10 Cooking Tips

Cooking How-To,How-To
November 16, 2011

10 tips that come in handy for everyday cooking.

Fork-Knife-Spoon-Utensils-Relish
Mark Boughton
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1. When making crusts for dessert pies, add 2 tablespoons sugar to the flour.

2. When making crust for savory pies, add 2 tablespoons Parmigiano Reggiano cheese.

3. If a pie filling has eggs, beat the eggs before adding other ingredients and brush the pastry rim with a few teaspoons of beaten egg to give it a nice glaze.

4. For potato salads and cole slaws, whisk a couple of tablespoons of bottled blue cheese or ranch dressing into the mayonnaise to perk up the flavor.

5. Add a pinch of nutmeg to anything with spinach or eggs.

6. Add a little brown sugar to tomato sauces.

7. Refrigerate cookie dough overnight before baking cookies.

8. Make a quick chicken broth from the bones of a rotisserie chicken. Place bones, an onion and enough water to cover in a large pot. Bring to a boil, reduce heat, and simmer 1 to 2 hours.

9. To get the most juice from lemons and limes, keep them at room temperature, then roll briefly on countertop with palm of hand to loosen juice from membranes.

10. Never put tomatoes in the refrigerator. Cold temperatures turn them mealy and mute their flavors

Smart Cole Slaw with Pears, Walnuts and Cranberries

This tastes best when it’s made at least a day (and up to 2 days) ahead of time. Leave out the pear and walnuts until just before serving.

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Blue Cheese Coleslaw

Blue cheese meets cabbage in this unusual slaw.

Creamed Parsnips with Spinach

Parsnips and spinach are cooked together until tender, with a sprinkling of nutmeg on top.

Basic Cookie Dough

This cookie dough can be turned into three different cookies.

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