Posts Tagged ‘kitchen tips’

Tuesday’s Tip with The Kitchen Whisperer – Seasoning your Grill

With Memorial Day right around the corner grills will be fired up and working overtime. Your food needs to be the star of the cookout. On today’s Tuesday’s tip I’m sharing with you some tips on making sure your grill is seasoned well and ready to go!

Burgers, hotdogs, chicken, chops, veggies, pizzas and even desserts will be aplenty this Memorial day weekend. You have a perfect burger or that prime steak, you slap that puppy on the grill and what happens.. it sticks and ends up looking like it got run over with a mulcher. It’s mangled, deformed and looks like something not edible. Just like being in the kitchen with cast iron pans you need to ensure that your grill is seasoned. Now one thing we need to clear up here is the whole ‘what does it mean to season’ something. When it comes to a grill or say cast iron pan you’re not adding flavor to your dishes but rather you’re ensuring that continually coating the surface with a thin coat of oil to aid in the prevention of rusting and or foods sticking.

Most grills have grates that are not non-stick. By seasoning, cleaning them and then re-seasoning them you’re prolonging the life of the grates, aiding in the prevention of rust forming and building up a surface that mimics a non-stick aspect.

So how do you do this?  Easy!

Let’s fire up the grills and get cooking!

Tuesday’s Tip with The Kitchen Whisperer – How to Pick Perfect Rhubarb

Hello rhubarb season!  On this week’s Tuesday’s Tip with The Kitchen Whisperer learn how to pick perfectly awesome rhubarb each and every time!

So rhubarb is one of those things that don’t quite make sense to me. It’s a vegetable but that’s used predominately in fruit type dishes. Growing up I called them “red celery” because to me that’s what they looked like. Mom had so much of this stuff it was ridiculous. And because, to me it looked like celery, I automatically hated it because well, I hated celery. To this day I still won’t eat raw celery but will tolerate it in soups and stuff. Rhubard is ehhhhh different for me. If it’s mixed say with sugar and other fruits then it’s fine. However truthfully it kind of has to be buried amongst the other fruits.

However since Mom loved it, she taught me how to pick it as well as some rules of thumb to keep in mind.

I’ve only ever seen the red/pink rhubarb in the stores and what we grew.

♠  The brighter the color, the more tart the flavor; to the point it’s almost slightly unbearably tart. This is why you’ll almost never see just a rhubarb pie but instead you’ll see strawberry rhubarb. The natural sweetness from the strawberries balance out the tartness.

Are you a rhubarb fan?

Tuesday’s Tip with The Kitchen Whisperer – How to make homemade Crème Fraiche

Crème Fraiche is something I never can find in the store. Thankfully on today’s Tuesday’s Tip with me I’m sharing with you how to make homemade Crème Fraiche!

Crème Fraiche is one of those things that, living in countrybumpkinville, is something my grocery store never carries. It took me almost 10 years for them to carry Irish Butter and my holding out for them to carry crème fraiche is something I don’t have time for. So I had to become resourceful and make my own.

But first do you know the difference between this and sour cream? Sour cream has about a 20% fat content while the crème fraiche has 30%. Sour cream has a thickener it in like gelatin or rennin while crème fraiche doesn’t. Sour cream is well, sour in taste where crème fraiche isn’t. And since crème fraiche doesn’t contain any additive to thicken it, it’s naturally thicker.

The usage of these 2 items are pretty interchangeable to a degree. Since sour cream is higher in protein (thanks to the addition of the gelatin or rennin) and lower in fat, you have a higher chance that it will curdle when added to hot liquids.

Have you used creme fraiche? It’s heavenly!

Tuesday’s Tip with The Kitchen Whisperer – Don’t Discard the Trimmings

When you’re left with the ugly pieces, the ends, the carcass, the “icky” looking stuff, don’t pitch it but save it!  Those trimmings and carcasses make the BEST STOCK!  Find out more on today’s Tuesday’s Tip with The Kitchen Whisperer!

If you’re like me you chop a ton of veggies, roast a butt load (technical culinary term ….um no it’s not but it is in my kitchen) and have more bones than you can shake a stick at. Now where most folks would pitch that I’m all about saving it. You see those discards, those fugly things that you just want to immediately toss in the trash are like gold when it comes to stock. And the best part, just toss those scraps into a freezer bag and let ’em chill out until you’re ready to make that luscious stock.

Growing up as poor as we did, we learned to pretty much use up everything and waste very little. While some may have saw that being that poor was a terrible thing, honestly, looking back on it now I wouldn’t have changed a thing.
Keep a discards bag in the freezer!

Tuesday’s Tip with The Kitchen Whisperer – Check Your Ovens BEFORE Preheating!

One of the most important kitchen tips I can share is why it is extremely important to check your oven BEFORE preheating!

So there are certain rules we have to follow when it comes to cooking and baking:

  1. Make sure you have all of the ingredients before starting a recipe
  2. Make sure the heat/flame is on when you cook/bake
  3. Make sure you use safety guidelines
  4. Last, make sure when you check your oven BEFORE you turn it on!

Trust me that last one I learned the HARD WAY this past weekend. Yes, even yours truly “fubar’d” this one. My Kitchen Aid mixer bowl that is almost 21 years old got the short end of the stick on this one (I’m sorry!)

Last Sunday, Mr. Fantabulous wanted soft pretzels and I wanted to make an Italian Wedgie for lunch. I made the pretzel dough, put it in a bowl and cover it with the shower cap. Normally I’d use my bread proofer from Brod & Taylor but it’s in the backroom and I can’t get to it as Mr. Fantabulous is putting flooring down in front of the doorway.
Yes even food bloggers and chefs make rookie mistakes

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