Month: November 2020
Salt your pasta water, never add oil, and don’t rinse.
Salt the water. Mario Batali says you should salt your pasta water until it “tastes like the sea”… Don’t add oil. NEVER add oil to your pasta water. … Because when you add oil to your pasta you make it slick and the sauce won’t stick well to the pasta. Don’t rinse. The starchy water…
Kooky Grape Kefir~ My recipe for Concord Grape Water Kefir
A Concord Grape Kefir recipe.
When making a whole roast chicken, salt it, then chill it…
…uncovered, in the fridge for the day. This helps season the bird and dries out the skin so it crisps perfectly when cooked. Remove it from the fridge an hour before you plan to put it in the oven, and add herbs and aromatics like garlic or shallots. — Amanda Hesser, of Food52 https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Avoid messy stains and get at a pomegranate’s ‘seeds’ faster…
…by slicing it in half, then submerging it in a bowl of water. The seeds will sink while the pith floats, making them easy to separate. —Julie Fagan, of Peanut Butter Fingers https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Make your own Greek yogurt at home!
Earlier this week I published an article highlighting 10 probiotic rich foods and why to eat them. Yogurt is definitely one of those fabulous foods, and YOU can make your own! I’ve been experimenting a lot lately with traditional cooking techniques and fermentation, including fermented dairy. I’ve dabbled with piima milk, sour cream, and kefir.…
When making dough, freeze the butter…
…and grate it into the dry ingredients. You’ll handle the cold dough less, resulting in more tender and flaky pie crusts, biscuits, or scones. — Adrianna Adarme, of A Cozy Kitchen https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Don’t throw out those last drips of jam in the jar;
…shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste. —Marisa McClellan, of Food in Jars https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Soak bitter greens…
like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp. —Dina Avila, of Leek Soup https://www.womenshealthmag.com/food/a19982068/cooking-tips/
When sautéing onions…
…add a pinch of baking soda. It speeds browning and cuts cooking time practically in half. —Susan Voisin, of FatFree Vegan Kitchen https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Add acid to perk up a dish.
Don’t be afraid of acid! If a dish is missing something and you just can’t put your finger on it, chances are it could use a touch more acid, such as wine, lemon juice or orange juice. https://www.tasteofhome.com/article/culinary-school-cooking-tips/