10 Handy Tips to Help You in the Kitchen
I always look for handy tips to use in the kitchen and I’ve been reading my issues of Cook’s Illustrated. And here are a few tips that I found that I’d certainly use in my kitchen as well.
If you are not familiar with Cook’s Illustrated, it is the magazine version of America’s Test Kitchen, a show that can be seen on Public Television. What I like about it is that they test various methods to determine what works best.
Below are a few tips from the magazine and some that I have learned through my cooking adventures. I hope you find this helpful as well.
1. Making the most of lemons – I use lemons all the time cooking and try to keep them on hand, but sometimes my lemons become hard and dry before I get a chance to use them.
First, start with the juiciest lemons you can find. Tests have shown that thin-skinned lemons yield more juice. The best way to keep lemons for a longer period of time is to place them in a zipper-locked bag and refrigerate. By doing this, they will keep up to four weeks.
This is hard for me because they look so pretty in my bowl on the kitchen counter. So I guess I will pull them out of the frig when guests come over because I want to make them last for my cooking efforts.
2. Easier Citrus Zesting – Don’t you love to use lemon, lime or orange zest in some of your dishes? If citrus is really soft or your grater is dull, removing the zest can be a chore. Place the fruit in the freezer until it is partially hardened, about 30 minutes. Remove and use with your rasp-style grater.
3. In-a-Pinch Knife Sharpener – One of the most frustrating things for a cook is to have a dull knife, and no knife sharpener. In situations like this, the unglazed bottom of a ceramic mug can be used to sharpen smaller knives.
Appling moderate pressure, hold the knife at a 20-degree angle and carefully draw the entire length of the blade across the rough surface.
4. Sharpening Vegetable Peelers – Vegetable peelers dull quickly since they are used often in the kitchen. To bring back it’s edge, run the back of a pairing knife along the blades at a 45-degree angle. The metal spine of the paring knife acts as a hone, aligning the tiny metal “teeth” of blade.
5. Taming Red Pepper Flakes – I love to add a little spice flavor to my dishes, but sometimes the large flakes of red pepper give off an overly intense burst of heat in the food. To get a more even distribution of the spiciness, use a pepper mill to produce a finer grind. Grinding the flakes releases more flavor, allowing you to use less flakes.
6. Secrets to Moist, Well-Browned Fish…A spoonful of Sugar – Cooking fish is one of those tricky things for me. But this is a very good tip.
Start with fillets about an inch thick that won’t cook though too quickly. Sprinkle one side of the fillet with sugar (very lightly and about 1/8 teaspoon) to expedite the browning. Sear the fillets in oil, just on the sugared side, for about a minute or two lightly pressing it down with a spatula. This will add flavor and help ensure a moist interior. Flip the fish fillets and transfer the skillet to the oven. Roast it in an oven set at 425 degrees for about 7 to 10 minutes.
7. Test for freshness of eggs: Fill a deep bowl or pan with enough cold tap water to cover an egg. Place the egg in the water. If the egg lies on its side on the bottom, the air cell within is small and it’s very fresh. If the egg stands up and bobs on the bottom, the air cell is larger and it isn’t quite as fresh. If the egg floats on the surface, it should be discarded.
8. Canned beans: Observe the 30-minute rule – When adding canned beans to soups and stews, simmer them for a full 30 minutes to give them time to take on the flavor of other ingredients. Always drain and rinse first; the salty, starchy packing liquid can throw off recipes.
9. Replacing Fresh Herbs with Dried – Believe it or not, but dried herbs are more potent than fresh. To substitute dry for fresh, use half the amount called for in the recipe. Example: 4 tablespoons fresh oregano = 2 tablespoons of dried oregano.
10. Cooking with Wine – The best all-purpose cooking wines are medium-bodied, non-oaked varieties that aren’t too sweet.
Reds – Go with blended (nonvarietal) American or Australian wines or a French Cotes du Rhone.
Whites – Go with a clean, crisp, dry Sauvignon Blanc or a non-oaked Chardonnay.
