Whether your a beginner cook or have been cooking for a while, step up your cooking game with these cooking tips! It's not just important to read the recipe before you start cooking, it's also just as important to read the recipe when you decide to make the dish. Everything should be washed, chopped, diced, minced, made as called for, and then set out on your countertop prior to cooking to be room temperature. Unless otherwise called for in the recipe. I don't know about you, but I'm not a calm cook, so be organized before you start. If you master the above step, cooking will feel like a breeze and will be much more enjoyable. Potatoes in the oven won't be as crisp on the outside, the meat won't brown as well, either. so you can shear meat easy enough before use of the oven. Get in the habit of turning your cooking pot handles to the side and stay safe, cooks and kids! A chef's knife can also be called a cook's knife, the grade of knife sometimes is the variation. I'm not an expert on this, but I have noticed when I buy organic foods and better quality meats, they taste better. If you've made the meal enough times, you know at what points in the cooking process you can bend the rules and try new things. When you put meat into a cold pan, the meat is going to release moisture as it heats up. Unless you like gnawing on dry meat, heat your pan up first so your moisture stays in the meat and doesn't escape too early. If the meat has moisture on the surface, it doesn't brown as well. When the meat is cooked, moisture moves outward towards the edges of the meat. When sautéing garlic, use sliced garlic instead of minced to prevent burning. Invest in a seasoned cast iron skillet. This kitchen staple distributes heat evenly and is easy to clean. Remove tough stems on leafy greens by pinching the stem and gently pulling off the leaves with your other hand. If your recipe calls for buttermilk, you can use regular milk with lemon juice. Prepping salad before serving is a huge time saver. Layer all the ingredients in a bowl and don’t add the dressing until it's time to serve. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat. Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months. Let steaks come to room temperature before seasoning and grilling. Store fresh herbs in a glass of water in your refrigerator. To prevent tears, cut off the root of the onion before you slice. For crispy fries or chips: slice the potato, then remove the starch by soaking in water for one hour before baking. Celery getting floppy? Try wrapping it in tin foil before storing in the refrigerator. Soften up hard brown sugar by placing a piece of dry bread in the bag overnight. Roll citrus on the counter using the palm of your hand to help release all of the juice pockets. Kitchen Pantry Essentials: Olive Oil, Flour, Broth, Salt, Brown Rice or Pasta, Beans, Vinegar, Sugar, Eggs, Soy Sauce Increase the shelf life of a halved avocado by keeping the pit intact and placing it in your refrigerator. To prevent sliced apples from browning, lightly squeeze lemon or lime juice on the pieces. You can store butter in the freezer for up to six months. Honey is a natural preservative and will never spoil. To last longer, opened flour bags can be stored in the freezer. If you think you're going to be cooking more than one meal in your lifetime, it's worth it to invest in a set of measuring spoons and a very good knife. If you fail at a meal, congratulations! That means you're one step closer to becoming a better cook. You can never be a good cook without some serious flops. Everything Cooking Related At Keywebco Set up the perfect workspace by gathering clean tools, bowls, and utensils. And make sure to keep a trashcan within arm’s reach. To create an egg wash, whisk together a large egg with --- Support this podcast: https://anchor.fm/roger-keyserling/support
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