Check out these cooking tips from the pros to help make you even more of a cooking ninja in the kitchen than you already are.
If you’re reading this then you’re a foodie and you want nothing more than to be a rock star in the kitchen. Hey we all do. We have blogs we all love and follow to learn either new tips & tricks or get great recipes. Yes, even the pros want to learn. The only way you can become better is by learning, reading; formal education or the hard knocks in life. It doesn’t matter what you choose to do for a living you should never stop learning.
So on this week’s edition of Tuesday’s Tip with The Kitchen Whisperer I’m sharing with you some even more cooking tips.
→ Adding a few drops of white vinegar to water when you boil potatoes will help keep your potatoes nice and white
→ When working with fresh herbs for soup, don’t add them all in the beginning or let them cook in the soup for a long period of time. They will lose their flavor. Instead add more fresh herbs right before serving to boost the flavor
→ If you want to roast meat but you find that you don’t have roasting rack you can improvise with 2 items. You can take a long piece of foil and roll it up to form a 1″ ring, place it on the bottom of the roasting pan and place the meat on top of that. If you don’t want to do that you can layer the bottom of the roasting pan with carrots, celery and onions. And what’s awesome about that method is as the meat roasts the vegetables get all of the flavors and drippings from the meat!
→When you are cooking tomatoes or tomato sauce cook it low and slow. Cooking it low and slow will help develop the flavors and produce a sweeter sauce. If you cook it faster the tomatoes can turn acidic.
→If you’re soup it really thin and you want to thicken in add in a few potato flakes at a time.
→If you want to deepen the flavor of your pastas, grains and rices instead of water use stocks, broth or bouillon.
→ Save your hard cheese rinds (like Parmesan) after you finish off the cheese. Don’t throw it away. There’s amazing flavor there!. Simply store it in a sealed bag in the freezer. The next time you make soup, stews or broths just add it to the simmering liquid for 20 to 30 minutes before the dish is completed. Discard it then serve.
→ Just like salt and seasonings are your best friends in the kitchen, don’t forget the acidic elements. Adding just a splash of soy sauce, balsamic vinegar to even simply white vinegar can truly brighten up a dish and balance it out perfectly.
Do you have any cooking tips to share that make you a Cooking Ninja Rockstar in the kitchen?
Leave a Reply