We all know at lease some what how to cook. All accept that cooking is a art that we all should know. If we know some extra cooking tips, we can make delicious dishes that all will like. In this article you will find cooking tips that give your meal extra taste.
As you learn cooking tips for extra taste, you can also learn some other new recipes which may help you to prepare more delicious dishes when required.
Baking powder too old: To tell if it is still active, mix one teaspoon in one cup of hot water. Watch for lot of bubbles, which are clues that it is still good.
Peeling beets: Cook for 15 minutes. Cool under running water. Cut off ends. Peel will slip off. Or cook until done, then peel
Brussels sprouts, onions. Cut a cross in the bottom end before cooking.
Celery: If limp put in ice water stand bottom down like a bunch of flowers, in a pitcher partly filled with water.
Cheese: When cooking use a low temperature for short time.Otherwise you have a stringy, rubbery mess. Melt cheese over simmering water in double boiler.
Cooking smells: Simmer several whole cloves in vinegared water. Or put grand coffee into a frying pan and heat it up. For cruciferous vegetables (broccoli, cauliflower, brussels sprouts), through a peace of bread into the pot.
Crystallized honey or syrup: Heat it up in a pan of hot water or put in a microwave (without metal cap) for a few minutes.
Eggs – are they fresh?: Put eggs in a pan of water. Those that float are not fresh.
Fish, smelly; Of poaching add celery. If baking turn the heat down.
Fruits and vegetable declaration: To prevent discoloration of cut apples, avocados, bananas, peaches and other fruits, sprinkle on some lemon juice. Red cabbage: 1 teaspoon of vinegar in cooking water.
Garlic, peeling: Bang with the flat edge of a large heavy knife. The skin should come off easily, and the garlic will be not so difficult to chop or mince.
Meringue: Before putting in egg whites, wipe the bowl with the small amount of white vinegar. Make sure the egg whites have begun to foam before adding sugar.
Onions cooking: Sprinkle with a little sugar for better flavor and browning.
Pasta: Put a bit of oil in the cooking water to keep pasta from sticking together. Drain well. Toss with a little oil or sauce immediately.
Peppers (bell) roasting: Roast over a gas flame on end of fork or broil on foil-lined baking sheet or grill. Make sure the pepper is blackened everywhere. Wrap in foil or plastic bag until cool and peel.
Tomatoes, raisins, and currants: Plum them before adding them to your recipe by covering them with boiling water and letting them stand for 5 minutes. Drain or put in microwavable dish, add an equal amount of water and microwave on high until boiling, 1 to 3 minutes for 1/2 cup or 3 to 5 minutes for 1 cup . Drain. To keep fruits from settling at the bottom of cakes or breads, coat it with flour first (put fruits and some flour in a paper bag. Close the bag, and shake).
String beans, stringing: Plunge them in boiling water for a few minutes before stringing.
Tomatoes peeling: Immerse them for 30 to 60 seconds in boiling water, remove rinse and the cold water. Skin should slip off. Other fruits that peel more easily if dipped in hot water grape-fruit, oranges, lemons and peaches.
Winter squash, cutting: Cook for two minutes on High in a microwave oven, let stand for 2 minutes. Cutting up the hard squash will be much easier.