Now I don’t
purport to be the best cook, but I do know a few things, and have been taught
several tricks of the trade so to speak.
Listed here are 100 Tricks (Tips) that should get you mouths watering. But since my translation program will no
Translate this Article all at one time; I’ve had to break it into two separate
parts. Use them yourself or pass them
about it’s really up to your own discretion.
Enjoy - Bird
51. When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: 1). Separate the breast and the leg, 2). Season as you normally would and roast as you normally would, but remove the breast sooner than the leg.
52. Buy fruit at its peak at a farmers' market and freeze it in an airtight container so you can enjoy it year round.
53. Fresh basil keeps much better and longer at room temperature with the stems in water.
54. Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavors.
55. To cook a steak, start by cooking it on its side, where there is a rim of fat on its narrow edge. And render it down so there's good, flavorful fat in the pan for the rest of the cooking.
1). Choose a
steak with a layer of fat on one side, such as rib eye or sirloin, 2). Put the
steak fat-side down in a hot pan, holding it with tongs, and, 3). Once the fat
is rendered, lay the steak flat in the pan and cook on both sides.
56. Taste what you make before you serve it. It’s amazing that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
57. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice, always. There is just something about lemon and fish that is heavenly.
58. If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
59. When grinding your own beef for burgers, grind in some bacon.
60. Don't go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.
61. When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily.
62. If you want to make a proper Louisiana-style roux that's chocolate in color and rich in flavor, remember slow and low is the way to go.
63. For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
64. When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.
65. Always measure what you're baking. No shortcuts in pastry: It's a science.
66. When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole.
67. If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.
68. When made properly, risotto's richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks.
69. Use a cake tester to test the doneness of fish, meat and vegetables.
56. Taste what you make before you serve it. It’s amazing that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
57. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice, always. There is just something about lemon and fish that is heavenly.
58. If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
59. When grinding your own beef for burgers, grind in some bacon.
60. Don't go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.
61. When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily.
62. If you want to make a proper Louisiana-style roux that's chocolate in color and rich in flavor, remember slow and low is the way to go.
63. For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
64. When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.
65. Always measure what you're baking. No shortcuts in pastry: It's a science.
66. When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole.
67. If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.
68. When made properly, risotto's richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks.
69. Use a cake tester to test the doneness of fish, meat and vegetables.
70. Serving
cake: 1). Serve at room temperature;
2). Don't "pre-slice" cake more than 20 minutes in advance, as it
dries out too quickly; and 3).You don't have to eat the fondant. It's really
pretty, but if you don't want a mouthful of pure sugar, peel it off.
71. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
72. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.
73. Do all of your cutting of vegetables and meat and make your sauces before you start cooking.
74. Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor.
75. Clean as you go. (Dorky, but I swear it really helps.)
76. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.
77. Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
78. Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor.
79. Don't be too hard on yourself — mistakes make some of the best recipes! Keep it simple.
80. Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it's metal) in the oil first. That way the egg won't stick to it. Add the egg and fry it quickly, until it gets "puntillitas," or slightly browned edges; 1). Heat a metal spatula in a skillet with hot olive oil, and 2). Fry the eggs until browned around the edges; remove with the hot spatula.
81. Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
82. Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.
83. When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.
84. Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food.
85. Cook with other people who want to learn or who know how to cook.
86. Cook more often. Don’t study; just cook.
87. Make sure the handle of your sauté pan is turned away from you so you don't hit it and knock it off the stove. It happens all the time.
88. Don't dress the salad when having a big party. Leave it on the side and let the people do it themselves.
89. For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.
90. When cooking eggplant, use the long, skinny, purple Japanese kind because you don't have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
91. Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.
92. To help keep an onion together while dicing, do not remove the root, 1). Slice off the pointy stem, then cut the onion in half through the root; peel, 2). Put each half cut-side down; make horizontal cuts parallel to the board, 3). Make vertical cuts, starting close to the root end; do not slice through the root, and, 4). Holding the root end, slice across the vertical cuts; the diced onion will fall away.
93. Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. Do this finishing touch early on, and never, ever leave it out. It makes all the difference.
71. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
72. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.
73. Do all of your cutting of vegetables and meat and make your sauces before you start cooking.
74. Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor.
75. Clean as you go. (Dorky, but I swear it really helps.)
76. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.
77. Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
78. Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor.
79. Don't be too hard on yourself — mistakes make some of the best recipes! Keep it simple.
80. Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it's metal) in the oil first. That way the egg won't stick to it. Add the egg and fry it quickly, until it gets "puntillitas," or slightly browned edges; 1). Heat a metal spatula in a skillet with hot olive oil, and 2). Fry the eggs until browned around the edges; remove with the hot spatula.
81. Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
82. Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.
83. When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.
84. Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food.
85. Cook with other people who want to learn or who know how to cook.
86. Cook more often. Don’t study; just cook.
87. Make sure the handle of your sauté pan is turned away from you so you don't hit it and knock it off the stove. It happens all the time.
88. Don't dress the salad when having a big party. Leave it on the side and let the people do it themselves.
89. For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.
90. When cooking eggplant, use the long, skinny, purple Japanese kind because you don't have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
91. Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.
92. To help keep an onion together while dicing, do not remove the root, 1). Slice off the pointy stem, then cut the onion in half through the root; peel, 2). Put each half cut-side down; make horizontal cuts parallel to the board, 3). Make vertical cuts, starting close to the root end; do not slice through the root, and, 4). Holding the root end, slice across the vertical cuts; the diced onion will fall away.
93. Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. Do this finishing touch early on, and never, ever leave it out. It makes all the difference.
94. Making
the best ceviche is simple: Use freshly squeezed lime juice and glistening
fresh fish.
95. When making caramel, use a nonstick pot. That way, when you pour the mixture out, there is no waste, and cleaning the pot is a breeze.
96. Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.
95. When making caramel, use a nonstick pot. That way, when you pour the mixture out, there is no waste, and cleaning the pot is a breeze.
96. Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.
97. Always
start with a smoking hot pan!
98. When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.
99. The general advice to home cooks is that if you think you have added enough salt, double it.
100. Reduce the heat of chills by removing the seeds. Start by making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chili. The result will be less heat and greater flavor, 1). Slice lengthwise along one side of the chili, keeping the stem and seedpod intact, 2). Turn the chili and slice off another side; repeat to remove the other two sides, and, 3). Once you have removed all the flesh, discard the stem and seeds.
98. When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.
99. The general advice to home cooks is that if you think you have added enough salt, double it.
100. Reduce the heat of chills by removing the seeds. Start by making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chili. The result will be less heat and greater flavor, 1). Slice lengthwise along one side of the chili, keeping the stem and seedpod intact, 2). Turn the chili and slice off another side; repeat to remove the other two sides, and, 3). Once you have removed all the flesh, discard the stem and seeds.
