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re: Kitchen / Cooking tips that you learned late or that you want to share?
Posted on 1/8/24 at 3:37 pm to Irregardless
Posted on 1/8/24 at 3:37 pm to Irregardless
for holiday meals or big multi-dish gatherings oven space is at a premium and it’s difficult to have everything ready to come out together
If you have an offset barrel smoker…you have a warming oven. Build a fire in the firebox and close the lid and you’ll hold in the low 200s on most pits. Park your large proteins or casseroles or whatnot in the warming chamber and you can finish one dish at a time and everything will come out hot and not overdone
If you have an offset barrel smoker…you have a warming oven. Build a fire in the firebox and close the lid and you’ll hold in the low 200s on most pits. Park your large proteins or casseroles or whatnot in the warming chamber and you can finish one dish at a time and everything will come out hot and not overdone
1
Posted on 1/8/24 at 3:37 pm to SUB
quote:
Rachel Ray's Onion Chopping Hack LINK
That's how I've always chopped an onion by nature for the very reasons she provides.
Posted on 1/8/24 at 4:27 pm to deeprig9
quote:
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.
They also want wine, paper goods for serving all the folks at their house, and toilet paper for all those at their house.
Posted on 1/8/24 at 4:31 pm to LaLadyinTx
quote:
They also want wine, paper goods for serving all the folks at their house, and toilet paper for all those at their house.
Every time I bring paper products and bottled water, the people are so grateful. They're a a pain to go out and buy when you're dealing with loss of a loved one.
Posted on 1/8/24 at 4:37 pm to Gris Gris
My favorite tips...
Fry bacon in the air fryer unless you have so much that you need to do it in the oven. It's quick and easy and comes out great. Also, the grease that's left over in the bottom is perfect and clear for using in other things. No burned bacon pieces to strain out.
If your celery is old and limp, but not mushy yet, cut off the bottom a little (like an inch or so) and stick it in a cup of water in the fridge. Let it sit for a while. How long it takes depends on how floppy your stick is. It will harden right back to crispy.
Fry bacon in the air fryer unless you have so much that you need to do it in the oven. It's quick and easy and comes out great. Also, the grease that's left over in the bottom is perfect and clear for using in other things. No burned bacon pieces to strain out.
If your celery is old and limp, but not mushy yet, cut off the bottom a little (like an inch or so) and stick it in a cup of water in the fridge. Let it sit for a while. How long it takes depends on how floppy your stick is. It will harden right back to crispy.
Posted on 1/9/24 at 2:46 pm to deeprig9
quote:
All the scoops are stored in a glorified crock pot with hot water.
I hope it was at 140* or higher or that is a bacteria maker.
(I just passed the FoodSafe health department tests for our Here to Serve ministry).
Posted on 1/9/24 at 3:09 pm to Irregardless
Not really specific, but doing Blue Apron then Hello Fresh really improved my cooking in several ways. First, those plans have directions that are spot on timing wise. That's not something I thought about before and now when doing multi-part cooks, I am much better at finishing most things at the same time. There were also techniques and flavor combos I had never considered before.
Posted on 1/9/24 at 10:50 pm to Irregardless
Make your own broth.
Save bones- pork/chicken/beef. Save onion, bell pepper, garlic scraps. Jalepeno, carrot, green onion. Anything.
Everything tastes better with homemade broth.
Save bones- pork/chicken/beef. Save onion, bell pepper, garlic scraps. Jalepeno, carrot, green onion. Anything.
Everything tastes better with homemade broth.
Posted on 1/10/24 at 12:19 pm to Sir Drinksalot
Plus you can buy a Sams or Costco rotisserie chicken, throw skin and bones in a pot with water, salt, pepper, celery and onion and make enough chicken broth that the meat was pretty much free, and the broth is a lot better than from a can. We freeze our broth made this way.
Posted on 1/10/24 at 10:47 pm to SingleMalt1973
quote:
Don’t fry bacon without a shirt on
Good tip.
Also, don't use a sharp knife without shoes on.
Posted on 1/11/24 at 11:14 am to deeprig9
quote:
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’m guessing you use tuna canned in oil? Seems like it wouldn’t work well with water canned tuna.
I do save some (not all) of the oil when I make tuna salad, might just use it all next time
Posted on 1/11/24 at 11:16 am to Irregardless
quote:
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 put my brown sugar in a ziplock, and press the air out. Still a bit hard, but not enough to affect using it.
Posted on 1/11/24 at 11:27 am to cgrand
quote:
If you have an offset barrel smoker…you have a warming oven. Build a fire in the firebox and close the lid and you’ll hold in the low 200s on most pits. Park your large proteins or casseroles or whatnot in the warming chamber and you can finish one dish at a time and everything will come out hot and not overdone
Yep.
I have a gas grill that I can dial the temp in perfect, and it holds. I’ve used to to keep food warm, and I’ve done spatchcocked turkey in it due to oven space. Great way to think outside the box
Posted on 1/11/24 at 11:34 am to riverdiver
quote:
I’m guessing you use tuna canned in oil? Seems like it wouldn’t work well with water canned tuna.
I do save some (not all) of the oil when I make tuna salad, might just use it all next time
Must be oil, but I would really like to know the brand to try it.
Posted on 1/11/24 at 4:10 pm to riverdiver
Put a piece of bread in with your brown sugar
Posted on 1/11/24 at 4:22 pm to LaLadyinTx
If you see brown on lettuce, anywhere, cut it off. It will last wayyyyy longer if you stay on top of that. Even if it's not brown yet, every now and then slice off a layer of the bottom. It helps. Keep that rot out of it and it last twice as long.
Posted on 1/11/24 at 9:11 pm to Gris Gris
quote:
Must be oil, but I would really like to know the brand to try it.
Try Genova Yellowfin Tuna packed in olive oil
Posted on 1/12/24 at 5:20 am to USEyourCURDS
quote:
This thread needs to keep going. I have a towel draped over my shoulder at the moment
I pretty much live with a towel over my left shoulder when in the kitchen and wish I had a dollar for every time I've used one over the years when cooking.
Posted on 1/12/24 at 8:22 am to Irregardless
I’ve pretty much stopped frying bacon in a skillet. In the oven on a baking sheet with parchment paper is a much better method in my opinion. Easier, less messy, tastes just as good. I’ve converted many people to this method, glad someone showed me awhile back.
Posted on 1/12/24 at 8:49 am to Bayou nights
What's the time/temp sweet spot?
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