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Here are some tips to make your experience in the kitchen more fun
I will add more Cooking Tips as time goes on. If you have a cooking question or tip, e-mail me (please put "cooking tip" in the subject line). I'll get you the answer, and maybe post it here.
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**Breakfast Tips**
Tired of that 'same ol' french toast? Replace some of the milk in the batter with orange juice. To really kick it up, I like some of the newer 'flavored' o.j.s; especially the orange-strawberry-banana. In the mood for chocolate? Put some Cocoa powder in the batter for Chocolate French Toast!!
Have a hard time eating a wedged grapefruit because it 'wobbles' in the bowl? Before wedging it, slice a little off the bottom to level the fruit. Can't remember which way to slice the grapefruit? Think of it as a globe, with the navel as the North Pole. Slice along the equator. |
Cooking Tips
from Chef Al Vargo |
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Onions make you cry?
Onions have a 'scent gland' for protection. To remove it, slice away about an inch from the ROOT side of the onion before cleaning it. For a little extra protection, Chill them in the fridge before handling to further weaken the fumes. Wear rubber gloves to protect your hands, but you can use lemon juice to remove the scent if it does get on your skin. The old "slice of bread in your mouth trick" is just on old wives tale: it doesn't work, and you'll look like a dork. |
Look Ma--I'm a cartoon!! |
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IN THE OVEN
The best tip for baking is to PROPERLY pre-heat the oven! Most people wait 5 minutes or so for the temperature alarm to go off, then open the door--WRONG! Only the air is that hot, and guess what. You let the hot air out when you opened the door, you fool! You should wait at least 20 minutes, to allow the walls of the oven to also achieve the target temp. This way the oven will better maintain its goal. Also, if your oven tends to be irratic or bake uneven, keep a large pizza stone (or even a 12"X12" tile stone (1 inch thick) in the bottom of the oven 27/7. The stone will help regulate and even out the heat. |
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