Everything Kitchen Cues

BAKING TRICKS

The smaller the item, the higher the baking temperature, the less baking time. For example, bake mini chocolate chip cookies at 500 degrees F for only 5 minutes and cupcakes bake for 10 minutes.

 

For best results when you're baking, leave butter and eggs at room temperature overnight. Gives butter enough room to soften and allow for a quick mix.

serving cake:
1. Serve at room temperature.
2. Don't "pre-slice" cake more than 20 minutes in advance. It dries out too quickly.
3. You don't have to eat the fondant. It's really pretty, but if you don't want a mouthful of pure sugar, peel it off.

Always measure what you're baking. No shortcuts in pastry: It's a science

COOKING TRICKS

Want to know if your oil is hot enough for frying? Here’s a tip: Stick a dry or slightly dampen wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.

Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food.

Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor.
Acidity and salt bring out full flavors in food.

Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.

Don't overcrowd the pan when you're sautéing — it'll make your food steam instead as heat won't escape with ease.

For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.

To help keep an onion together while dicing, do not remove the root.

STORAGE IDEAS

Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. Ground ukazi will last about days longer with this and will retain its fine aroma.

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer

PASTA COOKING
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce

Do not use oil in the water when boiling pasta for a stewed pasta meal: It will keep the sauce from sticking to the cooked pasta.

Do not break pasta while boiling, instead allow water to heat up and add full length pasta to boiling water, stir up continuously to avoiding sticking, those of you that break pasta into tiny bits, are you not sure you want to eat rice?? just saying lols.

MEAT SEASONING/COOKING

Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor, Brine is simply to soak in strong solution of salt and water, used for salting. If you don't have time to brine your chicken, use this simple trick: Slightly salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.

When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.

Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.

Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.

KITCHEN CLUES IN
If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

Always use sharp knives. Not only is it safer but it will make your work much more efficient

A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.

 GROCERY SHOPPING TIPS

Don't go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.

Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.

Don't be afraid to try Indian spices and herbs, its amazing how these can give your everyday recipe a twist.