Measuring Syrups and Oils
Rinse a measuring cup in hot water or coat lightly with cooking spray before measuring syrups and oils.
Microwave one whole stick in 5- to 10-second increments, turning stick over each time and watching closely to avoid melting.
Store spices in a cool, dark place away from your stove. Light, heat and humidity will cause herbs and spices to lose their flavor. Whole spices keep their potency longer and it’s a snap to grind them if you have a grinder.
Be CreativeRecipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like.
Working With Garlic
After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odour.
Adding Extra Oil While Sauteing
If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil’s surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
Spreading Butter On Bread
To make a great sandwich, spread the butter from corner to corner on the bread. People rush this step. Every bite should be flavourful.
Homemade vinaigrette have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavour and body to any corn dish.
Using Onion In Salsa
Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulphurous gas that can ruin fresh salsa. It’s really important in guacamole, too.
While Boiling Pasta
Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
When you’re going to sauté garlic, slice it rather than mincing it — it’s less likely to burn that way.
Using sharp knives, not only is safer but it will make your work much more efficient.
To maintain a bright colour, after blanching (boiling) plunge vegetables in ice water.
Don’t overcrowd the pan when you’re sautéing — it’ll make your food steam instead.