Cooking Hints and Baking Tips…It’s The Little Things…

breakfast, E-MealzI have learned over the years in the kitchen that the little things that you may not think hold significance actually are quite helpful and are the result of great success.  I have been married for 20 years and I think it has taken me that long to realize how to make my kitchen work for me instead of my kitchen working against me.  I can remember being a young married with small children and thinking that I would NEVER master the art of anything when it came to cooking and dreading dinner time as much as I would staring at big bear right in the eyes.  I know, wimpy but true…  I was a scared cook.  As time has gone by and I look back at the many disasters that have happened in my kitchen, I can now laugh and enjoy the experiences of my learning and the fear on my family’s face each time I used to say “Dinner”.    Here are some helpful hints and tips that will assist you along the way in conquering your kitchen and using the little things for big success.

1. 
When baking fish, wrap in aluminum foil. When fish is done, it can be lifted from the baking pan without the fish falling apart. To remove the foil, slip a spatula under the fish and slide foil out after fish is on the platter.

2.  Never boil corn for more than 3 minutes. Be sure to place the corn in boiling water, and do not add salt.

3.  Always season your food while you are cooking. The seasonings work while the food is cooking and will not be the same if you add it at the table. And, always salt your meat before cooking, so it will not become tough, especially chicken.

4.  Pancakes- 
Adding a little sugar to the batter of pancakes and waffles will make them brown more quickly.

5.  When poaching a egg, add a few drops of vinegar to the water. It will help keep the egg whites from separating.

6.  Soups- 
Remove some of the fat in soups by adding a lettuce leaf to the pot. Remove the leaf after fat removal. Place a raw potato in salty soup. The potato will absorb the extra salt.

7.  To prevent eggshells from cracking, add a pinch of salt to the water when hard-boiling.

8.  When marinating food:  foods like vegetables or chicken soak up marinades faster than pork or red meat. For chicken, fish or vegetables, 3 hours is usually good in the refrigerator.  Pork or red meat,6  hours, overnight works the best.

9.  After thawing spinach squeeze the water out of it to prevent the water coming out during the cooking process. This may  affect your recipes with the amount of liquid that is released . Lay the spinach onto paper towels afterwards, to soak up any excess moisture.

10.  Minimize bacon shrinkage by running bacon under water before frying. This reduces shrinkage by about 50%.

If you have any tips or hints you would like to share with our readers, please email me at brown.langner@e-mealz.com .  Look for more tips to come your way and start enjoying the success of a confident cook.   Happy Cooking!

(Image) Linked to: Fun w/ Food Friday

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2 thoughts on “Cooking Hints and Baking Tips…It’s The Little Things…

  1. Brown Langner

    Heat breaks apart the long-chain protein molecules in the liquid inside the corn kernel, allowing them to form a network of protein molecules that will squeeze out moisture and turn rubbery if you cook the corn too long. Heat also allows the starch granules inside the kernel to absorb water so that they swell and eventually rupture, releasing the nutrients inside. When you cook corn, the trick is to cook it just long enough to rupture its starch granules while keeping its protein molecules from turning tough and chewy.

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