Cooking Tricks

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Trollhole

Trollhole

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Post up some of your little tricks that save you time and make what your cooking taste better or easier.


When frying outside I use a wood match or piece of bread to let me know if the oil is hot enough.

The match will light when the oil is hot enough.
The bread will start frying instantly.
 
Mapp gas?

Easy to pack, will even get a damp wood fire going, 1 bottle will last forever.
 
Sugar will flatten out a dish that has been made too spicy.

with craft mac and cheese the strained noodles should be poured over the butter, mixed until the butter is just starting to melt, then add the milk, mix, and then add the powder last. It makes a better sauce that way. You want the butter and milk to fuse together, not be melted and runny, and you don't want to break down the starches in the powdered milk either; toss it last and don't over mix.


And aluminum foil should be placed on the pan before you bake off your chicken wings.
 
My water comes out of my well via submersible pump, etc, then through the tap. I don't make coffee for myself at home, and my coffee-drinking guests haven't ever complained about the water.

sirenmoses said:
don't make FireHouse coffee w/tap water from a g'ment well... or rural water system
Click to expand...
Fixed it.

Use the bottled water provided for actual drinking, or the filtered water provided for cooking at some stations.






The local water turns coffee creamer into little floating blobs, which apparently firemen don't want to see first thing in the morning.


Funny, they never notice a difference in pasta or rice dishes made w/ well water, and I've not seen cheese glob up like that...
 
Ribs

Try oven baking next time yr cooking ribs. Place smells great all afternoon, ribs are moist, and you only hafta touch them 3 times. Consider using a different flavor for each rack of ribs, and cut/tray accordingly: gives more flavor choices for basically same amount of work.

Bang the pans around a lot when prepping sides: let sides heat/ melt/ mix/do their thing while yr cutting ribs. Ribs back in oven to retain heat while you finish sides, and folks will think you were slaving hard over the stove for hours. :grinpimp:
 
Precook, ziplock, reheat later. Crack eggs into a sealed container for scrambled eggs.
 
3jvj said:
Sugar will flatten out a dish that has been made too spicy.
Click to expand...
Heresy, no such thing. Not strong enuf to eat the food, perhaps.

Hatch Chile fest is coming folks, getcher taste buds prepd!! It's green chile season soon. :clap:

3jvj said:
with craft mac and cheese the strained noodles should be poured over the butter, mixed until the butter is just starting to melt, then add the milk, mix, and then add the powder last. It makes a better sauce that way. You want the butter and milk to fuse together, not be melted and runny, and you don't want to break down the starches in the powdered milk either; toss it last and don't over mix.
Click to expand...
Thorough attention to detail; will you teach us about ramen next please? Don't forget the 'add a protein' versions. :p


3jvj said:
And aluminum foil should be placed on the pan before you bake off your chicken wings.
Click to expand...
X a million. If you're baking in the oven, it should either be a cassarole at proper temps, have a cooking grease (ie: Pam) down, or be on foil. dont care to remember how many trashed pans have had to soak for hours when it's my turn 4 dishes.
 
sirenmoses said:
sirenmoses said:
Hatch Chile fest is coming folks, getcher taste buds prepd!! It's green chile season soon. :clap:
Click to expand...

:bounce::bounce2:
CJ, please keep me in mind, 50lb sack of med/hot, wonder what the shipping would run, I'll check it out, or meet you in Springerville mid Sept?

I always seem to be a day late when they get here.:frown:

I got to get rolling on my burner..:idea:
Click to expand...
 
sirenmoses said:
:bounce::bounce2:
CJ, please keep me in mind, 50lb sack of med/hot, wonder what the shipping would run, I'll check it out, or meet you in Springerville mid Sept?

I always seem to be a day late when they get here.:frown:

I got to get rolling on my burner..:idea:
Click to expand...

will start a new cooking thread, so's as to not distract fr this one.

fuel/drive-time will cost more than chile, but happy to help
 
I'll tell you a little hint I heard from John Galt/Legion:

Don't add salt to food, either during cooking or before eating. Salt doesn't accentuate food's flavor, it just makes it taste saltier.

Centuries of culinary traditions be damned, there's no reason to salt anything, at any time, for any reason.
 
Trollhole said:
Post up some of your little tricks that save you time and make what your cooking taste better or easier.


When frying outside I use a wood match or piece of bread to let me know if the oil is hot enough.

The match will light when the oil is hot enough.
The bread will start frying instantly.
Click to expand...


no grease fire?
 
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