- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Kitchen / Cooking tips that you learned late or that you want to share?
Posted on 1/6/24 at 9:10 am to Nawlens Gator
Posted on 1/6/24 at 9:10 am to Nawlens Gator
Patience and preparation.
I've learned to do all of the prep work ahead of time so I'm not scrambling to get something diced or whatever while something else is going. I tend to mess up recipes that way. Now I am pretty good about getting everything read to go before I start adding heat to things.
I've learned to do all of the prep work ahead of time so I'm not scrambling to get something diced or whatever while something else is going. I tend to mess up recipes that way. Now I am pretty good about getting everything read to go before I start adding heat to things.
1
Posted on 1/6/24 at 9:12 am to Gris Gris
quote:
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.
I have issues with this
If a recipe calls for 8 oz shredded cheese I buy an 8 oz block of cheese & shred it
I have since realized I’m supposed to measure based off of the shredded cheese, not the block, right?
For some reason I can’t figure this out although everyone really likes my homemade Mac & Cheese
Posted on 1/6/24 at 9:13 am to SpotCheckBilly
This thread needs to keep going. I have a towel draped over my shoulder at the moment
Posted on 1/6/24 at 9:22 am to USEyourCURDS
Don't get distracted. A lot of messed up meals are due to distraction. The margin between perfect and overcooked can be razor thin. Using a tbsp instead of tsp in baking can be devastating. Remove distractions, and just stand there and do it right.
Can't tell you the number of times I've watched people mess up meals because they go take out the trash, put the clothes in the dryer, watch TV, check on little Timmy, etc.
Can't tell you the number of times I've watched people mess up meals because they go take out the trash, put the clothes in the dryer, watch TV, check on little Timmy, etc.
Posted on 1/6/24 at 9:23 am to USEyourCURDS
quote:
This thread needs to keep going. I have a towel draped over my shoulder at the moment
Agree. This is a great thread.
Posted on 1/6/24 at 9:28 am to hashtag
quote:
Don't get distracted. A lot of messed up meals are due to distraction.
Case in point...I visited my daughter and her husband and offered to make Peposo for them, a dish I've made several times and really like. I got it going and ran upstairs for a 10-minute meeting. The meeting went on for 45 minutes -- it's was supposed to simmer for about 2-3 hours so no problem right? I didn't know how to use their fancy stove top and when I turned it down, I was actually turning down the outer ring and turning up the inner ring. (I typically cook over a gas flame). Luckily, my SiL turned it off before it ruined the nice brasier they had given me for Christmas and another dose of wine made it edible, but not really very good. It is a great dish, but I screwed it up royally that time.
This post was edited on 1/6/24 at 9:36 am
Posted on 1/6/24 at 11:53 am to LSUJML
quote:
I have issues with this
If a recipe calls for 8 oz shredded cheese I buy an 8 oz block of cheese & shred it
I have since realized I’m supposed to measure based off of the shredded cheese, not the block, right?
Here's a link to a guide that may help you.
Measuring Cheese
All cheeses are equal in our hearts, but when it comes to measuring cheeses accurately it’s all about the type of cheese. Soft cheeses are heavier per cup, while hard cheeses are lighter. Here’s what we recommend:
• Soft or crumbly cheeses (e.g. feta or blue) 1 cup = 6 ounces
• Semi-hard cheeses (e.g. cheddar or Havarti) 1 cup = 4 ounces
• Hard cheeses (e.g. parmesan or asiago) 1 cup = 3 ounces
Posted on 1/6/24 at 11:55 am to LSUJML
quote:
8 oz shredded cheese I buy an 8 oz block of cheese & shred it
I have since realized I’m supposed to measure based off of the shredded cheese, not the block, right?
An ounce is a measure of weight, it wont change you shred it or cube it or slice it....
Posted on 1/6/24 at 12:12 pm to Irregardless
I just learned this one not long ago.
I rarely use brown sugar. So I buy a box, use a couple tablespoons, then when I go to use it a couple months later it’s a solid brick. Now I mix a little molasses (which stays forever) with plain white sugar on those rare occasion. Same result and I don’t need a pick axe.
