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Message
Secrets you use when cooking...
Posted on 7/13/13 at 8:43 pm
Posted on 7/13/13 at 8:43 pm
Things you do to improve many recipes you read about and try...
I often:
1. Add a pinch or two of sugar - sugar, like salt will bring out flavors of savory dishes
2. Add more garlic than the recipe calls for - maybe that's just me...
I often:
1. Add a pinch or two of sugar - sugar, like salt will bring out flavors of savory dishes
2. Add more garlic than the recipe calls for - maybe that's just me...
This post was edited on 7/13/13 at 8:46 pm
16
Posted on 7/13/13 at 8:46 pm to Jax-Tiger
use herbs...more than most think.
Posted on 7/13/13 at 8:50 pm to OTIS2
quote:
use herbs...more than most think.
Good one. I do that often. Especially with fresh herbs.
Posted on 7/13/13 at 8:52 pm to Jax-Tiger
I've been on an herbs de province kick here lately.
Posted on 7/13/13 at 8:54 pm to Jax-Tiger
If I'd tell you, I'd have to kill you.
Salt your onions when you sweat them.
Salt your onions when you sweat them.
Posted on 7/13/13 at 9:00 pm to ruzil
I been doing that..... good tip and use BUTTER not margarine. Margarine is mostly water and evaporates quicker than butter.
Posted on 7/13/13 at 9:05 pm to Jax-Tiger
quote:
1. Add a pinch or two of sugar
Hell NO!!!
Posted on 7/13/13 at 9:06 pm to CHEDBALLZ
Unsalted butter...and layer in your vegetables into a sauté...build flavors. Stock > water.
This post was edited on 7/14/13 at 9:02 am
Posted on 7/13/13 at 9:31 pm to Jax-Tiger
quote:
Add more garlic than the recipe calls for
Not just you. I did it tonight and it was perfect.
Posted on 7/14/13 at 1:13 am to Jax-Tiger
Allowing any meat to come to room temperature before cooking. It's not really a secret, but mandatory for best results. Nothing gets cooked straight from the fridge.
I add ginger root when making chicken stock.
I add ginger root when making chicken stock.
Posted on 7/14/13 at 8:37 am to CITWTT
quote:
quote:
1. Add a pinch or two of sugar
Hell NO!!!
Hell YES! Not enough to make it sweet, but just enough enhance the flavor. It helps the flavors fuse.
Posted on 7/14/13 at 9:03 am to Jax-Tiger
quote:
quote:
1. Add a pinch or two of sugar
Hell NO!!!
Agree, but I prefer brown sugar as it has a little more character than white.
quote:
1. Add a pinch or two of sugar
Hell NO!!!
quote:
Hell YES! Not enough to make it sweet, but just enough enhance the flavor. It helps the flavors fuse.
Agree, but I prefer brown sugar as it has a little more character than white.
Posted on 7/14/13 at 9:18 am to BigDropper
quote:Pretty sure that's racist.
Agree, but I prefer brown sugar as it has a little more character than white.
Posted on 7/14/13 at 9:35 am to Jax-Tiger
Take carrot let it meet a grater, mission accomplished.
Posted on 7/14/13 at 9:41 am to CITWTT
If a recipe calls for milk I like to use half and half.. Makes it a little richer.
Posted on 7/14/13 at 10:17 am to Sacrifice_blunts
Cream of mushroom
Posted on 7/14/13 at 10:54 am to Jax-Tiger
Using a butter roux instead of oil and flour.
Posted on 7/14/13 at 2:02 pm to ruzil
quote:
Salt your onions when you sweat them.
Learned that from Alton last year.
Posted on 7/14/13 at 2:09 pm to Zach
Add dry herbs during the sauté .
Posted on 7/14/13 at 4:00 pm to Jax-Tiger
Add dried ground Shrimp to Seafood Stocks.
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