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Quite a few people consider cooking a big hassle. The following article will give you tips on how to accomplish just that.
Make your own sun-dried tomatoes. Cut Romas tomatoes in lengthwise halves, or slice ripe regular tomatoes into half inch slices for drying. Put them on a rack with the cut side up and add sufficient salt. Place the cooling rack on a cookie sheet and dry in a 190 degree oven for up to 10 hours. The dried tomatoes can be put in plastic bags and frozen. You can also pack dried tomatoes in a jar with some fresh herbs and olive oil. Use them within two weeks of refrigerating.
If you are cooking a simple meal, add some seasonings and fresh herbs to add some flavor. If a dish has many ingredients and complex flavors, then dried herbs, like oregano and basil, are fine to use. However, fresh herbs will brighten any dish and improve its flavor. If your situation allows, plant an herb garden, so that you are never at a loss for fresh herbs.
Cooking oil can be used to accurately measure sticky, semisolid foods. Take the measuring spoon, dip it into a lightly flavored oil, like canola, and then pour on the substance to be measured. The foodstuff will easily move from the spoon once measured and cleaning up will be a lot easier. Peanut butter, honey, and marshmallow are perfect examples of things you can use this tip for.
Don't start cooking until your preparations are finished. This will prevent you from wasting resources or overcooking your food, as well as prevent other dangerous situations resulting from distractions.
Its potential applications go way beyond meat. You can use it when you roast pumpkin or sunflower seeds or in any number of egg dishes. It will add a little bit of mysterious flavor to your meal.
Try winter greens. When bitten by the season's frost, many vegetables like broccoli, collard greens and kale can be infused with sweetness. When purchasing these vegetables, look for ones that are colored a deep, bri ght green. If they appear to be limp or show signs of yellowing, look for something fresher. Take good care when washing them because they can be very dirty. Fill a bowl with cool water, and then dunk the greens in the water. Shake them off, and then cleanse with running water until it runs clear.
If you eat a lot of frozen corn, and are starting to get a little bored with it, try adding some extra ingredients to your corn to mix it up. Kids and adults will enjoy the Thai-inspired taste of coconut flakes mixed into corn.
If you have purchased unripened fruits, put them into a plastic bag that is perforated. Ethylene gas is produced as a by-product of the ripening process. The holes in the bag allow the gas to escape, which will make the fruit last longer and taste better.
Bake pie crusts a little longer than you would think they should be baked. The color should be a darker caramel instead of the pale blond so many people do. When you see the golden color it indicates carmelization, which lends a crisp, sweet flavor to the pie crust.
If you make sauce, freeze it into ice cubs to use later on. When you'd like to make a quick and easy meal later on, you just have to pop out a few cubes of sauce and reheat them in a pan. Do not worry, the sauce will still be edible after it has been in the ice cube trays!
One great cooking tip is just be flexible and creative; do your own thing. You need not follow a recipe exactly. In some cases by making little modifications to the recipe here and there will result in a dish that is tastier than if you had used the original recipe. That makes a person a great cook!
Many popular veggies and herbs have a strong residual odor that can remain on cutting boards well after use. Mark your ends on the cutting board using indelible ink so that you can remember one side from the other.
One unique grilling option is fruit. Slice up nectarines, melons and peaches and then thread them onto a skewer. Grill on a clean grill until grill marks appear. Serve the grilled fruit on some ice cream or pound cake that has been cooked a few minutes on the grill.
When this happens, it's still possible to salvage it. Combine two tablespoons filled with water and one tablespoon filled with cornstarch in a small dish. Simmer the sauce, and slowly stir the corn starch mixture in. Adding the cornstarch mixture slowly and continuing to stir helps you judge the proper thickness of your sauce.
Slice meat on the bias very thin when you are making stir fry. It may be difficult to do. Then take the meat of out the freezer when it has firmed up a little, but has not frozen yet, and cut the meat at 45 degrees with the grain.
Proper care for a wood cutting board. Keep a wood cutting board away from heat and too much or too little moisture, as this can cause warping and splitting. The board has to be washed, but just lightly go over it with soapy water. Don't submerge the board in the dishpan. If you n eed to restore a board that is damaged, regularly apply an oil that is formulated for wooden cutting boards. Let the board dry thoroughly before you use it.
There are no shortage of ways to make the most of your cooking experience. Taking the advice offered here can change your meal preparation time from humdrum to lively.
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