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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/
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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/
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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/
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Toast nuts and spices.
This may seem to be an unnecessary step, but it actually perks up the essential oils and boosts a recipe’s flavor tremendously. https://www.tasteofhome.com/article/culinary-school-cooking-tips/
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43 Surprising Everyday Uses for Whey That Will Blow Your Mind
I’ve been taking cooking classes with the Traditional Cooking School by Gnowfglins. So, along with delicious sourdough, I’m making my own cheese and yogurt, which leaves me with wonderful liquid whey, as seen below. Isn’t it gorgeous? So today, I looked for things to do with this liquid gold, as I now have 3 quarts.…
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Let meat rest.
It’s important to let meat rest for a while before slicing into it. The longer you can let it rest the better; otherwise, the juices run onto the cutting board instead of staying in the food https://www.tasteofhome.com/article/culinary-school-cooking-tips/
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Do the mise en place thing to stay calm in the kitchen.
Simply put: Prep all ingredients before cooking. That way, you’re not scrambling to chop the garlic when it needed to be in the pan 5 minutes ago. https://www.tasteofhome.com/article/culinary-school-cooking-tips/
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Thoroughly dry all meats before cooking
This helps them brown quickly and, on poultry, crisps up the skin. https://www.tasteofhome.com/article/culinary-school-cooking-tips/
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Add sour cream for extra-smooth scrambled eggs.
Sour cream will keep them soft and, well, creamy for a long time while you’re holding them warm for a big brunch. Add about 1/4 cup per dozen eggs once you’ve removed the eggs from the heat https://www.tasteofhome.com/article/culinary-school-cooking-tips/
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Add baking soda to tomato sauce.
If you don’t want to add sugar to a pot of marinara sauce but the tomatoes are a bit acidic, add a little baking soda. Simply stir 1/4 to 1/2 teaspoon into the pot and cook for a few minutes to take the bite out of the flavor. https://www.tasteofhome.com/article/culinary-school-cooking-tips/
The Purple Almond Kitchen 