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Sunday, August 5, 2012

The Secrets Of Every Single Great Cook

Ingredients for making a fermented salsa. Cloc...
Ingredients for making a fermented salsa. Clockwise from top: capsicum (bell peppers) garlic salt, chili pepper, ground coriander seed red onions fresh coriander (cilantro) tomatoes Recipe at the Wikibooks Cookbook. (Photo credit: Wikipedia)
By Dorsey T. Emanus


It does, however, take a little skill! Regardless of the reason you want to cook, it is good to have information. Follow these tips to improve your cooking skills.

It is quite easy to over-salt a recipe because you haven't tasted it, but don't worry! Peel some raw potatoes, chop them up, place them in the sauce and allow them to simmer for approximately 15 minutes. The excess salt is absorbed by the potatoes. If it is a tomato sauce, you can try adding additional tomatoes and your will end up with more sauce that is less salty.


You can make a fat-free stew or soup by using fat-free soup stock or broth. For added flavor without the fat normally associated with stew, use lean meat along with an abundance of vegetables. When the soup is ready to eat, place the soup in the refrigerator and let it chill. This allows the remaining fat to congeal on the top. Then just take a spoon and scoop off any hardened fat to throw away. There is approximately 100 calories per tablespoon of fat, which can make a big difference!

They will soak up much of the water, as if they were a sponge. Use a clean cloth to wipe them off.

Make sure that you store your herbs and spices in a cool, dry, dark area. Heat and moisture can have an adverse effect on the taste of your spices. Such close proximity to these three factors will cause your spices to lose their flavors.

If you want the cooking process to be both faster and easier, prepare as much as you can ahead of time. Recipes should be examined and items that won't spoil that can be prepared a day or two ahead should be done first. Many of the preparatory steps can be taken a day before cooking. This makes preparing even more complex recipes fun and fast.

Herbs and spices should be stored in an area of your kitchen that is cool and dark. Warmth, humidity and light will make them stale and unflavorful. In general, herbs and spices that are ground will retain their flavor for up to one year. Spices in their whole forms have longer useful lifespans, lasting up to five years. Store your spices correctly to make them last.

Always make sure that your flour, sugar and baking additives are stored in airtight containers. You can protect your food from bugs and keep them fresher using an airtight container. These are carried in many stores and make a wise investment.

Good organizational skills can help you avoid cooking mishaps. Keep your kitchen in order. A cluttered, unorganized cooking area will leave you scrambling to find things while your food gets more and more "well done". You will end up burning things and throwing them away when simple organization would have allowed you to cook a wonderful dish!

You can avoid some of the stress of being rushed while preparing dinner if you make some preparations the previous night. Cut up veggies and make the sauce the night before so you can save time. You will be more relaxed and better prepared to cook the following day.

Now, after reading this article, are you prepared to get started? Incorporating the pointers previously mentioned can help you to prepare tasty dishes. Even if you only decided to learn to cook because your in-laws were nagging you, you'll feel a sense of accomplishment once you have made something by yourself. It is the truth that cooking well requires skill. The energy you invest will pay off with tasteful and delicious meals.




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