I rarely use brown sugar. So I buy a box, use a couple tablespoons, then when I go to use it a couple months later it’s a solid brick. Now I mix a little molasses (which stays forever) with plain white sugar on those rare occasion. Same result and I don’t need a pick axe.
Posted on 1/6/24 at 12:25 pm to Irregardless
The importance of "Mise en place"
Posted on 1/6/24 at 12:39 pm to idontyield
Thanks to both you & Gris
Apparently I was doing it right originally
I pretty much suck at cooking but I am getting better
Apparently I was doing it right originally
I pretty much suck at cooking but I am getting better
Posted on 1/6/24 at 12:50 pm to Irregardless
You mix the molasses with the brown sugar in the box and store?
Posted on 1/6/24 at 1:21 pm to NickyT
quote:
You mix the molasses with the brown sugar in the box and store?
Nope. Mix molasses with plain white granulated sugar as needed.
Brown sugar is just white sugar mixed with molasses for that deeper flavor. But as you know it clumps and gets hard after opening. Making a little bit as you need it is more convenient for me and again, molasses has a near indefinite shelf life. I
This post was edited on 1/6/24 at 1:25 pm
Posted on 1/6/24 at 2:41 pm to Irregardless
Gotcha thanks
Posted on 1/6/24 at 3:20 pm to Irregardless
Honey/sugar is so much more than just a sweetener. I used to write off a recipe if it had any in it because I didn’t want a sweet meal/sauce, but I used it in a stir fry recipe and it totally changed my opinion. You don’t know it’s missing until you add it, but it adds a whole other layer of flavor.
Posted on 1/6/24 at 4:01 pm to Irregardless
This one is random and may not matter. But I see a lot of “recipes” that say take your 1.5 inch steaks out of the fridge 20 minutes before you cook them so they come to room temperature. Unless you keep your house at 100 degrees, that’s not going to happen.
If you want it at room temp take it out 4-5 hours before you cook it. Unless you are doing a reverse sear with a sous vide. Which yields awesome results.
I have a small rack of lamb that I’m grilling tonight and I took it out 2 hours ago.
If you want it at room temp take it out 4-5 hours before you cook it. Unless you are doing a reverse sear with a sous vide. Which yields awesome results.
I have a small rack of lamb that I’m grilling tonight and I took it out 2 hours ago.
Posted on 1/6/24 at 4:10 pm to BigDropper
quote:
Restraint: a measure or condition that keeps someone or something under control or within limits.
Agreed. You're probably talking more broadly than just seasoning or ingredients, but it reminds me of this quote.
Posted on 1/6/24 at 5:43 pm to Irregardless
Don't strain your canned tuna before making tuna salad. Leave the liquid in. Then you can add less mayo for a very creamy and more healthy tuna salad.
I found this out recently with a new brand of canned tuna that had big letters "Don't strain the liquid! Use it!" so I did that and was the best tuna salad I've ever had. I learned this at age 45.
I found this out recently with a new brand of canned tuna that had big letters "Don't strain the liquid! Use it!" so I did that and was the best tuna salad I've ever had. I learned this at age 45.
This post was edited on 1/6/24 at 5:50 pm
Posted on 1/6/24 at 5:49 pm to deeprig9
Bereaved people don't want your famous casserole. They want a bucket of fried chicken and a case of beer. I learned this at age 30.
This post was edited on 1/6/24 at 5:50 pm
Posted on 1/6/24 at 5:51 pm to deeprig9
quote:
An ounce is a measure of weight, it wont change you shred it or cube it or slice it....
And this is the problem! In cooking recipes: ounce is used as both a weight and volume measurement. Look at your glass measuring cup where ounce is a volume measurement. 8 ounces (wt) of Shredded or not cheeses of different densities will have different volumes. Most people using recipes assume ounce is a volume as indicated on their measuring cups.\
1 quart for example, equals 32 ounces (no matter the weight) Recipes usually don't point out if ounces used in the recipe are volume or weight. Since you would need an accurate weight scale for small weights in ounces, I assume most recipes assume ounces are a volume measure.
Very confusing!
This post was edited on 1/6/24 at 7:46 pm
Page 2 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News