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8 Simple Commonsense Cooking Tips

 8 Simple Commonsense Cooking Tips


8 Simple Commonsense Cooking Tips


Do you get lumps in your bechamel sauce ? 


When making white sauce (béchamel) or any sauce that needs slow cooking to thicken use an egg whisk and you'll increase the temperature (not an excessive amount of though) to hurry the method up.and you wont get any limps in it.

Turn your open barbeque into a gourment oven. 


Want to undertake a replacement barbeque recipe that needs a hood on the barbeque which you'll not have. Try employing a wok lid or any domed lid. This works alright indeed. Great for roasted meats when camping out.

Never buy frozen pastry again. does one hate making short pastry. 


Use a kitchen whiz rather than the standard hand method. Use slightly less liquid than could also be asked for within the recipe.Just run the whiz until all the pastry forms into a ball. If it wont form into a ball you'll need just slightly more liquid. The liquid depends on what recipe you employ for your pastry.

Do your scones look more like rock cakes ? 


Make your scones during a kitchen whiz. many of us just can't make scones regardless of what. Usually the matter is just too much handling. Using the whiz eliminates this problem.

Also attempt to make your scones as if people or the family are sitting at the table waiting. 


In other words the less time you're taking means less handling. The mixture should be quite moist not dry after you add the milk. 

Turn onto a well floured board and top a couple of times with the ideas of your fingers to draw the additional four in. this could only take you about 5-8 seconds. Gently pat into shape and dig whatever shaped scones you would like - round or square -whatever.

Scones seem to return out best when cooked in what's variously described as a rising oven. In other words turn your oven on not too long before you begin to combine your scones and once they are put within the oven it still has almost reached the specified temperature.

I learnt this manner of creating scones once I was wont to crew on a yacht once I was younger and therefore the guys would want morning tea and see if they might cajole me into making some. 

Hence my regard to having a waiting audience. 


The oven was only alittle benchtop gas oven and that i would turn it on to its maximum temperature then throw the flour butter and milk together. They were most impressed and that i was most surprised at the result. i used to be not in the least sure of my expertise in scone making as my mother could never make scones - hers were those that came out like bullets.

I did later convert my mother into making scones within the kitchen whiz when she was around 65 and she or he was amazed that she finally learnt to form a scone that was edible.

I might add that scones became a daily morning tea item


Are your curries chewy? does one have trouble understanding if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is often released the meat is cooked.

Are you missing the magic ingredient? 


have you ever ever cooked a curry or casserole and therefore the flavour just needs a touch something and you cant quite compute exactly what's needed. Maybe it seems as if the flavours don't quite go together. it's alittle intangible ingredient that's lacking. Try a really bit of sugar and you'll be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against one another .

Whoops have you ever ever slipped with the salt pot when cooking? 


have you ever ever added just slightly an excessive amount of salt to a recipe. Never add sugar to correct this try a squeeze of juice .

I hate washing roasting pans. does one wish to have roasted potatoes occasionally but hate washing up the pan afterwards. Here may be a simple easy method and it uses less fat. Cut each potato with the skin on, in half in order that you've got the most important cut area. Add a touch margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you would like .

Place the buttered potatoes buttered side down on a sheet of aluminum foil wrap. Fold the foil and seal. increase a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil within the garbage and voila - lovely scrisp roasted potatoes and no mess.

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