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Kitchen / Cooking tips that you learned late or that you want to share?
Posted on 1/5/24 at 5:00 pm
Posted on 1/5/24 at 5:00 pm
We eat a lot of chicken thighs. They’re cheap and the by far my favorite part of a chicken.
I’ve been watching a lot of Jacques Pépin‘s short recipes on Tic Tok. He also loves chicken thighs. He always makes a cut on each side of the bone. The result is a more even and quicker cook. No more “red” meat near the bone. No more tough bites at the bone.
The bone pulls away like a flat portion of the wing. This changed so much. I can put them on the Webber, in a skillet, or in the oven and it’s an even temp. And my kids love that it falls off the bone.
I’m 48. Never thought to do this. That’s why he’s a master.
Lagniappe: I love how he calls a garnish anything he’s adding to the protein.
So what have you learned? Easy things that some of us might not know or should try?
I’ve been watching a lot of Jacques Pépin‘s short recipes on Tic Tok. He also loves chicken thighs. He always makes a cut on each side of the bone. The result is a more even and quicker cook. No more “red” meat near the bone. No more tough bites at the bone.
The bone pulls away like a flat portion of the wing. This changed so much. I can put them on the Webber, in a skillet, or in the oven and it’s an even temp. And my kids love that it falls off the bone.
I’m 48. Never thought to do this. That’s why he’s a master.
Lagniappe: I love how he calls a garnish anything he’s adding to the protein.
So what have you learned? Easy things that some of us might not know or should try?
38
Posted on 1/5/24 at 5:04 pm to Irregardless
For red beans I’ve been using instead of just plain water some chicken stock and maybe a beer or two.
Posted on 1/5/24 at 5:09 pm to Irregardless
quote:
I’ve been watching a lot of Jacques Pépin‘s short recipes on Tic Tok. He also loves chicken thighs. He always makes a cut on each side of the bone. The result is a more even and quicker cook. No more “red” meat near the bone. No more tough bites at the bone.
I learned the same thing watching him and it almost angered me not to have known it before. It makes so much sense.
I just told someone something the other day that I now can't remember. UGH!
Posted on 1/5/24 at 5:34 pm to Gris Gris
quote:
learned the same thing watching him and it almost angered me not to have known it before. It makes so much sense.
Right? I know you are a great cook. I’ve been watching him so much. How did we not know this? I’ve been cooking 25 years.
So what tips do you have? You’re one of my favorite contributors here.
Posted on 1/5/24 at 5:45 pm to Irregardless
quote:
So what tips do you have? You’re one of my favorite contributors here.
Thanks. That may be a little too much pressure!
Here's some that are valuable to me. They are probably known by most.
Another Pepin tip is that you can make a fine potato or potato and leek soup with potato flakes. I use way more leeks than he does and I saute them in butter first, but otherwise, his soup is darn good. I add gruyere.
Most people know you can make a fine roux in the oven with little to no risk of burning it. I celebrate learning that.
When I make Paul Prudhomme's fried chicken gumbo, I but the breasts in half to shorten frying time. I also don't cook the chicken all the way. I only fry it long enough to get the golden crust that flavors the gumbo. The chicken will finish cooking in the gumbo when I simmer it a bit. I mainly started doing this because I usually make a large quantity at a time and when you fry a lot of chicken at one time, the flour that falls off can eventually burn which would ruin the frying oil which you're going to use to make the roux.
When you are making a dish in which your cheese needs to melt or incorporate into something like sausage balls or cheese straws, for example, buy the blocks and grate it yourself. That way you avoid the powdery substance in bagged pre-shredded cheese that's there to keep it from sticking together.
Pizza slices reheat really well in a cast iron skillet. It crisps the crust and you don't overcook the cheese.
Posted on 1/5/24 at 5:53 pm to Irregardless
It only took me 50 plus years of cooking to appreciate the value of a good kitchen towel.
I always had a few crappy ones around the kitchen stuck in a drawer, but I never used them much. No telling how many rolls of paper towels I've used over the years. Paper towels have their place, but a good kitchen towel is much better at most jobs.
Now I always have one out and handy.
I highly recommend this brand based on a Serious Eats recommendation.
Amazon link
I always had a few crappy ones around the kitchen stuck in a drawer, but I never used them much. No telling how many rolls of paper towels I've used over the years. Paper towels have their place, but a good kitchen towel is much better at most jobs.
Now I always have one out and handy.
I highly recommend this brand based on a Serious Eats recommendation.
Amazon link
Posted on 1/5/24 at 6:07 pm to Irregardless
Don’t fry bacon without a shirt on
Posted on 1/5/24 at 6:17 pm to Irregardless
Blanching asparagus is the only way to go even though it is extra work.
Posted on 1/5/24 at 7:10 pm to Professor Dawghair
quote:
It only took me 50 plus years of cooking to appreciate the value of a good kitchen towel.
Same- not quite 50 years for me, but I got in the habit of throwing a clean towel over my shoulder so it’s always handy.
Posted on 1/5/24 at 8:18 pm to Irregardless
So many great responses. And all on point.
Posted on 1/5/24 at 8:25 pm to Irregardless
The two most important things to learn for becoming a great cook are patience and restraint.
Patience: the ability to wait, or to continue doing something despite difficulties, or to suffer without complaining or becoming annoyed.
