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re: Kitchen / Cooking tips that you learned late or that you want to share?
Posted on 1/12/24 at 10:06 am to KosmoCramer
Posted on 1/12/24 at 10:06 am to KosmoCramer
quote:
What's the time/temp sweet spot?
In my oven, 375 for 14-20 minutes depending on thickness of the bacon. I usually flip them which slows things down but I'm in no rush usually.
I use aluminum foil to make cleanup and saving the grease easier.
0
Posted on 1/12/24 at 11:14 am to KosmoCramer
quote:
What's the time/temp sweet spot?
One method I've tried is putting the bacon into a cold oven, setting to 400, and by the time the oven comes to temp, the bacon is done or pretty close to it.
Posted on 1/12/24 at 11:23 am to Irregardless
quote:
Kitchen / Cooking tips that you learned late or that you want to share?
The effectiveness of dry brining, especially for poultry. Also, spatchcocking before roasting/smoking/grilling. Takes very little time or effort with a small/medium chicken and really helps it cook more evenly.
Posted on 1/12/24 at 12:08 pm to Bayou nights
quote:Same here. Wish I would have learned this method years ago.
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.
Posted on 1/12/24 at 12:40 pm to TigerGrl73
quote:
One method I've tried is putting the bacon into a cold oven, setting to 400, and by the time the oven comes to temp, the bacon is done or pretty close to it.
Halfway throught drain the grease and the bacon will come out crispy crispy
Posted on 1/13/24 at 3:59 pm to Irregardless
Slicing cheddar for cheeseburgers or sandwiches? Use a potato peeler to get thin, even slices.
Posted on 1/13/24 at 10:28 pm to Irregardless
If you grate all your cheese instead of buying bags of it, buy one of these cheese grater
I got the idea from someone's post here recently and it has changed my life.
I got the idea from someone's post here recently and it has changed my life.
Posted on 1/14/24 at 1:19 pm to indytiger
Probably me! I got one around Christmas and I can’t believe it took me this long.
Gone are my box grating days.
Gone are my box grating days.
Posted on 1/15/24 at 9:08 am to Irregardless
It's been a while ago, but discovering how useful a flat top/griddle/plancha is.
I have a Blackstone that I loved and used for many years but it doesn't really fit in my current setup.
My MIL bought a Cuisanart 3 in 1 pizza oven recently. It has a smaller flat top than the Blackstone so is perfect for quick cooks. Much smaller footprint. I haven't tried the other functions (grill or pizza oven) but it's worth the $175 she paid for it for the flat top alone. Heats to blazing hot fast.
I think a flat top is almost indispensable when it comes to cooking devices.
I have a Blackstone that I loved and used for many years but it doesn't really fit in my current setup.
My MIL bought a Cuisanart 3 in 1 pizza oven recently. It has a smaller flat top than the Blackstone so is perfect for quick cooks. Much smaller footprint. I haven't tried the other functions (grill or pizza oven) but it's worth the $175 she paid for it for the flat top alone. Heats to blazing hot fast.
I think a flat top is almost indispensable when it comes to cooking devices.
Posted on 1/24/24 at 1:07 pm to deeprig9
I think I heard this from Good Eats but don't remember exactly.
Buy spice bottles in smaller sizes so they are always fresher than the large bottle that takes you a year+ to get through.
Buy spice bottles in smaller sizes so they are always fresher than the large bottle that takes you a year+ to get through.
Posted on 1/24/24 at 3:57 pm to Irregardless
quote:
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
Back in the day brown sugar was less refined, a “natural” brown sugar. It became cheaper to only run the single refining line and after the finish remix molasses and color back in to create today’s brown sugar.
Taste is a little different but cooks the same.
Posted on 1/24/24 at 7:08 pm to Irregardless
Don't know how I missed this thread but man what a good read. I'm stealing a number of these (already have my green onion bulbs in water lol).
Some that I can add...
Don't underestimate the importance of a good brine, whether it be wet or dry. My fried chicken went up 10 notches when I perfected a brine (wet). A great starting point and rule of thumb is 1c of Kosher salt to 1 gallon of water. 1c of white sugar, peppercorns, celery stalks, etc only amplify the brine. I brine my chicken for 24hrs so obviously pre-planning is required.
Making a hot/fast roux. Get the oil to 350d before adding the flour. Stir like hell and have your onions ready. (don't do this for fried chicken gumbo...lol). Your roux will be ready in 10 minutes. And it's not a 1:1 ratio. Do 1c flour to 3/4c oil.
