Kitchen Tips & Cooking Tips
including time saving ideas
Boiling new potato or cauliflower (KitchenTips)Posted 7 June, 2004 by PAF-News Submitted by: Dean Dickinson
When boiling new potato or cauliflower add a 1/4 of a lemon to the water - this will stop them from gowing grey and keep them white so they can be used later.
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Poaching Eggs (KitchenTips)Posted 7 June, 2004 by PAF-News Submitted by: Dean Dickinson
Add salt and vinegar to the water when poaching eggs it keeps the egg together whilst cooking or stir the water before adding the egg ( but only one egg at a time). Remove the egg from the water and chill in ice water to be used later. To reheat just blanch in boiling water.
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Making fluffy and light mashed potatos (KitchenTips)Posted 7 June, 2004 by PAF-News Submitted by: Dean Dickinson
To make mash fluffy and light, just add 1 tsp of baking powder per kg of potato
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How to remove smell of garlic/onions from your hands (KitchenTips)Posted 7 June, 2004 by PAF-News Submitted by: Dean Dickinson
To remove the smell of garlic or onions from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rince under cold water.
Have a great tip you want to share? Submit it
here!
Cooking Steak (KitchenTips)Posted 20 May, 2004 by PAF-News Submitted by: Becky Wallas
When you want steak to be cooked rare but dont want to have to cut it in half, when you assume its done push on it lightly then push on your cheak and if it feels just like your cheak it is perfect!
Easily Cut and Peel Garlic (KitchenTips)Posted 6 May, 2004 by PAF-News Submitted by Jeff
I know a great way to easily cut AND peel garlic at the same time. All you have to do is smash the garlic under the side of the knife on your cutting board. Just lay it down, put the kife on top, apply force, and the peel is off like that. all you have to do is pick it off.
Cookie Baking (KitchenTips)Posted 9 December, 2003 by PAF-News Submitted by Matt Worthy
When you bake cookies and they come out too hard, simply put the cookies in a bag with a piece of bread overnight .
The cookies will absorb the moisture out of the bread and will be soft in the morning!
Buying Green Beans (KitchenTips)Posted 12 November, 2003 by PAF-News When buying snap beans (green or yellow) look for a fresh, bright appearance with good color.
Pick young, tender beans with crisp, firm pods.
It is best to avoid wilted bean pods or pods with blemishes or decay.
Beans with thick, tough fibrous pods were picked past their prime.
Peeling Kiwi Fruit (KitchenTips)Posted 2 October, 2003 by PAF-News Submitted by Tina Moran
I have found that the easiest way to peel a kiwi fruit is to first use my Pampered Chef Cook's Corer to remove both the root and stem ends of the kiwi.
Then, using a ordinary spoon from your flatware set, insert the spoon between the skin and the meat of the fruit. Turn the spoon completely around the fruit until the skin is seperated from the meat.
The entire peeled kiwi will then simply slip out of its skin and it is ready to be sliced.
Buying Fish and Seafood from a Grocery Store (KitchenTips)Posted 15 September, 2003 by PAF-News Submitted by: Steve HLinka
Better than ever, fish from a grocery store, can be is fresh, and even fresher than your local fish market.
In my grocery store, fish is delivered 6 days a week. Everyday, but Sunday. The fish is processed, and packed on ice, right on the fishing vessel. A time and temperature tab is applied to the box, to tell if the product went below temperature, and how long the product has been around. The tab will turn specific colors if the product has been abused.
Most grocery stores only order what they need, since they get deliveries 6 days a week. Ordering is pretty accurate. Also they do something called an item movement from a database computer, wich tells: How much they sell, total pounds, total dollar amount, What time, and day they sold the most, and least, How much to order. It's a pretty consistent method. I do recomend that you shop at a real busy store, just in case. not all fish mongers are honest, the'll tell you it's fresh when it's not because of lack of business. Maybe the store down the street had a better sale.
Shrimp and scallops at my my store are flash frozen, right on the fishing vessel. This is an excellent method, since bacteria doesn't have a chance to spread. It doesn't effect the quality at all. In fact, the quality is better. At the store level. they thaw out what they need, at an hourly basis.
