Debra G. Mossman

People are always blaming their circumstances for what they are. I don't believe in circumstances. The people who get on in this world are the people who get up and look for the circumstances they want, and, if they can't find them, make them." George Bernard Shaw

03 May

What precisely ! ! – The Best Cooking Tips And Useful Advice

Posted in Listing on 03.05.14 by Merlyn

Leafy green vegetables are the ultimate in healthy eating, but getting them to the dinner table can be an ordeal. Removing thick, tough leaf stems can be time-consuming. Make it easier by folding the leaf and breaking the stem. A knife can also come in handy to remove stems from leaves that are folded. Once you unfold the leaf, your greens will no longer have a stem, but will be in otherwise-perfect condition.

It is important to layer a salad well when it is going to be served a few hours after it is prepared. Place juicy ingredients and the bottom and place the lettuce at the top.

If you are going to make a stir-fry dish, slice the meat on the bias, as thinly as possible. Perfectly sliced meat takes time and patience, though. When it has firmed (not frozen), take it out of the freezer and then cut it against the meat grain at an angle of 45 degrees. If you are preparing a meal for a boss or new date, cook something that you are familiar with. This is not the time for testing new recipes or new ingredients. When you always strive to follow this, your time in the kitchen will result in less stress.

If you want to eat healthier and lose weight, it’s really important to use fewer oils in your cooking. Most oils, and butters, too, contain a very high fat content, and this fat is neither necessary or always the good kind. A smart alternative is to switch to a nonstick cooking spray, it gives similar results with less of the unhealthy ingredients.

When you are adding food to a slow cooker make sure that you add tender vegetables like mushrooms, peas, fish, and squash during the final half hour. This is important because adding them too early will cause them to disappear in to the dish. You will be able to taste them, but you might not be able to see them.

If you have added too much salt to your soup, just add some celery or a potato. To reduce the saltiness of the liquid, add large slices of celery or thick chunks of potato. Taste every five minutes, and remove once they have soaked up the excess salt from the broth. Garlic may be a tasty addition to your meals, but the smell that stays on your hands is a bit of a downside. Rub your hands along the metal rim of your sink in order to get the odor off your hands after handling pungent food ingredients, such as garlic. Not only will this remove the scent from your skin, but it will also prevent the juices from affecting the flavor of the next food you touch.

To make your cooking less stressful, get all of your ingredients ready before you start. This way you will always have what you need ready when you need it. While not saving any real time by pulling out the ingredients early, you’ll definitely save yourself some aggravation along the way with this preplanning.

When simmering or boiling vegetables, try adding chicken broth. Not only will the chicken broth stop the vegetables from getting stuck to the pan, but it will also make the dish more tasty. Chicken broth is dirt cheap, and can be bought at any supermarket.

If you want a shell for double-baked potatoes or skins with additional firmness, try using a thick potato designed for baking. Red potatoes have thin skins and cannot support a dense filling.

Try some new ideas for oysters. Oysters are commonly served raw with a splash of lemon juice, but there are other ways to prepare them. Crack open some oysters, leave them in their shells, place them on a broiling pan, and pour a little cream over them. Drop fresh black pepper and Parmesan on top of them, and place under the broiler until they start to bubble. You may want to try sauteing oysters. Lightly cover with seasoned flour then fry in some hot butter approximately two minutes or until golden. Bake oysters with shells still in tact. Use a casserole dish to bake oysters for four or five minutes at 425 degrees, after dabbing them lightly with butter and covering them with fresh breadcrumbs. When you notice the juices and butter bubbling, serve it hot with a baguette that is toasted. Add the seasonings a little at a time throughout the cooking process. When you do it like this, you give food all the flavoring you are able to give and you get all you can out of the ingredients.

If you’ve made sauce, you should place any that is leftover in an ice tray and freeze it. This will make reheating the sauce easy, as you can pull out as many cubes that you need for the next meal. No worries, because the sauce is still quite edible after being frozen in ice cube trays.


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