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Posted on 7/14/13 at 5:32 pm to Jax-Tiger
When I boil edamame, I add a cap full of liquid crab boil to the water.
This post was edited on 7/14/13 at 5:32 pm
Posted on 7/14/13 at 5:54 pm to Jax-Tiger
quote:
2. Add more garlic than the recipe calls for - maybe that's just me...
ALWAYS.
Posted on 7/14/13 at 6:22 pm to LouisianaLady
quote:
Stock > water.
I am finding this to be very true....
Posted on 7/14/13 at 7:01 pm to Jax-Tiger
quote:My mother did this. Amazing what it can do.
1. Add a pinch or two of sugar - sugar, like salt will bring out flavors of savory dishes
quote:I have never said, nor heard: "This would be good, but there's too much garlic."
2. Add more garlic than the recipe calls for - maybe that's just me...
Is there even such thing as too much garlic?
Posted on 7/14/13 at 7:05 pm to AlxTgr
Buy a chimney starter for your charcoal grilling.
Posted on 7/14/13 at 7:14 pm to AlxTgr
quote:
Is there even such thing as too much garlic?
Yes, my last batch of salsa had about 4 cloves too many, but that was a first!
Posted on 7/14/13 at 7:42 pm to Ole Geauxt
I've eaten straight garlic that could have used garlic powder.
Posted on 7/14/13 at 8:30 pm to AlxTgr
I use a lot of kitchen bouquet and definitely more that normal garlic
Posted on 7/14/13 at 8:51 pm to Dale Doubak
If you're oiling a pan so that food doesn't stick to it while baking throw the oiled pan in the oven for a few minutes before putting the food you're baking on it.
Posted on 7/15/13 at 7:28 am to Degas
quote:
Allowing any meat to come to room temperature before cooking. It's not really a secret, but mandatory for best results. Nothing gets cooked straight from the fridge
If there is one thing in this world I wish would go away it's cancer. If there are 2 things it's cancer and steak myths. It would take hours for your meat to reach room temperature all the way through. After an hour the core temp of a steak will rise maybe 2° sitting on the counter. Then you have a warmer crust and a cool center which could make cooking more inconsistent.
Next time you cook steaks leave one in the fridge and one on the counter and keep checking temps.
The best way to get even cooking and a great sear is the reverse sear method.
Posted on 7/15/13 at 7:52 am to W
quote:
When I boil edamame, I add a cap full of liquid crab boil to the water.
I add a little crab boil whenever I boil anything... pasta, lentils, potatoes, etc.
Posted on 7/15/13 at 7:53 am to LSUBoo
quote:
I add a little crab boil whenever I boil anything... pasta, lentils, potatoes, etc.
Posted on 7/15/13 at 9:16 am to BoogaBear
quote:...and I give it hours.
It would take hours for your meat to reach room temperature all the way through
quote:Have done it. Not on purpose, but just by accident. Someone showing up with cold meat at last minute. They cook differently every time.
Next time you cook steaks leave one in the fridge and one on the counter and keep checking temps.
Posted on 7/15/13 at 9:26 am to BoogaBear
quote:
If there is one thing in this world I wish would go away it's cancer. If there are 2 things it's cancer and steak myths. It would take hours for your meat to reach room temperature all the way through. After an hour the core temp of a steak will rise maybe 2° sitting on the counter. Then you have a warmer crust and a cool center which could make cooking more inconsistent.
agreed. Although letting the steak sit out isn't really hurting it in anyway and you are usually just picking a fight if you try and tell someone otherwise
hot-tubbing or reverse sear is the way to go if you are really trying to get the perfect steak
This post was edited on 7/15/13 at 9:28 am
Posted on 7/15/13 at 9:40 am to hiltacular
quote:
agreed. Although letting the steak sit out isn't really hurting it in anyway and you are usually just picking a fight if you try and tell someone otherwise
Not saying either way is right or wrong because the difference is negligible. I just don't really like having a nice steak sitting out for 5 hours to make a 10 degree difference. Just my 2 cents!
Posted on 7/15/13 at 10:28 am to hiltacular
quote:
Although letting the steak sit out isn't really hurting it in anyway
It can be very dangerous if your dog can counter surf.
Posted on 7/15/13 at 11:07 am to Zach
Cavendar's Greek Seasoning on a steak. People will want to know WTF you just did. Just throw it in with your regular dry rub on your ribeyes. It compliments everything and adds a flavor that people notice.
Posted on 7/15/13 at 11:31 am to fatboydave
quote:
fatboydave
quote:
Cream of mushroom
grandfather called this New Jersey Roux
Posted on 7/15/13 at 11:34 am to ShoeBang
quote:
Cavendar's Greek Seasoning on a steak
A really good seasoning for a lot of things. I use it on grilled fish quite often, as well. It's my "Tony's".
This post was edited on 7/15/13 at 11:35 am
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