Cooking can be quite enjoyable and therapeutic. Many people think that only chefs can cook outstanding meals. That is simply not the case. You can use the tips below to learn how to turn any simple dish into a culinary delight using just a few techniques. There is no need to fear cooking.
Don't try to squeeze your Thanksgiving turkey into a roasting pan. Never try to cook your turkey in a roasting pan that is too small. If it is touching the sides of the pan, the bird will steam, not roast. Place a rack in the pan that will raise the turkey so that hot air will circulate around it. Don't forget to line the bottom of your stove, in case of any drips.
To prevent the top layer of cheese from peeling off your lasagna or other casserole when you remove the foil, spray the foil with cooking spray prior to covering the dish with it. When you remove the foil so the cheese can brown, the cheesy layer will remain intact.
Don't try to squeeze your Thanksgiving turkey into a roasting pan. Never try to cook your turkey in a roasting pan that is too small. If it is touching the sides of the pan, the bird will steam, not roast. Place a rack in the pan that will raise the turkey so that hot air will circulate around it. Don't forget to line the bottom of your stove, in case of any drips.
To prevent the top layer of cheese from peeling off your lasagna or other casserole when you remove the foil, spray the foil with cooking spray prior to covering the dish with it. When you remove the foil so the cheese can brown, the cheesy layer will remain intact.
To get perfectly cooked salmon that is not too dry, remove it from heat when the fish is opaque and it flakes if you press gently with the back of a fork or spoon. Salmon dries out quickly and is easy to overcook, and because it stays pink, color is not an accurate indication of doneness.
Don't worry if your sauce is too salty. Quite often, we make the mistake off adding too much salt to a recipe without tasting it, but all is not lost! Peel and chop a couple of raw potatoes, and let them simmer in the sauce for about 15 minutes. The potatoes absorb the excess salt. For a tomato-based dish, simply add more tomatoes to dilute the saltiness, and continue cooking until they are tender.
Store speciality oils correctly. Keep specialty oils in the coolest, darkest area of your cupboard or pantry. Try to use the oil within three months of opening. Hazelnut and walnut oil are highly perishable, and should be kept in the refrigerator. Olive oil, however, should never be refrigerated, as the cold temperature can ruin its flavor.
Try parsnips for a change! A lot of people tend to avoid parsnips, as they are not exactly sure how to cook them. Look for a creamy white or beige parsnip with a smooth skin. Cut into 2 inch long 'sticks' and roast in a 400 degree oven for about 20 minutes. They impart an intense nutty flavor that is nothing like the boiled parsnips that you remember from your youth!
Cooking should seem a little less challenging now that you have read the information in the article. It is important to give cooking a try and to realize that any dish can be made to be a masterpiece with just a little bit of know how and a lot of heart from the cook.
Store speciality oils correctly. Keep specialty oils in the coolest, darkest area of your cupboard or pantry. Try to use the oil within three months of opening. Hazelnut and walnut oil are highly perishable, and should be kept in the refrigerator. Olive oil, however, should never be refrigerated, as the cold temperature can ruin its flavor.
Try parsnips for a change! A lot of people tend to avoid parsnips, as they are not exactly sure how to cook them. Look for a creamy white or beige parsnip with a smooth skin. Cut into 2 inch long 'sticks' and roast in a 400 degree oven for about 20 minutes. They impart an intense nutty flavor that is nothing like the boiled parsnips that you remember from your youth!
Cooking should seem a little less challenging now that you have read the information in the article. It is important to give cooking a try and to realize that any dish can be made to be a masterpiece with just a little bit of know how and a lot of heart from the cook.
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Try parsnips for a change! A lot of people tend to avoid parsnips, as they are not exactly sure how to cook them. Look for a creamy white or beige parsnip with a smooth skin. Cut into 2 inch long 'sticks' and roast in a 400 degree oven for about 20 minutes. They impart an intense nutty flavor that is nothing like the boiled parsnips that you remember from your youth!
Cooking should seem a little less challenging now that you have read the information in the article. It is important to give cooking a try and to realize that any dish can be made to be a masterpiece with just a little bit of know how and a lot of heart from the cook.
About the Author:
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