Have you ever wanted the recipe for a delicious meal you have had in a restaurant? You may have wondered if it would be possible to create this dish at home. Use the tips in this article to create your favorite meals at home and make new ones for any occasion. People from all different backgrounds and walks of life love to cook.
Keep herbs and spices in a location that is cool and dark. Light, heat, and humidity will cause their flavor to weaken. Usually, ground herbs and spices retain their flavor for 12 months. Spices that are kept whole can keep their flavor for about three, four or five years. Proper storage will enhance the flavoring for a longer time.
Spices should be stored in a dark and cool place. If they get exposed to any light, humidity or heat, their flavor will begin to weaken. Ground herbs and spices can retain full flavor for about a year. Spices that are whole will retain flavor longer, closer to 3-5 years. If stored the right way, they keep fresh for a lot longer.
Pie crusts and tart crusts should be cook a bit past the point that you think they should be cooked. Pastry crust should be baked to a golden caramel color rather than a pale blond shade. This golden color means that the sugar has caramelized, leaving a sweet flavor.
When baking crust for pie or tarts, leave them in the oven to bake a little longer than you planned. Go past the usual pale tan color and take them to a caramel gold. The darker color results when the sugar from the crust has started to caramelize and will have a much sweeter and crisper flavor.
When you want to cook your meat in strips, do it while it is slightly frozen. This is an especially strong technique for the meats called for in Asian meals. When you partially freeze meat, its fibers don’t tear as easily so slicing is cleaner. However, so they are evenly cooked, you want to make certain the meat strips are thawed before cooking.
Being properly prepared is key to success in cooking for your family and friends. Make sure that you have all of the ingredients available. Assemble utensils and other needed equipment before you start to cook. This will allow you to cook without having to worry.
Sharp knives are essential in any kitchen. Dull knives make cutting difficult, but in addition, they are dangerous. It is easy to cut yourself if you are using a dull knife than slicing it with a very sharp one.
If you are going to make a stir-fry dish, slice the meat on the bias, as thinly as possible. It takes a little practice and time to get it right. Before the meat is frozen (but when it is firm), pull the meat from the freezer, and slice the meat at a forty-five degree angle.
Apples tend to be a big ingredient during fall and winter, but they tend to spoil quickly if not stored properly. Store them in your fridge or basement, in plastic bags that are loosely tied, as they tend to spoil in dry warm areas. If there is one apple that is rotten, it can make the rest of the apples go bad.
Oil should already be hot by the time it touches the food, so allow it to heat at the side beforehand. This will enhance the flavors of the food when you’re done cooking.
The mushrooms will just absorb the water. So, in order to clean them, wipe off each mushroom with a clean, wet cloth.
Slicing hot meat is often challenging, so consider partially freezing joints before you attempt to cut them up. This procedure can be particular helpful when you are preparing Asian dishes. There’s less tearing of the semi-frozen meat as it’s cleanly sliced. The strips should be allowed to fully thaw before they are cooked so that they can cook evenly.
This procedure will keep fruits fresh throughout the year. You will also be able to enjoy fruits that are out of season.
When seasoning your food, add the seasonings gradually rather than dumping it all in at once. This will help to give your food the maximum amount of flavor possible.
It is possible to lower the fat and calorie content of mashed potatoes without impacting the taste or texture by replacing some of the potato content with cauliflower. Cauliflower’s bland taste makes it easier for it to blend with the potatoes, so that you can’t taste it, and it picks up other ingredients. Additionally, mashed cauliflower has the same texture and color as mashed potatoes, so no one will know that you’ve boosted the veggie content of the dish while removing calories.
Buy fresh cloves of garlic and mince them yourself for use in recipes. The fresher your garlic, the sweeter a taste it will have. When choosing garlic cloves, look for firm skin with no bruising or soft spots.
When you cook vegetables quickly over high heat, their quality is best. Slow-cooked vegetables lose nutritional value and taste. Speed cooking vegetables also retains the best texture and nutrition. So in summary, cook your vegetables for the shortest amount of time possible.
Many vegetable and herbs give off a smell that tends to remain in your chopping board, even though you scrub it over and over again. Mark one end, or side, of each cutting board so that you know which is which.
