Kitchen Wisdom

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BackRhodes
Double Cheeseburger
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2011/09/04 07:00:02 (permalink)

Kitchen Wisdom

What sort of kitchen wisdom do you have that you can share...???
 
Perhaps it's something your grandmother taught you...???
 
My most recent (and obvious) one is:  You can't TASTE grill marks...!!!
 
DUH...!!!
 
Yeah, it  looks  pretty, but blindfolded you can't tell... (yeah, I've heard of eating with your eyes 1st)
 
This is something I picked up on the Food Wars tv show...that episode featured 2 steak house restaurants linked by family ties...and one of the cooks was taking steaks out of the broilers and giving them a bit of time on the flat top to finish them, and that's when he said the above pearl of wisdom...
 
What "pearls of (kitchen) wisdom" do you have to share...???
 
#1

10 Replies Related Threads

    chewingthefat
    Sirloin
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    Re:Kitchen Wisdom 2011/09/04 11:33:04 (permalink)
    Turn your burgers once
    Season your mashed potatoes with either beef or chicken granulated boullion, instead of salt
    post edited by chewingthefat - 2011/09/04 11:37:11
    #2
    mar52
    Sirloin
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    Re:Kitchen Wisdom 2011/09/04 14:04:07 (permalink)
    Rubbing your hands on stainless steel silverware after touching fresh garlic removes the garlic scent from your hands.
     
    If pan frying a burger, put an impression in the middle so it will end up flat when you're through instead of ending up thicker in the middle.  It also works on the grill.
     
    A drip of vanilla in your vegetables adds a new dimension that no one will be able to identify.
     
    Easy on the nutmeg.
     
    When frying food, cooking nude is not a good choice.
     
     
     
     
     
     
     
     
     
     
    #3
    bartl
    Double Chili Cheeseburger
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    Re:Kitchen Wisdom 2011/09/04 18:42:56 (permalink)
    When in doubt, throw it out.
     
    Bart
    #4
    Foodbme
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    Re:Kitchen Wisdom 2011/09/05 04:56:41 (permalink)
    To prepare cantaloupe or honeydew, cut off both ends and set it down on end, then cut rind off down the sides then cut in half, scoop out seeds and make 90 degree criss-cross slices of each half.
    post edited by Foodbme - 2011/09/05 04:58:08
    #5
    Foodbme
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    Re:Kitchen Wisdom 2011/09/05 05:06:12 (permalink)
    Soften butter by putting in microwave for 10 seconds. Spreads easier.
    Also, when making a grilled cheese sandwich, melt butter in pan then add a slice of bread and cheese. When 1 slice is toasted remove from pan, add more butter, Add 2nd slice of bread and flip 1st slice over on it.  Makes a beautiful evenly buttered sandwich.
    #6
    Foodbme
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    Re:Kitchen Wisdom 2011/09/05 05:09:28 (permalink)
    Use crock pot liners. Makes for easy cleanup!
    #7
    6star
    Filet Mignon
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    Re:Kitchen Wisdom 2011/09/05 09:51:45 (permalink)
    Foodbme

    Use crock pot liners. Makes for easy cleanup!


    Also, if there are some leftovers, gather the top of the liner together, apply an old bread/bun twist-tie, place directly in refrigerator.  No need to get another container dirty.
    #8
    mar52
    Sirloin
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    Re:Kitchen Wisdom 2011/09/05 12:15:12 (permalink)
    Don't throw away those flat plastic, plastic bag closers.  Use them to mark and identify your computer cables.
     
    Here in Los Angeles a lot of the cities are outlawing plastic bags....
    Save them if you use them while you can.
    #9
    RubyRose
    Double Chili Cheeseburger
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    Re:Kitchen Wisdom 2011/09/05 18:31:00 (permalink)
    Foodbme 
    Also, when making a grilled cheese sandwich, melt butter in pan then add a slice of bread and cheese. When 1 slice is toasted remove from pan, add more butter, Add 2nd slice of bread and flip 1st slice over on it.  Makes a beautiful evenly buttered sandwich.

    That's exactly how I learned to make grilled cheese sandwiches and still do it that way.  Good tip.
     
    I add about a cup of beer to the broth when making ham or split pea soup.  It gives it a little extra flavor without standing out as an identifiable ingredient.
     
     
     
     
    #10
    Foodbme
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    Re:Kitchen Wisdom 2011/09/05 19:08:07 (permalink)
    RubyRose
    Foodbme 
    Also, when making a grilled cheese sandwich, melt butter in pan then add a slice of bread and cheese. When 1 slice is toasted remove from pan, add more butter, Add 2nd slice of bread and flip 1st slice over on it.  Makes a beautiful evenly buttered sandwich.

    That's exactly how I learned to make grilled cheese sandwiches and still do it that way.  Good tip.

    Most people try to butter the bread before putting it in the pan and get an uneven coating on the surface. How do I know? Used to do it that way until I smartened up!
    #11
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