Restraint: a measure or condition that keeps someone or something under control or within limits.
Patience: the ability to wait, or to continue doing something despite difficulties, or to suffer without complaining or becoming annoyed.
Restraint: a measure or condition that keeps someone or something under control or within limits.
Posted on 1/5/24 at 8:48 pm to BigDropper
quote:
patience and restraint
Medium heat. High setting is for boiling and searing.
Posted on 1/5/24 at 9:01 pm to Professor Dawghair
The towel and aprons depending on what you’re cooking is great advice. I have had plenty of stained tops.
If you’re searing/browning, wait until the food releases from the cooking vessel.
Don’t crowd foods you are trying to sear or brown or they will steam.
Fond is gold.
If you’re searing/browning, wait until the food releases from the cooking vessel.
Don’t crowd foods you are trying to sear or brown or they will steam.
Fond is gold.
This post was edited on 1/5/24 at 9:03 pm
Posted on 1/5/24 at 9:06 pm to Irregardless
quote:
or that you want to share
nothing beats a sharp knife
I deboned and skinned a bunch of chicken thighs for tacos al pastor tomorrow and it went quick.
This post was edited on 1/5/24 at 9:25 pm
Posted on 1/5/24 at 9:17 pm to Irregardless
Oven roux has been covered, and I whole-heartily agree.
Another is sous vide. It’s a game changer with salmon. Salmon is so much better when the internal cooking temperature is around 125. That’s tough to pull off on a skillet, in an oven, or on a grill.
Also, when tasting olive oil, sip an ounce. Hold it in your mouth and let it slide down your throat. Not only should it taste a little fruity, a good quality olive oil will generate a slight cough or two as if it were a bit peppery.
Buy a tub of crab base (you can find it on Amazon, but also at Calandro’s and Tony’s). Keep it the freezer and add a tablespoon or 2 to seafood gumbos, seafood pastas (probably just a tsp), and even crawfish étouffée. It’s better than stock because it’s a paste and doesn’t add more liquid that you might want to evaporate out.
Something else to consider for seafood pasta dishes is chopping up some anchovies. Even people who say they hate anchovies (don’t tell them) will love the seafood flavor it adds.
Speaking of étouffée, chicken broth is a counter-intuitive flavor additive when making it.
For chicken and sausage gumbo, just buy a roasted chicken (or roast it yourself). Using roasted chicken adds more flavor to a gumbo. Use the bones/cartilage/skin in a separate pot with chicken broth to give the stock more intense flavor.
When making a chili, add a couple of squares of dark chocolate, coffee, and/or dark beer.
Another is sous vide. It’s a game changer with salmon. Salmon is so much better when the internal cooking temperature is around 125. That’s tough to pull off on a skillet, in an oven, or on a grill.
Also, when tasting olive oil, sip an ounce. Hold it in your mouth and let it slide down your throat. Not only should it taste a little fruity, a good quality olive oil will generate a slight cough or two as if it were a bit peppery.
Buy a tub of crab base (you can find it on Amazon, but also at Calandro’s and Tony’s). Keep it the freezer and add a tablespoon or 2 to seafood gumbos, seafood pastas (probably just a tsp), and even crawfish étouffée. It’s better than stock because it’s a paste and doesn’t add more liquid that you might want to evaporate out.
Something else to consider for seafood pasta dishes is chopping up some anchovies. Even people who say they hate anchovies (don’t tell them) will love the seafood flavor it adds.
Speaking of étouffée, chicken broth is a counter-intuitive flavor additive when making it.
For chicken and sausage gumbo, just buy a roasted chicken (or roast it yourself). Using roasted chicken adds more flavor to a gumbo. Use the bones/cartilage/skin in a separate pot with chicken broth to give the stock more intense flavor.
When making a chili, add a couple of squares of dark chocolate, coffee, and/or dark beer.
Posted on 1/5/24 at 9:37 pm to Willie Stroker
Parmesan rinds simmered in an Italian sauce will take it to another level.
So will a bit of anchovies or anchovy paste.
So will a bit of anchovies or anchovy paste.
This post was edited on 1/5/24 at 9:38 pm
Posted on 1/5/24 at 9:40 pm to Gris Gris
quote:
So will a bit of anchovies or anchovy paste.
I'm lazy so I just use fish sauce
Posted on 1/5/24 at 11:23 pm to Gris Gris
quote:corn starch
the powdery substance in bagged pre-shredded cheese
quote:other kinds of skillets, too.
Pizza slices reheat really well in a cast iron skillet.
Posted on 1/6/24 at 12:11 am to Stadium Rat
Rented a room one year in college from a widow from New York who cooked cheap cuts of roast beef in a pressure cooker that was fork tender. Was awesome!. When I bought my first home I bought a Kuhn-Rikon-Duromatic 8 Qt pressure cooker. We cook roast beef and make stock (beef, pork, shrimp, lobster, etc) with it, strain and freeze in Qt bags. Haven't bought grocery stock in 20 years. No salt and so much better in beans and gumbo. Takes longer, but we enjoy the better taste.
This post was edited on 1/6/24 at 12:51 am
Posted on 1/6/24 at 12:26 am to Stadium Rat
Dup
This post was edited on 1/6/24 at 12:28 am
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