- 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 sauté pan over medium-high heat.
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:
Labels:
Food,
Kitchen 101 Plus,
Resources
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