The Cooking Network got cooking tips from all of their great chefs and got a list of the 100 Greatest Cooking Tips. I bet most of them you never knew. All of them are fantastic so I encourage you to read the list but I pulled out some of my favorite ones.
- When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the butter and cream more easily.
- Always measure what you’re baking. No shortcuts in pastry: It’s a science.
- Serving cake:
1. Serve at room temperature.
2. Don’t “pre-slice” cake more than 20 minutes in advance. It dries out too quickly.
3. You don’t have to eat the fondant. It’s really pretty, but if you don’t want a mouthful of pure sugar, peel it off.
4. The best cake comes from Baltimore. Just sayin’.
- To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
- Clean as you go. (Dorky, but I swear it really helps.)
- Cook with other people who want to learn or who know how to cook.
- Don’t dress the salad when having a big party. Leave it on the side and let the people do it themselves. I’ve had too many soggy salads because of this.
- Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.
- Always start with a smokin’ hot pan!
- When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.
- My general advice to home cooks is that if you think you have added enough salt, double it.
For those summer BBQ, now this is a delicious slush drink to make kids and adults happy!
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage
- Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
- Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.
With summer coming up this is the perfect way to cool down. Great for adults and kids, they’re delicious and easy. Here’s the original recipe.
- 1 package(s) sweetened kool aid drink mix ( any flavor )
- 2 cup club soda
- 1/2 cup sugar
- 2 1/2 cups crushed ice
Put the Kool-Aid powder, sugar, and 1 c. Club Soda in a blender. Process till smooth and dissolved. Add the ice and blend until smooth. Add the remaining cup of Club Soda and blend. It should be slushy but put it in the freezer for about 30-45 minutes to thicken up.
We used Blue Raspberry and Cherry Kool-Aid. Super delicious!
- 2 medium onions, chopped
- 2 tablespoons canola oil
- 1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
- 1 can (4 ounces) chopped green chilies, drained
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 3 cups diced peeled potatoes
- 3 cups vegetable broth
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lemon juice
- 1/2 cup reduced-fat cream cheese, cubed
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through.Yield: 6 servings
Original delicious recipe here.