Many people enjoy good food. The more skilled the person or chef is in the kitchen, the more enjoyable of an experience eating the food will be. This advice will help both novice and expert cooks make food that is good enough for anyone to eat and enjoy.
There are many herbs that have a strong smell that will stay on your cutting board. Get two different cutting boards or mark one side of your board and make sure you use it for certain ingredients only.
They behave like sponges and absorb the water. Instead, you want to wet a clean cloth and use that to wipe the mushroom off.
Use a fat-free soup stock or broth in order to make a stew or soup that is practically free of any fat. Take advantage of the vast array of colorful, tasty vegetables and lean meats to keep fat content low. Before you serve the soup, allow it to chill for a little while in the refrigerator. Once cooled, the fat will separate out at the top of the soup. Afterwards, simply scoop off this congealed fat. This helps you to remove hundreds of calories easily.
A wonderful way to make the most of the stray meat and vegetable items left over from other dishes is to cook up some fried rice. Cold day-old rice works perfectly, but if you have to make it right away, use a little less water for drier rice. Fry your vegetables and meat in oil, then toss them with your prepared rice and season the whole dish with garlic, ginger and soy sauce.
Don’t add the dressing until right before serving. The wise cook prepares as much as possible before starting to cook. Sometimes even when the prep work is done, the deadline for when the meal must be completed can still loom large and become stressful. By doing all of your preparation in advance, you avoid the stress and just enjoy your meal.
Take out any extra fat from the stew or soup. If soup or stew has an excess of fat, allow the dish to cool, letting the fat collect on the surface. Skin a ice-cube filled spoon across the surface. The spoon will collect the fat that the ice has brought up. You can also blot the fat with a paper towel.
To make potato skins or twice baked potatoes, use baking potatoes for a firm shell. Red potatoes can’t hold dense fillings because their skin is too thin.
Fruit works fabulously on a grill. Try grilling melons, peaches or even apple chunks. Use a skewer to thread them. Grill them until marks appear. Use the grilled fruit as a topping for ice cream or a grilled pound cake.
The act of tying a turkey with a string is called trussing. This process tucks the legs and wings closer to the bird’s body, which allows everything to cook more evenly. If you do not do this, the wings or legs will burn easier.
If you already know that the following day is going to filled with a busy schedule, get some of your meal preparations ready the previous evening. You can chop up any vegetables for a stir-fry, assemble a lasagna and put it in the fridge, or marinate the meat that you will be using. By doing these steps ahead of time, you will save time the next day, and also reduce stress and still serve your family a wonderful meal.
When you make a good meal, the enjoyment you feel when you take your first bite is amazing. It does not take years and years of hard training to be a good cook, despite popular belief. Anyone in the world can become a good cook. Now stop reading and go spend some time in the kitchen!