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re: Kitchen / Cooking tips that you learned late or that you want to share?
Posted on 1/27/24 at 6:51 am to deeprig9
Posted on 1/27/24 at 6:51 am to deeprig9
quote:
Buy spice bottles in smaller sizes so they are always fresher than the large bottle that takes you a year+ to get through.
And they take up less storage space
0
Posted on 1/27/24 at 9:47 am to Irregardless
Sharp knives make prep so much easier. It’s a no brainer but we get lazy at times and don’t show the blades some tlc. These days I sharpen right after I use them and put them away.
Posted on 1/27/24 at 12:52 pm to Irregardless
quote:Here's a video illustrating this technique:
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.
YouTube
This post was edited on 1/27/24 at 1:06 pm
Posted on 1/27/24 at 11:20 pm to Stadium Rat
I like cooking with fresh garlic. When I was almost 60 years old , my daughter was visiting, and we were getting ready to boil some crawfish. When I got out the garlic and started taking off the "skin", she told me first zap a few pods in the micro.
This got the garlic warm and the "skin" came off very easily.
This got the garlic warm and the "skin" came off very easily.
Posted on 1/27/24 at 11:25 pm to gerald65
How long in the microwave?
I hate peeling garlic!
I hate peeling garlic!
Posted on 1/28/24 at 10:57 am to Chipand2Putts
quote:
How long in the microwave?
I hate peeling garlic!
I was watching something yesterday and the recipe called for a lot of garlic. The person in the video blanched the pods for just wee bit of time in boiling water and the skins came right off.
Posted on 1/28/24 at 11:54 am to Professor Dawghair
quote:
Uses for Potato Flakes other than instant mashed potatoes
Fake snow in Home Alone.
Posted on 1/28/24 at 12:25 pm to Professor Dawghair
quote:
Not long ago I saw some reference to a Jacques Pepin recipe for potato and leek soup using potato flakes. Probably saw it here.
I know I posted about that soup several times, I think. I've made it quite a few times and it's delicious. I use way more leeks and I saute them in butter to soften them. I use the immersion blender on some of them and I also add gruyere to the soup before serving. No one has ever detected that I used potato flakes. You can control the consistency you want easily.
Posted on 1/28/24 at 10:04 pm to Stadium Rat
quote:
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. 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.
Here's a video illustrating this technique:
To those that don’t have YouTube, homeboy is making two cuts along/parallel to the bone on the non-skin side.
Posted on 1/28/24 at 10:53 pm to Havoc
I now do this any time I cook thighs.
Posted on 1/28/24 at 11:25 pm to Gris Gris
quote:
How long in the microwave?
I hate peeling garlic!
If you separate about 1/2 of a garlic head, I "zap" them about 12 seconds.
Get the cloves kind of warm, but not so hot where you can't hold them.
Posted on 1/30/24 at 11:04 am to Irregardless
quote:
We eat a lot of chicken thighs. They’re cheap
Not nearly as cheap as they were before everyone else started eating them. Now boneless thighs are more expensive than boneless breasts. These internet chefs have to stop giving away all the secrets.
I haven't read this thread, so may be doubling up what someone else said, but I recently started using these rather than other plastic food storage containers:
They're cheaper, stack easier, and have the same lid regardless of size.
This trick for cutting small tomatoes, grapes, etc. is a bonus:
Posted on 1/30/24 at 11:09 am to BhamTigah
Where find those containers?
Posted on 1/30/24 at 11:39 am to AlxTgr
quote:
Where find those containers?
I got them on Amazon. Just search food service containers. Most restaurants use these.
ETA: I also love using these for toppings when I do a build-your-own-pizza night.
This post was edited on 1/30/24 at 11:40 am
Posted on 1/30/24 at 11:45 am to mmmmmbeeer
quote:
Buy beef tallow and use beef tallow.
Or make your own by cooking down fat cut from beef.
I also use this tallow:
The thing that makes wagyu so good is the fat. Cooking regular beef with a little wagyu tallow doesn't make it taste like A-5 or anything, but it helps.
If smoking a brisket, rub a little of this on your brisket when you wrap it.
Posted on 1/30/24 at 11:46 am to Gris Gris
quote:
Most people know you can make a fine roux in the oven with little to no risk of burning it. I celebrate learning that.
How do you do this?
Posted on 1/30/24 at 12:08 pm to BhamTigah
quote:
If smoking a brisket, rub a little of this on your brisket when you wrap it
Not sure if it helped, but last brisket I smoked, I used the fat to make tallow and injected some back into the flat. Then, when I wrapped it, I put a few tablespoons of tallow down first. Came out amazing and juicy throughout.
Posted on 1/30/24 at 12:46 pm to dcw7g
quote:
quote:
Most people know you can make a fine roux in the oven with little to no risk of burning it. I celebrate learning that.
How do you do this?
Mix your fat and flour together and put it in a good heavy pot or skillet depending on how much you're making and into an oven set at least to 350. I usually set it at 375 because I make a lot of roux at one time. Once it starts to bubble, give it a stir every 15 minutes or so until it reaches your desired color.
I've even taken it out and added the trinity and put it back in the oven for a bit to cook it when I had some other things to do.
Posted on 1/30/24 at 12:47 pm to AlxTgr
quote:
Where find those containers?
Our favorite Mexican place makes a good tortilla soup and also shrimp cocktail. When I order take-out, it comes in those containers. Many Chinese places will use something similar. I doubt they cost very much, but I've just kept them over the years.
And talking about reusing containers. the flatter containers used by Chinese places for takeout are great for keeping diced veggies until you are ready to apply heat to them.
This post was edited on 1/30/24 at 12:51 pm
Posted on 1/30/24 at 1:00 pm to AlxTgr
quote:
Where find those containers?
I order them from Amazon a few times a year, but I also save the ones from to go foods from restaurants. I freeze soups and gumbo in them.
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