When you make chicken stock, a good piece of advice is to make it in a big quantity. If you make a large amount of stock you can freeze it for future use. You can use that delicious chicken stock in stews, casseroles, and soups. Allow the stock to cool, then split it up into heavy duty Ziploc freezer bags.
If you enjoy using fresh herbs, consider bunching them together and cutting them with scissors while preparing your next meal. This results in light and fluffy herbs, and prevents the wetness that can occur when you chop them.
In recipes that call for milk or water, try substituting more flavorful liquids. Substitute plain water with juice, broth, or the water that you cooked your vegetables in. Buttermilk, yogurt and sour cream can be great substitutes for milk. Substituting the liquid in a dish can add nutrient content, flavor or both.
Make washing dishes part of your cooking routine. Make sure one side of the sink is filled with soapy hot water while the other side can be used to rinse. Mixing bowls and your utensils rinse rather easily and can be cleaned and wiped before the next ingredients in your meal.
Disperse spices and seasoning to your favorite food in small, equal increments over time. Doing this helps the food get the most flavor and more out of the ingredients you used.
Wait a few minutes before you serve a meal to allow the food to sit for a bit. It is a little known fact that foods should rest for a short period after the cooking process. This is especially true of meats. We are inclined to serve meat and other foods as soon as they are cooked. Unfortunately, this may cause you to miss the full effect. Let your food, particularly meat dishes, rest for a few minutes prior to serving.
It is important to measure cooking oil. To lower some fat content in foods, always measure your oil when you are cooking, do not pour it from the bottle right in the pan. That way, you know exactly how much oil you use and you can monitor your caloric content of your meals easier.
Take care of your wood cutting board. If you don’t keep your wooden cutting board moderately dry and in a cool place, you may find that it warps or cracks. A wooden cutting board will be ruined if it is placed into water. Use an oil specifically formulated for cutting boards to restore and protect wooden boards. Make sure it is completely dry before you use it.
If you’re pressed for time and are making a roast, it helps if you fix a bone-in roast. Cooking the roast with the bone still in it will help the inside of the roast cook faster. Cut the meat around the bone before serving it.
Avoid overcooking or undercooking a cake. Suggested cooking times are helpful to beginning bakers but experienced bakers know that they need to consider variables such as altitude when determining the optimum cooking time. A tried and true method is to insert a toothpick in the center of the cake. If the toothpick has no batter on it, then the cake has finished baking. If it does have batter on it, then put the cake back in the oven.
Never throw away turkey leftovers. It is smarter to divide up the meat and seal it in airtight containers that you freeze. Frozen turkey will keep for weeks in the freezer and can be unfrozen and used for a variety of dishes.
Enhance your culinary experience by doing some preparation in advance. You can frequently get your ingredients ready one or two days before you cook your meal. Sometimes the longer prep time results in deeply flavored dishes. Getting your meals ready ahead may be a habit that lasts for a lifetime.
Make a habit of washing your dishes as you use them when you cook. Put some hot soapy water in a fresh sink on one side and keep clear water you can use as a rinse on the other side. Just after use is the best time to wash up bowls and utensils. So clean as you go and you will always be ready with your next part of food preparation.
Discover new ways to eat oysters. Oysters are typically eaten raw with a some lemon juice, but they can be prepared in a number of other ways. You can place oysters that have already been opened into an oven-proof container, and add a bit of cream on top. Grate Parmesan cheese and fresh pepper and sprinkle it over the top of the oysters. Broil until bubbling. Not a fan of that method? Try sauteing the oysters instead. Mix some seasonings with flour and coat the oysters. Fry them in very hot butter for about two minutes or until they are golden brown. The oysters should be baked within their shells. Put them in a dish in the oven with a bit of butter and breadcrumbs on top and bake them for around 5 minutes at 425. Serve when heated with a toasted piece of baguette.
You are one step closer to becoming an excellent home-chef. Use your creativity to create fabulous meals and memorable new recipes. By using the great variety of recipes from different cultures there is no limit to the creativity of your cooking.
If you have extra meat and vegetables in your refrigerator, make up a delicious stir fried rice. Use cool rice from the day before or cook fresh rice with less water that you would normally use. Fry your vegetables and chopped meat in vegetable oil, then throw in your rice an season with some soy sauce, ginger, garlic and other spices of your choice.