The fish case, and fish temperature, are monitored every hour. The health department checks these logs when ever they visit. If there not accurate, it will be a voiolation.
Hints:
Ask to smell the fish (fresh fish doesn't smell)
Fresh fillets should be shiny
Look at the edges of the fish (shouldn't have discoloration)
Ask a lot of questions ( when, where, how)
Whole fish (shiny eyes)
Live shellfish (no open or broken shells)
Any questions: e-mail me at: steversl5@comcast.net
Buying fresh fish, or how to avoid unpleasant smells (KitchenTips)Posted 16 July, 2003 by PAF-News The Fresh Catch
By Bob Brantly
Bob Brantly is an American Culinary Federation Certified Executive Chef who resides with his family less than one mile from the bountiful South Carolina coast. In his heart-warming columns he shows readers how to simplify and make sense of the myriad of fresh seafood available in our modern times. Contact him at bob@thefoodsyndicate.com.
Seafood sounds great for dinner tonight. Time to go shopping for some fresh fish. Sounds easy, or is it? Where do you purchase seafood? How do you know if it is fresh and tasty? What kind do you buy?
There are two main places to buy fresh seafood: A local fish market or the seafood section in your supermarket.
Your local fish market is the best bet. The finest quality fish will usually be found here, since this is their specialty. Establishing a relationship with a purveyor that you can trust, and who has a good reputation is paramount. You are looking for a dealer who does a brisk business (high turnover of product), so fresh seafood is always available.
Quality seafood sections in markets have come a long way in the last five to 10 years. Some have their own chefs there to keep an interesting array of fresh fish at your fingertips. They are all there to help increase your knowledge about different species, tastes and cooking styles. Find out where local chefs buy their fish. You should buy there too.
How do you know if the fish is fresh? A fresh, clean aroma of the sea should greet you as you enter any fine fish market. There should be a sweet smell, not at all fishy. Fortunately fish, unlike humans, can't camouflage their age with cosmetics. If you've ever smelled nasty, rotten, or just old fish you know what I mean.
I was visiting a fellow chef in Florida when he decided to play a practical joke (probably well deserved) on me. While I was packing to leave, he tied a whole flounder to the muffler of my car. It took two days before the robust aroma of baked fish engulfed my car.
I did return the favor though. It's really hard to get 1,000 crickets out of your car. But I digress.
Most people buy fish filets, or already cleaned fish with the bones out, skinned and portioned. Filets should have fresh, clean appearances. Browning or curling around the edges indicates age. Ask to look and even touch the fish. The filet should be elastic but firm. When you press your finger into the flesh, it should spring back and retain its shape.
In a market fresh fish should be displayed uncovered lying on shaved ice, or on a drainable tray embedded in ice. If the fish has the skin still on, the skin should be smooth and slick. Dry or slimy skin also indicates old fish.
What kind do you buy? I like to purchase fish in accordance with the seasons. Makes sense doesn't it? Usually the prices will be lower if you buy what is in season, because the amount and availability is greatest.
Do you like rich, fattier fish, or light flaky fish? The darker the flesh of the fish, usually the richer and fattier tasting the fish will be.
You purchase oranges and grapefruits in the winter. Vine ripe tomatoes in the summer. Why? Because that is when those products are in season. Fish should be bought the same way. Of course, it depends where you live and how good your purveyors are.
Got fish? Remember fish is brain food. Treat your body to fresh seafood three to four times a week.
Peel Garlic Cloves (KitchenTips)Posted 18 June, 2003 by PAF-News Submitted by: Sandra V.
To peel garlic cloves quicker, microwave them first for 10 seconds. They pop out of their skin instantly.
The Seven Keys to Delightful Dining (KitchenTips)Posted 28 May, 2003 by PAF-News Submitted by: Caterina Christakos
© Caterina Christakos
Many of us have grown accustomed to the American strategy of dine and run. There are more fast food restaurants in this country than in the rest of the world combined. It is time to get back to a simpler, more enjoyable way of savoring our food.
