Tuesday, February 28, 2012

Tuesday Tips

Another in an ad hoc series of posts collecting tips you can use in the kitchen.  These come from Food Network Magazine:
  • Cooking with kale, arugula or chard?  Prolong their lifespan after you get them home from the grocery by wrapping them loosely in a damp paper towel and placing in a Ziploc bag.  I know from experience it works...I had a bunch of kale last for a week before I got around to making that soup recipe I wanted to try.
  • Zesting?  Do it right over the mixing bowl.  You'll get aromaqtic citrus oils spritzed in with the zest.
  • It's always difficult to know if the oil is hot enough for frying.  Put the food into too-cool oil and you end up with a greasy mess.  Stick a wooden skewer or spoon in to the oil; if bubbles form around the wood, then you are good to go.
  • The same technique you use to get a sear on scallops applies to fish also.  Rest the fish on paper towels skin-side down for a few minutes before cooking.  Then cook skin-side down first over medium heat.  Flip over for the final few minutes of cooking.  The result?  Wonderfully crispy skin that no one will want to leave on their plates.
  • Looking to caramelize onions quickly?  Cook them in a dry non-stick saut√© pan over medium-high heat.

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