Cooking Tips
The easiest way to cook better is to marry a Chef.When cooking pasta, oil is not necessary. Salt and the correct amount of water will give you a non-starchy and tasty pasta. 1 and 1/2 Tbl. salt for 3 qts. water.
When making stuffed cabbage instead of taking the time to boil, peel and boil. Put the head in the freezer for 1 week. When defrosted cabbage leaves peel off easy.
In order for a meal to have full flavor, all items in the recipe must be seasoned such as, the meat, the sauce.
Never wash pasta in cold water after cooking. Whether it is used for a salad or a hot dish. Add the appropriate oil to the pasta and toss every few minutes until room temperature, cover and refrigerate. Washing pasta will make your finished dish watery and sauces won't stick to the pasta.
Matzo balls - use chicken fat, cook no more than 8-10 at one time and use an ice cream scoop to form quickly dropping them into boiling chicken stock seasoned with salt so the ball will have their own flavor. A bland matzo ball in soup is a bland soup.
Mashed potatoes - Steam the potatoes, keeps the nutrients and flavor in, have cream, milk and butter hot, use wire whip(my preference) or ricer(more work). Season early and don't over mix.
Whipping egg whites - Add superfine sugar when about 3/4 done in a copper, stainless or glass bowl at room temperature. First choice is copper.
Pie doughs - Have the bowl, flour and fat refrigerated.
Never use baking soda to keep green vegetables green. For best results, steam them or cook them in rapidly boiling water with salt. Chill immediately in cold running water.
Potato chips - slice with potato peeler. Soak in water to for 1/2 hour to remove starch. Dry well before frying.
Boiling eggs-13-14 minutes from cold water, peel eggs when warm.
Mixing flours and dry ingredients can be done with a piano wire whip instead of sifting.
When pounding any meats or poultry to save cleaning and splattering, place between 2 pieces of clear film (saran wrap) with a few drops of oil on both sides to prevent sticking.
Salt and pepper is used to season just about everything so make a mixture of both in a container and save time.
Heating mashed potatoes or pasta in sauce or similar items, just make a double boiler and cover the item. Less chance of drying out the food.
When roasting whole chickens or duck etc. (excluding turkey) set oven to 425 degrees for the time it takes to see golden brown skin. Lower to 250 degrees, less shrinkage and a juicier bird.
When grilling, broiling or sautéing fish score the skin side 1 inch apart. This will keep the filet from curling.
Buy a whole strip loin to save money and make your own strip steaks. Buy the whole pork loin to do the same.
Herbs and spices- Don't go heavy handed allowing your guest to pick out what you used. The best compliment is "how did you season this".
Salad eaters - buy a salad spinner.
Liquor in cooking - never by cheap or cooking wines. Taste matters. A good bottle of cognac or sherry will shine on your meal.
When roasting prime rib or shell steak set temperature to 300 degrees to reduce shrinkage.
Breadcrumbs of choice - Panko gives a crusty finish or freeze your favorite bread and make your own.
Onions or shallots in rice cooking. Sweat them translucent or brown them for a different flavor with herbs and spices.
Honey - when measuring rub a little oil on the measuring spoon allowing the honey to roll out.
Peppers mixed with long vegetables should be cut a thin julienne so they stick to the vegetable.
Honey - substitute for refined white sugar.
Sesame oil - always buy roasted not clear colored.
Pork ribs - for BBQ don't boil like many commercial places do. Season and bake at 250 degrees. Coat with BBQ sauce and heat before serving.
Deep frying - Buy a deep fryer or thermometer to keep temperature constant so you will have a crispy greaseless product.
Kitchen equipment - balloon piano wire whip for smoothing sauces. Smart stick for blending hot items in the pot.
When using saffron with onions or shallots add the shallots to the mincing of onions, enhancing the flavor.
Sauces - save in freezer up to 6 months. Simmer to see your original sauce.
Peeling onions or shallots. Place in water before peeling and a small fan blowing across the items.
Roasting turkey - 1/3-time breast up. 2/3-time breast down for a juicier bird.
Salt - use pepper, herbs and spices in its place for me. Salt enhances the flavor of foods.
Fresh vs. Frozen - fresh is always best especially when it comes to fish. Shrimp are always frozen unless you go to the docks to meet the shrimp boats.
Boiling - fast or slow the temperature is the same.
Cutting - cakes, dip knife into hot water for a clean cut.
Poultry - roasting, Season the cavity. Seasoning the skin doesn't penetrate.
Olive oil - cook with regular or virgin, not deep frying. Use extra light olive oil or peanut oil for deep frying.
Shrimp - always use shell on and save shell for stock. When using peeled shrimp in a bag, you're paying for the water when defrosted.
Parsley - save the rest by placing stem down into a glass with a couple inches of water for refrigerator.
When soaking dry beans overnight add 1 T salt for 1 qt water. Your finished beans will be creamier.
When following a recipe make sure you don't see words like small or big. Look for exact measuring.
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