Here are the Seven Keys to Delightful Dining
1) Set aside at least an hour, once a week, to truly sit down and enjoy a meal.
2) Take slow bites and savor your food. Let each morsel melt on your tongue.
3) Set your fork down between bites and allow yourself to enjoy a slower, more relaxed dining experience, for a change..
4) Set the atmosphere for relaxation with wine, beautiful music and soft lighting or make reservations for your favorite romantic restaurant.
5) Savor a good bottle of wine. Allow the aroma to take you away to a vineyard in Italy or a wine cellar in France. Drink it slowly and enjoy each smooth refreshing sip.
6) Dress for the occasion. Whether you choose your favorite Italian restaurant or create your own romantic atmosphere at home, dress in clothes that make you feel beautiful, sensual and desirable.
7) Cap off your night with the most decadent dessert you can think of. Allow the chocolate or a creamy crème brulee to melt deliciously on your tongue. Linger over it and make it last. Then wash it down with the best coffee or espresso you can find.
The Seven Keys to Delightful Dining is brought to you by Christini's Award winning Italian Restaurant in Orlando Florida. http://www.christinis.com
Storing apples and carrots (KitchenTips)Posted 31 March, 2003 by PAF-News Submitted by:Lori C
Dont store apples and carrots in the same fridge compartment. The apples emit a gas that makes the carrots bitter.
Two Inexpensive Tender Steak Cuts That Alot of People Don't Know About. (KitchenTips)Posted 31 March, 2003 by PAF-News Submitted by: Steve HLinka
1. Top Blade Steak-also known as a chicken steak.
It's from the top blade muscle that runs on the side of the shoulder. You can grill, pan fry, braise, and broil this cut. Don't be fooled by what it looks like, it's very tender, and only cost around $2.99 lb
2. Chuck Eye Steak-sometimes called a Delmonico.
It's part of the rib eye muscle. When they break the chuck of the animal, they count in two ribs. That's where the chuck eyes come from.
These tender steaks are exellent for grilling, and broiling. The cost average is from $2.99 to $4.99 lb. Wait till they go on sale, and stock up.
If you have any questions on more tender inexpensive cuts of meat, e-mail me at: steverslh5@comcast.net
I answer all.
Buying Ground Meat (KitchenTips)Posted 22 March, 2003 by PAF-News Submitted by: Steve HLinka
1.You should go to a grocery store that will grind something in there small grinder for free.
2.Wait for a good sale on any kind of roast that has the name chuck on it.
3.It should be lower, or around the same price as the ground meat already in the meat case.
4.Have the meat cutter or butcher grind the meat twice.
You now have the best tasting hamburger you can get. It can be as lean, or as fatty as you want, depending on what kind of roast you pick out to be ground.
If you have any other questions about what meat to buy for your favorite recipes, email me at: steverslh5@comcast.net
An easy way to steam veg! (KitchenTips)Posted 21 February, 2003 by PAF-News Submitted by: Kerry
Simply place a colander over a pan of boiling water, tip prepared veg in and put a lid over the top for 10-12 mins. The veg will be cooked and crunchy but be careful as the colander will be hot!
An easy way to remove skin from kiwi fruit (KitchenTips)Posted 30 January, 2003 by PAF-News I always used to peel kiwi's, but a friend of mine showed me an easy way to remove their skin and I've never looked back ... simply cut the kiwi in half and with a teaspoon scoop the fruit out. You will end up with a perfect kiwi half!
:-)
Peeling Kiwi (KitchenTips)Posted 30 January, 2003 by PAF-News Submitted by: Renee Hankins
When peeling kiwi, I have found that my Pampered Chef Cheese Knife peels the brown skin of the kiwi off very easily instead of ending up with less kiwi than desired with a paring knife.
Washing Dishes (KitchenTips)Posted 26 January, 2003 by PAF-News Submitted by Therese Firment
When washing dishes in your dishwaher, use white vinegar in the rinse compartment instead of those expensive rinse solutions. My dishes have never been more clean and they actually squeak.
