Cooking Tips

Cooking Tips You Probably Don’t Know


cooked steak tipDid you know that:

For more intense flavor in a grilled steak, you should let the seasoned steak sit uncovered in the refrigerator overnight.  The moisture loss bring heat conducting fat to the surface which leads to crisper skin, better browning, and more intense flavor.

Did you know that:

When you want a more intense caramel colored stock, the trick is to blacken the cut sides of a halved onion (with the skin left on) in a dry cast-iron pan.  Add the onion to your stock pot.

Did you know that:

When you want moist tender pork chops cooked on top of the stove, get your pan very hot.  Then turn the heat down to medium and add the chops.  The outer edges of the meet will get tender while the center reaches the perfect temperature.

Having trouble flipping those omelets?

Start at the edge of the omelet closest to you and use your spatula to gently roll up the omelet at about 1 1/2 intervals.  When you’re about halfway, ad a tablespoon of butter to the pan.  It will help prevent sticking and adds a nice sheen to the eggs.

Did you know that:

Don’t be afraid to use things that are about to spoil. Do you have some bananas which are past their edible state? Use them in some banana bread. Do you have some leftover cooked rice? Turn it into rice pudding. Even leftover mashed potatoes can be used in your baking by making potato fudge.  If you have bananas about to turn but don’t want to make banana bread or muffins, then freeze the bananas peel and all so you can use them for baking in the future.

Did you know that:

* If you don’t have buttermilk for a recipe, just make your own sour milk by pouring a tablespoon of lemon juice or vinegar in a cup of regular milk. Let it sit for a few minutes. It’s the perfect substitution for buttermilk. Check online for more substitutions when you’re missing an ingredient.

Did you know that:

* You can save energy. If you don’t need a huge amount of cookies, then use the toaster oven instead of your oven to bake it in. It uses much less energy. On the other hand, baking in bulk and freezing for later can be energy efficient too. Do all of your baking at once and have dessert from your freezer for months to come.

Check back as I will be adding more tips as I think of them.  What are some of your favorite tips to make cooking easier for this Reluctant Cook?

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