Some cooking tips, part 1
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Loading ...June 25, 2008
Here are some cooking tips I compiled through the years:
1. Freshly ground peppercorns added to your food, while being cooked is more flavorful than packed grounded peppercorns from the supermarket. Thus invest in a good pepper mill.
2. Seasoning your meat, poultry or fish a day prior to cooking day will greatly enhance the flavor.
3. For a healthy beef extender, you may add oatmeal or bread crumbs to your ground beef.
4. To have more control over the amount of oil you use, transfer the oil in a squeeze-type dish soap bottle.
5. To avoid tears from onions being cut, put it in a freezer five minutes before slicing.
6. Do not marinade your meat in salt-containing marinade for more than two days, as the salt makes the meat drier.
7. Do not overcook vegetables to avoid losing their nutrients.
8. Do not use hotdogs stored in your freezer for two weeks.
9. When grilling, apply oil on the grates before cooking to prevent sticking of the meat and to promote better heat conduction.
10. When pan frying, do not overcrowd the pan that prevent even browning of meat.
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