A minimum 12hr rest at 140 takes your brisket up 2 levels. Do you need to? Absolutely not but damn, when you do. It's a game changer.
Micro planing your garlic cloves makes an awesome puree that can't be replicated with a chef knife. Same for an onion in things like tartar sauce and BBQ sauces.
Some that I can add...
Don't underestimate the importance of a good brine, whether it be wet or dry. My fried chicken went up 10 notches when I perfected a brine (wet). A great starting point and rule of thumb is 1c of Kosher salt to 1 gallon of water. 1c of white sugar, peppercorns, celery stalks, etc only amplify the brine. I brine my chicken for 24hrs so obviously pre-planning is required.
quote:
tips that you learned late
Making a hot/fast roux. Get the oil to 350d before adding the flour. Stir like hell and have your onions ready. (don't do this for fried chicken gumbo...lol). Your roux will be ready in 10 minutes. And it's not a 1:1 ratio. Do 1c flour to 3/4c oil.
A minimum 12hr rest at 140 takes your brisket up 2 levels. Do you need to? Absolutely not but damn, when you do. It's a game changer.
Micro planing your garlic cloves makes an awesome puree that can't be replicated with a chef knife. Same for an onion in things like tartar sauce and BBQ sauces.
Posted on 1/24/24 at 11:10 pm to Irregardless
When doing potato wedges/homemade fries, boil for a few minutes before baking.
My cousin told me you can put baking soda in the water to make the water more alkaline and make the potatoes more crispy.
My cousin told me you can put baking soda in the water to make the water more alkaline and make the potatoes more crispy.
Posted on 1/24/24 at 11:12 pm to BilbeauTBaggins
Microwaved scrambled eggs is great if you're in a time crunch.
Posted on 1/25/24 at 9:00 pm to BilbeauTBaggins
For cheesecakes, remove from the oven and cool on a cold floor. It will cool from the foundation up and won't crack.
Posted on 1/25/24 at 10:00 pm to LSUGUMBO
quote:
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.
I thought people were crazy for adding anything sweet to chili.
I never make a pot of chili now that doesn't include honey, dark chocolate, and cinnamon.
Three more layers in a complex flavor profile.
Posted on 1/26/24 at 9:19 am to Irregardless
Never underestimate the value of a good heat diffuser that goes between a pot and the actual burner on a stove.
I have 3 of them and they get used all the time, especially when simmering things like gravies, beans, stews etc.
Using one of them allows you to not have to be so on top of the stirring of the pot to keep things from sticking or burning. You can get other things done besides running to the stove every 10-15 minutes to give the pot a stir.
I have 3 of them and they get used all the time, especially when simmering things like gravies, beans, stews etc.
Using one of them allows you to not have to be so on top of the stirring of the pot to keep things from sticking or burning. You can get other things done besides running to the stove every 10-15 minutes to give the pot a stir.
Posted on 1/26/24 at 6:24 pm to Irregardless
Steaming veggies like broccoli or zucchini till they are almost done prior to placing on a searing hot grill is my best way of cooking summer veg
Posted on 1/26/24 at 10:09 pm to Irregardless
Uses for Potato Flakes other than instant mashed potatoes
I've enjoyed instant mashed potatoes for years. Some brands are very good for a quick side.
Not long ago I saw some reference to a Jacques Pepin recipe for potato and leek soup using potato flakes. Probably saw it here.
So bought some and made a soup which was great. Have also used it to make basic mashed potatoes as a side... similar to a good version of instant mashed potatoes.
Also have used a tablespoon or so to thicken a sauce rather than corn starch or a roux.
Have read that it can be a coating for fried or baked things but haven't tried that yet.
Only into it for a few weeks, but I can tell a good quality potato flake like this one is a pantry staple from now on for me.
I've enjoyed instant mashed potatoes for years. Some brands are very good for a quick side.
Not long ago I saw some reference to a Jacques Pepin recipe for potato and leek soup using potato flakes. Probably saw it here.
So bought some and made a soup which was great. Have also used it to make basic mashed potatoes as a side... similar to a good version of instant mashed potatoes.
Also have used a tablespoon or so to thicken a sauce rather than corn starch or a roux.
Have read that it can be a coating for fried or baked things but haven't tried that yet.
Only into it for a few weeks, but I can tell a good quality potato flake like this one is a pantry staple from now on for me.
This post was edited on 1/27/24 at 3:15 am
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