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All in this category:
7 June, 2004 Boiling new potato or cauliflower
7 June, 2004 Poaching Eggs
7 June, 2004 Making fluffy and light mashed potatos
7 June, 2004 How to remove smell of garlic/onions from your hands
20 May, 2004 Cooking Steak
6 May, 2004 Easily Cut and Peel Garlic
9 December, 2003 Cookie Baking
12 November, 2003 Buying Green Beans
2 October, 2003 Peeling Kiwi Fruit
15 September, 2003 Buying Fish and Seafood from a Grocery Store
16 July, 2003 Buying fresh fish, or how to avoid unpleasant smells
18 June, 2003 Peel Garlic Cloves
28 May, 2003 The Seven Keys to Delightful Dining
31 March, 2003 Storing apples and carrots
31 March, 2003 Two Inexpensive Tender Steak Cuts That Alot of People Don't Know About.
22 March, 2003 Buying Ground Meat
21 February, 2003 An easy way to steam veg!
30 January, 2003 An easy way to remove skin from kiwi fruit
30 January, 2003 Peeling Kiwi
26 January, 2003 Washing Dishes
12 November, 2002 Cooking Sweetcorn
10 October, 2002 How to cut meat into thin slices
19 September, 2002 Tips on cooking and storing ... chestnuts
8 September, 2002 How to peel and de-vein shrimp
4 September, 2002 Saving time in the kitchen ... blanching vegetables
1 September, 2002 Roasting for Beginners
24 July, 2002 Tips when cooking beans
25 March, 2002 How to make Chocolate Bags
20 March, 2002 Cooking a perfect Risotto
20 March, 2002 A different way to Roast Meat
7 February, 2002 Usefull Tips For Cooking with Cheese
26 January, 2002 How to Steam Vegetables
26 January, 2002 Roasting Peppers
10 January, 2002 Selecting and Storing Lamb
3 January, 2002 Turn Any Food Into Something Special
1 January, 2002 Storing Fresh, Frozen or Cooked Meat Safe
19 December, 2001 Tips on Preparing Your Christmas Turkey
12 December, 2001 Wooden or Plastic ... some myths on chopping boards
25 November, 2001 Artichokes ... How do you cook them?
17 November, 2001 Oyster Buying and Storing Tips
11 November, 2001 Choosing a Good Head of Garlic
7 November, 2001 Ham Facts
20 October, 2001 Herbs & Foods Tips
9 October, 2001 Stop the tears when chopping onions
24 September, 2001 Interested in Home Canning?
13 September, 2001 Save Money in your ... Kitchen
6 September, 2001 Get Fruity ... Raspberries
13 August, 2001 Crushing Peppercorns
30 July, 2001 Roasting Garlic
29 July, 2001 Egg Tips and Ideas
18 July, 2001 Garlic Butter in a Squeeze
18 July, 2001 Drying Salad and Greens
17 July, 2001 Storing Fresh Parsley
12 July, 2001 Ice Cream Tips
10 July, 2001 Shrimp and Seafood Tips
5 July, 2001 Using Grains in your Cooking
4 July, 2001 Polenta
1 July, 2001 AVOCADO
1 July, 2001 Which Herb for which meal?
30 May, 2001 Love Potatoes
29 May, 2001 Perfect Mushrooms
29 May, 2001 What do you think of tomatos?
29 May, 2001 Grilling/BBQ Safety Tips
29 May, 2001 You can do so much with pasta
27 May, 2001 Chicken Roast
27 May, 2001 Roasting Tip
27 May, 2001 Salty Sauce Remedy
27 May, 2001 Tip on Buying Meat
27 May, 2001 Salads
27 May, 2001 Brown Sugar
27 May, 2001 Sprouts
27 May, 2001 Shelling Eggs
27 May, 2001 Using Olive Oil
27 May, 2001 Bread Crumbs
27 May, 2001 How to peel Garlic the easy way
27 May, 2001 Smells
25 May, 2001 Bean Looking For Variety?
25 May, 2001 Tasty Food Without Salt
25 May, 2001 Potatoes - Don't Skin Me!
25 May, 2001 Toasted spices bring out flavour
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