share cooking hints, calling all cooks

Discussion in 'Food & Wine' started by strollingbones, Mar 15, 2009.

  1. strollingbones
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    strollingbones Diamond Member

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    alrightie..what are your cooking hints....that little thing you do that makes a difference in recipes?

    biscuits: even with self rising flour...add a small pinch of salt...helps the biscuits rise...dont overhandle...knead about 6 times than cook in hot oven at least 400 if not 450..

    catfish: have oil at 325...any less...soaks up grease...any higher...drys out the fish



    so what are your hints?
     
  2. PoliticalChic
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    PoliticalChic Diamond Member

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    For me timing is everything. I check frequently whether I'm baking a cake, grilling a steak, or boiling pasta. When you overcook things, it makes the texture and taste change dramatically for the worst. There's nothing worse than a dried out cake, shoe leather steak, mushy vegetables or overcooked pasta.

    Roasting or grilling vegetables is a great way to add a little zest to your vegetables whether it's broccoli, zucchini, carrots, or brussel sprouts. It adds a nuttiness that you normally get when just cooking on the stove. Oh, and I forgot to add chestnuts. Roasted chestnuts are awesome.
     
  3. strollingbones
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    strollingbones Diamond Member

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    i always prefer food a wee bit under cooked as opposed to over cooked...i love grilled veggies...i just love fresh veggies...fresh ingrediants is a key to good cooking
     
  4. manifold
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    manifold Diamond Member

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    Meatloaf: Replace anywhere from half to all of the breadcrumbs with oatmeal. Quick Oats or Old fashioned, doesn't matter. Better flavor and much better texture, IMO.
     
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    Last edited: Mar 16, 2009
  5. manifold
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    manifold Diamond Member

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    French Toast: Add a dash to a half-teaspoon of vanilla extract to the batter. Yummmmm!
     
  6. PoliticalChic
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    PoliticalChic Diamond Member

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    Here's a tip that I discovered fairly recently. May sound pretty obvious... I make my own burgers, but I noticed that even if you shape a perfectly flat patty, the cooked patty is dome-shaped. If you make an indentation in the middle of the burger, shaping into a plate (with a depression), your burgers will come out nice and flat. Most people probably won't care, but I do. :eusa_angel:
     
  7. manifold
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    manifold Diamond Member

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    Most people already know this, but if anyone doesn't, steaks should be room temperature before you cook them. So let them sit out for 20 minutes to a half hour before you throw them on the grill.
     
  8. editec
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    editec Mr. Forgot-it-All

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    Above all, start out with the best ingredients you can possible afford.

    That's absolutely the best advice I can offer anyone.
     
  9. Shogun
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    I like using corn flakes, graham crackers and croutons, myself.
     
  10. Shogun
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    go get a pressure cooker and a 22 of some kind of red lager. Pour some of the lager into a measuring cup and agitate so it will lose some of the carbonation. Then, layer with patato spears, baby carrots, squash, sliced onion, Brocolli crowns and red bell peppers. Pour in the decarbonated lager and drink the rest. 4-6 minutes after the valve starts going apeshit remove from stove and hold cooker under cold water to diffuse the pressure. Enjoy.
     

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