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Started By
Message
Cooking "Tip Of The Day".
Posted on 5/9/13 at 8:08 am
Posted on 5/9/13 at 8:08 am
For anyone who would like to post a Tip, Hint, or Suggestion, that makes cooking more enjoyable and interesting.
One that has been an aid to me: Puree a can of Veg-All and add it to Soups, Stews, and Crock Pot Gravies to thicken it.
One that has been an aid to me: Puree a can of Veg-All and add it to Soups, Stews, and Crock Pot Gravies to thicken it.
7
Posted on 5/9/13 at 8:16 am to Blind Boy Grunt
Use a can opener to open the top and bottom of a tomato paste can. Doing so allows you to push all the paste out, like a push pop.
Posted on 5/9/13 at 8:22 am to fightin tigers
Good one!
Posted on 5/9/13 at 8:27 am to fightin tigers
How did I never think of this????
Posted on 5/9/13 at 8:30 am to Blind Boy Grunt
Drink while you cook.
Posted on 5/9/13 at 8:33 am to BRgetthenet
quote:
Drink while you cook.
Beat me to it
I was going to say marinate the chef.
Posted on 5/9/13 at 8:34 am to BRgetthenet
That is a "Given".
Posted on 5/9/13 at 8:48 am to Blind Boy Grunt
Cut a green pepper sides first, leaving the seeds and core attached to the stem.
Posted on 5/9/13 at 9:14 am to fightin tigers
quote:
Use a can opener to open the top and bottom of a tomato paste can. Doing so allows you to push all the paste out, like a push pop.
Yep. I punch a whole in the bottom with the tip of a knife
Posted on 5/9/13 at 9:21 am to etm512
Easiest way to peel a tomato:
Score a small X on the bottom, then drop into rolling boiling water for mere seconds, then immediately shock in an ice bath. The skin will literally fall right off while retaining a perfectly skinned uncooked tomato.
Score a small X on the bottom, then drop into rolling boiling water for mere seconds, then immediately shock in an ice bath. The skin will literally fall right off while retaining a perfectly skinned uncooked tomato.
Posted on 5/9/13 at 9:27 am to Blind Boy Grunt
Save leftover Ham Bones and scraps in the Freezer for making Stock and/or cooking in Vegetables. 
Posted on 5/9/13 at 9:46 am to TreeDawg
never fry naked.
Posted on 5/9/13 at 9:59 am to Blind Boy Grunt
When making smothered pork chops, use apple juice as the braising liquid.
Posted on 5/9/13 at 10:01 am to hungryone
quote:
Cut a green pepper sides first, leaving the seeds and core attached to the stem.
I've been cooking for more than 30 years and only thought of doing that in the last two. Works great.
Posted on 5/9/13 at 10:04 am to Darla Hood
quote:I feel like you lose a good bit of the pepper when doing it this way.
I've been cooking for more than 30 years and only thought of doing that in the last two. Works great.
Posted on 5/9/13 at 10:05 am to Darla Hood
Posted on 5/9/13 at 10:48 am to LSUTygerFan
quote:
never fry naked.
I've been cooking for more than 30 years and only thought of doing that in the last two. Works great.
Posted on 5/9/13 at 10:56 am to Blind Boy Grunt
Don't get high until you are done with prep work.
Posted on 5/9/13 at 11:09 am to Blind Boy Grunt
If your chicken & dumplins (or anything else) is too soupy, throw some instant mashed potato flakes in there for thickener.
If wanting to go low sodium, finely crush some red pepper flakes and use that instead of salt. Best to add it close to the end of the cooking process.
If wanting to go low sodium, finely crush some red pepper flakes and use that instead of salt. Best to add it close to the end of the cooking process.
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