FYI: Cooking Tips

Cooking Cabbage
Posted By: Chef Steve Date: Tuesday, 6 June 2000, at 4:33 a.m.

Put half a lemon in the water when cooking cabbage to keep the smell from filling the kitchen. Overcooking makes the smell worse too, so keep it crisp. To reduce the strong odor that results from cooking cabbage, just drop a whole walnut into the cooking liquid.


Extra buttermilk

Posted By: Nellie Date: Monday, 29 January 2001, at 3:52 p.m.

You can portion it out into cups or whatever amount you think you will use and freeze it.



Posted By: sugarbear Date: Wednesday, 29 March 2000, at 11:42 a.m.

A special tip from treasured member, Judy Brown - Ever have grease splash on your clothes while frying?? Put some bath powder on the stain, wrap it up and put it away for a few days. Shake off powder and wash as normal - Gone! I even did this one time when a baby carried a french fry into the living room and got grease on the couch. Put the powder on and laid a towel over it for several days, and tried not to look. (ha) And after several days...vacuumed it off - Gone!


Making Chicken Or Meat Stocks

Posted By: Chef Steve Date: Saturday, 26 August 2000, at 4:15 a.m.

Meat or chicken pieces used for stock should first be roasted in the oven until very brown. Then combine them with the vegetables and cold water in a stockpot. Strain stock before using. (If making chicken soup do not brown the bones.) Any stock can be easily made into a defatted stock. Simply refrigerate the stock in a large bowl overnight. When the stock has jelled, then remove all the solidified fat from the surface. Pour stock over ice cubes to remove any remaining fat. The remaining stock will be useful in any reduced-calorie recipe. The jelled fat can be saved to make a roux. Roux: Equal parts of flour and fat (butter, oil, or meat drippings), slowly cooked over low heat. Used to thicken mixtures such as soups and sauces.


Sausage Links

Posted By: Chef Steve Date: Saturday, 29 July 2000, at 8:53 a.m.

Boil sausage links about 8 minutes before frying or baking them and they will shrink less and not break at all also more grease will come out of them. Plus it also cuts down on the cooking time. Breakfast links take less time to boil. I prefer to bake sausage links after boiling so that you don't have to stand there and watch them cook.


Dip Tip

Posted By: Chef Steve Date: Friday, 18 August 2000, at 7:05 a.m.

Use green, red, yellow, or purple peppers with the tops cut off and seeds removed as dip dishes. This leaves fewer dishes to wash later, and the pepper can be eaten. Try also using heads of green or purple cabbage also.


Rice Tip

Posted By: Chef Steve Date: Saturday, 19 August 2000, at 10:13 a.m.

A few drops of lemon juice added to simmering rice will keep the grains seperate.


Water Saut*ing

Posted By: Chef Steve Date: Monday, 21 August 2000, at 8:10 a.m.

Water Saut*ing (not to many people use or know of this method) Carrots, potatoes, broccoli and other "meaty" vegetables can be water saut*ed as a quick and flavorful change to boiling and steaming. Water saut*ing first uses steam to soften the vegetable and then direct heat and oil to brown it. Place a non-stick saut* pan over a medium flame. Add a sliced clove of garlic, some red pepper flakes, a few tablespoons of olive oil, and enough water to submerge the garlic. Let the mixture boil until it totally evaporates, and the garlic and pepper begin to saut* in the oil. A mild garlic and pepper flavor remains in the oil and coating the pan. Then, add the vegetables, sliced carrots for instance, and enough water to partially submerge them. Bring the pan back to a boil, and cover and simmer for a three to five minutes. The steam will make the carrots tender. Remove the lid and turn up the heat to let the water evaporate. The tender carrots will begin to saut* in the oil. Saut* until slightly caramelized. The mild garlic and red pepper will enhance the flavor of the beautifully browned and slightly crisp carrots. Be creative by trying other vegetable and seasoning combinations.


Storing Leftovers

Posted By: Chef Steve Date: Tuesday, 22 August 2000, at 7:05 a.m.

Storing leftovers should be done properly, since anything less could make you sick. Warm food is a breeding ground for harmful bacteria. Normally you cook and serve food before any harmful growth occurs, but what about leftovers? Safe storage means proper temperatures and proper containers. Refrigeration is necessary, but must be implemented correctly for a number of reasons. First, refrigeration does not stop bacterial growth; it only slows it. Second, the refrigerator is for keeping things cold, not making warm things cold. Bacterial growth is rapid between 40 and 140 degrees so if you put warm food into the refrigerator, the bacteria will continue a rapid growth, and the food's warmth will raise the temperature of the refrigerator. Thick foods, such as stuffing, beans, and stews have a long cooling time unless they are spread out in a shallow pan, you may have to use a couple of them. So on Thanksgiving, do not leave the stuffing in the bird when you refrigerate it. Soups are another fertile breeding ground for bacteria. Soup should be chilled in a metal container in an ice bath before storing. You can pour the soup into plastic containers after it is cool. Air tight containers will prevent drying, and flavors from spreading to other food. Label and date leftovers. They have a limited life; so don't guess what they are or how old they are. Thanksgiving time is when the most reported cases of food poisoning occurs in the home. Being in the restaurant business, this was my top concern of giving someone food poisoning.



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