Posts Tagged ‘kitchen tips’
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:
- Make sure you have all of the ingredients before starting a recipe
- Make sure the heat/flame is on when you cook/bake
- Make sure you use safety guidelines
- 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
On this week’s edition of Tuesday’s Tip with The Kitchen Whisperer we’re heading back to elementary school and re-learning our measurement equivalents.
So if you’re like me elementary school was 150 years ago. Back then life was simple – you colored, had recess (OMG kick ball, jax and Chinese jump rope were the best!), you had lunch, snacks, movie days, gym (shout out to Mr. G!) and some schooling. You learned about dinosaurs, Christopher Columbus, multiplication, spelling, geography and science. It wasn’t anything terribly difficult and you certainly didn’t have hours of homework after school. Somewhere in the mix you learned about measurements and fractions. Now if you would have asked me back then I would have said “No, I will never need to know in my life how many tablespoons are in a cup”. Kind of like how many said “they would never need to know Algebra or Geometry”. Well okay maybe you wouldn’t need to know those today if you weren’t say an engineer or had kids in school learning it but measurements, yeah you need that in most every day life.
Well okay, maybe you don’t if you only eat fast food and never cook a single thing but if that’s the case, um, why are you reading this? Oh I know, cause you love me! *wink*
Now I’ll be honest, I never thought to write a post like this as it’s one of those “assumptions” that folks knew this stuff. But hey, if you don’t, no worries. I got you covered. And yes for your non-US measuring TKW Family, I got you too. However for this post I’m only going with US Measurements as that’s what I know off of the top of my head. Metric and the such I have to think about. HOWEVER because I love you guys I set up a full page dedicated to recipe measurement conversions!
So you have a new pressure cooker, now what? On today’s Tuesday’s Tip with The Kitchen Whisperer, I’m sharing with you some of my best pressure cooker tidbits!
Pressure Cooking, while it’s been around for decades, really didn’t come to life again until a few years ago. I’ve been a PC fanatic for the past 4-5 years and have been preaching about it since then. I have a bunch of PC recipes and have told you guys that most meal recipes can be converted to the PC.
With that I though I’d put together some tips about your new pressure cooker that will hopefully help you out.
But is it safe???
Yes! The ones you buy today are NOTHING like what our mothers and grandmothers had. No lids flying off, food hitting the ceiling and you need to wear a kevlar body suit to use them. Almost all the ones I’ve seen have a double locking mechanism where you cannot remove the lid until the pressure has been released and it’s safe to do so.
Liquid? How much is too much? How much is not enough?
Pressure cooking requires liquid, at least a cup. You never want to fully submerge your items in the pot – you’re not boiling the items. Since everything is pressure sealed you have very little evaporation. Never, EVER go more than half full with liquid. The less liquid the more concentrated the flavor. But you MUST use enough liquid. Always follow the recipe people!
You’ve mixed up the perfect meatball mixture and you go to shape them but they keep sticking to your hands. On today’s Tuesday’s Tip with The Kitchen Whisperer I’m teaching you my trick on how to shape meatballs without them sticking to your hands!
Hey you meatball – not you, I’m talking about the meatball mixture that sticks to your hands every time you go to roll them. Okay fine if you’re frilly and don’t get your hands dirty well then go search my site for more meatball recipes. However if you get your hands in there and mix up that mixture you’re gonna want to stick around while I share with you how to NOT have your meatball mixture stick to your hands. For me I find making meatballs or meatloaf kind of therapeutic. Almost like kneading dough by hand. It allows me to take out my stress – to a certain degree. I mean you certainly don’t want to overwork the mixture or dough as you’ll end up with super tough meatballs and bread that’s pretty much like a rock.
Love French Fries? Here’s an easy trick to cut perfect fries each and every time. On today’s Tuesday’s Tip with The Kitchen Whisperer find out the easy way!
Fries are one of those things that most people love but when you make them at home the biggest pain about making them is making sure when you cut the potato you cut each fry the same size. Trying to cook potatoes that are all the same size can cause some fries to burn and other fries to be undercooked. So today I’m sharing with you a really easy trick
All you need is one item…and it’s NOT a knife! Ya I know, no knife! No I’m not saying you use a chainsaw or a sword either. LOL nope, all you need is an apple slicer. Yep!