When it comes to cooking, you are extremely comfortable with your skills and love the food that you make, but for some reason not everybody that eats your food feels the same way. Follow some of the tips provided, and you will find that you will be able to improve on your already honed skills.
When you are making mashed potatoes for your dinner and are getting ready to mash them use hot milk, not boiling, to mix into the potatoes. The mashed potatoes will be lighter and fluffier than if you would have used cold milk in them instead. Who wants dull lumpy mashed potatoes?
To easily measure sticky foods, use cooking oil! Before measuring, lightly coat the spoon with a cooking oil which has little flavor, such as canola, and the substance being measured will slide off the spoon easily, preventing waste and making clean up much easier. This works for honey and peanut butter, too.
Don't skip over trussing when preparing your holiday turkey. Trussing is the process of tying the turkey with string. This keeps the wings and legs close to the bird, promoting a more even cooking. If not tied down, the tips of the wings and legs tend to burn easily while the rest of the bird is still cooking.
When using a meat thermometer to check the temperature of meat or poultry, ensure that you do not insert it too close to the bone or the pan. The bones and pans are hotter than the surrounding flesh, and you may get an inaccurate reading. Insert the thermometer into the thickest part of the meat to get the most accurate temperature.
If you are making a sauce and you need to sweeten the flavor of it you can used mashed carrots or unsweetened applesauce instead of adding sugar. This is especially helpful for diabetics or anyone else that is trying to moderate the amount of sugar in their daily diets.
Ditch the roasting rack when roasting a chicken, instead laying the bird on a bed of thick onion slices lining an oiled pan. The onions will absorb the juices from the chicken as it cooks, and you can whip up a delicious sauce with them by adding some stock or water and reducing the mixture while the chicken rests on the carving board.
As stated at the beginning of the article, cooking is a joy whether you are experienced or just beginning. A good cook is always learning new things and experimenting. By reading this article and adding to your repertoire of cooking skills, you also add to your enjoyment of a meal that is well done.
When you are making mashed potatoes for your dinner and are getting ready to mash them use hot milk, not boiling, to mix into the potatoes. The mashed potatoes will be lighter and fluffier than if you would have used cold milk in them instead. Who wants dull lumpy mashed potatoes?
To easily measure sticky foods, use cooking oil! Before measuring, lightly coat the spoon with a cooking oil which has little flavor, such as canola, and the substance being measured will slide off the spoon easily, preventing waste and making clean up much easier. This works for honey and peanut butter, too.
Don't skip over trussing when preparing your holiday turkey. Trussing is the process of tying the turkey with string. This keeps the wings and legs close to the bird, promoting a more even cooking. If not tied down, the tips of the wings and legs tend to burn easily while the rest of the bird is still cooking.
When using a meat thermometer to check the temperature of meat or poultry, ensure that you do not insert it too close to the bone or the pan. The bones and pans are hotter than the surrounding flesh, and you may get an inaccurate reading. Insert the thermometer into the thickest part of the meat to get the most accurate temperature.
If you are making a sauce and you need to sweeten the flavor of it you can used mashed carrots or unsweetened applesauce instead of adding sugar. This is especially helpful for diabetics or anyone else that is trying to moderate the amount of sugar in their daily diets.
Ditch the roasting rack when roasting a chicken, instead laying the bird on a bed of thick onion slices lining an oiled pan. The onions will absorb the juices from the chicken as it cooks, and you can whip up a delicious sauce with them by adding some stock or water and reducing the mixture while the chicken rests on the carving board.
As stated at the beginning of the article, cooking is a joy whether you are experienced or just beginning. A good cook is always learning new things and experimenting. By reading this article and adding to your repertoire of cooking skills, you also add to your enjoyment of a meal that is well done.
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