As in BEginners.
1. pans/pots on the stove, hot and empty, for too long, will scorch, smoke, and ruin the pan/pot.
2. adding oil to a too hot pan/pot will cause a fire or splatter burns
3. mushrooms should be cooked in minimal liquids, or they taste weird. IF they carmelize and let go of their OWN juices, it tastes substantially better.
4. burnt garlic is G-ROSS. Sautee intelligently in enough oil, or often WITH something else to prevent burnt, bitter, barlic. (b's hee hee)
5. don't move your meat too much.
6. the more you cut into your meat, the more juices are lost and flavor goes buh-bye too.
7. the broiler is an excellent tool! It keeps the smoke and smell of using a grill pan to a minimum, as it is cooked within the stove.
Some things I learned recently:
1. Wooden cutting boards should be washed/submerged. Otherwise, getting them wet only in ONE part will cause the cracking and warping.
2. Indeed, Calphalon should NOT be put into the dishwasher. It ruins the calphalon coating, and then they DIE!
Subscribe to:
Post Comments (Atom)
3 comments:
I agree with every single one of these. Should you add something about prohibiting the use of faux cheese (aka velveeta slices, or cheese food) in the kitchen? I think so.
I'm so w/ you on the moving of the meat! I hate that. That is the biggest mistake for most grillers.
You shall only move meat four times during the cooking process. Only if your marking it.
Post a Comment