you stand over the pot / frying pan like a hawk and stir non-stop. Cooking on the medium-setting is usually much more relaxing, and gives you a bigger window before error occurs.
[QUOTE=loopoo;38218423] Also, the damp towel under chopping board always reminds me of Jamie Oliver. He's always saying that tip <3 Love him, such a down-to-Earth chef. [/QUOTE] And he's a horrible cook. Messy as hell.
[QUOTE=Ignhelper;38218481]And he's a horrible cook. Messy as hell.[/QUOTE] :( He's a great cook. So what if he's a bit sloppy (sloppy is too strong of a word, he really isn't that bad). He's happy doing his own thing. The only way I can see him being messy is how he usually bungs dirty dishes and stuff into the sink.
I'm a messy cook too, everything goes everywhere, but as long as the food tastes good and I enjoy cooking it, all's well as far as I'm concerned.
Same, I'm organized when it comes to cooking, like having all the ingredients lined up ready to be put into the pot or pan or whatever it is I'm using, but I'm really messy after cooking. I'll just put everything in the sink and leave it for later to wash haha Couldn't agree with you more, cyclocius. If the food tastes good, that's all that matters.
i wash up as i go, so by the time i'm serving up i shouldn't have anything left to clean (with the exception of big cooking dishes that need to soak) and it's so much nicer to be sitting down for your meal without thinking "oh god there's all that washing up left to do" not only is it easier to wash stuff when it's recently been used (stuff hasn't started going hard and sticking) but it stops there being a backlog of stuff, which makes it seem like a bigger job. a nice hot tap, dish soap and sponge/brush is all you need! [editline]29th October 2012[/editline] and i also love jamie
Another tip. Don't leave that fucking pan or pot in the sink. Feel it with some water to make it easier to clean. I've seen too many idiots who throw their things into the sink and then spend shitloads of time scrubbing. And fill it with hot water.
[QUOTE=Ignhelper;38233133]Another tip. Don't leave that fucking pan or pot in the sink. Feel it with some water to make it easier to clean. I've seen too many idiots who throw their things into the sink and then spend shitloads of time scrubbing. And fill it with hot water.[/QUOTE] Never seen anyone do stupid shit like that (I mean leaving their things without any water in 'em).
[QUOTE=Autumn;38233050]i wash up as i go, so by the time i'm serving up i shouldn't have anything left to clean (with the exception of big cooking dishes that need to soak) and it's so much nicer to be sitting down for your meal without thinking "oh god there's all that washing up left to do" not only is it easier to wash stuff when it's recently been used (stuff hasn't started going hard and sticking) but it stops there being a backlog of stuff, which makes it seem like a bigger job. a nice hot tap, dish soap and sponge/brush is all you need! [editline]29th October 2012[/editline] and i also love jamie[/QUOTE] Yeah, that's the way to go, it's just I'm so lazy. Not all the time, mind you. I'll sometimes wash up as I go. You're right though, it's so much easier. When you let everything pile up, it makes the washing seem so much more daunting, and then it's like a vicious cycle of you putting it off, then seeing it get bigger, then putting it off. Gotta change my habits! haha
I learned like only a few months ago that when using the frying pan, to not get the egg or whatever you're making stuck on it. Simply turn down the heat after heating it up to max. I kept having it on max, for like years and all my fried eggs became some mixture of omelette/scrambled eggs because getting them unstuck meant breaking them apart.
Dont fry things naked, fat spits! Also when frying a steak, rub olive oil into the meat, not onto the pan.
[QUOTE=SiMoN 23259;38250845]Also when frying a steak, rub olive oil into the meat, not onto the pan.[/QUOTE] Same with if you're frying fish (like Salmon). You rub the oil onto the meat to stop the oil from excessively smoking. Good ol' Jamie Oliver <3
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