- Treat recipes as a guideline, not the Bible. Replace ingredients you don't care for with similar ingredients you like. If you like thyme and not tarragon (that's me!), use thyme.
- If you're using raw onions in a salad or salsa, rinse the diced onions under cold running water, then blot dry. You'll get rid of the sulfurous gas that can mess up the recipe.
- If you slice garlic instead of mincing it, it's less likely to burn when you saute it.
- Keep a bottle of REALLY good olive oil on hand. It's a great "finisher" on pizza, mozzarella, pasta, fish, meat and vegetables.
- Save a leftover Parmesan rind and use it as an additional layer of flavor when cooking soup. Throw it in and then fish it out before serving.
Monday, November 14, 2011
Tips of the Trade
More cooking tips from Food Network personalities as compiled in a recent issue of Food Network Magazine.
Labels:
Kitchen 101 Plus,
Resources
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